Coffee Toffee Crunch Bars Food

COFFEE CRUNCH BARS

Steps:

• Preheat oven to 350*. Blend all ingredients (except almonds & chocolate chips) thoroughly. Stir in the almonds and chocolate chips.
• Spread batter evenly in an ungreased 15" x 10" x 1",jelly roll pan.
• Bake 18-25 minutes, or until lightly browned and crisp. Cut into 2" x 1" bars while still warm.

TOFFEE BARS

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.

TOFFEE CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
• Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

TOFFEE CRUNCH GRAHAMS

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. , Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely.

TOFFEE CRUNCH GRAHAMS

Steps:

• Line a 15x10 baking pan with heavy duty foil.
• Place graham crackers in one layer in the pan.
• In a saucepan, combine butter and brown sugar and bring to a boil, stirring constantly.
• Carefully pour toffee mixture over graham crackers.
• Sprinkle with almonds.
• Bake at 400 degrees for 6-8 minutes or until bubbly.
• Cool in pan for 4 minutes.
• Cut each cracker into four sections; transfer to wire rack to cool completely.

CAPPUCCINO CRUNCH BARS

Steps:

• Preheat oven to 350°F.
• Grease a 13x9-inch pan (I recommend cooking spray- if you use shortening, the bars may seem greasy once cooled).
• Stir together flour, baking soda, salt and cinnamon in a large bowl; set aside.
• With an electric mixer, beat butter and both sugars until fluffy.
• Beat eggs in one at a time, beating well after each addition.
• Mix in dissolved and cooled coffee, extracts and orange zest.
• Gradually mix in flour mixture.
• Once flour is blended in, stir in chips and toffee bits.
• Transfer batter to prepared pan and spread evenly.
• Bake 25-35 minutes, or until golden brown.
• Cool in pan on wire rack before cutting into bars.

COFFEE-TOFFEE CRUNCH TORTE

Steps:

• For crust:
• Preheat oven to 350°F. Grind nuts with ground cookies and toffee in processor. Add 5 tablespoons butter; blend until nuts are finely chopped. To moisten crumbs, if necessary, blend in 1 tablespoon butter. Using plastic wrap as aid, press mixture onto bottom an dup sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 15 minutes.
• Bake crust until golden, about 12 minutes. Freeze crust.
• For ganache:
• Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool to room temperature.
• For mousse:
• Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
• Beat 2 1/2 cups cream, liqueur and vanilla in another large bowl until stiff peaks form. Fold cream mixture and toffee into egg mixture. Spoon half of mousse into crust. Drizzle 1/4 cup ganache over. Using tip of knife, swirl mixtures together. Carefully spoon remaining mousse over; smooth top. Cover and freeze torte overnight. Cover remaining ganache; chill.
• Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted. If necessary, let stand until firm enough to pipe. Spoon ganache into pastry bag fitted with star tip. Run sharp knife around torte pan sides. Release pan sides. Pipe ganache in lattice design atop torte. Pipe ganache in star shapes around border. Garnish with almonds. (Can be prepared 1 week ahead. Freeze until lattice sets, then cover and keep frozen.)

COFFEE TOFFEE CRUNCH-A-BUNCH PIE

Steps:

• For the Crust; Combine crumbs and sugar. Slowly add butter and mix well. Press into bottom and sides of pie plate. Preheat oven to 400 degrees. Bake for 8 to 10 minutes. Let cool. Once cool, brush melted toffee crunch milk chocolate bar on bottom and sides of crust before filling.
• For the Filling: Whip pudding mix, half and half, heavy whipping cream, coffee, and caramel flavoring until creamy but firm. Fold in by hand the crushed toffee bars. Refrigerate for about 15 minutes. Spoon 1/2 cup caramel topping on bottom of pie crust that has been brushed with melted chocolate. Spoon filling on top of caramel layer. Return to refrigerator for 6 to 8 hours.
• For the Topping: Whip cream and sugar until stiff. Decorate pie as desired with whipped cream and toffee bars.

FAST AND EASY TOFFEE CRUNCH BARS

Steps:

• Preheat oven to 400 degrees.
• Cover cookie sheet with a single layer of aluminum foil. Cover foil with some cooking spray. Add saltines in one even layer.
• Bring real butter, brown sugar, and extract to a boil and cook until sugar is melted and mixture thickens and starts to look like caramel. Pour evenly over saltines and spread to cover every cracker. Place in middle of preheated oven.
• Bake for 7-8 minutes or until toffee becomes bubbly all over even in the center of the pan. Remove from oven. Immediately pour chocolate chips evenly on top of candy and let melt. After about 3 minutes the chocolate should be melted enough to spread gently over the entire toffee surface. Now add any topping you wish! I like to gently press them into chocolate so they do not fall off when eating them! Usually just take another piece of sprayed foil and cover entire surface then gently pat it all down and remove foil. Do not push too hard or foil will stick.
• Let cool for a few minutes then place in fridge or freezer until hard. Break into pieces and and enjoy!

COFFEE PECAN CRUNCH BARS W/COFFEE ICING

Steps:

• Preheat oven to 325°F.
• Generously grease a 9x13-inch baking pan or coat with nonstick spray.
• In a medium bowl, thoroughly stir together the flour, ground espresso beans, baking powder, and salt -- set aside.
• In a large bowl, with electric mixer on medium speed, beat together butter, brown sugar, corn syrup, coffee mixture, vanilla, and almond extract until lightened and fluffy.
• Stir or beat in the flour mixture, then the pecans and candy, until evenly incorporated.
• Turn out the mixture into the pan, spreading to the edges.
• Place a sheet of wax paper over the layer, and press it out until flat and smooth on top. Peel off and discard the paper. Bake in the middle of the oven for 23-27 minutes or until just barely firm when pressed in the center and faintly darker at the edges; be careful not to overbake. Transfer to a wire rack and let stand until barely warm. For the icing -- In a small bowl, vigorously stir together the powdered sugar, butter, coffee mixture, vanilla and almond extract until well blended and smooth.
• Stir in enough warm water, a little at a time, to yield a slightly runny icing.
• Using a table knife, immediately spread the icing evenly over the bars, work quickly, at the icing firms rapidly.
• Let stand until completely cooled and the icing is completely set.about 1 hour.
• Using a large sharp knife cut into 24 bars, wipe knife clean between cuts.
• Store in an airtight container for up to 1 week or freeze up to 1 month.
• If freezing, leave the slab whole, then cut into bars when partially thawed.