Maple Toffee Bars Food

MAPLE TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and vegetable shortening with brown sugar, egg, vanilla extract, and maple extract until smooth; stir in flour and salt. Lightly press the dough into a 10x15-inch baking dish.
• Bake until the crust is set and lightly browned, about 15 minutes.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove crust from oven and spread melted chocolate in a layer on top. Sprinkle with walnuts. Cut bars while still warm; let chocolate set, about 1 hour, before serving.

TERRIFIC TOFFEE BARS

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.

MACADAMIA-MAPLE STICKY BARS

Steps:

• Butter an 8-inch square baking dish; line with parchment, allowing a 2-inch overhang on 2 sides. Butter lining (not overhang); set aside. Whisk flour, 1/4 teaspoon salt, and 1/4 cup nuts in a bowl.
• Preheat oven to 350 degrees. Put 1/2 cup butter and 1/4 cup brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared dish. Refrigerate 30 minutes. Bake until set in center and pale golden, 22 to 25 minutes. Transfer to a wire rack; let cool slightly.
• Put remaining 6 tablespoons butter and 1/2 cup nuts into a small saucepan. Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2 to 3 minutes. Add remaining 1/4 teaspoon salt, 3 tablespoons brown sugar, 1 teaspoon maple syrup, the ginger, maple sugar, corn syrup, and cream. Boil, stirring constantly, 2 minutes. Spread over crust. Let cool completely. Run a knife around non-parchment sides; lift out of dish by overhang. Cut into sixteen 2-inch squares.

MAPLE BAR CAKE

Steps:

• Preheat Oven 350 degrees.
• Spray 9x13 baking pan with cooking spray.
• Combine Cake mix with listed ingredients in a bowl, stirring until evenly mixed. Pour into prepared pan pan, making sure to smooth out the batter until even. Bake about 20 minutes, or until a toothpick inserted near the center comes out clean.
• While that cooks, prepare the frosting. (The frosting needs to go on the cake as soon as it comes out of the oven, because it is a quick-setting frosting) In a medium saucepan, add 1/2 butter and brown sugar and bring it to a boil. Once it starts bubbling, add in the 1/4 cup of milk and bring up to a boil, stirring frequently to create an even mixture.
• As soon as it starts boiling again, remove the pot from heat and add in the powdered sugar and maple flavoring. Beat with a wooden spoon until it is smooth. If you've timed it right, you should finish with this around the same time as the cake is being pulled from the oven. If it has already set, I stir it rapidly again.
• Pour the frosting over the top of the cake and spread it around to cover the entire surface. This will quickly set and harden.
• Cool completely.
• Enjoy!

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.

TOFFEE BAR COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Butter 13x9x2-inch glass baking dish and set aside.
• Beat first 5 ingredients in large bowl on low speed using electric mixer until mixture resembles coarse meal.
• Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans.
• Set aside.
• Stir baking soda into remaining butter-sugar mixture in large bowl.
• Add buttermilk, egg and vanilla, beating until just combined.
• Transfer batter to prepared dish.
• Sprinkle toffee topping evenly over batter.
• Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes.
• Cool completely in baking dish.
• Cut into 16 squares.
• (Can be made 1 day ahead. Store in airtight container at room temperature.) Makes 16 squares.