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Covered Bridge House
Glen, NH

Walnut Toffee Triangles
Cookie Recipe

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Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
This recipe part of a virtual "cookie tour" of 17 inns in the Mt. Washington Valley of
New Hampshire...a real annual cookie and gingerbread tour that takes place the first
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Walnut Toffee Triangles
Covered Bridge House ~ Glen, NH

1 cup walnuts
1/2 pound unsalted butter, room temperature
1 1/4 cups tightly packed dark brown sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 pound semisweet chocolate, chopped in to 1/4
inch pieces

Preheat the oven to 350 degrees.  Toast eh
walnuts on a baking sheet for 6 minutes.  Cool to
room temperature then process the walnuts in a
food processor until finely chopped.  Set aside
until needed.

In a large bowl, cream together the butter and
sugar.  Add the egg yolks and vanilla extract into
the mix.  Add the flour and salt and blend
together until the mixture is thoroughly

Using your fingertips, press the mixture onto the
bottom of a 9x13x2 inch non-stick baking pan.  
Bake for 20 minutes or until light golden brown.
Remove from the oven and immediately sprinkle
the chopped chocolate over the hot toffee.  Allow
to stand for 5 minutes.  Use a cake spatula to
spread the melted chocolate in a smooth even
layer.  Sprinkle the chopped walnuts over the
melted chocolate in an even layer.  Allow to cool
to room temperature before cutting.

Makes 4 dozen 1-inch triangles.
Walnut Toffee Triangles - Covered Bridge House, Glen, NH
Covered Bridge House's Christmas Tree - Photo by Emily Duffy
Covered Bridge House's Gingerbread Creation - Photo by Emily Duffy
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