Recipes

SHORTBREAD: Preheat the oven to 350 degrees. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a

9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.

TOFFEE: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.

TOPPING: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares.