Pumpkin Spiced Toffee Thins

By Tamipri

Ingredients

• 1 c. butter, softened
• 1 c. firmly packed brown sugar
• 1 large egg, separated
• 1 Tb. vanilla
• 2 c. flour
• 1 tsp. pumpkin pie spice
• 1 (8 oz.) pkg. toffee bits

Details

Servings 48

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 15x11" jelly-roll pan with nonstick spray. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until creamy. Add egg yolks and vanilla, beating until combined. Gradually add flour and pumpkin pie spice, beating until combined. Stir in toffee bits. Press mixture evenly into prepared pan. In a small bowl, lightly beat egg white; brush over toffee mixture. Bake for 11-13 minutes, or until lightly browned. Let cool for 5 minutes; cut into desired shapes. Let cool completely before removing from pan.

For easy freezing: Line baking pan with heavy-duty foil (sprayed with nonstick spray) before baking so that it hangs over sides of pan. After baking and cooling, use foil to remove bars from pan. Do not cut. Wrap bars completely in foil and then in heavy-duty plastic wrap. Freeze for up to one month, thaw, and cut bars before serving. Try this process with bars.