Cookie Recipes
Caramel Toffee Squares
Layers of caramel and chocolate over a cookie crust make for a scrumptious treat.
Yield: 36 squares
Ingredients
Base
- 1/2 cup Canola margarine 125 mL
- 1 1/4 cups all purpose flour 300 mL
- 1/4 cup granulated sugar
60 mL
Filling
- 1/2 cup brown sugar 125 mL
- 2 tablespoons corn syrup 30 mL
- 1/2 cup Canola margarine 125 mL
- 1/2 cup sweetened condensed milk 125 mL
Topping
- 1 (6 ounce/170g) package chocolate chips
- 2 teaspoons Canola margarine 10 mL
Instructions
- In bowl, mix together canola margarine, flour and sugar. Press into a 9 x 9 inch (22 x 22 cm) pan and bake at 350 degrees F (180 degrees C) for 10 to 12 minutes or until golden brown.
- Combine brown sugar, corn syrup, Canola margarine and condensed milk in saucepan. Bring to a boil, stirring constantly for 5 minutes.
- Remove from heat and pour over cooled base. Refrigerate until set.
- In another saucepan, melt the chocolate chips and margarine over low heat. Pour over cooled filling.
- Refrigerate or freeze.
Nutrition
Per square: Calories 120 Fat 7g Saturated Fat 2g Cholesterol 0mg Sodium 50mg Carbohydrates 14g Fibre 0g Protein 1g
Attribution
Recipe and photo used with permission from:
CanolaInfo
Source: CanolaInfo Virtual Test Kitchen