Monas English Toffee Cookie Bars Food

ENGLISH TOFFEE BARS

Steps:

• 1. Heat oven to 350°F.2. Combine flour and brown sugar in large bowl. With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). Press mixture onto bottom of ungreased 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare toffee topping; drizzle evenly over pecans and crust. (I lined my pan with foil and sprayed the foil with non-stick cooking spray before assembling these bars)3. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface. Cool completely in pan on wire rack. Cut into bars. About 36 bars.TOFFEE TOPPING: Combine 2/3 cup butter and 1/3 cup packed light brown sugar in small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds. Use immediately.

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.

MONA'S ENGLISH TOFFEE COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour and sugar together in a bowl. Cut butter into flour mixture using a pastry blender until crumbly; press into a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly browned, about 15 minutes.
• Mix sweetened condensed milk, egg, and almond extract together in a large bowl. Fold chocolate, toffee-flavored baking bits, and almonds into sweetened condensed milk mixture; spread over the warm crust.
• Bake until cookie bars are golden brown, about 25 minutes. Cool completely before cutting into bars. Store in a covered container in the refrigerator.

ENGLISH TOFFEE COOKIES

Steps:

• In a bowl with a mixer, beat butter with sugar until smoothly blended.
• Beat in egg yolk.
• Add flour to butter mixture.
• Beat until well mixed.
• Evenly press dough into buttered and floured 10- by 15-inch pan.
• In a bowl with a fork, beat egg white to blend.
• Spread over dough with pastry brush.
• Sprinkle chopped nuts over dough, then press them in.
• Bake in a 275° F oven until golden brown, about 45 minutes.
• Cut while hot into 1 1/2-inch squares.
• Use a small spatula to lift from pan.
• Let cool.
• Serve or store airtight up to 4 days, or freeze to store longer.

TOFFEE COOKIE BARS

Steps:

• Preheat oven to 350°.
• Line a cookie sheet or jellyroll pan with aluminum foil.
• Line pan tightly with crackers broken into fourths.
• In a large saucepan bring butter and brown sugar to a boil.
• Let boil for 3 minutes, stirring occasionaly.
• Spread butter/sugar mixture evenly over crackers.
• Bake for 350° for 5 minutes.
• They are done when crackers appear to be floating.
• Sprinkle with semi sweet morsels.
• Spread evenly as they melt, if not melting well, return pan to oven briefly.
• Sprinkle walnuts over chocolate and press firmly.
• Refrigerate until hard.
• Peel foil from cookies and break apart into separate pieces.

EASY ENGLISH BUTTER TOFFEE BARS

Steps:

• Preheat oven to 375°.
• Butter a 13x9 baking pan.
• Arrange saltines right side up in a single layer in pan.
• Melt butter and sugar over medium heat.
• Bring to boil, boil 3 minutes stirring occasionally.
• Remove from heat.
• Stir in vanilla.
• Pour over crackers, spread evenly with spatula.
• Bake for 5 minutes, if crackers move, rearrange with a fork.
• Cool for about 10 minutes.
• Sprinkle chocolate morsels over top.
• Let stand about 5 minutes the evenly spread over top.
• Cool completely, then cut in 2x1 inch bars.
• Place a pecan half over each piece.
• Store in refrigerator.