PEANUT BUTTER-TOFFEE BARS
With toffee, peanut butter and chocolate, these bars are irresistible!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom and sides of 15x10x1-inch pan, or spray with cooking spray.
- In large bowl, mix cake mix, peanut butter, water and eggs with spoon. Stir in toffee bits. Spread evenly in pan.
- Bake 20 to 25 minutes or until golden brown. Immediately sprinkle chocolate chips over hot bars. Let stand about 5 minutes or until chips are melted; spread evenly. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows. Store covered.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 9 g, TransFat 0 g
SKIPPY® PEANUT BUTTER TOFFEE BARS
Steps:
- Heat oven to 350°F. Grease 13×9-inch pan. In large bowl, beat together peanut butter, butter, brown sugar, granulated sugar and vanilla 5 minutes or until thick and creamy. Beat in eggs, flour and salt. Stir in 1 cup chocolate chips. Spread evenly into pan. Bake bars 25 minutes or until lightly browned. Cool on wire rack; immediately sprinkle with remaining chocolate chips. Let stand 5 minutes. Evenly spread melted chocolate; sprinkle with toffee bar bits. Cool completely. Cut into bars to serve.
Nutrition Facts :
CRISP TOFFEE BARS
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century. It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016. "You can caramelize a crust in cast iron in a way that would never happen in a sheet pan," she said. Make sure to bake the bars until very well browned across the top; that is the sign that the desired level of crisp chewiness has been achieved. The recipe calls for adding either nuts or chocolate to dough; you can add both if you like, but in that case use a larger cast-iron skillet (or use a plain old 9-by-13-inch baking pan).
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 1h
Yield About 2 dozen bars
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 6 grams, Sodium 53 milligrams, Sugar 12 grams, TransFat 0 grams
GLUTEN-FREE TOFFEE PEANUT BUTTER BARS
Bisquick® Gluten Free mix marries creamy peanut butter, honey nougat chocolate and chewy toffee bits in this decadent bar - a delightful gluten-free dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with shortening. Sprinkle bottom of pan with sugar; tap out excess.
- In large bowl, beat condensed milk and peanut butter with electric mixer on medium speed until creamy. Add Bisquick mix and vanilla; beat on low speed until blended. Stir in 1/2 cup of the toffee bits. Press in pan.
- Bake 16 to 18 minutes or until very light brown (crust will be soft). Immediately sprinkle chopped chocolate evenly over hot bars. Let stand 5 minutes to soften; gently spread chocolate with spatula. Sprinkle with remaining 1/2 cup toffee bits. Refrigerate until set, about 1 hour. Cut into 6 rows by 4 rows. Store tightly covered at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 210 mg
EASY PEANUT BUTTER BARS
I got this from one of my best friends. She made them at a football party that we went to. They are super good and very easy to make!
Provided by Melinda
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
- Mix flour, brown sugar, peanut butter, butter, milk, egg, vanilla extract, salt, and baking soda together in a bowl. Fold chocolate chips into the batter. Pour batter into the prepared baking dish.
- Bake in the preheated oven until lightly browned and a toothpick inserted in the middle comes out clean, 20 minutes.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 36.5 g, Cholesterol 27.1 mg, Fat 15.5 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 276.2 mg, Sugar 23.8 g
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
SALTINE TOFFEE BARS
A simple yet delicious recipe that will keep your eaters coming back for more as well as asking for the recipe.
Provided by sahmisme
Categories Candy
Time 15m
Yield 16-20 serving(s)
Number Of Ingredients 5
Steps:
- Line cookie sheet with tin foil and lay saltines touching in a single layer. (If there is excess room on the cookie sheet, fold up the foil so the crackers stay close together and the butter doesn't seep away from the crackers.)
- Combine sugar and melted butter (the sugar will not dissolve). Evenly distribute mixture, being sure to cover all the crackers with some butter and sugar.
- Bake for 10-15 minutes at 350 degrees. While baking, the butter will start to look frothy and bubbly. Be sure to remove from oven as soon as butter turns a light golden brown.
- Once removed from the oven, push crackers together as they may of moved or overlapped while baking. Immediately sprinkle with peanut butter and chocolate morsels. Let sit a few minutes to melt then use a spatula to spread it over all the crackers.
- Top with pecans (pressing them with your hands into the chocolate will help them stick a little better) then cool in the refrigerator. Break into bite size pieces and store in a closed container.
Nutrition Facts : Calories 189.3, Fat 15.9, SaturatedFat 7.7, Cholesterol 30.5, Sodium 152.1, Carbohydrate 11.6, Fiber 0.7, Sugar 6.5, Protein 1.2
PEANUT BUTTER TOFFEE COOKIES
These sweet and salty cookies will be gobbled up in minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
- Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
PEANUT BUTTER MAGIC BARS
Layered bar recipe includes chocolate chunks, toffee bits, coconut and peanut butter with candy-coated chocolate pieces for a festive touch.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 1h
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
- Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
- Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
- Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 18.9 g, Cholesterol 6.3 mg, Fat 8.6 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 3.8 g, Sodium 109.1 mg, Sugar 14 g
HALLOWEEN PEANUT BUTTER AND TOFFEE CANDY BAR
Provided by The Bon Appétit Test Kitchen
Time 50m
Yield Makes about 2 pounds or 30 two- inch pieces
Number Of Ingredients 7
Steps:
- Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4- inch thickness (about 12x10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
- Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces and M&M's over, making sure candy touches melted chocolate.
- Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
FUDGY TOFFEE BARS
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
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.
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