Salted Chocolate Walnut Toffee Bars Recipes

SALTED TOFFEE-CHOCOLATE SQUARES

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
• In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

CHOCOLATE WALNUT TOFFEE BARS

Steps:

• 1. Preheat oven to 350 degrees
• 2. In mixing bowl, beat butter, sugar, egg and vanilla until creamy.
• 3. Stir in flour, salt and 1/2 cup walnuts.
• 4. Spread into lightly buttered 9x13 baking dish and bake for 25 minutes or until lightly browned.
• 5. Remove from oven and immediately sprinkle with chocolate pieces. Let stand for 5 minutes, then spread over cookie base. Sprinkle remaining walnuts over the top and press lightly.
• 6. Cool, then cut into bars.

SALTED CHOCOLATE TOFFEE BARS

Steps:

• 1. Preheat oven to 350 degrees F. Cover a cooking sheet with aluminum foil. Place graham crackers in a layer on the sheet, without overlapping. (They should fit perfectly, but you might have to turn some of them sideways.) NOTE: If you break the crackers into squares at this point, it will make it easier to cut them later. I figured this out AFTER I made them. =^..^=
• 2. Sprinkle the graham crackers with toffee bits...
• 3. ...then nuts. (This is when you could also sprinkle a few Rice Krispies, too, if you want.)
• 4. In a small pan, melt butter & sugar together over medium-high heat, NOT STIRRING. (This is important!) You can swirl the mixture in the pan occasionally. When the mixture starts to boil, REDUCE heat and cook at a rapid simmer for 2 minutes, swirling occasionally.
• 5. Once the butter & sugar mixture is syrupy, remove from the heat and immediately pour over the graham crackers.
• 6. Bake in the oven for about 10-12 minutes, until the syrup is bubbling.
• 7. Remove the pan from the oven & place on a wire rack. Immediately sprinkle chocolate chips (and/or butterscotch chips) over the graham crackers. (NOTE: I used the entire bag of chocolate chips but it was, and I don't say this often, too much chocolate for me. So I've listed a smaller amount in the ingredients section. But suit yourself, as I always encourage!)
• 8. NOTE: You can leave the chocolate chips as they are or spread the chocolate with a knife, if you want, after waiting a few minutes until the chocolate chips soften. You could also add the raisins or craisins before spreading the chips.
• 9. Sprinkle with coarse salt. (I actually do this with my fingers to make sure it all doesn't end up in one spot!) It doesn't take much!
• 10. Cut the bars into 2 inch squares with a pizza cutter or sharp knife. If you broke the graham crackers up into squares early, this will be REALLY easy!
• 11. Cool completely on the cookie sheet, but I usually put them in the refrigerator to set the chocolate once they finally cool enough to do so.
• 12. Carefully peel the aluminum foil from the backs of the bars. (Don't ask me how I know this!) Store in an airtight container for up to a week.

SALTED TOFFEE BARS

Steps:

• Heat oven to 350°F. Line 15x10x1-inch cookie sheet with sides with foil. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 1/2 cup of the toffee bits. Press dough in bottom of pan. Bake 14 to 16 minutes or until light golden brown. Cool 5 minutes on cooling rack.
• In 2-quart saucepan, heat caramels and cream over medium-low heat, stirring constantly, until caramels are melted, 5 to 10 minutes. Remove from heat. Spread over warm cookie base. Bake 5 minutes. Return to cooling rack. Sprinkle chocolate chips evenly over top. Let stand 3 minutes; spread melted chips evenly over filling. Sprinkle with sea salt and remaining 1/2 cup toffee bits. Refrigerate bars until chocolate is firm, about 15 minutes. Cut into 8 rows by 4 rows. Store at room temperature in airtight container.