Small Recipes Using Biscuit Mix...Coconut Nut Toffee Bars


 I wanted to try this recipe for old-fashioned toffee bars similar to one Myrna and I used to make when we were still teen-agers, but I didn’t want a huge amount, so I tried cutting down this recipe that had a bonus for me…it used Bisquick, so I could substitute my homemade biscuit mix.  I have been trying recipes that use the mix so I can keep it turned over.
They were successful; my husband especially liked the toffee-like crunchiness.  I liked that I didn’t have leftovers, and it took just minutes to mix up and get in my toaster oven.  I used my Le Creuset 4 x 6” casserole dish and got 6 small squares. They made bars that are a little thinner than the regular recipe and that’s what we liked.
 I simply melted the butter right in a 1 cup Pyrex measuring cup and stirred in the brown sugar and biscuit mix, spread it in my pan and had it in the oven.  My kitchen was warm, so I finally put them in the refrigerator to set the chocolate.   Our old recipe didn’t use the coconut…we both like it but just nuts are excellent too.            
                     Coconut Nut Toffee Bars
  1       tablespoon  butter -- softened
  2       tablespoons  brown sugar
    1/3  cup  Bisquick or Homemade Biscuit Mix -- 1 3/4 ounces
  2        tablespoons  milk chocolate chips
  1        tablespoon  coconut
  1        tablespoon  chopped pecans or walnuts
  1. Combine butter and brown sugar, mixing until creamy and smooth.
  2. Add biscuit mix or Bisquick and mix until well blended.
  3. Spread dough into a greased 5x5” or 4 x 6” pan.  (I lined my greased pan with parchment for easy removal). 
  4. Bake in a preheated 350 degree oven for 20-25 minutes, until golden brown.
  5. Immediately after removing from oven, spread chocolate chips over top of crust and let sit for 2-3 minutes.
  6. Then, using the back of a spoon or offset spatula, spread chocolate to cover evenly.
  7. Sprinkle coconut and nuts over top and gently press in to secure. Remove from pan and let cool completely on rack before cutting.  Refrigerate if you have any left to store.
Martha White Biscuit Mix
                        1 QUART MIX
  1           pound self-rising flour -- sift first (4 cups)
  4          ounces  lard or shortening -- 1/2 cup
Cut shortening into flour with pastry blender or food processor until it resembles coarse crumbs.
Store in a tightly covered container at room temperature (If using shortening).  Refrigerate if using lard.
Mix will keep well up to 4 months on the shelf if using shortening or in the refrigerator if using lard. 
Recipe weighs 20 ounces; 1 cup recipe weighs 5 ounces.                                
                       


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