Rain, rain go away

It's a dull and dreary morning here today. It all started last evening when the heavens poured their heart out, while Lightning and Thunder were having a mighty row overhead.

The rain was SO bad that I could barely see the road while driving home. I made it home in one piece and decided to warm myself (and the kitchen) up with some Toffee Bars.

Now, I have tried Toffee Almond Bars before, but that recipe used a cake mix base. As I prefer to bake from scratch, I wanted to try a recipe which called for mixing your own base. I also had 2 bags of Werther's Original Soft Cream Toffees and some macadamia nuts lying around.

I found a recipe and decided to adapt it to include the ingredients I had on hand.

As I am writing this, it's STILL raining here. In fact, it rained the whole night! I'm sure everyone's secret wish is that this was a Saturday morning and not Wednesday. It's the perfect day to snuggle in bed with warm blankets and a steaming hot cup of coffee or tea... plus a sweet treat or two.

MACADAMIA TOFFEE BARS

240g Butter, softened

180g light Brown Sugar

1 teaspoon Vanilla Essence

1 Egg Yolk

240g Plain Flour

200g Werther's Original Soft Cream Toffees

50g Heath Bits o' Brickle

100g Macadamia nuts, roughly chopped and toasted

Preheat oven at 160 Celsius. Spread chopped Macadamias on a baking sheet and toast for about 15 minutes. While the nuts are being toasted, beat Butter and Sugar until light and creamy. Mix in Egg Yolk and Vanilla Essence until well incorporated. Fold in the Flour gently. Resulting dough will be soft and a little sticky. Press into a 10' x 10' baking tray. Sprinkle on the Nuts, Toffee and Bits o' Brickle. Bake at 160 Celsius for about 30 minutes, until the base is cooked through and the toffee is bubbling. Remove from the oven and score into squares while still warm. Let it cool completely before eating.