English Toffee Dessert

1. 1

   Crush wafers and use half to cover the bottom of a 9 x 12-inch buttered pan.

2. 2

   Cream butter until fluffy.

3. 3

   Gradually add sifted powdered sugar and beat until well mixed.

4. 4

   Add egg yolks, one at a time, beating thoroughly.

5. 5

   Stir in chopped nuts, vanilla and melted chocolate.

6. 6

   Fold in stiffly beaten egg whites.

7. 7

   Pour into pan and cover with remaining crushed wafers.

8. 8

   Refrigerate for at least 4 hours for butter to set.

* Per serving · 4 servings · Values may vary.

No additional tips available.