Honorable mention: Toffee Latte Nut Bars

HONORABLE MENTION

TOFFEE LATTE NUT BARS

Submitted by Jean Schaney of Miamisburg

INGREDIENTS

1 1/2 cups all-purpose flour

1/4 cup powdered sugar

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) cold butter cut into pieces

2 teaspoons instant coffee granules

1 teaspoon hot water

1 can (14 ounces) sweetened condensed milk

1 egg

1 teaspoon vanilla

1 package (8 ounces) toffee baking bits

1 cup chopped walnuts or pecans

3/4 cup flaked coconut

DIRECTIONS

1. Preheat oven to 350 degrees. Spray a 13-by-9-inch pan with nonstick cooking spray.

2. Combine flour, powdered sugar and salt in a large bowl. Cut in butter with pastry blender or electric mixer on low speed until mixture resembles loose coarse crumbs. Press into prepared pan. Bake 15 minutes or until lightly browned around the edges.

3. Meanwhile, dissolve coffee granules in hot water in a small bowl. Pour sweetened condensed milk into medium bowl. Whisk in coffee mixture. Whisk in egg and vanilla. Stir in toffee bits and walnuts. Pour over crust. Sprinkle with coconut.

4. Bake 25 minutes or until filling is set and coconut is toasted. Cool 5 minutes then loosen edges by running knife around sides of pan. Cool completely in pan on wire rack and cut into bars.