RECIPES

• PREP TIME20 min
• TOTAL TIME1 hr 55 min
• SERVINGS32

 

Crust

1

teaspoon instant espresso coffee granules

2

teaspoons very hot water

1/2

cup butter or margarine, softened

3/4

cup sugar

1 1/4

cups Gold Medal® all-purpose flour

3/4

cup toffee bits (not chocolate covered)

Filling

1

tablespoon instant espresso coffee granules

1

tablespoon very hot water

2/3

cup sweetened condensed milk (not evaporated)

1

cup sugar

3

eggs

2

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon baking powder

1/4

teaspoon salt

• Heat oven to 325°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour. In small bowl, dissolve 1 teaspoon espresso in 2 teaspoons hot water. Add butter and 3/4 cup sugar; beat with electric mixer on medium speed until fluffy. On low speed, beat in 1 1/4 cups flour until blended. Press in pan.
• 2Sprinkle 1/2 cup of the toffee bits evenly over crust; press in slightly. Bake 15 to 17 minutes or until edges are light golden brown.
• 3In medium bowl, dissolve 1 tablespoon espresso in 1 tablespoon hot water. Add milk, 1 cup sugar and the eggs with electric mixer on medium speed until well blended. Stir in 2 tablespoons flour, the baking powder and salt. Pour over hot crust; spread evenly.
• 4Bake 28 to 33 minutes or until set. Immediately sprinkle with remaining 1/4 cup toffee bits. Cool completely in pan on cooling rack, about 1 hour. For bars, cut into 8 rows by 4 rows.

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