Fudgy Toffee Bars Recipes

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NO BAKE TOFFEE FUDGE BARS



No Bake Toffee Fudge Bars image

Take to the stovetop with these fun-to-share bars. Submitted by 'A Turtle's Life for Me' for Hershey's Kitchens, toffee bits swirl with chocolate chips and yield a delicious no-bake dessert.

Provided by HERSHEY'S Kitchens

Categories     Trusted Brands: Recipes and Tips

Time 2h20m

Yield 24

Number Of Ingredients 8

1 cup butter, divided
2 ¼ cups graham cracker crumbs
1 cup sugar
1 (5 ounce) can evaporated milk
1 (10 ounce) package miniature marshmallows
2 cups HERSHEY'S® Semi-Sweet Chocolate Chips
1 cup HEATH® Milk Chocolate Toffee Bits
1 cup HERSHEY'S® Milk Chocolate Chips or HERSHEY'S® Semi-Sweet Chocolate Chips

Steps:

  • Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
  • Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
  • Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 49.2 g, Cholesterol 27.6 mg, Fat 20.8 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 12.2 g, Sodium 167.1 mg, Sugar 34.6 g

FUDGY TOFFEE BARS



Fudgy Toffee Bars image

Sweet treats always go over well in my family, especially during the holidays. We think these rich bars-dotted with walnuts, toffee bits, chocolate chips and coconut-are better than candy! They're nice to share with a group since one pan goes a long way.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
3/4 cup confectioners' sugar
1/4 cup baking cocoa
3/4 cup cold butter
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips, divided
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
1/2 cup sweetened shredded coconut
1/2 cup English toffee bits or almond brickle chips

Steps:

  • In a bowl, combine the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a saucepan, heat milk and 1 cup chocolate chips over medium heat until chocolate is melted, stirring until smooth. Remove from the heat. Stir in vanilla. , Pour filling over crust. Sprinkle with the walnuts, coconut, toffee bits and remaining chocolate chips; press down firmly. Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 238 calories, Fat 14g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

OATMEAL FUDGE BARS



Oatmeal Fudge Bars image

Crispy top, with an ooey, gooey, chocolaty fudge center. I hope that this turns out as well for you as it does for me! I place a large piece of aluminum foil or a cookie sheet under my 9x13-inch pan, as it can sometimes get a little bit of overflow. Worth the little bit of mess!

Provided by JenLee

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 1h37m

Yield 24

Number Of Ingredients 11

1 cup butter, at room temperature
1 cup packed brown sugar
1 cup white sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
3 cups rolled oats
2 cups chocolate chips
1 cup sweetened condensed milk
⅓ cup butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl; mix until smooth.
  • Mix flour, baking soda, and oats together in another bowl. Add to the butter mixture slowly; mix using an electric mixer until combined.
  • Spread 3/4 the oat mixture into an ungreased 9x13-inch baking pan using a spatula. Press lightly into the bottom of the pan to make the surface even.
  • Combine chocolate chips, sweetened condensed milk, 1/3 cup butter, and vanilla extract in a saucepan over medium-low heat. Stir until melted and smooth, about 2 minutes. Pour fudge over the oatmeal base and spread evenly.
  • Drop tablespoons of remaining oatmeal mixture over the fudge. Press oatmeal down lightly to flatten and swirl into the fudge.
  • Bake in the preheated oven until the top is lightly browned, 25 to 30 minutes; the chocolate should still be moist. Cool completely on a wire rack, about 45 minutes. Cut into squares.

Nutrition Facts : Calories 348.3 calories, Carbohydrate 48 g, Cholesterol 46.9 mg, Fat 16.7 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 9.9 g, Sodium 152 mg, Sugar 32 g

NO-BAKE FUDGY TOFFEE BARS RECIPE - (4.5/5)



No-Bake Fudgy Toffee Bars Recipe - (4.5/5) image

Provided by ruthg

Number Of Ingredients 9

Salted butter for greasing pan
1 1/2 cups heavy cream
3 tablespoons powdered sugar
3 (4-oz.) semisweet chocolate baking bars, finely chopped
1 teaspoon vanilla extract
2 (11-oz.) pkg. caramels
1/3 cup evaporated milk
17 graham cracker sheets
2 (1.4-oz.) chocolate-covered toffee candy bars (such as Heath), coarsely chopped

Steps:

  • Line a 9-inch square baking pan with parchment paper, allowing parchment to extend over sides of pan. Grease paper. Combine heavy cream and powdered sugar in a small saucepan. Bring to a simmer over medium-low, stirring occasionally. (Do not bring to a boil.) Place chopped chocolate in a medium bowl. Pour cream mixture over chocolate; let stand 1 minute. Gently stir mixture until chocolate melts and mixture is smooth. Stir in vanilla. Combine caramels and evaporated milk in a saucepan over medium-low. Cook, stirring often, until caramels melt and mixture is smooth, 9 to 10 minutes. Remove from heat; let stand 10 minutes. Place 1 layer of graham cracker sheets in bottom of prepared pan, breaking crackers to fit as needed. Pour one-third of the caramel mixture over crackers. Using an offset spatula, smooth caramel to edges of pan. Pour one-third chocolate mixture over caramel; smooth chocolate to edges of pan. Repeat layers 2 times with remaining graham cracker sheets, caramel mixture, and chocolate mixture, ending with chocolate. Sprinkle chopped toffee candy bars over top. Chill, uncovered, 4 hours or overnight. Lift toffee bar mixture from pan using parchment. Trim edges if necessary. Cut into 16 pieces. Serve chilled.

