Almond Toffee Bars

Summary

Handwritten two-page recipe for a shortbread-crust bar topped with a sweetened-condensed-milk, toffee-bit, and almond filling, with the writer's own personal substitution notes worked into the margins.

Key contents

• Crust: 1 1/2 c. unsifted flour, 1/2 c. confectioners' sugar, 3/4 c. cold margarine or butter
• Filling: 1 (14 oz) can Eagle Brand sweetened condensed milk (not evaporated), 1 egg (beaten), 1 tsp almond extract (writer's note: "I use vanilla"), 6 (1 3/16 oz) milk-chocolate-covered English toffee candy bars cut into small pieces (writer's substitution note: "I use 1 1/2 cup Skor bits + 1 c. milk chocolate chips, crushed"), 1 cup slivered almonds (chopped finer)
• Method: 1. Preheat oven to 350°F (325°F if using a glass pan). 2. In a medium bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press firmly into the bottom of a 13x9" pan. Bake 15 minutes. 3. Meanwhile, in a large bowl combine sweetened condensed milk, egg, and extract; mix well. Stir in toffee bits (and chocolate chips) and almonds. 4. Spread evenly over the baked crust. 5. Bake 25 minutes or until golden brown. 6. Cool; cut into bars. Store covered in refrigerator.
• Physical artifact: two-page handwritten sheet, blue ballpoint, cursive, with the writer's personal ingredient-substitution annotations added inline. No attribution or date.