Glazed Cinnamon Toffee Bars Food

CINNAMON TOAST TOFFEE CRUNCH

Steps:

• Heat oven to 350°F.
• Line 15x10x1-inch pan with heavy-duty foil. Spray foil with cooking spray. Spread cereal evenly in pan.
• In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Boil 2 minutes without stirring. Immediately pour mixture evenly over cereal in pan.
• Bake 12 minutes. Sprinkle chocolate chips on top. Let stand 5 minutes. Spread melted chocolate; top with pecans. Cool completely, about 1 hour. Refrigerate 20 minutes to set chocolate; break into pieces. Store covered in refrigerator up to one week.

CINNAMON COFFEE BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Spread into a well-greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a desired consistency. Drizzle over warm bars. Cool completely on a wire rack before cutting.

GLAZED APPLE TOFFEE BARS

Steps:

• Heat oven to 350°F.
• In a medium bowl mix flour and 1/2 cup powdered sugar; cut in butter with fork until you have coarse crumbs.
• Press in bottom of an ungreased 9"x13" pan.
• Bake for 15 minutes or until set; while crust is baking, in a large bowl, mix vanilla, cinnamon, condensed milk, and egg; blend well.
• Stir in the chopped apples, pecans, and English toffee bits; mix well; pour over the partially baked crust.
• Bake an additional 30 to 40 minutes; until filling is set and the edges are golden brown.
• Cool for 10 minutes, then run knife around sides of pan to loosen; cool completely.
• In a small bowl, combine powdered sugar and enough coffee for drizzling consistency; blend until smooth and drizzle over bars.
• Let stand 10 minutes or until glaze is set. Cut into bars and store in a loosely covered container.

MAPLE-GLAZED CINNAMON CHIP BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until well blended. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Stir in cinnamon chips. Spread into a greased 13x9-in. baking pan. Sprinkle with cinnamon sugar., Bake until golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., In a small bowl, mix all glaze ingredients until smooth; drizzle over top. Cut into bars. Store in an airtight container.

CHOCOLATE FROSTED TOFFEE BARS

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.

TOFFEE NUT BARS, A VINTAGE RECIPE

Steps:

• Mix together as for pie crust: the sugar, brown sugar, flour and butter.
• Sprinkle bottom of 11 x 15 pan ungreased with 1 cup chopped nuts, then with 2 cups of above mixture.
• Beat together the remaining ingredients.
• Stir into flour mix. Pour over mix in pan, spreading gently and evenly.
• Bake in a 350 oven 35-40 minute.
• Cut into as many bars as desired.

CINNAMON COFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir.
• Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CINNAMON COFFEE BARS BETTY CROCKER 1957, OLDIE BUT GOODIE!

Steps:

• Pre-heat oven to 350 degrees.
• Cream together shortening or butter, brown sugar and egg, then stir in coffee.
• Stir in flour, baking powder, baking soda, salt and cinnamon.
• Blend in raisins and walnuts.
• Spread mixture in a greased 9-by-13-inch pan and bake for 18 to 20 minutes.
• Mix together ingredients for glaze. Cut cake into bars and frost with glaze while warm.

TOFFEE BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and salt, beating until smooth. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 17-19 minutes or until light golden brown. Immediately place chocolate bars on top; return to the oven for 1 minute. Spread melted chocolate over bars; sprinkle with pecans.

FUDGY TOFFEE BARS

Steps:

• In a bowl, combine the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a saucepan, heat milk and 1 cup chocolate chips over medium heat until chocolate is melted, stirring until smooth. Remove from the heat. Stir in vanilla. , Pour filling over crust. Sprinkle with the walnuts, coconut, toffee bits and remaining chocolate chips; press down firmly. Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars.

CINNAMON CRUNCH BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
• Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
• Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.

WONDERFUL TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a 10x15-inch baking sheet with graham cracker quarters.
• Bring butter, margarine, and sugar to a boil in a saucepan, stirring constantly, until sugar is dissolved, about 3 minutes. Pour butter mixture over graham crackers and sprinkle with walnuts.
• Bake in the preheated oven until butter is browned and nuts are toasted, about 10 minutes. Immediately transfer toffee bars from the baking sheet to a platter lined with aluminum foil or wax paper.
• Melt chocolate chips in 2 batches in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drop spoonfuls of melted chocolate over each toffee bar.

GLAZED GINGER BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg. Combine flour, ginger, baking soda, baking powder, cinnamon and salt; add to creamed mixture and mix well. Stir in raisins. , Spread into a greased 13x9-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. , Combine glaze ingredients until smooth; spread over warm bars. Cool completely on a wire rack before cutting into bars.

CINNAMON TOFFEE BARS

Steps:

• Preheat oven to 350.
• In a large bowl combine brown sugar and butter,beat until light and fluffy.
• Add egg yolk,blend well.
• Add flour and cinnamon,mix well.
• Press dough into ungreased 15x10x1 inck baking pan.
• In a small bowl,slightly beat egg white,brush over dough.
• Sprinkle with nuts,press lightly into dough.
• Bake at 350 for 12-22 minutes or until light golden brown.
• Cool 30 minutes.
• In a small saucepan melt chocolate chips and shortening over low heat,stirring constantly until smooth.
• Drizzle over cooled bars.

COFFEE BARS WITH COFFEE GLAZE

Steps:

• Cream the margarine, brown sugar and eggs until light and fluffy.
• Sift the dry ingredients and add to above until incorporated.
• Slowly add the hot coffee.
• Pour batter into a greased and floured jelly roll pan and bake for 20 minutes at 350°.
• Remove from oven and top with the glaze while cake is still warm.
• To make glaze melt butter in a small saucepan and stir in the powdered sugar and coffee. Mixing with a wire whisk until smooth. Spread over the warm bars while the glaze is hot.

CINNAMON-TOFFEE BARS

Steps:

• Set oven to 350.
• Grease a 12" x 18" jelly roll pan.
• In a saucepan, cook the butter and brown sugar, over low heat until it comes to a boil; remove from heat and cool.
• In a medium bowl, stir together the butter mixture, eggs and vanilla.
• Sift together flour, baking powder, salt and cinnamon; stir into the egg mixture until well blended; stir in chopped pecans.
• Spread batter into prepared greased jelly roll pan.
• Bake for 25 minutes.
• Remove from oven, immediately sprinkle with chocolate chips over the whole sheet.
• Let stand for 5 minutes, the spread evenly over entire surface.
• Cut into squares.

TOFFEE COCONUT BARS

Steps:

• In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown; cool slightly. , In a small bowl, beat the egg, brown sugar, vanilla and baking powder until blended. Stir in coconut and pecans. Spread over crust. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CINNAMON COFFEE BARS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13 x 9 x 2 inch baking pan; set aside.
• In a large mixing bowl, beat together brown sugar, butter, and egg until blended.
• Mix together instant coffee with water until dissolved; stir into mixture in bowl.
• Sift together flour, baking powder, cinnamon, salt, and baking soda.
• Stir into bowl a little at a time, stirring, until batter is smooth.
• Fold in raisins and nuts.
• Spread batter in prepared baking pan and bake in preheated oven for 20-22 minutes or until top springs back when touched in center.
• Meanwhile, prepare glaze: mix powdered sugar, cinnamon, vanilla, in a small bowl, adding enough coffee to make a glaze of pouring consistency.
• When bars are removed from oven, drizzle them with glaze while warm, and allow to cool before cutting into serving pieces.