Toffee Bars 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 BARS



Toffee Bars image

These shortbread bars have the taste of toffee without the hassle of making candy. They're attractive addition to a cookie tray. -Ruth Burrus, Zionsville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 8

1 cup butter, softened
1 cup packed brown sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
6 milk chocolate candy bar (1.55 ounces each)
1/2 cup finely chopped pecans

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and salt, beating until smooth. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 17-19 minutes or until light golden brown. Immediately place chocolate bars on top; return to the oven for 1 minute. Spread melted chocolate over bars; sprinkle with pecans.

Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

TOFFEE BARS



Toffee Bars image

Great tasting bars that need to be stored at least 3 days before serving.

Provided by a. little

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 25

Number Of Ingredients 6

1 ¾ cups all-purpose flour
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg, separated
½ cup finely chopped walnuts

Steps:

  • Preheat oven to 275 degrees F(135 degrees C). Grease 15 1/2 by 10 1/2 inch jelly-roll pan.
  • Sift the flour, set aside. In a medium bowl, cream the sugar and butter. Add the vanilla and egg yolk; mix well. Stir in the flour. Spread batter evenly into the prepared jellyroll pan.
  • In a cup, beat egg white slightly; brush over top of dough and sprinkle with nuts.
  • Bake one hour and 10 minutes or until golden. Immediately cut into 50 bars and remove from pan to cool on wire racks. Store in tightly covered container for at least 3 days before serving.

Nutrition Facts : Calories 146.6 calories, Carbohydrate 15 g, Cholesterol 27 mg, Fat 9.2 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 55.3 mg, Sugar 8.1 g

TOFFEE BARS



Toffee Bars image

Provided by Amy Thielen

Categories     dessert

Time 3h5m

Yield 24 bars

Number Of Ingredients 9

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon grated nutmeg
1/2 teaspoon fine sea salt
2 cups (lightly packed) light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup whole hazelnuts (with or without skins)

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly butter a 9-by-13-inch baking pan, preferably a light-colored aluminum or steel pan. (Dark pans cause over-browning.)
  • Heat a large skillet over medium heat, add the butter, and cook until the butter foams and turns amber brown, 3 to 5 minutes. Pour the butter into a large bowl and set aside until cool enough to touch.
  • Meanwhile, sift the flour, baking powder, nutmeg and salt together into a bowl.
  • In the bowl of a stand mixer, or using a hand mixer, combine the brown sugar with the butter and mix until combined. Add the eggs and vanilla, and mix until smooth, thick and light, 3 to 5 minutes. (You want to make sure the mixture is very light and airy, like frosting.) Stir in the sifted flour mixture and mix by hand until incorporated.
  • Pour the batter into the prepared baking pan and spread it into an even layer, smoothing the top. Scatter the hazelnuts, pressing lightly to submerge them about halfway in the batter.
  • Bake until the surface wrinkles evenly and turns nut brown, about 35 minutes. Let cool completely, at least 2 hours, before cutting into 2-inch bars.

TERRIFIC TOFFEE BARS



Terrific Toffee Bars image

These shortbread bars are really easy and have a great toffee taste!

Provided by Hannah Bushong

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h10m

Yield 48

Number Of Ingredients 8

1 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg yolk
2 cups all-purpose flour
¼ teaspoon salt
⅔ cup milk chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
  • Bake in preheated oven until crust is light brown, 25 to 30 minutes.
  • Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.

Nutrition Facts : Calories 91.4 calories, Carbohydrate 10.2 g, Cholesterol 14.9 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3 g, Sodium 40.9 mg, Sugar 5.9 g

TOFFEE BARS



Toffee Bars image

My mom made these bars when I was a child, and she still does, so they bring back a lot of memories for me. This recipe is my own variation that I developed in recent years; I love the colors of the cranberries and white chocolate - they're very festive. But sometimes I make them just like Mom with milk chocolate and walnuts. Most of the time I forget to add the salt, and I find it doesn't make any difference - they always taste delicious and are always a hit!

