BUTTER TOFFEE BARS
Steps:
- Heat oven to 325°F.
- Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk; continue beating until well mixed. Add flour; beat at low speed until well mixed.
- Press evenly onto bottom of ungreased 15x10x1-inch baking pan. Bake 22- 25 minutes or until lightly browned. (Bars will be soft.)
- Sprinkle immediately with chocolate chips; let stand 3 minutes. Swirl chips slightly with table knife or back of spoon. Sprinkle with toffee bits.
- Cool 1 hour; cut into bars with sharp knife while slightly warm.
Nutrition Facts : Calories 80 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 45 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
WONDERFUL TOFFEE BARS
This is a easy recipe, but better than that, they taste wonderful! Everyone that tastes them always wants the recipe. Try them once and you'll be hooked!
Provided by Dyanne Gurchek
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 25m
Yield 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a 10x15-inch baking sheet with graham cracker quarters.
- Bring butter, margarine, and sugar to a boil in a saucepan, stirring constantly, until sugar is dissolved, about 3 minutes. Pour butter mixture over graham crackers and sprinkle with walnuts.
- Bake in the preheated oven until butter is browned and nuts are toasted, about 10 minutes. Immediately transfer toffee bars from the baking sheet to a platter lined with aluminum foil or wax paper.
- Melt chocolate chips in 2 batches in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drop spoonfuls of melted chocolate over each toffee bar.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 9.1 g, Cholesterol 7.4 mg, Fat 6.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 68.5 mg, Sugar 7 g
TOFFEE BARS
My mom made these bars when I was a child, and she still does, so they bring back a lot of memories for me. This recipe is my own variation that I developed in recent years; I love the colors of the cranberries and white chocolate - they're very festive. But sometimes I make them just like Mom with milk chocolate and walnuts. Most of the time I forget to add the salt, and I find it doesn't make any difference - they always taste delicious and are always a hit!
Provided by Food Network
Categories dessert
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
- Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.
EASY ENGLISH BUTTER TOFFEE BARS
These easy to make butter toffee bars are delicious, made with easy ingredients, and are nice for those Christmas cookie/bar exchanges!
Provided by Taylor in Belgium
Categories Bar Cookie
Time 40m
Yield 54 2x1inch bars
Number Of Ingredients 6
Steps:
- Preheat oven to 375°.
- Butter a 13x9 baking pan.
- Arrange saltines right side up in a single layer in pan.
- Melt butter and sugar over medium heat.
- Bring to boil, boil 3 minutes stirring occasionally.
- Remove from heat.
- Stir in vanilla.
- Pour over crackers, spread evenly with spatula.
- Bake for 5 minutes, if crackers move, rearrange with a fork.
- Cool for about 10 minutes.
- Sprinkle chocolate morsels over top.
- Let stand about 5 minutes the evenly spread over top.
- Cool completely, then cut in 2x1 inch bars.
- Place a pecan half over each piece.
- Store in refrigerator.
TOLL HOUSE BUTTER TOFFEE BARS
Make and share this Toll House Butter Toffee Bars recipe from Food.com.
Provided by Julesong
Categories Bar Cookie
Time 27m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Beat sugar and butter in large mixer bowl until creamy; add egg yolk; beat well.
- Beat in flour.
- Press evenly on to bottom of un-greased 15 x 10-inch jelly-roll pan.
- Bake for 22 to 25 minutes or until lightly browned and center is still slightly soft and sprinkle with morsels.
- Let stand for 3 minutes or until morsels are shiny; spread evenly.
- Sprinkle with toffee chips.
- Cool for 1 hour; cut into bars with sharp knife while slightly warm.
Nutrition Facts : Calories 4226.4, Fat 241.5, SaturatedFat 148.4, Cholesterol 697.8, Sodium 1425, Carbohydrate 511.7, Fiber 16.7, Sugar 304.1, Protein 37.5
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 CARAMEL BARS
These are easy and delicious.
Provided by CHLOE.ALEXIS
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with cooking spray.
- Mix the cake mix, melted butter, and half of the evaporated milk in a large bowl. Pat half of the mixture into the bottom of the prepared pan, reserve the remaining half for later use. Bake for 6 to 8 minutes. Remove baking pan from the oven; immediately sprinkle with toffee chips.
