ENGLISH TOFFEE DESERT

Line (9x9 inch) pan with 1/2 of the following mixture: 1 1/2 c. crushed vanilla wafers and 1/2 c. chopped nuts (save remaining for topping). Cream 1/2 c. butter or margarine and 1 c. confectioners sugar. Add 3 egg yolks and beat well. Melt 1 1/2 oz. bitter chocolate and add with 1/2 t. vanilla to the egg mixture. Fold in 3 stiffly beaten egg whites. Pour into pan and cover with remaining crumbs. Place in refrigerator for several hours or over night. Serve with whipped cream.

Recipe for English toffee from our December, 2000 Menu Minder publication