Provided by Food Network

Categories     dessert

Time 1h

Yield 48

Number Of Ingredients 9

1 cup unsalted butter
1 cup light brown sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
8 ounces white chocolate or milk chocolate, chopped into 1-inch squares
3/4 cup walnuts, coarsely chopped
3/4 cup dried cranberries, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
  • Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.

COFFEE TOFFEE CRUNCH BARS



Coffee Toffee Crunch Bars image

These homemade candy bars are reminiscent of your favorite Ben & Jerry's ice cream - chocolate feuilletine crust and a coffee mousse are layered together for contrasting flavor and crunch. Once the bars have set, cut them into rectangles and top each with a white chocolate cremeux for a decadent, sweet treat.

Provided by Jet Tila

Categories     dessert

Time 10h30m

Yield About 24 bars

Number Of Ingredients 16

Nonstick cooking spray
11.28 ounces (320 grams) praline paste
6.35 ounces (180 grams) white chocolate pistoles
4 cups (340 grams) feuilletine
1 1/2 cups (340 grams) crushed toffee candy pieces, such as Heath Toffee Bar
17 ounces (482 grams) milk chocolate pistoles
3.6 sheets (9 grams total) silver leaf gelatin
1 1/2 cups (360 grams) milk
2 tablespoons (27 grams) coffee extract
1 1/2 teaspoons (5 grams) kosher salt
3 1/2 cups (642 grams) heavy cream
6 ounces (170 grams) white chocolate pistoles
1 teaspoon (5 grams) glucose syrup
2.25 sheets (6 grams) silver leaf gelatin
1 cup (200 grams) heavy cream
1/2 cup (100 grams) whole milk

Steps:

  • For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
  • Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
  • For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
  • Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
  • Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
  • Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
  • For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
  • Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
  • Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
  • Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.

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

FUDGY TOFFEE BARS



Fudgy Toffee Bars image

Sweet treats always go over well in my family, especially during the holidays. We think these rich bars-dotted with walnuts, toffee bits, chocolate chips and coconut-are better than candy! They're nice to share with a group since one pan goes a long way.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
3/4 cup confectioners' sugar
1/4 cup baking cocoa
3/4 cup cold butter
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips, divided
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
1/2 cup sweetened shredded coconut
1/2 cup English toffee bits or almond brickle chips

Steps:

  • In a bowl, combine the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a saucepan, heat milk and 1 cup chocolate chips over medium heat until chocolate is melted, stirring until smooth. Remove from the heat. Stir in vanilla. , Pour filling over crust. Sprinkle with the walnuts, coconut, toffee bits and remaining chocolate chips; press down firmly. Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 238 calories, Fat 14g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

TOFFEE CARAMEL BARS



Toffee Caramel Bars image

These are easy and delicious.

Provided by CHLOE.ALEXIS

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 6

cooking spray
1 (18.25 ounce) box yellow cake mix
½ cup butter, melted
1 (12 fluid ounce) can evaporated milk, divided
1 cup toffee baking bits
1 (14 ounce) package individually wrapped caramels, unwrapped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with cooking spray.
  • Mix the cake mix, melted butter, and half of the evaporated milk in a large bowl. Pat half of the mixture into the bottom of the prepared pan, reserve the remaining half for later use. Bake for 6 to 8 minutes. Remove baking pan from the oven; immediately sprinkle with toffee chips.
  • Place the caramels and the remaining half of the evaporated milk in a microwave safe bowl. Microwave on High in 1 minute intervals, stirring after each minute, until caramels are melted. Top the toffee chips with the melted caramel. Crumble the reserved cake mixture over caramel layer.
  • Return the baking pan to the oven; bake for 15 minutes. Allow to cool completely before cutting into 24 bars.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 36.7 g, Cholesterol 24.5 mg, Fat 12.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 274.7 mg, Sugar 21.6 g

ENGLISH TOFFEE BARS



English Toffee Bars image

Meet the Cook: My mother and I get together every year around Christmastime to make this delicious chocolate-coated toffee, using a recipe she got years ago in a cooking class. It's a tradition I plan to continue with my daughters and grandchildren. Our families and friends wait with mouths watering for their packages. -Dianne Brooks, Augusta, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/4 pounds.

