These cookies would be wonderful for an office holiday party, or for your own gathering at home. This recipe yields a lot of bars, approximately 40-50, so I kept some out to enjoy now, and also packed some away in my freezer for Christmas.
Chocolate Peanut Butter Toffee Bars
1 cup butter
1 cup brown sugar, packed
1/4 cup Lucerne Best of the Egg Whites – 100% Liquid Egg White, or other egg white substitute
1 teaspoon almond extract
2 cups flour
1 (10oz) package Nestle’s Milk Chocolate & Peanut Butter Swirled morsels
1 cup chopped pecans
Preheat oven to 325 degrees. Grease and flour a jelly roll pan, or cookie sheet.
In a large mixing bowl, cream butter and brown sugar until fluffy. Add egg white substitute and almond extract; beat until well combined. Gradually add flour, blending well.
Spread dough evenly on prepared pan. Bake for 20 minutes, or until lightly browned.
Remove from oven and immediately sprinkle morsels on top. Once chips have started melting, spread evenly over surface with a spatula. Sprinkle with pecans.
Allow cookies to cool completely, then cut into bars.
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