- Place the caramels and the remaining half of the evaporated milk in a microwave safe bowl. Microwave on High in 1 minute intervals, stirring after each minute, until caramels are melted. Top the toffee chips with the melted caramel. Crumble the reserved cake mixture over caramel layer.
- Return the baking pan to the oven; bake for 15 minutes. Allow to cool completely before cutting into 24 bars.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 36.7 g, Cholesterol 24.5 mg, Fat 12.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 274.7 mg, Sugar 21.6 g
ENGLISH TOFFEE BARS
Meet the Cook: My mother and I get together every year around Christmastime to make this delicious chocolate-coated toffee, using a recipe she got years ago in a cooking class. It's a tradition I plan to continue with my daughters and grandchildren. Our families and friends wait with mouths watering for their packages. -Dianne Brooks, Augusta, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/4 pounds.
Number Of Ingredients 6
Steps:
- Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar and corn syrup; cook and stir over medium heat until a candy thermometer reads 295° (soft-crack stage). Remove from the heat; stir in pecans and salt. , Quickly pour into prepared pan. Let stand for 5 minutes. Using a sharp knife, score into lines. Let stand at room temperature until cool., Separate into squares, using a sharp knife if necessary. In a microwave, melt candy coating, stirring often. Dip squares, one at a time, in coating. Place on waxed paper until set.
Nutrition Facts : Calories 214 calories, Fat 15g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 110mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
PEANUT BUTTER-TOFFEE BARS
With toffee, peanut butter and chocolate, these bars are irresistible!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom and sides of 15x10x1-inch pan, or spray with cooking spray.
- In large bowl, mix cake mix, peanut butter, water and eggs with spoon. Stir in toffee bits. Spread evenly in pan.
- Bake 20 to 25 minutes or until golden brown. Immediately sprinkle chocolate chips over hot bars. Let stand about 5 minutes or until chips are melted; spread evenly. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows. Store covered.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 9 g, TransFat 0 g
TOFFEE BARS
These shortbread bars have the taste of toffee without the hassle of making candy. They're attractive addition to a cookie tray. -Ruth Burrus, Zionsville, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and salt, beating until smooth. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 17-19 minutes or until light golden brown. Immediately place chocolate bars on top; return to the oven for 1 minute. Spread melted chocolate over bars; sprinkle with pecans.
Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CRISP TOFFEE BARS
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century. It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016. "You can caramelize a crust in cast iron in a way that would never happen in a sheet pan," she said. Make sure to bake the bars until very well browned across the top; that is the sign that the desired level of crisp chewiness has been achieved. The recipe calls for adding either nuts or chocolate to dough; you can add both if you like, but in that case use a larger cast-iron skillet (or use a plain old 9-by-13-inch baking pan).
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 1h
Yield About 2 dozen bars
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Place a rack in the middle and place a 10-inch cast-iron skillet on it.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed for about a minute, until softened. Scrape down the bowl and the paddle.
- With the mixer running at low speed, add salt and vanilla. Add the brown sugar, then turn the speed up to medium and beat until mixture is the color of peanut butter and fluffy, 1 to 2 minutes. Scrape down the bowl again.
- With the mixer running at low speed, shake in flour, beating just until dough holds together. Mix in nuts or chocolate just until combined.
- Remove the hot skillet from the oven and place a small lump of butter in it. As butter melts, brush it onto the bottom and sides of the pan until evenly coated.
- Dump dough into skillet and press it out to evenly fill the skillet. You can use your fingers (being careful to avoid touching the hot pan), a potato masher or the bottom of a measuring cup. Press dough down firmly to make a compact, even layer.
- Transfer to oven and bake for 30 to 40 minutes, until the top is walnut brown. You may be tempted to take it out when the edges have begun to darken, but let it continue to cook so the entire surface can take on that color. There may be bubbles visible on top of the dough; that's a good sign.
- Remove from the oven and let cool in the pan. If necessary, run a butter knife around the sides of the pan to loosen. Square off the circle shape of the pan by cutting the four rounded edges off; you will have an approximately 9-inch square. Cut the square into bars, squares or diamonds. (The rounded edges can be chopped or crumbled and used as an ice cream topping.)
- Let the bars cool completely before removing from pan. Use a small spatula or butter knife to transfer them to paper towels to blot the buttery bottoms. Store in airtight container; they keep well for up to 1 week.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 6 grams, Sodium 53 milligrams, Sugar 12 grams, TransFat 0 grams
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