Number Of Ingredients 6

1 tablespoon plus 1-3/4 cups butter, softened, divided
2 cups sugar
1 tablespoon light corn syrup
1 cup chopped pecans
1/4 teaspoon salt
1 pound milk chocolate candy coating, coarsely chopped

Steps:

  • Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar and corn syrup; cook and stir over medium heat until a candy thermometer reads 295° (soft-crack stage). Remove from the heat; stir in pecans and salt. , Quickly pour into prepared pan. Let stand for 5 minutes. Using a sharp knife, score into lines. Let stand at room temperature until cool., Separate into squares, using a sharp knife if necessary. In a microwave, melt candy coating, stirring often. Dip squares, one at a time, in coating. Place on waxed paper until set.

Nutrition Facts : Calories 214 calories, Fat 15g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 110mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.

TOFFEE BARS



Toffee Bars image

Toffee Bars were the first things I learned to bake. These are my standard fare for those, "Oh man, I forgot I was supposed to bring cookies" times. They're super easy and quick to make. Ten minutes to prep, twenty minutes to cook, done.

Yield Makes one 11 by 17-inch pan

Number Of Ingredients 5

1 1/2 cups butter
1 1/2 cups firmly packed brown sugar
1 1/2 teaspoons vanilla
3 cups flour
1 cup chocolate chips

Steps:

  • Preheat the oven to 350°F.
  • Place the butter, brown sugar, and vanilla in a large bowl and mix with an electric mixer on medium speed for 2 minutes, or until completely combined. Add the flour and mix on low speed for 2 minutes, or until the flour is incorporated. Stir in the chocolate chips.
  • Place the dough on an ungreased 11 by 17-inch baking sheet and press into an even layer covering the entire pan. Bake the bars for 20 to 25 minutes, or until they are light golden brown. Let them cool for 5 minutes and then cut them into squares. (If they cool too much they will crack when you cut them.)

TOFFEE SQUARES



Toffee Squares image

These candy-like bars are very rich, so cut them into smaller bars. Using German sweet chocolate gives them a delightfully different taste.-Judith Scholovich, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4-1/2 dozen.

Number Of Ingredients 8

1 cup butter, softened
1 cup packed brown sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
8 ounces German sweet chocolate, chopped
1/2 cup chopped nuts

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.

Nutrition Facts : Calories 160 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 94mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

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

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 TOPPED BARS



Toffee Topped Bars image

"Serve these luscious after-school treats with a tall, cold glass of milk." From Great Ameican Home baking

Provided by Courtly

Categories     Bar Cookie

Time 55m

Yield 24 serving(s)

Number Of Ingredients 11

2 cups firmly packed brown sugar
2 cups all-purpose flour
1/2 cup butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
1 large egg
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
1/4 cup unsweetened flaked coconut (optional)

Steps:

  • Preheat oven to 350°F.
  • Lightly grease a 9 x 13" baking pan; set aside.
  • In a large mixing bowl, mix together the brown sugar and flour.
  • Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.
  • Remove 1 cup of mixture and set aside.
  • To mixture in large bowl, add baking powder and salt.
  • Using a fork, lightly beat in vanilla, milk and egg.
  • Continue beating until a smooth batter forms.
  • Pour batter into prepared baking pan.
  • In a small bowl, combine the chocolate chips and walnuts.
  • Fold in the coconut.
  • Sprinkle reserved crumb mixture over top of batter in pan.
  • Sprinkle with the chocolate chips and walnuts.
  • Using a long flat spatula, spread topping evenly over the top of the batter in pan.
  • Bake bars for 35 minutes, or until a skewer inserted in center comes out clean.
  • Transfer pan to wire rack.
  • Cool bars in pan completely before slicing.
  • Using a serrated knife, cut into 24 bars.
  • Store in airtight container for up to 5 days.

