TOFFEE NUT BARS
When I was a kid my Grandma used to make these, Grandma was always in the kitchen, just like her sisters. Family and kids first, on Christmas Eve my sister was talking about them and said she had the recipe, so I figured holidays, family, neighbors, great time to bring back some old memories and I made them. Well they came out...
Provided by Craig Clark
Categories Other Desserts
Time 55m
Number Of Ingredients 13
Steps:
- 1. Crust. Cream butter; add brown sugar & cream well. Add flour to creamed mixture and work it into a dough with your hands. Pat into an ungreased 9" sq. pand and bake 10 mins. in oven at 350.
- 2. Topping. Beat egg whites until light, then stir in brown sugar & mix well. Add vanilla. Set aside. Sift flour, baking powder & salt together and stir into the brown sugar mixture. Beat until smooth. Add nuts & coconut, mix well. Spread evenly over slightly cooled baked bottom layer in the pan. Bake 25 mins. in oven at 350. Cool & cut into squares.
- 3. Can double & bake on a cookie sheet about 1 1/2 inch deep. This is how I make them...
BEST TOFFEE EVER - SUPER EASY
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Provided by FUNKYSEAMONKEY
Categories Desserts Candy Recipes Toffee Recipes
Time 1h20m
Yield 32
Number Of Ingredients 5
Steps:
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g
AUNT NORMA'S CHOCOLATE NUT TOFFEE
I got this recipe years ago from my Aunt Norma. It's the one candy my DH asks me to make every Christmas. It makes a kind of crunchy toffee. If you like your toffee chewier, you could cook it for less time.
Provided by Kendra
Categories Candy
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Spread nuts on bottom of a well-buttered 8X8 pan.
- Combine margarine and brown sugar in a heavy saucepan and bring to a full boil.
- Boil for 7 minutes, stirring constantly.
- Pour mixture over nuts, being sure to cover them all.
- Scatter chocolate chips over toffee.
- Cover until chips have softened, then spread evenly.
- Refrigerate until chocolate has set, turn out on a board and break into bite-sized pieces.
TOFFEE BARS
Make and share this Toffee Bars recipe from Food.com.
Provided by YoungMamaChef
Categories Bar Cookie
Time 35m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Thoroughly cream together butter, sugar, and vanilla. Add flour, mix well. Stir in chocolate and walnuts.
- Press mixture into ungreased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan. (Square brownie pans work, too. You'll end up with square cookies but my family loves them.).
- Bake in moderate oven (350ºF) 25 minutes or until browned. While still warm, cut in bars or squares. Cool before removing from pan.
- (Makes small 5 dozen with jelly-roll pan or 9 large square cookies in brownie pan).
Nutrition Facts : Calories 590.2, Fat 35.5, SaturatedFat 17.4, Cholesterol 55, Sodium 156.4, Carbohydrate 62.9, Fiber 3.4, Sugar 37.1, Protein 7.5
CHOCOLATE NUT TOFFEE BARS
Make and share this Chocolate Nut Toffee Bars recipe from Food.com.
Provided by Doglover61aka Earnh
Categories Dessert
Time 1h
Yield 24-36 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Reserve 2 tablespoons butter. In large mixer bowl, beat remaining butter and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, pressed into greased 13"x9" pan. Bake 15 minutes.
- Meanwhile, in medium saucepan, combine reserved butter and sweetened condensed milk; cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust. Bake 10 to 15 minutes longer or until golden brown. Remove from oven; immediately top with chips. Let stand 1 minute; spread while warm. Top with nuts. Cool. Cut into bars. Store covered at room temperature.
Nutrition Facts : Calories 220, Fat 12.9, SaturatedFat 7.2, Cholesterol 26, Sodium 95.6, Carbohydrate 24.8, Fiber 1.1, Sugar 17.9, Protein 3.1
TOFFEE BARS (OR NUT BARS)
A wonderful, graham cracker based chocolate toffee bar that will delight your taste buds! I'm still trying to discover who brought these to our office Cookie Swap party! They were kind enough to share the recipe, so I'm sharing it as well. The version I had was with nuts, so I don't even know if there was any toffee in it!
Provided by gracefire
Categories Bar Cookie
Time 15m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- LIne a 10x15-inch baking pan with foil.
- Arrange graham crackers in a single layer in the prepared pan.
- Combine the butter and brown sugar in a saucepan. Bring to a boil.
