Toffee Squares

While talking to my mom about some of the family recipes I got from Nonna, she asked me about this recipe in particular.  I vaguely remember her making them, and she said she made them all the time for Tupperware parties. 

 

This is an interesting recipe.  There are no leavening agents, and it comes together similarly to a crumb topping.  The recipe also states to brush the top of batter with an egg white before baking, which is something I haven't done with a cookie bar before.  These methods paid off and lend the toffee squares a distinctiveness all their own. 

Fans of crumb topping rejoice!  Not only did the batter look like  crumb topping, the finished product also has a very similar flavor, but in bar form.  The egg white gives the toffee squares a nice sheen, as well.  The bars are soft, subtly sweet, the cinnamon adds a comforting spice, while the nuts lend a nice texture.  A winning combination, in my book!

Toffee Squares
Printable Recipe

1 cup soft butter
1 cup sugar
1 teaspoon vanilla extract
1 egg, separated
2 cups flour
1 teaspoon cinnamon
2/3 cup chopped nuts

Cream butter; add sugar, vanilla, and egg yolk; beat until light. Add sifted dry ingredients and half the nuts; mix well. Press into 15 x 10" pan. Brush top with egg white (slightly beaten), and sprinkle with remaining nuts. Bake at 350 for 15-20 minutes. Cut into squares while warm.