WONDERFUL TOFFEE BARS



Wonderful Toffee Bars image

This is a easy recipe, but better than that, they taste wonderful! Everyone that tastes them always wants the recipe. Try them once and you'll be hooked!

Provided by Dyanne Gurchek

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 25m

Yield 48

Number Of Ingredients 6

12 graham crackers, broken into quarters
½ cup butter
½ cup margarine
½ cup white sugar
¼ cup chopped walnuts, or to taste
1 (12 ounce) package milk chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line a 10x15-inch baking sheet with graham cracker quarters.
  • Bring butter, margarine, and sugar to a boil in a saucepan, stirring constantly, until sugar is dissolved, about 3 minutes. Pour butter mixture over graham crackers and sprinkle with walnuts.
  • Bake in the preheated oven until butter is browned and nuts are toasted, about 10 minutes. Immediately transfer toffee bars from the baking sheet to a platter lined with aluminum foil or wax paper.
  • Melt chocolate chips in 2 batches in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drop spoonfuls of melted chocolate over each toffee bar.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 9.1 g, Cholesterol 7.4 mg, Fat 6.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 68.5 mg, Sugar 7 g

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EASY TOFFEE BARS RECIPE - DINNERS, DISHES, AND DESSERTS
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From dinnersdishesanddesserts.com


CHRISTMAS CRACK (GRAHAM CRACKER TOFFEE BARS)
2019-11-08 Line a 9x13'' pan with parchment paper (or spray with cooking spray.) Place graham cracker sheets along the bottom of the pan. Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and pecans, and stir constantly, bringing the mixture to a full boil. Boil for 5 minutes, stirring constantly.
From tastesbetterfromscratch.com


EASY 3 INGREDIENT TOFFEE BARS (SKOR RITZ BARS) - HUNGRY PAPRIKAS
2019-07-13 Line an 8" square baking dish with parchment paper and pour the mixture in. Press down firmly to pack it in evenly around all the edges. Bake at 350F for approximately 20-30 minutes until the toffee bits have melted and colour is golden. Remove from the oven and sprinkle the chocolate chips on top.
From hungrypaprikas.com


EASY TOFFEE BARS RECIPE - BROWN SUGAR FOOD BLOG
2018-12-11 Instructions. Preheat oven to 350 Degrees and line a 9X13 casserole dish with aluminum foil and spray with baking spray. Set aside. In a large mixing bowl, add the softened butter, brown sugar and mix until the sugar and butter has …
From bsugarmama.com


BUTTER TOFFEE BARS RECIPE | LAND O’LAKES
Beat at medium speed, scraping bowl often, until creamy. Add egg yolk; continue beating until well mixed. Add flour; beat at low speed until well mixed. STEP 3. Press evenly onto bottom of ungreased 15x10x1-inch baking pan. Bake 22- 25 minutes or …
From landolakes.com


ENGLISH TOFFEE BARS | MY BAKING ADDICTION
2009-10-05 Heat oven to 350°F. 2. Combine flour and brown sugar in large bowl. With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). Press mixture onto bottom of ungreased 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare toffee topping; drizzle evenly over pecans and crust.
From mybakingaddiction.com


BEST TOFFEE BAR RECIPE – A SIMPLE CHOCOLATE TOFFEE BAR
2021-07-29 In a large saucepan, over medium heat, add butter and let melt completely. Add in brown sugar and pecans, stirring constantly until it comes to a boil. Boil toffee mixture for 5 minutes, making sure to stir constantly. Remove from heat and pour over Graham Cracker base. Using a silicone spatula spread mixture evenly.
From theoliveblogger.com


