No Bake Toffee Fudge Bars Food

NO BAKE TOFFEE FUDGE BARS

Steps:

• Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
• Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
• Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.

NO-BAKE FUDGY TOFFEE BARS RECIPE - (4.5/5)

Steps:

• Line a 9-inch square baking pan with parchment paper, allowing parchment to extend over sides of pan. Grease paper. Combine heavy cream and powdered sugar in a small saucepan. Bring to a simmer over medium-low, stirring occasionally. (Do not bring to a boil.) Place chopped chocolate in a medium bowl. Pour cream mixture over chocolate; let stand 1 minute. Gently stir mixture until chocolate melts and mixture is smooth. Stir in vanilla. Combine caramels and evaporated milk in a saucepan over medium-low. Cook, stirring often, until caramels melt and mixture is smooth, 9 to 10 minutes. Remove from heat; let stand 10 minutes. Place 1 layer of graham cracker sheets in bottom of prepared pan, breaking crackers to fit as needed. Pour one-third of the caramel mixture over crackers. Using an offset spatula, smooth caramel to edges of pan. Pour one-third chocolate mixture over caramel; smooth chocolate to edges of pan. Repeat layers 2 times with remaining graham cracker sheets, caramel mixture, and chocolate mixture, ending with chocolate. Sprinkle chopped toffee candy bars over top. Chill, uncovered, 4 hours or overnight. Lift toffee bar mixture from pan using parchment. Trim edges if necessary. Cut into 16 pieces. Serve chilled.

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.

OATMEAL FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup butter, brown sugar, white sugar, and eggs in a large bowl; mix until smooth.
• Mix flour, baking soda, and oats together in another bowl. Add to the butter mixture slowly; mix using an electric mixer until combined.
• Spread 3/4 the oat mixture into an ungreased 9x13-inch baking pan using a spatula. Press lightly into the bottom of the pan to make the surface even.
• Combine chocolate chips, sweetened condensed milk, 1/3 cup butter, and vanilla extract in a saucepan over medium-low heat. Stir until melted and smooth, about 2 minutes. Pour fudge over the oatmeal base and spread evenly.
• Drop tablespoons of remaining oatmeal mixture over the fudge. Press oatmeal down lightly to flatten and swirl into the fudge.
• Bake in the preheated oven until the top is lightly browned, 25 to 30 minutes; the chocolate should still be moist. Cool completely on a wire rack, about 45 minutes. Cut into squares.

NO BAKE TOFFEE FUDGE BARS

Steps:

• Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
• Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
• Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.

NO BAKE TOFFEE ROCKY ROAD BARS

Steps:

• Line a 25cm x 20cm (10in x 8in) shallow baking tin with clingfilm.
• Melt toffee and butter in a medium sized pan, heat over a very gentle heat and stir continuously.
• Once completely melted and resmbling a thick liqud remove from the heat.
• Add broken biscuits, raisins, nuts, cherries and marshmallows.
• Mix well.
• Transfer mixture to the prepared baking tin.
• Level to surface.
• Chill for 1 hour approx or until firm.
• Remove from tin and peel away clingfilm.
• Cut into 12-14 bars dependent on the size of bar you require.
• To store place in airtight container for upto 4 days.

NO BAKE REESE'S FUDGE BARS RECIPE

Steps:

• Line a 9 x 9 inch pan with foil and spray with cooking spray. Place the peanut butter cups in an even layer on the bottom of the pan. (You should use 16 on the bottom)
• Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.
• Once everything is melted together, spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with the crumbled Reese's, pressing them lightly into the fudge.
• Cool until firm. I like to cool the fudge on the counter until it is room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.

NO BAKE TOFFEE FUDGE BARS

Steps:

• Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
• Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
• Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.