A sweet, nutty, chewy buttery delight. I’ve had guests tell me that it’s pure gold. This is a variation on a blue ribbon winning recipe. Also great with semisweet chocolate chips sprinkled on top, for chocolate lovers.
Original recipe makes 48 small bars
Ingredients
2 cups all-purpose flour
1/2 cup confectioners’ sugar
1 cup butter, softened
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups cashews
1 (6 ounce) package toffee baking bits
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PREP
10 mins
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COOK
35 mins
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READY IN
45 mins
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- In a medium bowl, mix together the flour and confectioners’ sugar. Rub in the butter until no noticeable lumps remain. Press the flour mixture evenly onto the bottom of the prepared 9×13 inch pan.
- Bake for 15 minutes in the preheated oven, or until firm. While the crust is baking, mix together the sweetened condensed milk, egg, vanilla, and salt in a medium bowl. Stir in the cashews and toffee bits. When the crust comes out of the oven, spread the nut mixture over it, and return to the oven.
- Bake for an additional 18 to 23 minutes, or until golden brown. Cool in pan completely before cutting into 1×2 inch bars.
Nutrition
Calories: 114 kcal
Carbohydrates: 11.5 g
Cholesterol: 18 mg
Fat: 6.9 g
Fiber: 0.3 g
Protein: 2 g
Sodium: 81 mg