10 BEST MACINTOSH TOFFEE BARS RECIPES | YUMMLY
2022-04-25 Earth Balance, baking powder, coffee granules, sliced almonds and 5 more. Chocolate Toffee Bars The Seaside Baker. sweetened condensed milk, unsalted butter, all purpose flour and 3 more. Salted Toffee Bars Betty Crocker. butter, sugar cookie mix, egg, toffee bits, coarse sea salt, milk chocolate chips and 2 more.
From yummly.com


NO-BAKE FUDGY TOFFEE BARS RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Line a 9-inch square baking pan with parchment paper, allowing parchment to extend over sides of pan. Grease paper. Advertisement. Step 2. Combine heavy cream and powdered sugar in a small saucepan. Bring to a simmer over medium-low, stirring occasionally.
From myrecipes.com


TOFFEE BARS - GOLD MEDAL FLOUR
Preparation. Heat oven to 350°F. In large bowl, mix butter, brown sugar, vanilla and egg yolk. Stir in flour and salt. Press in ungreased rectangular pan, 13x9x2 inches. Bake bars 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 ...
From goldmedalflour.com


THE BEST EASY AND SOFT TOFFEE BARS RECIPE - THE FLYING BAKER
2020-09-20 Melt remaining 1 cup (2 sticks) butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers. Bake for 10 to 12 minutes or until mixture is bubbly and slightly darkened.
From theflyingbaker.com


OATMEAL TOFFEE BARS | RECIPES - HERSHEYLAND
Heat oven to 350°F. Grease 13x9x2-inch baking pan. Beat butter and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. Stir together flour, baking soda, cinnamon and salt. Gradually add to butter mixture, beating until blended.
From hersheyland.com


10 BEST TOFFEE BITS BARS RECIPES | YUMMLY
chopped pecans, Heath Bar, unsalted butter, toffee bits, vanilla extract and 5 more "Candy" Bars Good Housekeeping toasted coconut, cookie, toffee bits, …
From yummly.com


TOFFEE BARS - EAGLE BRAND
Instructions. . HEAT oven to 350ºF. Coat bottom of 13 x 9-inch baking pan with no-stick cooking spray. Combine oats, flour, brown sugar, walnuts, 6 tablespoons butter and baking soda in large bowl. Press firmly into bottom of prepared pan. . BAKE 10 to 15 minutes or until lightly browned. .
From eaglebrand.com


QUICK AND EASY TOFFEE BARS RECIPE - MAKE YOUR MEALS
Preheat oven to 350° F. Spray a 8 x 11 inch rectangular pan with baking spray or line with parchment paper. In a small bowl whisk together flour and salt, set aside. In a large mixing bowl cream butter and sugar together until smooth. Beat in egg yolk and vanilla extract.
From makeyourmeals.com


SHORTBREAD TOFFEE COOKIE BARS | COOKIES AND CUPS
2021-03-08 Prepare: Preheat oven to 350° and line a 9×13 pan with foil and spray lightly with nonstick spray. Cream the Butter and Sugar: Beat butter and sugar together until combined, 1-2 minutes. Mix in Flour & Bake: The mixture will be slightly dry. Press into prepared pan. Bake for 15 minutes until lightly golden.
From cookiesandcups.com


EASY TOFFEE BARS - MOM ON TIMEOUT
2016-12-21 Preheat oven to 350F. Spray a 9-inch square pan and line with parchment paper. Cream butter and sugar together in a large mixing bowl. Beat in egg yolk and vanilla extract. Gradually mix in flour and salt. Press dough into prepared baking dish and bake for 12 to 15 minutes or until set.
From momontimeout.com


