Oatmeal Toffee Bars Food

CHOCOLATE-OAT TOFFEE BARS

Steps:

• In a large microwave-safe bowl, melt butter; stir in the flour, oats, brown sugar and corn syrup. Press into a greased 9-in. square baking pan., Bake at 450° for 8-12 minutes or until golden-brown. Place on a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes; spread chocolate over crust. Sprinkle with toffee bits and pecans. Refrigerate until chocolate is set.

EASY TOFFEE BARS RECIPE

Steps:

• Preheat oven to 350 Degrees and line a 9X13 casserole dish with aluminum foil and spray with baking spray. Set aside.
• In a large mixing bowl, add the softened butter, brown sugar and mix until the sugar and butter has combined. Add the flour and stir together. Use your hands to bring all of the ingredients together until the dough becomes coarse crumbs.
• Pour the mixture into the pan and press into an even layer in the pan. Bake for 10 minutes. Remove from heat and set aside.
• In a medium saucepan, melt 2 sticks of butter on medium-high heat. Add the brown sugar and whisk. Slowly whisk until the mixture comes to a foamy boil and allow to boil for 1-2 minutes while slowly stirring. Pour the sugar mixture on top of the crust and place back in the oven for 7 minutes. Remove from oven.
• While still warm, sprinkle on top the pecans, toffee pieces, and chocolate. Allow to sit for a minute so the chocolate can melt. Spread the chocolate across the bars and allow to sit until the chocolate sets. You can put the bars in the fridge to expedite this process. Cut into squares and serve.

OATMEAL TOFFEE COOKIES

Steps:

• Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
• Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
• Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.

OATMEAL TOFFEE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.
• Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.

OATMEAL TOFFEE SQUARES

Steps:

• Pre-heat oven to 450 degrees F.
• Grease 15x10 jelly roll pan.
• Combine first six ingredients and mix well.
• Firmly press into greased pan.
• Bake 18 minutes or so until bubbly.
• Remove from oven and sprinkle evenly w/ choc chips.
• Let stand for 10 minutes.
• Spread chcolate over toffee.
• Sprinkle w/ nuts.
• Cool completely.
• Cut into squares.
• Store covered tightly.

STICKY TOFFEE OATMEAL COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the upper rack until lightly toasted, about 10 minutes. Let cool completely. Pulse the oats in a food processor until roughly chopped. Transfer to a medium bowl. Add the flour, baking powder, 1/2 teaspoon baking soda and the salt to the oats and whisk to combine.
• Add the dates and remaining 1/4 teaspoon baking soda to the food processor. Pour in the boiling water and let stand until the dates soften and the water cools, about 5 minutes. Pulse, scraping the bowl occasionally, to make a chunky puree. Add the butter, brown sugar and granulated sugar and process, scraping the bowl, until light in color and thick, about 1 minute. (The mixture may look slightly curdled at this point.) Add the egg and vanilla and pulse to combine. Add the flour-oat mixture and pulse until just incorporated. Transfer to a medium bowl and stir in the toffee bits. Refrigerate the dough until slightly firm but still scoopable, about 30 minutes.
• Line 2 baking sheets with parchment paper. Scoop tablespoonfuls of dough and arrange 2 inches apart on the prepared pans. Refrigerate until firm, about 30 minutes.
• Bake, switching the pans halfway through, until the cookies are browned but the centers are still soft, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

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.

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 OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees. Line a large baking sheet with parchment paper.
• In a large bowl, beat the butter and brown sugar together until creamy. Add the eggs and vanilla and beat again, scraping sides of bowl as needed, until combined.
• Add the flour, baking soda, baking powder, and salt, stirring just to combine. Mix in oatmeal, toffee bits, and milk chocolate chips.
• Drop dough by rounded spoonfuls onto the prepared baking sheet. I prefer making these cookies extra large with my cookie scoop, which is about 2 tablespoons of dough per cookie.
• Bake for 12-14 minutes (if making large cookies) or 8-10 minutes (if you are making smaller ones, just until light golden brown around the edges. I prefer to underbake slightly for a chewier, softer cookie.
• Cool cookies on the baking sheet for a few minutes before transferring to wire racks to cool completely.

OATMEAL TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F. Grease 13 x 9" Pan. Beat butter & brown sugar in large bowl until well blended. Add eggs & vanilla; beat well. Stir together flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Set aside 1/4 cup toffee bits. Stir remaining toffee bits and oats into batter (batter will be stiff).
• Spread batter in pan; sprinkle reserved 1/4 cup toffee bits over surface.
• Bake 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars.

OATMEAL CHOCOLATE TOFFEE SQUARES

Steps:

• CRUST;.
• Line a 9 x 13 metal cake pan with parchment or wax paper leaving about a inch over hang on each side for handles, set aside.
• Preheat oven to 350°F.
• In a bowl combine the oatmeal, flour and sugar.
• In a separate dish whisk the melted butter with the egg, then stir into oatmeal mixture until moistened.
• Press mixture into the prepared pan and bake of 12 - 15 minutes.
• Let cool on a rack.
• FILLING:.
• In a sauce pan melt together butter, sugar, condensed milk and corn syrup, over medium heat, stirring.
• Simmer stirring constantly until a candy thermometer reaches 230°F (thread stage) about 12 to 15 minutes.
• Pour the toffee over the base crust and refrigerate for an hour(should be firm to touch).
• GANACHE TOPPING:.
• Place chocolate in a bowl.
• In microwave or on the stove bring the cream to a boil.
• Pour over chocolate whisking until it is smooth.
• Let the chocolate mixture cool to room temperature and then pour over the toffee layer.
• Refrigerate until set ( about 1 hour).
• ***(If you are making this ahead you can cover this now and leave in the fridge for a week or over wrap with foil and freeze for up to 2 weeks.).
• Once set use the paper handles to remove the bar to a cutting board.
• Peel the paper from the sides.
• Wiping knife between cuts, trim the edges and cut into 1 inch squares.
• Enjoy.