Brazil is known for its love of hot, sour collard greens that are flavored with vinegar, cayenne, bacon, and black pepper. Here is my dish. Don’t drain the bacon fat at any point because it’s an important component of the dish! I advise eating a lighter main dish if your vegetables are making you fat.
| Servings: | 25 |
| Yield: | 50 cookies |
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg, separated
- ½ cup finely chopped walnuts
Instructions
- Preheat oven to 275 degrees F(135 degrees C). Grease 15 1/2 by 10 1/2 inch jelly-roll pan.
- Sift the flour, set aside. In a medium bowl, cream the sugar and butter. Add the vanilla and egg yolk; mix well. Stir in the flour. Spread batter evenly into the prepared jellyroll pan.
- In a cup, beat egg white slightly; brush over top of dough and sprinkle with nuts.
- Bake one hour and 10 minutes or until golden. Immediately cut into 50 bars and remove from pan to cool on wire racks. Store in tightly covered container for at least 3 days before serving.
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 55 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Not sure about this
Awesome!!!
The three day waiting period was so annoying because it filled up the fridge. The end result was not worth it either they were fine but tasted more like the ingredients than toffee.
I had a hard time figuring out what part of these ingredients created the “toffee”…..Could the “3 day waiting period” do something to cause the toffee flavor to develop? LOL……come on! I picked right up on the bar part with the flour and sugar, but somewhere the original contributor left the toffee part out…. please do refer to the other toffee bar recipes on this site,..they are great.
This was not that great.They taste more like flour than toffee.
These were unbelievable. I still haven’t figured out if the directions to store them for 3 days before serving was a joke. They were so good, and only lasted 1 1/2 days.