CHOCOLATE-TOFFEE BARS
Get the best of both worlds with our Chocolate-Toffee Bars recipe. Our easy-to-make Chocolate-Toffee Bars include pecans for a little something extra.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield Makes 36 servings, 1 bar each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil; set aside. Beat 3/4 cup each of the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg yolk. Add flour and salt; mix well. Place in prepared pan; press firmly onto bottom to form crust. Bake 16 to 18 min. or until golden brown.
- Meanwhile, place remaining 1/4 cup each butter and brown sugar, the corn syrup, whipping cream and vanilla in large microwaveable bowl. Microwave on HIGH 4 min., stirring every 2 min.; set aside. Cool crust slightly on wire rack. Spread butter mixture evenly over crust.
- Bake an additional 18 to 20 min. or until set. Sprinkle with chopped chocolate. Continue baking 1 to 2 min. or until chocolate is melted; spread chocolate evenly over dessert. Sprinkle with pecans. Cool completely. Refrigerate 30 min. or until chocolate is firm. Remove dessert from pan, using foil handles. Cut into 36 bars or diamond shapes. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CHOCOLATE NUT TOFFEE BARS
Make and share this Chocolate Nut Toffee Bars recipe from Food.com.
Provided by Doglover61aka Earnh
Categories Dessert
Time 1h
Yield 24-36 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Reserve 2 tablespoons butter. In large mixer bowl, beat remaining butter and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, pressed into greased 13"x9" pan. Bake 15 minutes.
- Meanwhile, in medium saucepan, combine reserved butter and sweetened condensed milk; cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust. Bake 10 to 15 minutes longer or until golden brown. Remove from oven; immediately top with chips. Let stand 1 minute; spread while warm. Top with nuts. Cool. Cut into bars. Store covered at room temperature.
Nutrition Facts : Calories 220, Fat 12.9, SaturatedFat 7.2, Cholesterol 26, Sodium 95.6, Carbohydrate 24.8, Fiber 1.1, Sugar 17.9, Protein 3.1
FUDGY CHOCOLATE CHIP-TOFFEE BARS
Provided by Food Network
Time 3h15m
Yield 32 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
- In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
- Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
- In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
- Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.
CHOCOLATE TOFFEE TRIFLE
Steps:
- Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush.
- In a very large pretty Trifle dish or glass bowl, layer in this order:
- 1/2 the cake cubes
- 1/2 the pudding mixture
- 1/2 the whipped cream
- 1/2 the Heath bars
- Repeat layers. Cover with plastic wrap and refrigerate overnight.
TOFFEE BARS
My mom made these bars when I was a child, and she still does, so they bring back a lot of memories for me. This recipe is my own variation that I developed in recent years; I love the colors of the cranberries and white chocolate - they're very festive. But sometimes I make them just like Mom with milk chocolate and walnuts. Most of the time I forget to add the salt, and I find it doesn't make any difference - they always taste delicious and are always a hit!
Provided by Food Network
Categories dessert
Time 1h
Yield 48
Number Of Ingredients 9
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.
CHOCOLATE-COVERED ALMOND TOFFEE BARS
Provided by Food Network
Categories dessert
Time 3h25m
Yield 1 (2-pound) block, 10 by 13 inches
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat oven to 375 degrees F.
- Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
- Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
- Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
- Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
- While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
- When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
- Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.
MASCARPONE CHOCOLATE TOFFEE BARS
Steps:
- Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
- Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
- In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
- Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
- Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
- *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.
TERRIFIC TOFFEE BARS
These shortbread bars are really easy and have a great toffee taste!
Provided by Hannah Bushong
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h10m
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 10.2 g, Cholesterol 14.9 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3 g, Sodium 40.9 mg, Sugar 5.9 g
MILK CHOCOLATE TOFFEE BARS
These bars take a little extra time to make but are well worth it! Be sure to use Eagle Brand sweetened condensed milk (or another brand you are familiar with) for best results. Several people have requested this recipe so I decided to post it and forward them all copies. Enjoy!
Provided by Debbb
Categories Bar Cookie
Time 55m
Yield 48 squares
Number Of Ingredients 7
Steps:
- Preheat oven to 350° (325° glass pan).
- Grease 9x13 pan.
- To prepare crust, cream all ingredients until very well blended.
- Press evenly into pan.
- Bake for 20 minutes or until light brown.
- Set aside to cool while making the filling.
- Heat milk and margarine on stove, stirring constantly, until thickened.
- This will take 5-10 minutes.
- Spread over crust.
- Bake for 15 minutes, until golden brown.
- Sprinkle evenly with chocolate chips.
- Return to oven for 2 minutes to melt the chocolate.
- Remove from oven and spread chocolate smooth.
- Sprinkle toffee bits on top.
- Using the back of a spoon, gently press the toffee into the melted chocolate.
- Cool completely.
- Cut into bars before refrigerating.
