Toffee Bars; the scoop on the lake

Yes, I know mon mari is a T1 diabetic.

Yes, I know that a lot of people believe that he shouldn’t have any sugar / carbs / whatever….

In fact, he can eat whatever he wants as long as he takes the appropriate insulin.

In practice, it’s not quite that simple and there are foods (pasta, bread…) that he is very cautious about.

But Christmas cookies?????

It’s only for a short time every year and it IS Christmas.

Besides, I keep them in the freezer and dole them out carefully….. (He follows the rules because if he didn’t I wouldn’t bake them at all.)

As it is, I don’t bake the cookies until right before Christmas – when it’s really too late to post the recipe as everyone else in the world already has all the Christmas cookies they need. (Note I said ‘need’ not ‘want’.)

I made these last year.

I’ll be making them again this year.

They were very, very ‘more-ish’.

I cut the usual recipe, which makes a large 13 x 9 pan, down to work with a 9″ square pan…. Fewer temptations. And the dark brown sugar made them, er, dark…. but really, really good.

Toffee Bars

Total time: 45 minutes

 Ingredients:

  • 3/4 cup (6oz, 180gr) butter, soft
  • 3/4 cup dark brown sugar, packed
  • 1 egg yolk
  • 3/4 tsp vanilla
  • 1 1/2 cups flour
  • 1/4 tsp salt
  • 8oz (240gr) good dark chocolate, roughly chopped
  • 2/3 cup slivered almonds
  • more butter for dish
  • 9 x 9 square glass baking dish

Toffee Bars

Instructions:

  • Pre-heat oven, 350F (180C)
  • Cream butter, sugar, egg yolk and vanilla.
  • Stir in flour and salt.
  • Butter baking dish
  • Spread dough in baking dish, patting it down lightly
  • Bake for 20 – 25 minutes, until nicely browned.
  • Remove and immediately top with chocolate.
  • When chocolate is soft, spread evenly.
  • Top with almonds.
  • When almost cool cut into squares.

Print Recipe

I got the official scoop on the lake today….. Direct from the farmer, himself.

We already knew it was going to be big. He expects it to take a year or so to fill up. No, I don’t know where the water is coming from…. My farm French is not the best. I did what I could….

He’s planting sunflowers this year as he / it won’t be ready for use for watering the crops yet. Then he’ll switch to alternating corn and soy beans.

There goes my hope for free veggies…..

The backhoe was broken for most of last week so no work was done, but it’s now repaired and they hope to finish by the end of the week.

And he’s going to give us a whole dump-truck full of dirt.

Merry Christmas indeed.

Last update on November 30, 2015

4 thoughts on “Toffee Bars; the scoop on the lake”

  1. YAY! I can make these cookies and skip the almonds 🙂

    So he’s going to use the lake for irrigation? He must be counting on the lake filling from the bottom up, the water seeping up through the ground. Bummer on the no free veggies, but what about the corn?

  2. Apart from the Xmas cake and a batch of triple ginger biscuits to welcome my son from San Francisco, I haven’t started my baking. If it doesn’t cool down a bit, I won’t be doing much anyway.

    He could at least have alternated corn and broad beans like he farmer next door to my friend! If you get good rains during the Winter and Spring, it could be reasonably full by next summer but obviously not enough for irrigation. At least the flora and fauna will start getting established around it.

  3. nightsmusic, yes, skip the almonds; make the cookies 😉 It gets very wet here in the winter, so it could be the rain runoff…. but now he’s dug a pit… maybe a well?

    Gill, we’re hoping the bank gets some grass seed. and I’m guessing he’ll stock fish. Frogs should love it. I’ll have to look into what I can do with soy beans. I’ll pass on the field corn…

  4. OH dear oh dear oh dear!! We already have so many Christmas goodies that I HAVE to make (ginger shortbread, regular shortbread, vinar terta, cherry snowballs, ‘food for the gods’, pulla, Luciakatter….) and now you have really done it!

    J’adore toffee bars. And until now, I mercifully had no idea how to make them. Thanks a lot, Katie….

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