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English Toffee Squares (Diabetic)

Author/Submitted by: The Diabetic Chocolate Cookbook by Mary Jane Fins, Nancy O'Brion
Servings: 74
Categories: Chocolate / Cookies / Desserts / Diabetic / Holidays

1  teaspoon  Salt
1  teaspoon  Cinnamon
2  cups  Cake flour
1/4  cup  Butter
1/2  cup  Sugar substitute
1  ounce  Baking chocolate, melted
1    Egg yolk
2  teaspoons  Vanilla extract
1/2  cup  Pecans, finely chopped
1    Egg white

Sift together salt, cinnamon and flour. Cream butter and sugar replacement. Beat in baking chocolate and egg yolk. Add sifted dry ingredients and mix. Add vanilla extract and pecans. Mix well, press dough into a greased 14 X 10" cookie sheet. Beat egg white until frothy. Spread egg white over dough in pan. Bake at 375 degrees for 25 minutes. Cut into 2" squares.

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