I knew my father would love these bars, featured in our May issue (he is a big fan of chocolate and nuts), so we made them while I was home at Thanksgiving. We did one substitution: We used pecans in place of the almonds because my sister's allergic. They were a hit. The sprinkle of salt at the end really brings out the flavors of the chocolate and toffee. They're such a quick dessert to pull together and most of the ingredients are probably in your pantry, too. Give them a whirl over the holiday season!
December 22, 2010
salted toffee-chocolate squaresPosted by Kellee Miller
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