Toffee Triangles Recipes

BEST TOFFEE EVER - SUPER EASY

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.

TOFFEE BITS TRIANGLES

Steps:

• Heat oven to 350°F Line a 15 1/2 x 10 1/2 inch rimmed baking sheet with parchment paper; set aside.
• In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy.
• Stir in flour and 1 cup of the toffee bits until well combined. Press dough evenly into prepared baking sheet.
• Bake for 18-20 minutes or until light brown; transfer pan to a cooling rack. Immediately sprinkle with chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set, about 2-3 hours. Cut into 3-inch squares; cut each square diagonally to make 4 triangles.

TOFFEE TRIANGLES

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.

ALMOND TOFFEE TRIANGLES

Steps:

• Heat oven to 350.
• Grease jelly roll pan.
• Mix brown sugar, margarine, syrup, egg and vanilla.
• Stir in flour and salt.
• Spread dough in pan.
• Bake until light golden brown- 18-20 minutes.
• PREPARE TOPPING BY: Cook and stir brown sugar and syrup over low heat until sugar is dissolved.
• Stir in margarine and cream.
• Heat to boiling, then remove from heat.
• Stir in vanilla and almonds.
• Pour over baked layer, spread evenly.
• Bake until light brown and set- about 15-20 minutes.
• Cool, then cut squares, then cut squares diagonally.

TAILGATE TOFFEE BARS

Steps:

• Preheat oven to 350°. Using a pastry blender or two forks, combine flour, brown sugar and butter until crumbly. Remove 1 cup of mixture and reserve., In a separate bowl, whisk milk, egg, baking soda and extract. Stir into flour mixture until combined; pour into a greased and floured 13x9-in. pan., Top with chopped Heath bars, almonds and reserved flour mixture. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack. Cut into bars. If desired, serve with sweetened whipped cream or vanilla ice cream.