MASCARPONE CHOCOLATE TOFFEE BARS
Make and share this Mascarpone Chocolate Toffee Bars recipe from Food.com.
Provided by Starshine Michelle
Categories Bar Cookie
Time 40m
Yield 21 Bars, 21 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F and position the rack in the center of the oven.
- Spray a 7x10.75 inch nonstick baking pan. Lay a piece of parchment paper, making sure the side overhang quite a bit, so you can just pull on the sides to take the bars out. Spray the parchement paper.
- 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 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.
Nutrition Facts : Calories 162.3, Fat 8.9, SaturatedFat 3.4, Cholesterol 8.4, Sodium 104.7, Carbohydrate 20.5, Fiber 0.8, Sugar 11.5, Protein 1.6
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.
TOFFEE CARAMEL BARS
These are easy and delicious.
Provided by CHLOE.ALEXIS
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking pan with cooking spray.
- Mix the cake mix, melted butter, and half of the evaporated milk in a large bowl. Pat half of the mixture into the bottom of the prepared pan, reserve the remaining half for later use. Bake for 6 to 8 minutes. Remove baking pan from the oven; immediately sprinkle with toffee chips.
- Place the caramels and the remaining half of the evaporated milk in a microwave safe bowl. Microwave on High in 1 minute intervals, stirring after each minute, until caramels are melted. Top the toffee chips with the melted caramel. Crumble the reserved cake mixture over caramel layer.
- Return the baking pan to the oven; bake for 15 minutes. Allow to cool completely before cutting into 24 bars.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 36.7 g, Cholesterol 24.5 mg, Fat 12.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 6 g, Sodium 274.7 mg, Sugar 21.6 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
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- Preheat oven to 350F and line a 7 X 10 3/4 baking pan with foil and grease with nonstick cooking spray.
- In a large bowl combine cookie dough and 1/3 cup of chocolate toffee bits and vanilla extract. Press into prepared pan, using wet fingers press until even. Prick the dough all over with a fork and bake for 18-23 minutes or until golden brown. Place on wire rack to cool.
- In a medium bowl combine chocolate chips and vegetable oil. Place the bowl over the pan of a simmering water, so that the bowl is not touching the water. Mix chocolate and oil until all chocolate is melted. Take the bowl off of the water-filled pan and set aside to cool for 10-15 minutes.
- Take the bowl of melted chocolate and whisk in the mascarpone cheese until the mixture is smooth. 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.
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- Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, and vanilla until combined. Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated. Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan. Bake for 20 minutes, until top and edges are golden and set. Transfer to a wire rack and cool completely.
- For the topping, combine chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Let chocolate cool for five minutes. Add mascarpone to chocolate 1/4 cup at a time, stirring until mixture is smooth and creamy. Spoon chocolate mixture over cooled crust and smooth with an offset spatula; sprinkle with chopped almonds and toffee bits.
- Cover pan and chill in the refrigerator for at least two hours to set topping. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into diamonds with a sharp knife. Store leftover bars in an airtight container in the refrigerator overnight; bring to room temperature before serving.
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