Title: English Toffee Squares
Categories: Diabetic
Yield: 74 1" squares
| 1 | ts | Salt; |
| 1 | ts | Cinnamon; |
| 2 | c | Cake flour; |
| 1/4 | c | Butter; |
| 1/2 | c | Granulated sugar replacement |
| 1 | oz | Baking chocolate; melted |
| 1 | | Egg yolk; |
| 2 | ts | Vanilla extract |
| 1/2 | c | Pecans; finely chopped |
| 1 | | Egg white; |
Sift together salt, cinnamon and flour. Cream butter and sugar replacement.
Beat in baking chocolate and egg yolk. Add sifted dry ingredients and mix.
Add vanilla extract and pecans. Mix well, press dough into a greased 14 X
10" cookie sheet. Beat egg white until frothy. Spread egg white over dough
in pan. Bake at 375 degrees for 25 minutes. Cut into 2" squares. Food
Exchange per serving: 1/2 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1
SQUARE=74; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master.