Almond Crunch Toffee Bars Recipes

ALMOND CRUNCH TOFFEE BARS

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Grease sides of 13 x 9 x 2-inch baking pan.
• Beat butter and sugar until fluffy.
• Gradually add flour, beating until well blended.
• Press dough evenly into prepared pan.
• Bake 15 to 20 minutes or until edges are lightly browned.
• Meanwhile, combine toffee bits and corn syrup in medium saucepan.
• Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds.
• Spread toffee mixture to within 1/4-inch of edges of crust.
• Sprinkle remaining 1/2 cup almonds and chocolate chips over the top.
• Bake an additional 15 minutes or until bubbly.
• Cool completely in pan on wire rack. Cut into bars.

ALMOND TOFFEE BARS

Steps:

• Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
• In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Beat in flour on medium speed until dough starts to form. Press dough in pan. Bake 13 to 18 minutes or until edges are light golden brown.
• Meanwhile, in 2-quart heavy saucepan, heat 1 cup butter, the brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring. Quickly stir in almonds; spread over baked layer. Bake 15 to 20 minutes or until dark golden brown and bubbling.
• Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften; gently swirl chips over hot bars with spatula. Cool completely, about 30 minutes. For bars, cut into 8 rows by 5 rows. Store tightly covered at room temperature.

ALMOND CRUNCH TOFFEE

Steps:

• Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally. , Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes. , Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm. , In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm., Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.

ALMOND TOFFEE BARS

Steps:

• HEAT oven to 350 degrees F (325 degrees F for glass dish). Combine flour and sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into bottom of ungreased 13 x 9-inch baking pan.
• BAKE 15 minutes.
• COMBINE sweetened condensed milk, egg and almond extract in large bowl; mix well. Stir in toffee pieces and almonds. Spread mixture evenly over partially baked crust.
• BAKE an additional 25 minutes or until golden brown. Cool. Cut into bars.

TOFFEE CRUNCH GRAHAMS

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. , Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely.

ALMOND CRUNCH BARS

Steps:

• Use a round cake pan and line with foil.
• Butter foil generously.
• Take ingredients and heat in l0-inch skillet and stir constantly until mixture turns golden brown, about 5 - 6 minutes.
• Pour and spread in pan.
• Let cool 15 minutes and lift off and break into pieces.