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 FROSTED TOFFEE BARS
Decadent and delicious...for coconut lovers only! Watch carefully while toasting the coconut as it can easily scorch!
Provided by JAYNE04
Categories Desserts Cookies Bar Cookie Recipes
Time 1h50m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Spread coconut flakes onto an ungreased baking sheet.
- Bake coconut in the preheated oven, stirring every 3 to 5 minutes, until toasted, about 10 minutes.
- Mix sweetened condensed milk, flour, corn syrup, brown sugar, 1/4 cup butter, 2 teaspoons vanilla extract, and salt together in a bowl; fold in toasted coconut. Pour batter into the prepared baking dish.
- Bake in the preheated oven until cooked through and slightly browned, 25 to 35 minutes. Set aside to cool completely.
- Heat chocolate chips and milk in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in confectioners' sugar, 2 tablespoons butter, and 1 teaspoon vanilla extract until frosting is smooth, 2 to 4 minutes. Spread frosting over bars. Refrigerate 30 minutes before cutting.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 53.5 g, Cholesterol 25.1 mg, Fat 16.3 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 11.8 g, Sodium 189.2 mg, Sugar 39.5 g
CHOCOLATE PEANUT BUTTER BARS
"My daughter won first place in a contest with this candy, which I make at Christmas time. It melts in your mouth!" reports Mary Esther Holloway of Bowerstons, Ohio.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over low heat until sugar is dissolved; bring to a full rolling boil. Boil, stirring constantly, until a candy thermometer reads 290° (soft-crack stage)., Meanwhile, place melted peanut butter in a large greased heat- proof bowl. Pour hot syrup over peanut butter; stir quickly until blended. Pour onto a well-buttered baking sheet; cover with a piece of buttered waxed paper. Roll mixture into a 14x12-in. rectangle. While warm, cut into 1-1/2x1-in. bars using a buttered pizza cutter or knife. Cool completely., Melt candy coating; dip bars and place on waxed paper to harden.
Nutrition Facts : Calories 136 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
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-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 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 PEANUT TOFFEE
from Gournet Magazine, December 2007. Make this one early in the season because it will keep, stored in an air-tight container, for 2 weeks.
Provided by jenpalombi
Categories Candy
Time 1h45m
Yield 3 pounds
Number Of Ingredients 5
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; see Kitchen Notebook, page 240) 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.
Nutrition Facts : Calories 2980.8, Fat 242.6, SaturatedFat 94.4, Cholesterol 325.4, Sodium 254.2, Carbohydrate 172.7, Fiber 20.7, Sugar 143, Protein 64.1
TOFFEE COCONUT BARS
This easy-to-make treat is the perfect end to a casual meal with friends or family. If you have leftovers, send a few home with each of your guests. Joeanne Steras - Garrett, PA
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown; cool slightly. , In a small bowl, beat the egg, brown sugar, vanilla and baking powder until blended. Stir in coconut and pecans. Spread over crust. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 63mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
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