Chocolate Toffee And Peanut Squares Food

CHOCOLATE, TOFFEE AND PEANUT SQUARES RECIPE

Steps:

• Preheat the oven to 180°C/350°C/Gas Mark 4. Line the base of the Swiss roll tin with baking parchment.
• In a food processor, whiz together the caster sugar, butter and flour for the shortbread base until the mixture resembles coarse breadcrumbs. Alternatively, rub together the butter and flour in a bowl with your fingertips and stir in the sugar. Tip into the prepared tin and press down with your hands or a palette knife to level out the mixture.
• Place in the oven and bake for about 20 minutes or until golden brown all over, then remove from the oven and allow to cool in the tin.
• Once it is cool, spread over the dulce de leche to cover the shortbread, then press the roughly chopped peanuts into it, making sure they are evenly distributed.
• Place the milk chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt. Remove from the heat and pour over the peanut- studded dulce de leche, allowing it to cool, then leave in the fridge for 1-2 hours to set. Once set, cut the mixture into squares in the tin and serve.

CHOCOLATE-STUFFED TOFFEE PEANUT BUTTER COOKIES

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• For the cookie dough: Whisk together the flour, salt and baking soda in a medium bowl.
• Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Beat in the peanut butter and vanilla until smooth and creamy. Add the flour mixture and mix on low until well combined.
• For the add-ins: Stir in the toffee bits with a wooden spoon until just combined.
• For the filling: Scoop 2 level tablespoons cookie dough into the palm of your hand and flatten into a 2-inch round. Stack 3 chocolate rectangles in the center of the round, then top with 1 additional level tablespoon cookie dough. Press and mold the cookie dough so that it completely covers the chocolate. Flatten the cookie slightly so it is about 1 inch tall. Repeat with the remaining cookie dough and chocolate rectangles to make about 14 cookies total (you will have leftover chocolate pieces). Divide the cookies between the prepared baking sheets.
• Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the tops are puffed and the undersides are lightly browned, about 14 minutes. Cool the cookies on the baking sheets set over cooling racks for 5 minutes. Lightly dust the tops of the cookies with confectioners' sugar, then serve while still warm.

SUNNY'S SIMPLE TOFFEE AND PEANUTS MATZO BARK

Steps:

• Place the crackers in one layer on a baking sheet lined with nonstick aluminum foil. Pour the chocolate over the crackers and spread to coat. Sprinkle with the marshmallows, toffee bits and peanuts. Refrigerate, uncovered, until set, about 1 hour.
• Use a knife to break into large shards. Serve at room temperature.

PEANUT BUTTER TOFFEE BARS

Steps:

• Preheat oven to 350 degrees. Grease a 13x 9 inch baking pan with cooking spray; set aside.
• In a large bowl, with electric mixer, beat peanut butter and softened margarine till creamy. Add brown sugar, granulated sugar and vanilla and mix till thick and creamy. Beat in eggs and then flour. Stir in 1°C of chocolate chips. Put dough into prepared pan and press dough evenly throughout pan. ( I found its easier using my hands to press the dough evenly ).
• Bake 20-25 minutes or until lightly browned. Remove from oven and immediately sprinkle with remaining 1°C of chocolate chips. Let stand 5 minutes . Evenly spread melted chocolate completely over dough, then sprinkle with toffee bits. Cool completely. To serve cut into bars or squares.

CHOCOLATE PEANUT TOFFEE

Steps:

• Butter baking pan and put on a heatproof surface.
• Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300°F (hard-crack stage) on thermometer, 15 to 20 minutes.
• Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan. Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top. Let stand until chocolate is melted, 4 to 5 minutes, then spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes. Break into pieces.

CHOCOLATE TOFFEE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Grease a 13x9x2 inch pan.
• Beat butter and sugar until light and fluffy.
• Add egg yolk, vanilla and salt.
• Blend well.
• Beat in flour just until combined.
• Turn into prepared pan, spreading evenly.
• Bake for 25 minutes or until golden brown.
• Remove from oven and immediately sprinkle with chocolate chips.
• When melted, spread and sprinkle with nuts.
• Cut into squares while warm.
• Let cool completely.

