Chocolate Bar English Toffee Recipes

ENGLISH TOFFEE BARS

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.

TOFFEE CHOCOLATE BARS

Steps:

• Preheat the oven to 350° F. Line a 9 x 13 inch pan with foil or parchment paper and spray with a cooking spray.
• In the bowl of a stand mixer, beat the brown sugar, flour and butter until well blended and creamy. Press this mixture evenly on to the bottom of the prepared pan.
• Bake at 350 for 15 min or until the crust is light golden brown. Remove from oven and set aside to cool while you prepare the filling.
• In a sauce pan over medium heat, combine the sweetened condensed milk and butter, stirring constantly, for 8-10 minutes until the mixture has thickened. Spread this mixture over cooled crust. Return to the oven and bake for 10 min or until golden and bubbly.
• Place the chocolate chips and heavy cream in a microwave safe bowl. Heat until the chocolate has melted and stir until smooth, 2-3 minutes. Spread the chocolate chip mixture evenly over the top and bake an additional 2 minutes until the chocolate is soft and has a shiny texture.. Remove from oven.
• Sprinkle the Heath English toffee bits on top, pressing slightly into the chocolate.layer. Cool completely and then remove from the pan and cut into bars.
• Store in an airtight container. May also be stored in the fridge, but bring the bars to room temperature before serving.

ENGLISH TOFFEE

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

TERRIFIC TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
• Bake in preheated oven until crust is light brown, 25 to 30 minutes.
• Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.

CHOCOLATE BAR ENGLISH TOFFEE

Steps:

• Butter a cookie sheet, grate hershey bar, chop nuts until fine.
• Cover cookie sheet with nuts, then grated chocolate and set aside.
• Combine butter, sugar, water, and syrup in heavy pan and bring to a boil.
• Cook to hard ball stage (280* F.).
• Pour on prepared cookie sheet and cover with remaining nuts and grated bar.
• Cool.
• Break into pieces when cold.

MILK CHOCOLATE TOFFEE BARS

Steps:

• Preheat oven to 350° (325° glass pan).
• Grease 9x13 pan.
• To prepare crust, cream all ingredients until very well blended.
• Press evenly into pan.
• Bake for 20 minutes or until light brown.
• Set aside to cool while making the filling.
• Heat milk and margarine on stove, stirring constantly, until thickened.
• This will take 5-10 minutes.
• Spread over crust.
• Bake for 15 minutes, until golden brown.
• Sprinkle evenly with chocolate chips.
• Return to oven for 2 minutes to melt the chocolate.
• Remove from oven and spread chocolate smooth.
• Sprinkle toffee bits on top.
• Using the back of a spoon, gently press the toffee into the melted chocolate.
• Cool completely.
• Cut into bars before refrigerating.