Toffee Cashew Bars Food

CASHEW TOFFEE

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spread cashews in pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Pour into small bowl; set aside. Set aside pan with foil to use in step 3.
• Meanwhile, in 2-quart heavy saucepan, cook granulated sugar, brown sugar, butter and water over medium-high heat 4 to 6 minutes, stirring constantly with wooden spoon, until mixture comes to a full boil. Boil 10 to 15 minutes, stirring frequently, until candy thermometer reaches 300°F or small amount of mixture dropped into cup of ice water forms a hard brittle strand.
• Stir in 1/2 cup of the cashews; immediately pour toffee into same foil-lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with baking chips. Let stand about 1 minute or until chips are completely softened. Spread softened chips evenly over toffee. Sprinkle with remaining cashews.
• Refrigerate about 30 minutes or until topping is firm. Break into 2x1-inch pieces. Store in tightly covered container.

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.

MOCHA TOFFEE CASHEW BARS

Steps:

• Preheat oven to 350°F.
• Beat together butter and brown sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Beat in yolk and vanilla, then gradually add espresso mixture, beating until combined well. Add flour and salt and mix at low speed until just combined.
• Spread batter evenly in an ungreased 15 1/2- by 10 1/2-inch baking pan (1 inch deep) and bake in middle of oven until top puffs slightly and sides pull away from edge of pan, 16 to 22 minutes. (Watch carefully toward end of baking; base can burn easily.)
• While base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Spread chocolate over warm base and immediately sprinkle with cashews. Cool completely in pan on a rack, then cut into 48 bars. Chill until chocolate is firm, about 15 minutes.

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.

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.

TOFFEE-TOPPED CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F.
• In medium mixing bowl, combine flour, powdered sugar, cocoa and baking soda; cut in butter until mixture is crumbly.
• Press firmly on bottom of ungreased 13x9 inch baking pan; bake 15 minutes.
• In large mixing bowl, beat cream cheese until fluffy.
• Add Milk, eggs and vanilla; beat until smooth.
• Stir in 1 cup toffee bits.
• Pour mixture over hot crust.
• Bake 25 minutes or until set and edges just begin to brown.
• Remove from oven; cool 15 minutes.
• Sprinkle remaining 1/2 cup tooffee bits evenly over top; cool completely.

TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F; grease 13x9 inch baking pan.
• In large mixing bowl, combine oats, flour, brown sugar, walnuts, 6 tablespoons butter and baking soda; press firmly on bottom of prepared pan and bake 10-15 minutes or until lightly browned.
• Meanwhile, in medium saucepan over medium heat, combine remaining 2 tablespoons butter and milk; cook and stir until mixture thickens slightly (about 15 minutes); remove from heat.
• Stir in vanilla and pour evenly over baked crust.
• Bake 10-15 minutes or until golden brown.
• Remove from oven; immediately sprinkle chips on top.
• Let stand 1 minute, spread chips evenly while still warm; garnish with additional walnuts if desired.
• Cool completely.