Delicious Toffee Bars Recipe Featuring Soy Flour

Looking for a delicious bar cookie to serve friends and family?  These toffee bars are sure to delight!

You might have to hide these bar cookies from your family until it’s time to serve them. They are made with protein-rich soy flour, and layered with rich flavors and textures. Toffee bars are made by spreading toffee over cookie dough that is baked and then topped with melted milk chocolate and a sprinkling of chopped soy nuts. To make the dough, combine ½ cup soy flour with 1½ cups wheat flour. Serve toffee bars with kid-friendly soymilk hot chocolate.

Toffee Bars

1 cup butter, softened

1 cup firmly packed brown sugar

1 egg yolk

1 teaspoon vanilla

¼ teaspoon salt

1 1/2 cups all purpose flour

½ cup soy flour

1-4.4 oz. ounce bar milk chocolate, melted

¾ cup chopped soy nuts or chopped pecans

Preheat oven to 325°F.  In large mixing bowl, cream butter until light.  Add sugar, egg yolk, vanilla; beat until well blended.  Add all-purpose flour and soy flour, mix well.  Spread evenly in a lightly greased 10x15x2 inch pan. Bake for 12-15 minutes. (Watch carefully because cookies brown quickly.) Let cool for about 5 minutes.  Spread with melted chocolate.  Sprinkle with chopped nuts. Cool completely. Cut into bars.

Yield: approximately 2 ½ dozen

Soy Milk Hot Chocolate

Make this rich but simple hot chocolate in a small pan on the stovetop, or in a microwave-safe bowl. Melt a 1.5 oz. milk chocolate or dark chocolate candy bar in enough vanilla soymilk to fill a mug.

This year, discover how easy it is to eat healthfully, yet luxuriously, during the holidays with soyfoods.  Soy is a plant protein that provides all the essential amino acids, with a protein quality that is comparable to animal protein. Soyfoods such as soy flour and soymilk also have the advantage of being low in saturated fat and contain no cholesterol.

            Soymilk makes it simple to create warm, welcoming beverages during the holidays, with regular, vanilla or chocolate soymilk. One cup of soymilk is a nutrition powerhouse, providing approximately 8 grams of plant protein. According to the 2015-2020 Dietary Guidelines for Americans, soy beverages like soymilk — fortified with calcium, vitamin A, and vitamin D— are included as part of the dairy group because they are similar to milk in nutrient composition and use.

            Baking with soy flour adds plant protein to your favorite holiday cookie recipes. Soy flour, made from defatted and lightly toasted soy flakes, contains an average of 50 percent protein. By contrast, high protein wheat flour contains 15 percent protein. Because soy flour does not contain gluten, which is necessary for dough elasticity, it should be combined with wheat flour for baking cookies. (For gluten-free baking tips, visit The Soyfoods Council website at www.thesoyfoodscouncil.com.)

          

This delicious recipe is brought to you by The Soy Foods Council.