My daughter-in-law grew up in Merrillville, Indiana, and for my birthday in 1989, she sent me a copy of her church’s cookbook, SS. Peter & Paul Treasure Chest of Recipes.  There are so many good recipes in this book and these bars are a favorite – all of the family loved them.


Crust Base:

  • 2 Tblsp. margarine
  • 2 Tblsp. Crisco
  • 1/4 cup light brown sugar
  • 1/2 cup all-purpose flour

Preheat oven to 350 degrees F

Have an ungreased 8 inch x 8 inch pan ready

Mix together margarine, Crisco and brown sugar.  Stir in flour.  Press and flatten with hand to cover bottom of ungreased 8×8″ pan.  Bake 10 minutes @ 350 degrees F.

While crust is baking, make topping:

  • 1 egg
  • 1/2 cup light brown sugar
  • 1/2 tsp. vanilla
  • 1 Tblsp. all-purpose flour
  • 1/4 tsp. salt
  • 4 oz. (about 3/4 cup) Heath Chocolate Toffee Bits*
  • 1/2 cup chopped nuts

*Or chop chocolate toffee candy coarsely to make 3/4 cup

Beat egg, stir in sugar and vanilla.

Mix flour, baking powder and salt together and add to egg mixture.  Mix in toffee bits and nuts.  Spread over baked crust base.  Dampening palms with water will help to spread the topping.  Bake for 20 minutes @ 350 degrees F until topping is golden brown.

Cool for 5 minutes on a wire rack, then loosen side edges and cut into bars.  Keep in pan to cool on wire rack.

Makes 9 rich and delicious bars.