Nutrition Facts : Calories 103.5, Fat 4.5, SaturatedFat 2, Cholesterol 4.2, Sodium 38.6, Carbohydrate 14.5, Fiber 0.3, Sugar 11, Protein 1.6
CHOCOLATE-OAT TOFFEE BARS
Guests won't believe you whipped up these scrumptious bars so quickly. The from-scratch sensations come together easily and feature the chocolate and toffee flavor that folks crave.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large microwave-safe bowl, melt butter; stir in the flour, oats, brown sugar and corn syrup. Press into a greased 9-in. square baking pan., Bake at 450° for 8-12 minutes or until golden-brown. Place on a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes; spread chocolate over crust. Sprinkle with toffee bits and pecans. Refrigerate until chocolate is set.
Nutrition Facts : Calories 221 calories, Fat 12g fat (6g saturated fat), Cholesterol 14mg cholesterol, Sodium 85mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 2g fiber), Protein 2g protein.
CHOCOLATE CHIP TOFFEE BARS
"This is so simple and satisfying for a chocolate lover like myself." No one will resist these crumbly, chocolate chip bars. -Kimberly Post, Colwich, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in almonds and 1-1/2 cups chocolate chips. Set aside 1-1/2 cups for topping. Press remaining mixture into a greased 13x9-in. baking pan., Bake 10 minutes. Pour milk over crust; sprinkle with 1-1/2 cups toffee bits, reserved topping and remaining chocolate chips. Bake 25-30 minutes longer or until lightly browned. Sprinkle with remaining toffee bits. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 246 calories, Fat 13g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 112mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE FROSTED TOFFEE BARS
Decadent and delicious...for coconut lovers only! Watch carefully while toasting the coconut as it can easily scorch!
Provided by JAYNE04
Categories Desserts Cookies Bar Cookie Recipes
Time 1h50m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Spread coconut flakes onto an ungreased baking sheet.
- Bake coconut in the preheated oven, stirring every 3 to 5 minutes, until toasted, about 10 minutes.
- Mix sweetened condensed milk, flour, corn syrup, brown sugar, 1/4 cup butter, 2 teaspoons vanilla extract, and salt together in a bowl; fold in toasted coconut. Pour batter into the prepared baking dish.
- Bake in the preheated oven until cooked through and slightly browned, 25 to 35 minutes. Set aside to cool completely.
- Heat chocolate chips and milk in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in confectioners' sugar, 2 tablespoons butter, and 1 teaspoon vanilla extract until frosting is smooth, 2 to 4 minutes. Spread frosting over bars. Refrigerate 30 minutes before cutting.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 53.5 g, Cholesterol 25.1 mg, Fat 16.3 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 11.8 g, Sodium 189.2 mg, Sugar 39.5 g
TOFFEE-CHOCOLATE-ALMOND BARS
Make and share this Toffee-Chocolate-Almond Bars recipe from Food.com.
Provided by Dancer
Categories Bar Cookie
Time 1h2m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end.
- Grease and flour the foil.
- Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes.
- Pour them out of the pan and set aside.
- Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half).
- Sift together the flour, baking powder and salt.
- In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar.
- Beat in the egg, vanilla and almond extract.
- Beat in the flour mixture.
- Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins.
- Scrape the batter into the prepared pan and spread it evenly.
- Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan), until a toothpick inserted near the center comes out clean.
- (If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.) A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet.
- Some people might like the bars that way; they're certainly gooey, but they really aren't done.
- Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary) and cut into serving pieces.
CHOCOLATE TOFFEE CRESCENT BARS
This is a Pillsbury recipe that an old roommate's mother introduced me to. These are, quite seriously, one of the most delicious (and horrible for you) desserts you will ever eat. They are really easy to make and so good that I have to bring them to an event to share or I will eat the ENTIRE pan! I can't believe no one has previously posted this one...
Provided by rockinred
Categories Dessert
Time 35m
Yield 3-4 dozen
Number Of Ingredients 5
Steps:
- Separate crescent dough into two large rectangles. Place in ungreased jelly roll pan (15x10 inch). A cookie sheet will do, but just make sure it has edges. Gently press dough to cover bottom of pan. Seal perforations.
- Preheat oven to 375 degrees.
- In a small saucepan combine brown sugar and butter. Boil 1 minute. Pour evenly over dough.
- Sprinkle with nuts.
- Bake 14 to 18 minutes, until golden brown.
- Remove from oven, immediately sprinkle with chocolate pieces. Slightly swirl pieces as they melt, leaving some partially melted or whole.
- Cool and cut into bars.
Nutrition Facts : Calories 1317.9, Fat 86.1, SaturatedFat 40.2, Cholesterol 146.3, Sodium 1033.5, Carbohydrate 133.9, Fiber 10.2, Sugar 83, Protein 17.9
CHOCOLATE TOFFEE BAR DESSERT
Make and share this Chocolate Toffee Bar Dessert recipe from Food.com.
Provided by looneytunesfan
Categories Bar Cookie
Time 30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400*.
- Mix flour, 1/2 cup toffee bits, pecans, butter and sugar in a large bowl until well mixed. Press firmly onto bottom of 13x9 inch pan. Bake 10 minutes or until lightly browned. Cool.
- Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Spread 1 1/2 cups pudding into bottom of crust.
- Gently stir half of the cool whip topping into remaining pudding. Spread over pudding in pan. Top with remaining cool whip. Sprinkle with remaining toffee bits.
- Refrigerate 3 hours or overnight.
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