I think the original recipe was toffee bars but as the family passed the recipe down through the years it got transmogrified to taffy. My mom got it from Grandma A in 1963. We don't know any history before that. We just know that this is a family favorite then and now.
1 cup shortening (normally I would cheat here and use Crisco sticks)
1 cup dark brown sugar
1 egg
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
2 cups flour
Preheat oven to 350F.
Cream shortening and sugar.
Add egg.
Notice that I didn't waste the time (or dishes) measuring the dry ingredients out in a different bowl?
Mix in dry ingredients. The most effective way to do this is to cut in with a spoon, lift and turn bowl slightly. Keep repeating this and soon you will have the crumbly look. You might need to use your fingers to get the mixture from the bottom well blended.
Press mixture into greased 9x13 pan.
Bake 15-20 minutes.
Frost with following immediately after removing from oven.
FROSTING
1 cup sugar
3 Tablespoons cocoa
1/4 cup milk dash salt
1/4 cup butter
1 tsp vanilla
Measure sugar and cocoa into medium saucepan. Blend well.
Add milk.
About 10 minutes before bars are done start heating the frosting on medium heat. Stir constantly.
Bring to full roiling boil (one that can't be stirred away) for 1 minute. Having two kitchen timers is nice but since my only one is being used for the bars I use the One-One thousand, two-one thousand all the way up to 60. This has always worked for me.
Full rolling boil, still stirring because this will scorch very quickly.
Remove from heat and add butter and vanilla. Stir until melted. When bars come out of the oven pour it over them.
Spread gently to cover edges of bars. Not too much or all your liquid frosting will run underneath.
Let cool completely. If you are impatient like me and can't wait that long, place them in the fridge to speed up the process. The frosting will thicken as it cools.
*Update* This recipe was also in Grandma's Recipes.
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