Serves: 5
Preheat the oven to 350°F. In a large bowl, cream the butter, egg yolk, and almond and vanilla extracts. Add the contents of the jar, and stir until well mixed. Pour the batter into an ungreased 15-x-10-inch jelly roll pan and bake for 20 to 25 minutes, or until hard and golden brown in color. Cool completely in the pan before breaking into pieces. Serve immediately, or store in an airtight container for up to 1 week.
This _Toffee Crunch Bars recipe is from the The Mason Jar Cookie Cookbook Cookbook. Download this Cookbook today.
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