Sweet And Salty Double Nut Toffee Brownie Bars Recipes

SWEET AND SALTY CRUNCHY NUT BARS

Sweet and Salty Crunchy Nut Bars image

Provided by Nigella Lawson : Food Network

Categories dessert

Time 4h20m

Yield 24 slices

Number Of Ingredients 7

Ingredients

7 ounces bittersweet chocolate (or 1 heaping cup chips)
4 ounces milk chocolate (or 1/2 cup chips) (or 11 ounces milk chocolate instead)
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter
3 tablespoons golden syrup (recommended: Lyle's)
2 1/4 cups salted peanuts
6 ounces honeycomb candy
Special equipment: 1 (10-inch) springform pan or 1 rectangular aluminum foil pan approx. 13 by 9 by 2 inches

Steps:

Be still my beating heart! Or perhaps this is not the best thing to say here, given the likelihood of this lusciously over-the-top piece of chocolate excess inducing just such an outcome. I wouldn't want to make this very often, so impossible is it to walk away from with any conviction. I fear it is the kitchen equivalent to crack cocaine.
Still, as the French say "Everything in moderation, even moderation." This is gloriously intemperate, riotously vulgar. I love it.
The key is the blaring balance between sweet and salty: it's like several klaxons going off in your head as you eat. And it's strange that while I would normally eschew an all-milk chocolate offering, I prefer it here to the bittersweet-and-milk mixed version. Not that either is bad, and since the jury is matched on this, I feel it only right to alert you to either option. For what it's worth, I like the darker version in the round pan and cut into panforte-type skinny wedges, and my preferred milk chocolate version set in a rectangular pan and cut into chunky, squat slabs (rather as I feel and look like after eating too many of them).
Line your springform pan with aluminum foil or use a foil pan.
Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.

SWEET AND SALTY BROWNIES

Sweet and Salty Brownies image

Create a dessert that's the perfect balance of sweet and salty by adding pretzels, caramel bits and honey-roasted peanuts to Betty Crocker fudge brownie mix.

Provided by Bree Hester

Categories Dessert

Time 1h

Yield 36

Number Of Ingredients 5

Ingredients

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and egg called for on brownie mix box
1/2 cup crushed pretzels
1/2 cup caramel bits
1/2 cup honey-roasted peanuts

Steps:

Line 9-inch square pan with cooking parchment paper, leaving paper hanging over 2 opposite sides of pan. Spray paper with cooking spray.
Make brownie batter as directed on box using water, oil and eggs. Stir in pretzels, caramel bits and peanuts. Pour batter into pan.
Bake and cool as directed on box. Cut into 6 rows by 6 rows.

Nutrition Facts : ServingSize 1 Serving

SWEET AND SALTY DOUBLE NUT TOFFEE BROWNIE BARS

Sweet and Salty Double Nut Toffee Brownie Bars image

This recipe by Susan Scarborough is From the Ultimate Recipe Showdown- Cookies. I love Sweet, Salty and Toffee so I can't wait to give this one a try.

Provided by cookiedog

Categories Bar Cookie

Time 1h20m

Yield 9 bars

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter, melted, plus 1/2 cup butter for toffee
2 ounces bittersweet chocolate, melted
1/4 cup granulated sugar
1/4 cup packed dark brown sugar, plus 3/4 cup for toffee
1 teaspoon vanilla extract
1 large fresh egg, slightly beaten
1/2 cup all-purpose flour
3/4 cup chopped quality milk chocolate
2 tablespoons ground almonds
1 cup chopped roasted and salted pecans
1/8 teaspoon sea salt, crystals (recommend Maldon)

Steps:

Preheat oven to 350 degrees F. Line an 8-inch square metal cake pan with parchment.
In large bowl, whisk together 4 tablespoons melted butter and the melted chocolate. Blend in granulated sugar, 1/4 cup brown sugar, and vanilla. Whisk in egg. Then stir in flour. Spread in pan and bake for 15 minutes, remove and leave oven on.
Heat 1/2 cup butter and 3/4 cup of the brown sugar in a medium saucepan over medium-high heat. Boil for 2 minutes. Pour over brownie base and bake 7 minutes more. Remove from oven and sprinkle with milk chocolate, let sit 5 minutes, and spread to cover the top. Dust with ground almonds and then pecans. Sprinkle with salt. Press down pecans. Cool, then freeze 30 minutes before cutting. Serve at room temperature.

Nutrition Facts : Calories 290.6, Fat 19.3, SaturatedFat 6.2, Cholesterol 40.3, Sodium 54.4, Carbohydrate 27.2, Fiber 2, Sugar 19.3, Protein 3.9

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