CHOCOLATE TOPPED PEANUT TOFFEE BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms.
• Press dough in bottom of pan.
• Bake 10 minutes or just until dough is set.
• Meanwhile, in 1-quart saucepan, melt butter over medium heat.
• Stir in brown sugar.
• Heat to boiling, stirring frequently.
• Boil 1 minute, stirring constantly.
• Sprinkle potato chips and peanuts over partially baked base.
• Pour brown sugar mixture over chips and peanuts.
• Bake 15 minutes longer or until surface is bubbly.
• Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate.
• Spread chocolate over filling.
• Cool completely, about 2 hours.
• Refrigerate 30 minutes or until chocolate is set.
• For bars, cut into 8 rows by 4 rows.
• Store covered at room temperature.

CHOCOLATE PEANUT BUTTER & TOFFEE BARS

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine first 4 ingredients in medium bowl. Cook butter and 1/3 cup peanut butter in small saucepan on medium-low heat 4 to 5 min. or until butter is melted and mixture is well blended, stirring occasionally. Add to oats mixture; mix well. Press onto bottom of prepared pan. Bake 15 min. or until golden brown.
• Cook chocolate and remaining peanut butter in saucepan on medium-low heat until chocolate is completely melted and mixture is well blended. Spread over warm crust; sprinkle with toffee bits.
• Let stand 2 hours or until chocolate is firm. Use foil handles to remove dessert from pan before cutting into bars.

CRUNCHY PEANUT & TOFFEE BONBONS

Steps:

• Put the peanut butter, butter and sugar in a food processor. Pulse until it comes together. Add the toffee and pulse again. Remove and, using the palms of your hands, roll mixture into small balls. Place on a tray. Chill for 30 mins.
• Melt the chocolate in a heatproof bowl in the microwave on High for 1 min or set over a pan of boiling water (make sure the bowl doesn't touch the water). Using a fork, dip the balls, one at a time, until half covered in chocolate. Roll in the peanuts. Put on a tray lined with baking parchment and leave to harden (about 2 hrs).
• Store between layers of baking parchment in a covered container and keep chilled. Will keep for 1 week in an airtight container.

CHOCOLATE TOFFEE SKOR BARS

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine first amount of butter, brown sugar and flour.
• Press this mixture evenly into an ungreased 13x9 baking pan.
• Bake in preheated oven for 20 to 25 minutes, until crust is golden.
• Place baking pan on a wire rack to cool while you make the filling; leave oven on.
• In a medium-sized saucepan, heat milk and the 2 tbsp butter over medium heat, stirring constantly, until thickened-- it will take anywhere from 5 to 10 minutes.
• Spread this over baked crust in baking pan and bake for 12 to 15 minutes, or until golden; remove from oven but leave oven on.
• Sprinkle the chocolate chips evenly over top; return to oven for 2 minutes, or until the chips soften and are shiny.
• Remove from oven (turn oven off now) and spread the chocolate evenly; then sprinkle the Skor bits over the chocolate, pressing down with a very light touch to embed the Skor bits into the chocolate.
• You could cut them into bars right away, but they will cut easier if allowed to chill in the refrigerator for at least a few minutes.
• Best served at room temperature, not cold.

HEAVENLY WHITE CHOCOLATE TOFFEE BARS

Steps:

• Preheat oven to 350°F Line a 9x13-inch baking dish with parchment paper, overlapping the two longer sides for easy removal.
• Combine white chocolate chips, coconut, almonds and 1/2 cup toffee bits. Reserve.
• Mix graham cracker crumbs and remaining toffee bits with butter; press into prepared baking dish.
• Pour Eagle Brand evenly over crumbs.
• Sprinkle with white chocolate chip mixture; press down firmly.
• Bake in preheated oven for 25-30 minutes or until lightly browned. Cool thoroughly and cut into bars.
• TIPS: Substitute white chocolate chips with 1 cup semi-sweet or milk chocolate chips.

TOFFEE CHOCOLATE SQUARES

Steps:

• Crust: Preheat oven to 350°F Cream crust ingredients together. Press firmly into greased 9" square pan. Bake for 10-15 minutes or until golden. Let cool while preparing filling.
• Centre: In a medium saucepan, heat sweetened condensed milk and butter over low heat for 5-10 minutes or until slightly thickened. Stir constantly to prevent burning. Spread over crust. Bake 12-15 minutes or just until golden.
• Top: Sprinkle chips evenly over the filling. Bake 2 minutes, remove from oven and spread with spatula. Sprinkle toffee bits (adjust quantity to your liking) and press lightly into the melted chocolate. Cool in refrigerator.