EASY TOFFEE COCONUT OATMEAL COOKIE BARS
Preheat oven to 375°F and spray a 9 X 13-inch baking dish with cooking spray. In a mixer, cream the butter and sugars until light and fluffy, about 3-4 minutes. Add the egg and vanilla and mix completely. In a large bowl, whisk together the flour, baking soda, and salt. Mix in the oats, coconut, and toffee chips.
From 365daysofbakingandmore.com


TIPSY TOFFEE BAR RECIPE — ELIZABETH KARMEL
2019-10-08 Preheat the oven to 350 F. Whisk together flour, baking powder and salt. Set aside. Toast pecans in a preheated oven for 10-15 minutes at 250 F. When cool, chop the pecans and set aside. Melt butter and pour into a bowl. Add sugar, eggs and vanilla and mix well. Add Bourbon and mix again.
From elizabethkarmel.com


CHEWY TOFFEE BARS - PAULA DEEN
Spray an 8 by 8 inch baking pan with nonstick spray. Melt the butter in a medium saucepan and stir int he brown sugar until melted together. Let cool for 5 minutes. While the mixture is cooling, whisk together the flour, baking powder and salt in a medium bowl. Toast the pecans in a medium skillet over medium heat. Remove to a plate once toasted.
From pauladeen.com


ROBINHOOD | TOFFEE CHOCOLATE BARS
Serving Size: about 4 dozen bars. Preheat oven to 350°F (180°C). Grease a 13" x 9" (33 x 23 cm) cake pan and line with parchment paper overlapping two sides for easy removal. Cream first 3 ingredients and press evenly in prepared pan. Bake in preheated oven for 20 to 25 minutes, or until light golden. Cool on wire rack while preparing filling.
From robinhood.ca


CAKE MIX TOFFEE BARS - PLAIN CHICKEN
2018-12-18 Spray a 9×13-inch baking dish with cooking spray. Combine cake mix, butter, and egg. Press into bottom of the prepared baking dish. Sprinkle chocolate toffee bits on top of cake mix mixture. Pour sweetened condensed milk evenly over toffee bits. Bake for 25 to 30 minutes. Cool completely.
From plainchicken.com


CHEWY TOFFEE ALMOND BARS | RECIPES - HERSHEYLAND
Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top. Bake an additional 15 minutes or until bubbly.
From hersheyland.com


TOFFEE BARS WITH CHOCOLATE – IF YOU GIVE A BLONDE A KITCHEN
2013-12-03 Make the crust: Beat shortbread crust ingredients together using an electric mixer. Bake the crust: Bake at 350 F for 12 to 15 minutes until fragrant and golden in color. Add chocolate and nuts: Sprinkle chocolate chips over the warm crust. Once melted, spread evenly.
From ifyougiveablondeakitchen.com


CARNATION® | TOFFEE BARS
2 cups 500 ml semi-sweet chocolate chips. Directions. 1 : Preheat oven to 350°F. Place toffee and 1?3 cup evaporated milk in the top of a double boiler or heat-proof medium bowl set over boiling water. Cook, stirring occasionally, for about 30 minutes or until completely melted and smooth. 2 : Meanwhile, in a large bowl, stir cake mix, butter ...
From carnationmilk.ca


CHEWY TOFFEE COOKIE BARS (SUPER EASY!) - CLEVERLY SIMPLE
2020-12-17 Preheat oven to 325˚F. In the oven, melt the butter in a 9×13 pan. Remove from oven. Brush melted butter onto the inner sides. Layer the rest of the ingredients in order: graham crackers (one layer) coconut. toffee bits. sweetened condensed milk.
From cleverlysimple.com


5-MINUTE TOFFEE APPLE DIP RECIPE | THE RECIPE CRITIC
2022-05-12 Combine: In a medium-sized mixing bowl, add softened cream cheese, brown sugar, and vanilla extract. Mix: Mix with an electric hand mixer until ingredients are smooth and incorporated. Add in Heath bits: Fold in the heath bar candy bits. Refrigerate: Enjoy right away or cover and refrigerate until ready to eat.
From therecipecritic.com


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