SALTED TOFFEE BARS
Chocolate, caramel and sea salt come together on a sugar cookie crust to create a decadent toffee bar experience. This one is a keeper!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 15x10x1-inch cookie sheet with sides with foil. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 1/2 cup of the toffee bits. Press dough in bottom of pan. Bake 14 to 16 minutes or until light golden brown. Cool 5 minutes on cooling rack.
- In 2-quart saucepan, heat caramels and cream over medium-low heat, stirring constantly, until caramels are melted, 5 to 10 minutes. Remove from heat. Spread over warm cookie base. Bake 5 minutes. Return to cooling rack. Sprinkle chocolate chips evenly over top. Let stand 3 minutes; spread melted chips evenly over filling. Sprinkle with sea salt and remaining 1/2 cup toffee bits. Refrigerate bars until chocolate is firm, about 15 minutes. Cut into 8 rows by 4 rows. Store at room temperature in airtight container.
Nutrition Facts : Fat 2, ServingSize 1 Bar, TransFat 0 g
TOFFEE BARS
I can't keep enough made ahead for company! I always have some on hand in the fridge! No need for an oven! You can substitute any nut of your choice in place of the sea salt for a change of taste.
Provided by mary Armstrong
Categories Crackers
Number Of Ingredients 7
Steps:
- 1. Spray 9x13 pan with Pam. Line the pan with graham crackers. Break to fit if needed. Bring butter,brown sugar, coffee and nuts to a boil and then cook over medium heat for 5 minutes. Pour and spread over crackers. Let cool about 5 minutes, then Sprinkle chocolate chips over the top and spread as they melt. Sprinkle the sea salt or nuts over the melted chocolate as desired.
- 2. You will use one sleeve (package) of crackers from the box of crackers. There seems to be a few left that have to be nibbled on while I cook the toffee:)
SEA SALTED COFFEE TOFFEE BARS
A dense, buttery cookie with a hint of coffee forms a base for the soft, nutty topping. Finished with a sprinkling of sea salt, these bars offer a contemporary balance of both sweet and savory flavors.
Provided by Sandi From CA
Categories Bar Cookie
Time 45m
Yield 18 2-inch bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, beat together butter, brown sugar and salt until light and fluffy.
- Add flour, 1 cup at a time, stirring between additions. Add instant coffee crystals and blend until well incorporated.
- Pat batter into ungreased 9x13x2-inch baking pan in an even layer.
- Bake until edges are lightly browned and center is puffy, 12 to 15 minutes.
- Meanwhile, in heavy saucepan, stir condensed milk and 2 tablespoons butter over low heat until butter melts. The mixture will thicken and become smooth. Stir in vanilla or rum, remove from heat and let sit until bottom layer is done baking.
- Sprinkle nuts over baked bottom layer and pour hot condensed milk mixture evenly over nuts using a spatula to spread.
- Return to the oven and bake until top is golden and bubbling, 10 to 12 minutes.
- Immediately sprinkle desired amount of sea salt over bubbling toffee top. Cool slightly in pan and cut into bars. Bars can be kept up to one week in an airtight container.
Nutrition Facts : Calories 328.5, Fat 19.5, SaturatedFat 9, Cholesterol 38, Sodium 391.5, Carbohydrate 35.9, Fiber 1.2, Sugar 24.3, Protein 4.1
SALTED TOFFEE-CHOCOLATE SQUARES
These crunchy sweet treats are delicious after school or dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
- In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)
Nutrition Facts : Calories 242 g, Fat 18 g, Fiber 1 g, Protein 3 g
COFFEE TOFFEE BARS
Make and share this Coffee Toffee Bars recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Cream together the butter and brown sugar.
- Blend in the almond extract, instant coffee, baking powder and salt.
- Add enough flour to make a stiff dough.
- Press into a well-greased 9×13 pan (or a jellyroll pan if you're doubling it) and sprinkle chocolate chips on top.
- Bake at 350 F for 20 to 25 minutes.
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- Heat oven to 350 F. Line 15x10x1 inch cookie sheet with sides with foil. In a large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in ½ cup of the toffee bits. Press dough in bottom of pan. Bake 14 to 16 minutes or until light golden brown. Cool 5 minutes on cooling rack.
- In 2-qaurt saucepan, heat caramels and cream over medium-low heat, stirring constantly, until caramels are melted, 5 to 10 minutes. Remove from heat. Spread over warm cookie base. Bake 5 minutes. Return to cooling rack. Sprinkle chocolate chips evenly over top. Let stand 3 minutes, spread melted chips evenly over filling. Sprinkle with sea salt and remaining toffee bits. Refrigerate bars until chocolate is firm, about 15 minutes. Cut into 8 rows by 4 rows. Store cut bars at room temperature in an airtight container.
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- In a saucepan add the unsalted butter along with the granulated sugar and Morton fine sea salt. Melt the butter and sugar on low heat until the butter is fully melted.
- Place a piece of parchment paper in a 9x9 inch baking pan and place 1 cup of coarsely chopped almonds inside.
- Now melt your milk chocolate in a microwave-safe bowl. To avoid scorching the chocolate, heat it in 20-second intervals until smooth.
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