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Toffee Crunch Bars
Lavaughn Buehl, Janesville

3 bars (1.4 oz. each) chocolate-covered toffee bars
2 Tbsp. sugar
1/2 tsp. vanilla
1 cup flour
1/3 cup butter
1/3 cup chopped nuts

Preheat oven to 350 degrees. Grease an 8-x8-inch pan. Place 1 whole toffee bar into a blender and whirl until ground. Combine sugar and vanilla in a medium-sized bowl. Stir in ground toffee bar and flour. Cut in butter with pastry blender until crumbly. Press mixture evenly into prepared pan. Bake for 20 minutes or until lightly brown. Coarsely chop remaining 2 bars; combine chopped toffee bars and nuts in a small bowl. Sprinkle evenly over hot bars. Press down lightly with spatula. Bake for 10 minutes. While still hot, cut into bars. Cool on wire rack and store in air-tight container for up to 3 days at room temperature.

 

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