Uintah Basin Standard | 1959-12-31 | Page 4 | Toffee Delight

Toffee Delight a new winter dessert You won't need a yardstick to measure the popularity of this delicious for it is one of those crunchy taste just right for a special Toffee Delight is a combination of creamed egg vanilla and melted chocolate to which a stiffly whipped mixture of instant nonfat dry water and egg whites have been A top and bottom crust of crushed vanilla melted butter and nuts give this dessert its super-satisfying crunchy This is truly a very special kind of dessert that has a air about so plan to serve it when you want to impress your family and Toffee Delight iVi cups vanilla crushed cup chopped cup butter 1 cup powdered sugar 2 separated Yx teaspoon 2 squares unsweetened chocolate JA cup ice water Yi cup instant nonfat dry milk Whipped cream for If desired Melt Y cup Mix with wafers and Spread half the mixture in a spring-form Cream remaining butter with sugar until light and Add i egg yolks and Beat Melt cool and add to creamed blending Place egg ice water and instant nonfat dry milk in small bowl of electric Whip until mixture forms stiff Fold carefully into chocolate mixture and pour over crumbs in Sprinkle remaining crumbs on Refrigerate for several Serving Cut into s wedges and garnish with whipped cream and English walnut Makes 8