Homemade Toffee Crisp Bars Recipes

VEGAN TOFFEE CRISP BARS

Steps:

• Line a 12" loaf tin with parchment paper and set it aside.
• Start by making the caramel base. Add the condensed coconut milk to a saucepan and bring to a boil. Reduce the heat to medium and simmer for 25 minutes, whilst stirring the mixture often to prevent it from burning.
• Remove ¾ of a cup of the reduced caramel mixture and add it to a large bowl. Set the saucepan with the remaining caramel aside.
• Add the puffed rice to the large bowl with the caramel in it and use a spatula to mix the ingredients together.
• Press the puffed rice and caramel mixture into the base of the loaf tin, compacting it down in one even layer using your spatula. Set aside in the fridge.
• Place the saucepan with the remaining caramel back on medium heat and add the coconut cream and vanilla extract. Whisk well and allow the mixture to simmer for another 10 minutes,
• Pour the caramel into the loaf pan on top of the puffed rice mixture.
• Place in the freezer to set for about 2 hours. Once set, remove the loaf tin and cut it into 8 bars.
• Melt the chocolate on a double boiler, and dip the bars into it. Sit them on top of a tray or cutting board lined with parchment paper.
• Place the coated bars back in the freezer for another 10 minutes to set before serving.
• I like to store these bars in the fridge so that the caramel stays nice and chewy. You can however keep them out of the fridge instead if you'd prefer and consume them within a couple of days.

HOMEMADE TOFFEE CRISP BARS RECIPE

Steps:

• Line a 15x 30cm tin with parchement paper.
• Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of kettle boiled water. Stir until smooth, take off the heat, and stir in the Rice Krispies and coat well.
• Press the mixture into the prepared tin, creating an even layer. Place in the fridge while you make the caramel.
• Melt the butter, sugar and syrup gently in a saucepan, when all melted, stir in the condensed milk.
• Bring the caramel to a simmer and stir constantly and let it simmer for 7 minutes until it should be thick enough to leave a trail in the caramel on the surface for a few seconds.
• Leave for two minutes to cool slightly before pouring the caramel over the chilled rice crispies layer. Leave to cool for 10 minutes before putting it in the fridge to set up.
• For the coating, break the chocolate into pieces and gently melt in a heatproof bowl over a pan of kettle boiled water. Stir until smooth, take off the heat. Cut the bar into rectangles, and dunk in the melted chocolate, drain off any excess and place on parchment until the chocolate sets.

DOLLY'S CRISP TOFFEE BARS

Steps:

• Adjust rack to the center of the oven and preheat oven to 350 degrees.
• In a large bowl, cream the butter with a mixer.
• Add the salt, vanilla, and sugar and beat well.
• On low speed, gradually add the flour, scraping the bowl with a rubber spatula and beating until the mixture holds together.
• Add the nuts and chocolate chips and mix well.
• Spread the dough (it will be stiff) into an unbuttered 10 1/2 x 15 1/2 x 1 inch jelly roll pan.
• With floured fingertips, press the dough firmly to make an even layer- it will be thin.
• Bake for 25 minutes, reversing the pan front to back once to insure even baking.
• The cake will be golden brown.
• Let cool in the pan for only a minute or so.
• With a small sharp knife, cut into bars.
• Let stand in the pan until cool.
• Transfer the cookies to paper towels to dry the bottoms.
• Wrap individually in wax paper or store in an airtight container.

CRISP TOFFEE BARS

Steps:

• Heat oven to 350 degrees. Place a rack in the middle and place a 10-inch cast-iron skillet on it.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed for about a minute, until softened. Scrape down the bowl and the paddle.
• With the mixer running at low speed, add salt and vanilla. Add the brown sugar, then turn the speed up to medium and beat until mixture is the color of peanut butter and fluffy, 1 to 2 minutes. Scrape down the bowl again.
• With the mixer running at low speed, shake in flour, beating just until dough holds together. Mix in nuts or chocolate just until combined.
• Remove the hot skillet from the oven and place a small lump of butter in it. As butter melts, brush it onto the bottom and sides of the pan until evenly coated.
• Dump dough into skillet and press it out to evenly fill the skillet. You can use your fingers (being careful to avoid touching the hot pan), a potato masher or the bottom of a measuring cup. Press dough down firmly to make a compact, even layer.
• Transfer to oven and bake for 30 to 40 minutes, until the top is walnut brown. You may be tempted to take it out when the edges have begun to darken, but let it continue to cook so the entire surface can take on that color. There may be bubbles visible on top of the dough; that's a good sign.
• Remove from the oven and let cool in the pan. If necessary, run a butter knife around the sides of the pan to loosen. Square off the circle shape of the pan by cutting the four rounded edges off; you will have an approximately 9-inch square. Cut the square into bars, squares or diamonds. (The rounded edges can be chopped or crumbled and used as an ice cream topping.)
• Let the bars cool completely before removing from pan. Use a small spatula or butter knife to transfer them to paper towels to blot the buttery bottoms. Store in airtight container; they keep well for up to 1 week.

HOMEMADE TOFFEE CRISP BARS RECIPE

Steps:

• Line a 18x25cm baking dish with grease proof paper.
• Place the butter and the Mars Bars into a saucepan and melt gently over a low heat, stirring frequently.
• Once melted, beat well to eliminate any lumps.
• Add the Rice Krispies and mix well to ensure they have been coated in the mars bar sauce.
• Pour into the baking dish and ensure it is pressed into all three corners and the top is smooth.
• Leave somewhere cool for about an hour.
• Meanwhile melt the chocolate.
• Once the krispy mixture is cool, pour the chocolate over the top and smooth it all over.
• Leave somewhere cool again, until the chocolate is cool and then place in the fridge for an hour to set.
• Carefuly remove from the dish and, using a sharp knife, cut into equal sized rectangles - you should get 9 bars to make them toffee crisp bar sized.
• Keep in an airtight container in the fridge to keep them as crispy as possible and the chocolate firm and chilled.

CRISP TOFFEE CHOCOLATE BARS

Steps:

• Preheat the oven to 350 degrees. Butter a 9 x 13-inch glass baking dish.
• In a large bowl, beat together the butter, sugar, salt, and vanilla. Add the flour and mix well to combine. Stir in the walnuts and chocolate chips.
• Press the dough into the prepared pan. Bake until golden and set, about 20 minutes. Cut into even squares while still warm.

TOFFEE BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and salt, beating until smooth. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 17-19 minutes or until light golden brown. Immediately place chocolate bars on top; return to the oven for 1 minute. Spread melted chocolate over bars; sprinkle with pecans.