Nutritional Info

Nutrition Facts

Serving Size 1 (1272g)

Calories 1600
Calories from Fat 295 (18%)
Amount Per Serving %DIV
Total Fat 32.8g 50%
Saturated Fat 20.9g 105%
Monounsaturated Fat 10.1g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 160mg 53%
Sodium 1020mg 44%
Potassium 2759.7mg 59%
Total Carbohydrate 272.8g 91%
Dietary Fiber 0.3g 1%
Sugars 134.6g
Protein 62.7g 125%

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Recipe Description
A light biscuit base adds lightness to this otherwise rich, chocolate and toffee cookie.
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
4 Ounce(oz)  walnuts or pecans, chopped
4 Ounce(oz)  milk chocolate, broken in pieces
1 Teaspoon(t)  salt
1   plain or wholemeal flour
5 1/2 Teaspoon(t)  vanilla essence
2   egg yolks
15 177/200 Gram(g)  butter, at room temperature
15 177/200 Gram(g)  soft light brown sugar, firmly packed


Preheat the oven to 350 degrees F. Beat together the sugar and butter until light and fluffy. Beat in the egg yolks and vanilla. Stir in the flour and salt. Spread the dough in a greased 13 by 9 by 2 inch baking tin. Bake until lightly browned, about 25 to 30 minutes. The texture will be soft. Remove from the oven and immediately place the chocolate pieces on the hot biscuit base. Let stand until the chocolate softens, then spread it evenly with a spatula. Sprinkle with the nuts. While still warm, cut into bars, about 2 by l inch.

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