Recipe - Crisp Toffee Bars

2 One half pound BUTTER PRINT SURE
3 pound FLOUR GEN PURPOSE 10LB
1 pound NUTS MIX SHELL #10
1 One half pound CHOCOLATE CHIPS; 12 OZ
3 pound SUGAR; BROWN, 2 LB
2 tablespoon IMITATION VANILLA

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. PLACE BUTTER OR MARGARINE IN MIXER BOWL; CREAM AT MEDIUM SPEED FOR 5
MINUTES. ADD BROWN SUGAR AND VANILLA; CONTINUE TO BEAT 5 MINUTES OR UNTIL
LIGHT AND FLUFFY.

2. ADD FLOUR TO MIXTURE. MIX 1 MINUTE AT LOW SPEED OR UNTIL THOROUGHLY
BLENDED. MIXTURE WILL BE STIFF.

3. FOLD CHIPS AND NUTS INTO MIXTURE.

4. SPREAD 5 LB 8 OZ MIXTURE INTO EACH UNGREASED PAN; PRESS MIXTURE EVENLY
INTO PAN.

5. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.

6. CUT 6 BY 18 WHILE STILL WARM. WHEN COOL, REMOVE FROM PANS.

NOTE: IN STEP 3, 1 LB 8 OZ (212 OZ PG) CHOCOLATE FLAVORED BAKING CHIPS
MAY
BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.

Recipe Number: H00600

SERVING SIZE: 2 BARS

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.