Toffee Topped Bars Recipes

TERRIFIC TOFFEE BARS

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.

TOFFEE BARS III

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.

FUDGY TOFFEE BARS

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.

CRISP TOFFEE BARS

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.

TOFFEE BARS

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.

TOFFEE TOPPED BARS

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.

COFFEE TOFFEE CRUNCH BARS

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 CHEESECAKE BARS

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.

TOFFEE-TOPPED CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F.
• In medium mixing bowl, combine flour, powdered sugar, cocoa and baking soda; cut in butter until mixture is crumbly.
• Press firmly on bottom of ungreased 13x9 inch baking pan; bake 15 minutes.
• In large mixing bowl, beat cream cheese until fluffy.
• Add Milk, eggs and vanilla; beat until smooth.
• Stir in 1 cup toffee bits.
• Pour mixture over hot crust.
• Bake 25 minutes or until set and edges just begin to brown.
• Remove from oven; cool 15 minutes.
• Sprinkle remaining 1/2 cup tooffee bits evenly over top; cool completely.