Toffee Bar Dessert Recipes

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TOFFEE BARS



Toffee Bars image

These Toffee Bars are a delicious combination of cookie bar and toffee candy. Buttery shortbread, gooey toffee filling, melted chocolate, and toffee bits.

Provided by Allison - Celebrating Sweets

Categories     Dessert

Time 3h45m

Number Of Ingredients 9

1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1-1/4 cups all purpose flour
1/4 teaspoon salt
1 cup toffee bits*, divided
1/3 cup sweetened condensed milk
1 tablespoon unsalted butter, melted
1 cup milk chocolate chips
flaky sea salt (optional )

Steps:

  • Preheat oven to 350°F. Line an 8x8 square baking dish with foil or parchment paper, grease and set aside.
  • Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and brown sugar until smooth and combined. Add flour and salt and beat until combined (the mixture will be crumbly, but should hold together if you press it between two fingers).
  • Dump the crust into the prepared pan and use the bottom of a measuring cup to press the crust into a flat even layer. Bake for about 15 minutes, until the edges are just beginning to turn golden brown.
  • Immediately after removing the crust from the oven, sprinkle the top with 1/4 cup toffee bits. Combine the sweetened condensed milk and melted butter, then evenly pour it over the top of the toffee chips (I pour it in a zig-zag/back and forth motion so that there is even coverage).
  • Return to the oven and bake for another 7-10 minutes, until the mixture is bubbling.
  • Remove from the oven and place the pan on a wire rack. Sprinkle the chocolate chips over the top. Wait 3-5 minutes for the chocolate chips to soften, then gently spread the softened chocolate chips using a small offset spatula. Be careful not to push down too hard with spatula, you only want to spread the chocolate, not the toffee layer underneath. Immediately top with 3/4 cup toffee bits, and a sprinkling of flaky sea salt (if desired).
  • Allow the bars to continue to cool until they are room temperature. After cooling you can move them to the refrigerator briefly to firm up the chocolate (if necessary).

Nutrition Facts : Calories 258 kcal, Carbohydrate 28 g, Protein 1 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 46 mg, Sodium 156 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

TOFFEE BAR DESSERT



Toffee Bar Dessert image

Enhance your dessert game with this delicious Toffee Bar Dessert. This Toffee Bar Dessert is perfect for all of the dessert lovers in the family.

Provided by My Food and Family

Categories     Recipes

Time 3h40m

Yield 32 servings

Number Of Ingredients 8

1 cup flour
1/2 cup finely chopped toasted pecans
1/4 cup sugar
1/2 cup butter or margarine, melted
1 cup toffee bits, divided
2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 400°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour, nuts, sugar, butter and 1/2 cup toffee bits; press onto bottom of prepared pan. Bake 10 min. or until lightly browned. Cool.
  • Beat pudding mixes and milk with whisk 2 min.; spread 1-1/2 cups over crust. Add half the COOL WHIP to remaining pudding; whisk until blended. Spread over pudding layer in pan. Top with remaining COOL WHIP; sprinkle with remaining toffee bits.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

CHOCOLATE TOFFEE BAR DESSERT



Chocolate Toffee Bar Dessert image

Make and share this Chocolate Toffee Bar Dessert recipe from Food.com.

Provided by looneytunesfan

Categories     Bar Cookie

Time 30m

Yield 15 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1 cup toffee pieces
1/2 cup pecans, toasted, finely chopped
1/2 cup butter, melted
1/4 cup granulated sugar
2 cups cold milk
2 (3 1/2 ounce) packages instant chocolate pudding mix
1 (8 ounce) container Cool Whip Topping, thawed

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.

TOFFEE BARS III



Toffee Bars III image

This was a favorite of my mom's when she had seven kids running around. It is VERY easy!! It is very important to cut these right out of the oven.

Provided by Mary Ellen

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Yield 36

Number Of Ingredients 5

1 cup butter
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 116.4 calories, Carbohydrate 14.3 g, Cholesterol 13.6 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 38.7 mg, Sugar 8.5 g

HOLIDAY TOFFEE BARS



Holiday Toffee Bars image

Wrap up holiday gift giving with a rich and buttery toffee bar cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 32

Number Of Ingredients 8

1 cup butter or margarine, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 egg yolk
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
2/3 cup milk chocolate chips
1/2 cup chopped nuts, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix butter, brown sugar, vanilla and egg yolk. Stir in flour and salt. Press in pan.
  • Bake 25 to 30 minutes or until very light brown (crust will be soft). Immediately sprinkle chocolate chips on hot crust. Let stand about 5 minutes or until chocolate is soft; spread evenly. Sprinkle with nuts.
  • Cool 30 minutes in pan on cooling rack. For bars, cut into 8 rows by 4 rows.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 9 g, TransFat 0 g

TOFFEE CHEESECAKE BARS



Toffee Cheesecake Bars image

These melt-in-your-mouth treats are absolutely delicious, and everyone will want seconds. A must for Christmas gift giving. No one would ever guess they're lighter. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1 cup all-purpose flour
3/4 cup confectioners' sugar
1/3 cup baking cocoa
1/8 teaspoon baking soda
1/2 cup cold butter
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) sweetened condensed milk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1-1/4 cups milk chocolate English toffee bits, divided

Steps:

  • Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set., Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.

Nutrition Facts : Calories 169 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 120mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.

TOFFEE DESSERT



Toffee Dessert image

A graham cracker crust filled with creamy chocolate and vanilla pudding then covered with whipped topping and candy bar pieces. A quick, delicious dessert that is sure to please anyone with a sweet tooth!

Provided by thedailygourmet

Categories     Desserts     Chocolate Dessert Recipes

Time 8h25m

Yield 12

Number Of Ingredients 10

1 (1.4 ounce) bar chocolate covered toffee
1 (1.6 ounce) bar chocolate covered crispy peanut butter flavored candy
1 cup crushed saltine crackers
2 cups crushed graham crackers
½ cup butter, melted
1 (5.1 ounce) package instant vanilla pudding mix
1 (5.9 ounce) package instant chocolate pudding mix
2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
  • In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
  • In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
  • Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 55.5 g, Cholesterol 25.3 mg, Fat 24.5 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 16.9 g, Sodium 617.3 mg, Sugar 39 g

CRISP TOFFEE BARS



Crisp Toffee Bars image

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

2 sticks/225 grams unsalted butter, cold but not frozen, more for buttering the pan
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup/210 grams soft-packed dark brown sugar
2 cups/240 grams unbleached all-purpose flour
1 cup/100 grams slivered or sliced almonds (or walnut pieces), toasted, or 6 ounces/170 grams chocolate chips or small chunks

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

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