- Boil for exactly 3 minutes, stirring occasionally. Drizzle over the graham crackers.
- Bake in preheated oven for exactly 5 minutes. Remove from the oven. Sprinkle with the chocolate chips. After 1 minute, spread with a buttered spatula. Sprinkle with the toffee chips.
- Cool to room temperature. Chill until set. Cut or break into bars.
- Store the bars, covered, in the refrigerator.
Nutrition Facts : Calories 238.6, Fat 13.2, SaturatedFat 7.6, Cholesterol 22.9, Sodium 152.1, Carbohydrate 28.7, Fiber 0.8, Sugar 21.5, Protein 2.1
MY GREAT GRANDMOTHER'S CHOCOLATE NUT TOFFEE BARS
These toffee bars are my great grandmother's recipe and are chewy, sweet, and very chocolatey! Milk chocolate can be substituted for any kind of chocolate or candy bar! I used 6 Hershey's chocolate bars.
Provided by addison m.
Categories Dessert
Time 20m
Yield 25 bars, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Grease a baking sheet and line with parchment paper.
- In a large bowl, mix together the melted butter and brown sugar. Add in the egg yolk, vanilla, and salt. Gradually add in the flour, stirring after each addition. The mixture should be thick and moldable, similar to cookie dough.
- Drop the dough mixture onto the prepared baking sheet and spread it thinly.
- Bake for 10-15 minutes, or until the crust is golden brown and bubbly, starting to brown on the edges (mine took around 12 minutes).
- Once removed from the oven, while the crust is still warm, add the chocolate on top. Let it sit for a few minutes, or until slightly melted. Spread the chocolate with a rubber spatula evenly. Add the chopped nuts (if using).
- Let sit for about 20 minutes, or until chocolate is set. For a more set or chilled bar, place it into the refrigerator for an additional 15-20 minutes.
- Cut into squares and enjoy! Bars can be stored in an airtight container in the refrigerator for up o 5 days (you may want to let them sit at room temperature for a few minutes after removing them from the refrigerator).
Nutrition Facts : Calories 484.7, Fat 26.9, SaturatedFat 16.7, Cholesterol 71.5, Sodium 205.9, Carbohydrate 56.5, Fiber 1.6, Sugar 35.1, Protein 5.1
CHOCOLATE-COCONUT NUT BARS
Fans of toffee candy bars will like these scrumptious dessert bars-made with chopped chocolate, toasted coconut and slivered almonds.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 32 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat butter, sugar, egg and vanilla in large bowl with mixer until blended. Add flour; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Bake 20 min. or until edges are golden brown. Meanwhile, microwave caramels and water in microwaveable bowl on HIGH 1 to 2 min. or until caramels begin to melt; stir until completely melted.
- Spread caramel mixture over hot crust; sprinkle with chocolate. Cover with foil; let stand 5 min. or until chocolate is softened. Spread chocolate over caramel mixture; sprinkle with coconut and nuts. Cool completely before cutting into bars.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE-TOFFEE BARS
Get the best of both worlds with our Chocolate-Toffee Bars recipe. Our easy-to-make Chocolate-Toffee Bars include pecans for a little something extra.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield Makes 36 servings, 1 bar each.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil; set aside. Beat 3/4 cup each of the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg yolk. Add flour and salt; mix well. Place in prepared pan; press firmly onto bottom to form crust. Bake 16 to 18 min. or until golden brown.
- Meanwhile, place remaining 1/4 cup each butter and brown sugar, the corn syrup, whipping cream and vanilla in large microwaveable bowl. Microwave on HIGH 4 min., stirring every 2 min.; set aside. Cool crust slightly on wire rack. Spread butter mixture evenly over crust.
- Bake an additional 18 to 20 min. or until set. Sprinkle with chopped chocolate. Continue baking 1 to 2 min. or until chocolate is melted; spread chocolate evenly over dessert. Sprinkle with pecans. Cool completely. Refrigerate 30 min. or until chocolate is firm. Remove dessert from pan, using foil handles. Cut into 36 bars or diamond shapes. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
MICHAEL'S GREAT-GRANDMOTHER'S FRY CAKES
My husband believe it or not makes this recipe. It has been handed down from his Great Grandparents!! **Note: you have to use real buttermilk liquid in this. I try it with powdered buttermilk and the recipe wasn't the same.
