CHOCOLATE-TOPPED PEANUT-TOFFEE BARS
Grand Prize-Winning Recipe 2007! Potato chips are the secret ingredient that keep sweet in balance with salty in a candy-like toffee bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.
- Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.
- Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.
- Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 260, Carbohydrate 26 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 19 g, TransFat 0 g
CHOCOLATE TOPPED PEANUT TOFFEE BARS (COOKIE MIX)
Potato chips are the secret ingredient that keep sweet in balance with salty in a candy-like toffee bar.
Provided by Mom2Rose
Categories Bar Cookie
Time 3h10m
Yield 32 bars, 32 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F
- Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms.
- Press dough in bottom of pan.
- Bake 10 minutes or just until dough is set.
- Meanwhile, in 1-quart saucepan, melt butter over medium heat.
- Stir in brown sugar.
- Heat to boiling, stirring frequently.
- Boil 1 minute, stirring constantly.
- Sprinkle potato chips and peanuts over partially baked base.
- Pour brown sugar mixture over chips and peanuts.
- Bake 15 minutes longer or until surface is bubbly.
- Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate.
- Spread chocolate over filling.
- Cool completely, about 2 hours.
- Refrigerate 30 minutes or until chocolate is set.
- For bars, cut into 8 rows by 4 rows.
- Store covered at room temperature.
Nutrition Facts : Calories 183.2, Fat 13.9, SaturatedFat 6.2, Cholesterol 21.1, Sodium 113.7, Carbohydrate 15.1, Fiber 1.2, Sugar 12.8, Protein 2.4
CHOCOLATE-STUFFED TOFFEE PEANUT BUTTER COOKIES
These super-sized peanut butter cookies have a hidden surprise. We stuffed them with pieces of milk chocolate before baking, so they're nice and gooey when they come out of the oven.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield about 14 cookies
Number Of Ingredients 11
Steps:
- Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- For the cookie dough: Whisk together the flour, salt and baking soda in a medium bowl.
- Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Beat in the peanut butter and vanilla until smooth and creamy. Add the flour mixture and mix on low until well combined.
- For the add-ins: Stir in the toffee bits with a wooden spoon until just combined.
- For the filling: Scoop 2 level tablespoons cookie dough into the palm of your hand and flatten into a 2-inch round. Stack 3 chocolate rectangles in the center of the round, then top with 1 additional level tablespoon cookie dough. Press and mold the cookie dough so that it completely covers the chocolate. Flatten the cookie slightly so it is about 1 inch tall. Repeat with the remaining cookie dough and chocolate rectangles to make about 14 cookies total (you will have leftover chocolate pieces). Divide the cookies between the prepared baking sheets.
- Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the tops are puffed and the undersides are lightly browned, about 14 minutes. Cool the cookies on the baking sheets set over cooling racks for 5 minutes. Lightly dust the tops of the cookies with confectioners' sugar, then serve while still warm.
CHOCOLATE-TOPPED PEANUT-TOFFEE BARS
Grand Prize-Winning Recipe 2007! Potato chips are the secret ingredient that keep sweet in balance with salty in a candy-like toffee bar.
Categories Dessert
Time 3h15m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.
- Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.
- Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.
- Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 260, Carbohydrate 26 g, Cholesterol 20 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 32, Sodium 150 mg, Sugar 19 g, TransFat 0 g
CHOCOLATE-PEANUT BUTTER BARS (COOKIE MIX)
Indulge in a super easy candy-like cookie bar with layers of favorite peanut butter and chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press in pan. Bake 12 to 15 minutes or until edges are light golden brown. Cool 5 minutes.
- In small microwavable bowl, microwave chocolate and butterscotch chips on High 1 to 1 1/2 minutes; stir until smooth. Spread over bars. Refrigerate about 30 minutes or until chocolate is set.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 12 g, TransFat 0 g
CHOCOLATE PEANUT TOFFEE
The transformation of butter, sugar, and salt into toffee is culinary alchemy at its best. This version is studded with cocktail peanuts and a decadent layer of bittersweet chocolate.
Provided by Gina Marie Miraglia Eriquez
Categories Candy Chocolate Dessert Christmas Kid-Friendly New Year's Eve Peanut Winter Gourmet Small Plates
Yield Makes about 3 pounds
Number Of Ingredients 9
Steps:
- Butter baking pan and put on a heatproof surface.
- Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300°F (hard-crack stage) on thermometer, 15 to 20 minutes.
- Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan. Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top. Let stand until chocolate is melted, 4 to 5 minutes, then spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes. Break into pieces.
CHOCOLATE TOFFEE BARS
I may have stumbled across the most delicious recipe yet. Chocolate and peanut butter and toffee. Yum. Thank you, again, cookiesandcups.com. I think I love you.
Provided by Jenni K
Categories Chocolate
Time 1h
Number Of Ingredients 20
Steps:
- 1. Preheat the oven to 350
- 2. To prepare crust: Melt 1/2 cup butter and pour into a 9×13 baking dish. Add your crushed shortbread cookies and 3/4 cup of Toffee Bits. Stir to combine and press evenly into pan. Bake for 10 minutes until just starting to golden up.
- 3. While the crust is baking prepare your top layer: Cream butter and sugars together until smooth. On medium speed, add in your eggs and vanilla. Turn mixer to low and add in your dry ingredients (baking soda, salt and flour) stirring until just combined. Now add in your toffee chips and chocolate chips. Set this aside. When you crust is done remove from oven and let cool on a wire rack while you prepare the filling.
- 4. For middle layer: In a medium saucepan melt your peanut butter chips, semi sweet chips, butter and sweetened condensed milk over low, stirring frequently until completely melted.
- 5. Pour middle fudge layer over the crust and spread evenly to coat.
- 6. Drop spoonfuls of the 'cookie dough' topping evenly over the fudge layer.
- 7. Bake 25 minutes until topping is set. Let cool completely (at least 2 hours) before cutting to allow bars to set up.
TOFFEE TOPPED BARS
"Serve these luscious after-school treats with a tall, cold glass of milk." From Great Ameican Home baking
Provided by Courtly
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Lightly grease a 9 x 13" baking pan; set aside.
- In a large mixing bowl, mix together the brown sugar and flour.
- Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.
- Remove 1 cup of mixture and set aside.
- To mixture in large bowl, add baking powder and salt.
- Using a fork, lightly beat in vanilla, milk and egg.
- Continue beating until a smooth batter forms.
- Pour batter into prepared baking pan.
- In a small bowl, combine the chocolate chips and walnuts.
- Fold in the coconut.
- Sprinkle reserved crumb mixture over top of batter in pan.
- Sprinkle with the chocolate chips and walnuts.
- Using a long flat spatula, spread topping evenly over the top of the batter in pan.
- Bake bars for 35 minutes, or until a skewer inserted in center comes out clean.
- Transfer pan to wire rack.
- Cool bars in pan completely before slicing.
- Using a serrated knife, cut into 24 bars.
- Store in airtight container for up to 5 days.
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