Toffee Chocolate Almond Bars Recipes

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TOFFEE-CHOCOLATE-ALMOND BARS



Toffee-Chocolate-Almond Bars image

Make and share this Toffee-Chocolate-Almond Bars recipe from Food.com.

Provided by Dancer

Categories     Bar Cookie

Time 1h2m

Yield 24 serving(s)

Number Of Ingredients 11

2/3 cup sliced almonds (about 2 oz.)
4 (1 1/2 ounce) chocolate-covered chocolate-covered english toffee bars, such as heath (or 16 snack-size about 3/8-oz. bars -- about 1/2 of a 12-oz. bag)
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, melted
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3/4 cup semi-sweet chocolate chips (4 1/2 oz.)

Steps:

  • Preheat the oven to 350 degrees.
  • Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end.
  • Grease and flour the foil.
  • Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes.
  • Pour them out of the pan and set aside.
  • Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half).
  • Sift together the flour, baking powder and salt.
  • In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar.
  • Beat in the egg, vanilla and almond extract.
  • Beat in the flour mixture.
  • Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins.
  • Scrape the batter into the prepared pan and spread it evenly.
  • Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan), until a toothpick inserted near the center comes out clean.
  • (If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.) A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet.
  • Some people might like the bars that way; they're certainly gooey, but they really aren't done.
  • Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary) and cut into serving pieces.

CHOCOLATE-COVERED ALMOND TOFFEE BARS



Chocolate-covered Almond Toffee Bars image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 1 (2-pound) block, 10 by 13 inches

Number Of Ingredients 8

10 ounces whole unblanched almonds
1 1/4 cups sugar
1/3 cup light corn syrup
1/3 cup water or rum
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces bittersweet chocolate, cut into small pieces

Steps:

  • Position rack in center of oven and preheat oven to 375 degrees F.
  • Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
  • Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
  • Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
  • Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
  • While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
  • When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
  • Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

ALMOND TOFFEE BARS



Almond Toffee Bars image

Provided by Food Network

Categories     dessert

Time 55m

Yield 2-3 dozen bars

Number Of Ingredients 8

1 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 cup powdered sugar
3/4 cup cold butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg, beaten
1 teaspoon almond extract
6 (1 3/16 oz.) milk chocolate-covered English toffee candy bars, cut into small pieces
1 cup slivered almonds

Steps:

  • HEAT oven to 350 degrees F (325 degrees F for glass dish). Combine flour and sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into bottom of ungreased 13 x 9-inch baking pan.
  • BAKE 15 minutes.
  • COMBINE sweetened condensed milk, egg and almond extract in large bowl; mix well. Stir in toffee pieces and almonds. Spread mixture evenly over partially baked crust.
  • BAKE an additional 25 minutes or until golden brown. Cool. Cut into bars.

ALMOND TOFFEE BARS



Almond Toffee Bars image

Looking for a delicious dessert? Check out these toffee bars baked using almonds and sprinkled with chocolate chips.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 40

Number Of Ingredients 9

3/4 cup butter or margarine, softened
1/3 cup granulated sugar
1 egg
2 cups Gold Medal™ all-purpose flour
1 cup butter or margarine
2/3 cup packed brown sugar
1/4 cup light corn syrup
2 1/2 cups coarsely chopped slivered almonds
1 cup semisweet chocolate chips

Steps:

  • Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
  • In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Beat in flour on medium speed until dough starts to form. Press dough in pan. Bake 13 to 18 minutes or until edges are light golden brown.
  • Meanwhile, in 2-quart heavy saucepan, heat 1 cup butter, the brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring. Quickly stir in almonds; spread over baked layer. Bake 15 to 20 minutes or until dark golden brown and bubbling.
  • Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften; gently swirl chips over hot bars with spatula. Cool completely, about 30 minutes. For bars, cut into 8 rows by 5 rows. Store tightly covered at room temperature.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 30 mg, Sugar 9 g, TransFat 0 g

CHOCOLATE-OAT TOFFEE BARS



Chocolate-Oat Toffee Bars image

Guests won't believe you whipped up these scrumptious bars so quickly. The from-scratch sensations come together easily and feature the chocolate and toffee flavor that folks crave.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 8

6 tablespoons butter, cubed
1 cup all-purpose flour
1 cup quick-cooking oats
1/3 cup packed brown sugar
3 tablespoons corn syrup
1 cup semisweet chocolate chips
1/3 cup English toffee bits or almond brickle chips
1/3 cup chopped pecans

Steps:

  • In a large microwave-safe bowl, melt butter; stir in the flour, oats, brown sugar and corn syrup. Press into a greased 9-in. square baking pan., Bake at 450° for 8-12 minutes or until golden-brown. Place on a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes; spread chocolate over crust. Sprinkle with toffee bits and pecans. Refrigerate until chocolate is set.

Nutrition Facts : Calories 221 calories, Fat 12g fat (6g saturated fat), Cholesterol 14mg cholesterol, Sodium 85mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 2g fiber), Protein 2g protein.

WHITE CHOCOLATE ALMOND TOFFEE



White Chocolate Almond Toffee image

Make and share this White Chocolate Almond Toffee recipe from Food.com.

Provided by JoliePie

Categories     Candy

Time 1h10m

Yield 2 1/4 lbs, 10 serving(s)

Number Of Ingredients 5

1 cup unsalted butter, cut up
1 1/2 cups granulated sugar
1 tablespoon light corn syrup
1 cup finely chopped almonds
12 ounces white chocolate chips

Steps:

  • Line a 15x10x1" jelly-roll pan with non-stick foil,or spray regular foil with non-stick spray. In medium saucepan; heat butter, sugar, corn syrup, and 2 tbsp water. Heat over medium heat to melt butter. Increase heat to med-high and insert candy thermometer.
  • Cook mixture about 12 minutes until golden brown and temp reaches 300°F DO NOT STIR. Remove from heat and remove thermometer. Carefully stir in 1c. chopped almonds.
  • Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30mins.
  • Melt half of the chocolate in microwave on High for 45 seconds. Stir to smooth. Spread over top of cooled toffee. Refrigerate 20 minutes until firm.
  • Once bar is firm, flip over onto a piece of wax paper; remove foil. Microwave remaining chocolate on High 45 seconds and stir to smooth. Spread over toffee bar; sprinkle with remaining 1/4c. almonds. Use wax paper to slide toffee bar back onto baking pan. Refrigerate 20 more minutes.
  • Once chocolate is firm, break bar into 2.5" pieces. Store airtight at room temperature up to 1 month.

Nutrition Facts : Calories 550.9, Fat 36.6, SaturatedFat 18.8, Cholesterol 53.6, Sodium 81.3, Carbohydrate 54.5, Fiber 1.6, Sugar 51.4, Protein 5.2

BEST TOFFEE EVER - SUPER EASY



Best Toffee Ever - Super Easy image

Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.

Provided by FUNKYSEAMONKEY

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 1h20m

Yield 32

Number Of Ingredients 5

2 cups butter
2 cups white sugar
¼ teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

Steps:

  • In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
  • While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
  • As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
  • Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g

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