Glazed Cinnamon Toffee Bars Recipes

CINNAMON-TOFFEE BLONDIES

Steps:

• Heat oven to 350°F. Line 9-inch square pan with cooking parchment paper, leaving some hanging over sides.
• In medium bowl, mix flour, baking powder, salt and 1/2 teaspoon ground cinnamon.
• In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat 1 cup granulated sugar, the brown sugar and butter on medium-high speed about 3 minutes or until pale and creamy. Add eggs 1 at a time, mixing after each, followed by vanilla. Add flour mixture, and mix until just incorporated. Mix in toffee bits.
• Spread dough in pan. Mix 1 tablespoon granulated sugar and 1 teaspoon cinnamon; sprinkle on top.
• Bake 30 to 35 minutes or until edges are golden brown and center appears set. Cool in pan 10 minutes, then lift entire blondie out of pan using overhanging parchment as handles. Cool completely before cutting and serving. Cut into 4 rows by 4 rows.

CINNAMON TOAST TOFFEE CRUNCH

Steps:

• Heat oven to 350°F.
• Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
• In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.
• Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.

CINNAMON TOFFEE BARS

Steps:

• 1. Heat oven to 350°F. In large bowl, combine brown sugar and butter beat until light and fluffy. Add egg yolk blend well. Add flour and cinnamon mix well. Press dough in ungreased 15x10x1-inch baking pan.2. In small bowl, slightly beat egg white brush over dough. Sprinkle with nuts press lightly into dough.3. Bake at 350°F. for 12 to 22 minutes or until light golden brown. Cool 30 minutes or until completely cooled.4. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly until smooth. Drizzle over cooled bars. Let stand until set, about 30 minutes. Cut into bars.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 100 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 3 g 15% * Cholesterol: 15 mg 5% * Sodium: 45 mg 2% * Total Carbohydrate: 10 g 3% * Dietary Fiber: 0 g 0% * Sugars: 6 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1 Fat or 1/2 Carbohydrate, 1 FatSee Cook's Note: Tips for Making Bar Cookies

CINNAMON COFFEE BARS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13 x 9 x 2 inch baking pan; set aside.
• In a large mixing bowl, beat together brown sugar, butter, and egg until blended.
• Mix together instant coffee with water until dissolved; stir into mixture in bowl.
• Sift together flour, baking powder, cinnamon, salt, and baking soda.
• Stir into bowl a little at a time, stirring, until batter is smooth.
• Fold in raisins and nuts.
• Spread batter in prepared baking pan and bake in preheated oven for 20-22 minutes or until top springs back when touched in center.
• Meanwhile, prepare glaze: mix powdered sugar, cinnamon, vanilla, in a small bowl, adding enough coffee to make a glaze of pouring consistency.
• When bars are removed from oven, drizzle them with glaze while warm, and allow to cool before cutting into serving pieces.

CINNAMON CRUNCH BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
• Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
• Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.

WONDERFUL TOFFEE BARS

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.

CHEWY CINNAMON BARS

Steps:

• In a large bowl, cream butter and sugar. Add egg; beat well. Combine the flour, cinnamon and salt; add to creamed mixture and beat until smooth. Stir in pecans. Spread into a greased 8-in. square baking pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cut into small bars while warm; roll in confectioners' sugar.

CINNAMON TOFFEE BARS

Steps:

• Preheat oven to 350.
• In a large bowl combine brown sugar and butter,beat until light and fluffy.
• Add egg yolk,blend well.
• Add flour and cinnamon,mix well.
• Press dough into ungreased 15x10x1 inck baking pan.
• In a small bowl,slightly beat egg white,brush over dough.
• Sprinkle with nuts,press lightly into dough.
• Bake at 350 for 12-22 minutes or until light golden brown.
• Cool 30 minutes.
• In a small saucepan melt chocolate chips and shortening over low heat,stirring constantly until smooth.
• Drizzle over cooled bars.