CHEWY TOFFEE ALMOND JOY BARS
Spring-boarded off of a recipe on the back of a bag of Heath toffee bits. Had to come up with a quick dessert bar to take to a football game party. They were a hit!
Provided by Jennifer Reinke
Categories Other Desserts
Time 1h
Number Of Ingredients 8
Steps:
- 1. Heat Oven to 350*. Grease the sides of a 13 x 9 x 2 baking pan-Well!
- 2. Beat butter and sugar in mixer until light and fluffy. Gradually add the flour, beating until well blended.
- 3. Press dough evenly into prepared pan.
- 4. Bake 15 to 20 mins or until edges are lightly browned.
- 5. Meanwhile, while the crust is baking, combine the toffee bits and corn syrup in a medium saucepan. Cook over medium heat, stiring quite often until the toffee bits are almost melted (about 10 to 12 mins)
- 6. Stir in the Almonds and coconut (1/2 cup of each) into the corn syrup mixture. Turn off heat.
- 7. Spread this toffee/almond/ coconut mixture onto the crust (dont worry, my crust was still hot from the oven)to within 1/4 inch of the edges of the crust. Sprinkle remaining 1/2 cup of almonds and remaining 1/2 cup of coconut over the top.
- 8. Bake for 15 mins more and then remove from oven and sprinkle Chocolate chips on top. Place back in oven and bake for an additional 5 to 7 mins until bubbly. You can leave as is, or spread the melted chocolate over the almond/coconut mixture with a small spatula. (I left mine as is)
- 9. Cool completely in pan on a wire rack. Cut into bars. I got 36 out of the pan
CHEWY TOFFEE ALMOND BARS
Make and share this Chewy Toffee Almond Bars recipe from Food.com.
Provided by Mom2Rose
Categories Bar Cookie
Time 1h
Yield 36 bars, 36 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F
- Grease sides of 13x9x2-inch baking pan.
- Beat butter and sugar until fluffy.
- Gradually add flour, beating until well blended.
- Press dough evenly into prepared pan.
- Bake 15 to 20 minutes or until edges are lightly browned.
- Meanwhile, combine toffee bits and corn syrup in medium saucepan.
- Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).
- Stir in 1/2 cup almonds and 1/2 cup coconut.
- Spread toffee mixture to within 1/4-inch of edges of crust.
- Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
- Bake an additional 15 minutes or until bubbly.
- Cool completely in pan on wire rack.
- Cut into bars.
TOFFEE BARS WITH COCONUT AND ALMONDS
Make and share this Toffee Bars With Coconut and Almonds recipe from Food.com.
Provided by Theresa Thunderbird
Categories Bar Cookie
Time 45m
Yield 30 Bars
Number Of Ingredients 11
Steps:
- Mix crust ingredients thoroughly.
- Press into bottom of ungreased 9x13 inch pan.
- Bake 10 minutes at 350°.
- Topping: Stir eggs into brown sugar and vanilla.
- Mix flour, baking powder and salt and stir into egg mixture.
- Mix in coconut and nuts.
- Bake at 350° for 25 minutes until topping is golden brown.
- Cool, cut into bars.
Nutrition Facts : Calories 134.1, Fat 6.9, SaturatedFat 3.2, Cholesterol 20.5, Sodium 109.5, Carbohydrate 16.9, Fiber 0.8, Sugar 12.3, Protein 2
SKOR TOFFEE ALMOND FUDGE BARS
These are chewy dense and incredibly fudgy! Cut into small portions. Yield is only estimated depending on what size you cut the bars.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h5m
Yield 20 bars
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees (second-lowest position).
- Line a 9 x 9-inch metal pan with foil (leaving an overhang of foil) butter or spray the foil with a non stick cooking spray.
- In a heavy-bottomed saucepan combine 1 cup chocolate chips, butter and 4 ounces unsweetened chocolate; stir over low heat until chocolates melt and the mixture is smooth; remove from heat and whisk in vanilla.
- Whisk in sugar then eggs and then flour.
- Add/mix in 1 cup toffee bits.
- Pour the batter into the pan.
- Bake bars for about 45 minutes, or until a toothpick or metal tester comes out with moist crumbs attached.
- Cool bars for 15 minutes (using a knife or metal spatula press down sides of edges to level top if needed).
- In a small saucepan bring the whipping cream to a simmer; add in remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate, whisk until smooth.
- Pour the topping over the bars in the pan.
- Sprinkle with chopped toasted almonds and about 1/2 cup Skor toffee bits.
- Chill bars until cold (about 2 hours).
- Using the foil overhangs, lift the bars from the pan, fold down the foil sides, and cut into small squares.
Nutrition Facts : Calories 345.5, Fat 23.2, SaturatedFat 12.1, Cholesterol 71.5, Sodium 69.8, Carbohydrate 35.5, Fiber 3.1, Sugar 27.2, Protein 5.1
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- Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
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