Splenda Chocolate Toffee Bars Recipes

CHOCOLATE TOFFEE BAR DESSERT

Steps:

• Heat oven to 400*.
• Mix flour, 1/2 cup toffee bits, pecans, butter and sugar in a large bowl until well mixed. Press firmly onto bottom of 13x9 inch pan. Bake 10 minutes or until lightly browned. Cool.
• Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Spread 1 1/2 cups pudding into bottom of crust.
• Gently stir half of the cool whip topping into remaining pudding. Spread over pudding in pan. Top with remaining cool whip. Sprinkle with remaining toffee bits.
• Refrigerate 3 hours or overnight.

SPLENDA ICED TOFFEE APPLE SQUARES /ANNA OLSON

Steps:

• Preheat oven to 350 °F (180 °C) and line a 9-inch (23 cm) baking pan on all sides with parchment paper, so that it hangs over the edge.
• For base, stir butter and SPLENDA® Brown Sugar Blend to combine.
• Add flour, oats, cinnamon and salt and stir until a rough crumbly texture forms.
• Press into prepared pan and bake for 18 minutes.
• Cool while preparing filling.
• For filling, sprinkle diced apple over cooled crust.
• Whisk eggs, SPLENDA Brown Sugar Blend and vanilla to combine, then whisk in flour and baking powder.
• Pour over apples (filling will just cover) and bake for about 25 minutes, until filling is set and starting to brown.
• Cool to room temperature then chill completely, about 2 hours.
• For icing, beat butter with SPLENDA® Brown Sugar Blend and vanilla until smooth.
• Spread over chilled filling, sprinkle with cinnamon and chill 20 minutes to set.
• To slice, remove squares from pan by lifting parchment and slice into 25 squares.
• Store squares refrigerated for up to 5 days.

TOFFEE BARS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the vanilla, then the flour; mix well. Stir in the chocolate chips. Press into an unprepared jellyroll pan. Bake for 20 minutes in the preheated oven. Cut into bars while hot.