Provided by Nikki Kate
Categories Breakfast
Time 33m
Yield 30 Fry Cakes, 30 serving(s)
Number Of Ingredients 10
Steps:
- Oil temperature should be at 375 degrees F.
- Add baking soda to the buttermilk. Let set while preparing the next steps.
- In a large bowl mix the sugar, crisco and egg.
- Add the baking powder, ground cinnamon, nutmeg, and salt to the flour in small bowl.
- Mix flour mixture and buttermilk alternately into egg mixture until mixture holds together. Add a little more flour if needed.
- Turn dough onto a floured surface and knead until it springs back when pushed inches.
- Roll out, cut with a doughnut cutter.
- Drop in hot crisco, which has been heated to 375 F for about 3 minutes.
- Turn the doughnuts after they come to the surface of grease (about 1 1/2 minutes) and cook other side (about 1 1/2 minutes).
- Drain on paper towels.
CHOCOLATE NUT BARS
Compliments of the editors of Easy Home Cooking Magazine. The cooking time does not include the refrigeration time. These are delicious!
Provided by Tony Rules The Kitc
Categories Bar Cookie
Time 1h40m
Yield 24 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Line 8" square baking pan with foil, pressing foil into corners to cover completely and leaving 1" overhang on sides.
- Spread oats on ungreased baking sheet. Bake 8-10 minutes, or until light golden brown. Let cool, then place in large bowl.
- Reduce oven temperature to 325.
- Spread hazelnuts and walnuts on baking sheet. Bake 9-11 minutes or just until cut sides begin to brown lightly. Let cool, then add to toasted oats.
- Stir in confectionary sugar, then set aside.
- Heat chocolate chips and shortening in small heavy saucepan over very low heat, stirring constantly, until melted and smooth. Remove from heat.
- Spread evenly on bottom of prepared 8" square pan.
- Let stand in cool place 15-20 minutes, or until chocolate mixture begins to set, but is not firm.
- Combine butter and salt in microwavable bowl. Microwave on HIGH 20-30 seconds, or until butter is melted and foamy.
- Stir in corn syrup. Let cool slightly, and add vanilla.
- Stir corn syrup mixture into oat mixture, just until moistened.
- Gently spoon over chocolate, spreading evenly into corners.
- Score lightly into 4 strips, then score each strip into 6 pieces.
- Cover tightly with plastic wrap, and refrigerate at least 4 hours, or until firm.
- Remove bars from pan, lifting foil by edges.
- Place on cutting board; cut along score lines into 24 pieces. Remove foil.
- Store in airtight container in refrigerator.
Nutrition Facts : Calories 125.5, Fat 7.7, SaturatedFat 2.7, Cholesterol 2.5, Sodium 56.5, Carbohydrate 14.9, Fiber 1.2, Sugar 10.2, Protein 1.5
TOFFEE BARS
These shortbread bars have the taste of toffee without the hassle of making candy. They're attractive addition to a cookie tray. -Ruth Burrus, Zionsville, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY NUT TOFFEE
This is a great recipe if you enjoy toffee. We make it every year around the holidays and give it as small gifts.
Provided by Mrs. Janet
Categories Candy
Time P1DT45m
Yield 1 9x13 pan
Number Of Ingredients 10
Steps:
- Coat a 9-by-13-by-1 1/2 inch baking pan with cooking spray; set aside.
- In a 2-quart saucepan, combine the cream and condensed milk; set aside.
- In a heavy 3-to 4-quart saucepan, combine corn syrup, water, sugar, and salt.
- Cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes.
- Reduce heat to medium, cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes.
- Meanwhile, heat the cream mixture over low heat until it is warm- Do not boil.
- When the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times.
- Stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes.
- Stir in the bourbon or vanilla and the nuts.
- Immediately pour into the prepared pan and let sit uncovered at room temperature for 24 hours.
- Spray a large cutting board generously with vegetable-oil spray and unmold the toffee from the pan onto sprayed surface.
- Cut into pieces, and wrap each in cellophane or waxed paper.
- Store in an airtight container at room temperature for up to 1 month.
- The number of servings depend on how small toffee is cut.
Nutrition Facts : Calories 7220.1, Fat 361.4, SaturatedFat 183.1, Cholesterol 948.4, Sodium 1975.8, Carbohydrate 1035.3, Fiber 10.5, Sugar 670.4, Protein 32.8
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