Starry Toffee Cake Squares Recipes

TOFFEE SQUARES

Steps:

• 1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.
• 2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
• 3. Bake in the center of the oven until pale gold on top, about 20 minutes.
• 4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
• 5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.

STARRY TOFFEE CAKE SQUARES

Steps:

• Preheat the oven to fan 140C/ conventional 160C/gas 3. Grease the sides of a Swiss roll tin, about 32cm x 23cm x 2cm, with butter. Place the tin on a sheet of non-stick baking parchment and draw round it with a pencil. Cut along this line so you are left with a piece of parchment the same size as the tin base. Press it into the tin.
• Put the butter and syrup into a small saucepan. (If possible, place the pan on some scales first and note the weight before pouring in the syrup). Gently warm the pan over a low heat until the butter has completely melted, then stir well to combine. Remove from the heat and cool for about 15 minutes.
• Tip the flour into a large bowl with 1 tsp salt. Stir in the muscovado sugar with a wooden spoon. Beat in the cooled syrup and butter until mixed. If you find this hard to do, ask an adult to help.Crack the eggs into a jug. Pour in the milk and beat with a fork. Now pour this into the bowl with the flour and sugar and stir until the mixture is smooth.
• Pour the mixture into the tin and tap gently on the work surface to level it. Put it on a baking sheet larger than the tin. Bake for 40-50 minutes until risen and firm in the centre. Check the cake is ready by getting an adult to press it with their finger. It should be firm and springy.
• Ask an adult to remove the tin from the oven, then leave it to cool for 10 minutes. Use a round-bladed knife to trim any cake that has come over the sides. Run the knife inside the sides of the cake tin, tip the cake onto a wire cooling rack and leave for 2 hours or until cold. Then slide the cake onto a board and trim off the four edges so you have a 30cm x 20cm rectangle. Cut lengthways into 5cm wide strips.
• Mix half the icing sugar in a cup with a drop of warm water to a thick paste, using a teaspoon. Set aside. Sift a little icing sugar onto a worktop and divide the marzipan into three. Roll each piece into a ball. Make a dent with your thumb in one of the balls and, using a cocktail stick, drip in a few drops of red colouring. Knead the ball until evenly coloured. Repeat with a second ball and green colouring. Leave the third ball plain. If you don't want to get the colour on your hands,wear clean kitchen gloves.
• Dust some more icing sugar onto the worktop and roll out the balls to the thickness of a £1 coin. Using a small star cutter (or try other shapes, such as holly), stamp out eight stars in each colour. Dab a blob of icing on each shape and stick six along each cake strip. Cut between them to make 24 squares.
• Dust the top of the cakes with the rest of the icing sugar. Arrange on paper plates, covered in cling film, or in pretty boxes.

TOFFEE SQUARES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg yolk, vanilla, flour and salt; mix well. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 20-25 minutes or until golden brown. In a heavy saucepan or microwave, melt chocolate; stir until smooth. Spread over hot bars. Immediately sprinkle with nuts. Cool on a wire rack. Cut into 1-1/4-in. squares.

TOFFEE TURTLE SQUARES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., Beat flour, 1 cup brown sugar and 1/2 cup butter until well blended (mixture will be dry and crumbly). Firmly press into prepared pan. Sprinkle pecans over flour mixture., In a small saucepan, combine remaining brown sugar and remaining butter. Bring to a boil over medium heat. Boil until sugar is dissolved, stirring constantly, about 1 minute. Carefully pour mixture over pecans. Bake until bubbly and edges start to brown, 15-20 minutes., Remove from oven. Immediately sprinkle with chocolate chips. Let stand until chocolate begins to melt; spread evenly. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into squares.

SACHER TORTE SQUARES

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, apricot filling, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean., Remove pan from oven and place on a wire rack. In a small bowl, mix preserves and vanilla; spread over warm cake., In a small saucepan, combine butter, sugar and cream; bring to a boil, stirring to dissolve sugar. Remove from heat; stir in chocolate chips until melted. Spread over cake; sprinkle with almonds. Refrigerate until set, about 1 hour.

HERSHEY'S BAR TOFFEE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Beat butter, sugar, egg yolk and vanilla until creamy.
• Add flour and salt; mix well.
• Pat dough into a 10x13" rectangle on greased cookie sheet.
• Bake for about 20 minutes- until dough is set and lightly browned.
• Remove from oven and immediately top with the Hershey bar squares.
• When squares have softened (and it doesn't take long!) spread evenly and top with the finely chopped walnuts.
• Cut into bars while warm, as these are difficult to cut when cooled.

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.)