Caramel Toffee Squares Food

CARAMEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

TOFFEE CARAMEL BARS

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.

TOFFEE SQUARES

Steps:

• 1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.
• 2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
• 3. Bake in the center of the oven until pale gold on top, about 20 minutes.
• 4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
• 5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.

CARAMEL TOFFEE SQUARES RECIPE - (3.5/5)

Steps:

• Bottom Layer: Crumble flour, sugar and 1/2 cup plus 2 teaspoons butter together. Pack into ungreased 9x9-inch pan. Bake in 350°F oven for 20 minutes. Second Layer: Combine 1/2 cup butter, brown sugar, corn syrup and condensed milk in heavy pot. Bring to boil over medium heat. Boil for 5 minutes, stirring constantly as it burns easily. Remove from heat. Beat with spoon slowly until it shows signs of thickening. Pour over bottom layer. Third Layer: Melt chocolate over hot water. Pour over second layer. Chill.

CARAMEL TOFFEE FUDGE

Steps:

• Line a 9-inch x 9-inch baking dish with parchment paper or foil. spray with a light coat of non-stick cooking spray. Set aside.
• Place the NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels in a glass bowl.
• Pour the sweetened condensed milk into a microwave-safe bowl and heat it in the microwave for 1 minute. Pour the sweetened condensed milk over the chocolate and allow it to sit for 30 seconds.
• Use a rubber spatula to mix the hot milk and chocolate together until the chocolate is smooth. (Sometimes I have to microwave the chocolate mixture for 20 seconds at a time to help everything melt properly.)
• Place 1/2 of the chocolate mixture into your prepared baking dish. Use the back of a large spoon to spread the chocolate evenly in the pan and smooth out the top of the layer.
• In a medium sauce pot, heat the brown sugar, heavy cream & butter over medium-high heat until the butter melts and the sugar is dissolved.
• Place a candy thermometer in the pot and bring the caramel mixture to a boil. Whisk occasionally, and cook until the caramel reaches 245 degrees F (soft ball temperature). Remove the caramel from the heat and whisk in the vanilla.
• Pour the caramel over the fudge layer in your baking dish. Carefully tilt the dish so that the caramel spreads into each corner and to the sides.
• Sprinkle half of the toffee bits over the caramel.
• Carefully spread the rest of the fudge mixture over the caramel layer. (I plop big dollops around the dish and then use the back of the spoon to spread the chocolate out.)
• Sprinkle the top of the chocolate with the remaining toffee bits. Use your hand to lightly press the toffee into the chocolate.
• Let the fudge set up at room temperature for 2 hours. If the fudge it's set up enough to your liking, you can transfer it to the refrigerator for 30 minutes to an hour.
• Use the parchment or foil to remove the fudge from the baking dish. Carefully pull the paper or foil off of the fudge. Use a sharp knife to cut the fudge into 32 pieces.

CARAMEL TOFFEE SQUARES

Steps:

• Bottom Layer: Crumble flour, sugar and 1/2 cup plus 2 teaspoons butter together.
• Pack into ungreased 9x9-inch pan.
• Bake in 350°F oven for 20 minutes.
• Second Layer: Combine butter, brown sugar, corn syrup and condensed milk in heavy pot.
• Bring to boil over medium heat.
• Boil for 5 minutes, stirring constantly as it burns easily.
• Remove from heat.
• Beat with spoon slowly until it shows signs of thickening.
• Pour over bottom layer.
• Third Layer: Melt chocolate over hot water.
• Pour over second layer.
• Chill.
• Cut into squares.

CHOCOLATE-TOFFEE-CARAMEL BARS

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
• Meanwhile, in medium saucepan, combine margarine, caramels and condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally.
• Remove partially baked crust from oven. Slowly pour caramel mixture evenly over crust. Crumble remaining cake mix mixture over caramel.
• Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.

TOFFEE CARAMEL SQUARES

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake 18-20 minutes or until golden brown., In a small saucepan, combine filling ingredients. Bring to a boil over medium heat; boil and stir 5 minutes. Pour over warm crust., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Cool on a wire rack. Cut into squares.

CARAMEL TOFFEE SQUARES

Steps:

• Base:.
• Combine all base three ingredients and pat into a 7 x 11 brownie pan.
• Bake at 350°F 20 minutes or until golden.
• Filling:.
• Place butter, sugar, syrup and sweetened condensed milk into a saucepot over medium heat.
• Bring to a boil, for five minutes, stirring constantly, as it can burn easily.
• Remove from heat.
• Beat with a spoon until it starts to thicken: pour over the baked cooled base.
• Melt chips in a saucepot and when smooth, spread over caramel.Again the melted chocolate drizzled over the top can be optional.
• Chill and cut into squares.

CHOCOLATE CARAMEL TOFFEE BARS

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 9×13" baking pan. Line it with parchment paper so that you can easily remove the bars.
• Using a mixer, cream the butter and brown sugar until smooth - about 2 minutes.
• Add the egg and vanilla. Mix again, scraping the sides of the bowl as needed.
• Add the flour and mix until just combined. The mixture will be thick and moist.
• Place the mixture into the prepared pan and press along the bottom to cover it evenly.
• Bake for 18 minutes or until the shortbread is set and just slightly browned around the edges.
• When the bars come out of the oven, immediately place the unwrapped Milk Chocolate Caramel Squares on top of the shortbread crust. Let them sit for about 5 minutes to melt. The cookie bars should be warm enough to melt the chocolate if you put them on right away. If they are not melting, place them in the oven (the oven can be turned off... it will still be warm from baking) for about 2-3 minutes or until the caramel squares are melted.
• Use a spatula to smooth the chocolate and caramel evenly.
• Immediately sprinkle on the toffee and chopped caramel squares.
• Allow the chocolate to set. This will take a couple of hours.
• When the chocolate is still slightly soft, use a sharp knife to cut the bars.
• Store in an airtight container at room temperature for 4-5 days. Or freeze for up to 6 weeks.