TOFFEE NUT BARS, A VINTAGE RECIPE
A great bar cookie recipe, not gooey or chewy. There is a chopped nut base, then a crumb layer, then a thin spongy spicy cake-y layer. The amounts of spices can be adjusted to your taste. These work pretty well for me. From the archives in my collection. My daughter requested these, reminding me that I used to make them a lot. Things do get mislaid, though. And/or forgotten. Naaahhhh, who forgets anything at my age?!
Provided by Jezski
Categories Bar Cookie
Time 45m
Yield 36-40 cookie bars, 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix together as for pie crust: the sugar, brown sugar, flour and butter.
- Sprinkle bottom of 11 x 15 pan ungreased with 1 cup chopped nuts, then with 2 cups of above mixture.
- Beat together the remaining ingredients.
- Stir into flour mix. Pour over mix in pan, spreading gently and evenly.
- Bake in a 350 oven 35-40 minute.
- Cut into as many bars as desired.
Nutrition Facts : Calories 369.2, Fat 8, SaturatedFat 1.3, Cholesterol 19.6, Sodium 430.2, Carbohydrate 70.1, Fiber 2, Sugar 47.9, Protein 6.4
TOFFEE BARS
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.
TOFFEE BARS
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
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.
TERRIFIC TOFFEE BARS
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
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
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
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 TRIANGLES
Add a touch of elegance to cookie trays with these easy nutty bars. They're perfect with coffee, cocoa or tea. -Jeanette Meidal, Savage, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cookie mix, brown sugar, butter and vanilla until mixture resembles coarse crumbs. Add egg and mix well. , Spread batter into a greased 13x9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned. , Sprinkle with chocolate chips; let stand for 5 minutes. Spread chocolate over bars. Sprinkle with nuts. Let stand until chocolate is set. Cut into squares, then cut in half to form triangles. Store in an airtight container.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 59mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER TOFFEE-NUT BARS
Make and share this Butter Toffee-Nut Bars recipe from Food.com.
Provided by evelynathens
Categories Bar Cookie
Time 1h45m
Yield 40 bars
Number Of Ingredients 13
Steps:
- Preheat oven to 370F (175C); line 9"x13" pyrex baking dish with foil.
- For pastry: In mixer, cream butter; add sugar and lemon peel and beat until light and fluffy; combine flour, salt and cornstarch in small bowl; mix to blend; add to butter and mix just until dough starts coming together; press dough into baking dish, forming 1 inch high edges; pierce all over with fork.
- Bake until starting to colour, piercing with fork if pastry begins to puff during baking, about 40 minutes; remove from oven, maintaining oven temperature.
- For topping: Combine butter, brown sugar and honey in saucepan; whisk over medium-high heat until mixture comes to boil; boil without stirring until mixture thickens and bubbles enlarge, about 1 minute; mix in almonds and hazelnuts; remove from heat and stir in cream; spread topping in crust; bake until caramel bubbles, about 20 minutes.
- Cool in pan, on rack; remove from pan, using foil as aid; cut into 1 1/2 inch squares; keep in an air-tight container.
Nutrition Facts : Calories 227.8, Fat 16.1, SaturatedFat 6.9, Cholesterol 27.2, Sodium 116.8, Carbohydrate 19.6, Fiber 1.3, Sugar 9.5, Protein 3
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