Recipe - Pecan Toffee Bars With Browned Butter Icing

1 cup Unsalted butter; softened
One fourth cup Firmly packed light brown
sugar
One half cup Granulated sugar
One half teaspoon Salt
1 lg Egg yolk
2 One fourth cup Allpurpose flour
2/3 cup Milk chocolate english
toffee bits
One half cup Chopped pecans
Browned Butter Icing
2 tablespoon Butter
1 cup Confectioners' sugar
One half teaspoon Vanilla
2 teaspoon Milk (up to 3)

Preheat oven to 350 degrees. Cream butter, sugars, salt and egg yolk until
smooth with electric mixer. Gradually beat in flour. Mix in toffee bits.
Line a 13x9inch baking pan with heavyduty aluminum foil. Press dough
evenly into bottom of baking pan. Sprinkle with pecans and press lightly
into dough. Bake until lightly browned, 20 to 22 minutes. Cool. For icing,
heat butter in small saucepan over low heat until browned (be careful not
to burn). Remove from heat. Stir in confectioners' sugar, vanilla and
enough milk to make a thin icing. Drizzle over cookie dough. Cut into bars
to serve. Makes about 36 bars.

NOTES : If milk chocolate toffee bits are not available, use milk chocolate
coated toffee bars (e.g., Heath bars). I found these recipes in the
Heritage Newpaper, Detroit MI Nov.19,1997 'Share a Cookie" section.
Recipe by: American Dairy Association

Posted to recipeludigest Volume 01 Number 291 by PLK1028@aol.com on Nov
23, 1997