TOFFEE BARS



Toffee Bars image

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

1 cup unsalted butter
1 cup light brown sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
8 ounces white chocolate or milk chocolate, chopped into 1-inch squares
3/4 cup walnuts, coarsely chopped
3/4 cup dried cranberries, coarsely chopped

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.

FUDGY CHOCOLATE CHIP-TOFFEE BARS



Fudgy Chocolate Chip-Toffee Bars image

Provided by Food Network

Time 3h15m

Yield 32 bars

Number Of Ingredients 8

1/2 cup LAND O LAKES® Butter, melted
2 cups graham cracker crumbs (32 squares)
1 bag (8 oz) Heath(R) Bits 'O Brickle® toffee bits (1 1/2 cups)
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 bag (12 oz) Hershey's® semi-sweet chocolate baking chips (2 cups)
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1 tablespoon LAND O LAKES® Butter
1 teaspoon McCormick® Pure Vanilla Extract

Steps:

  • Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
  • In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
  • Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
  • In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
  • Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

FUDGY TOFFEE BROWNIES



Fudgy Toffee Brownies image

Provided by Katherine Anastasia

Categories     Chocolate     Dessert     Bake     Summer     Bon Appétit     Pasadena     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 9

2 cups semisweet chocolate chips (about 12 ounces)
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
5 ounces unsweetened chocolate, chopped
1 3/4 cups sugar
4 large eggs
3/4 cup all purpose flour
1 1/4 cups English toffee bits
2/3 cup whipping cream
3/4 cup whole almonds (about 3 1/2 ounces), toasted, coarsely chopped

Steps:

  • Preheat oven to 350°F. Line 9x9x2-inch metal pan with foil, leaving overhang. Butter foil. Combine 1 cup chocolate chips, butter, and 4 ounces unsweetened chocolate in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove from heat. Whisk in sugar, then eggs and flour. Whisk in 1 cup toffee bits. Pour batter into prepared pan.
  • Bake brownies until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool brownies 15 minutes. Using metal spatula, press down brownie edges to level top.
  • Bring cream to simmer in heavy small saucepan. Add remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate; whisk topping until smooth. Pour topping over brownies in pan. Sprinkle with almonds and 1/4 cup toffee bits. Chill brownies until cold, at least 2 hours and up to 1 day.
  • Using foil overhang as aid, lift brownies from pan. Fold down foil sides. Cut into 16 squares and serve cold.

FUDGY OATMEAL BARS



Fudgy Oatmeal Bars image

I received this recipe from my sister-in-law, and it's been a big hit with our family. My husband and I are wheat and cattle farmers and we have three children.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 6 dozen.

Number Of Ingredients 15

2 cups packed brown sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking oats or rolled oats
FILLING:
2 tablespoons butter
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup chopped nuts
1 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • In a large bowl, cream sugar and butter until light and fluffy. Beat in vanilla and eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in oats by hand. Press two-thirds of mixture into a greased 15x10x1-in. baking pan. , For filling, heat butter, milk and chocolate chips in a saucepan over low heat, stirring constantly, until chocolate is melted. Remove from heat; stir in the nuts, vanilla and salt. Spread over oat mixture in pan. , Drop reserved oat mixture by teaspoonfuls onto filling. Bake at 350° for 25-30 minutes. Cut into bars while warm.

Nutrition Facts : Calories 130 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

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Total Time 2 hrs 55 mins
  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
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From stevehacks.com


FUDGE FROSTED PEANUT BUTTER BLONDIE BARS RECIPE
2014-02-21 To make the bars, preheat the oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. In the bowl of a stand mixer, beat together sugar, peanut butter, butter, vanilla, and eggs until well blended. Mix in flour, baking powder, baking soda, and salt. Spread into baking dish and bake for 25-30 minutes or until a tester comes ...
From bunsinmyoven.com


FUDGE AND TOFFEE FILLED CHOCOLATE CHIP BARS
2022-06-01 Instructions. Preheat oven to 350º. Line an 8×8 baking dish with nonstick foil (or use regular foil and spray with cooking spray). Make cookie dough by creaming butter and sugar, then mixing in the egg. Mix in flour, salt, and baking soda, then chocolate chips. Press about ⅔ of dough into the bottom of the pan.
From thatskinnychickcanbake.com


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