CHOCOLATE-COVERED ALMOND TOFFEE BARS
Provided by Food Network
Categories dessert
Time 3h25m
Yield 1 (2-pound) block, 10 by 13 inches
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat oven to 375 degrees F.
- Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
- Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
- Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
- Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
- While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
- When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
- Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.
TOFFEE & CHOCOLATE BARK WITH TOASTED ALMONDS
Shortbread cookies, toffee and roasty-toasty almonds team up for a treat that's both crunchy and chewy. This candy is a huge hit with my family and friends. -Nancy Mock, Colchester, Vermont
Provided by Taste of Home
Time 25m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Line a greased 15x10-in. rimmed baking pan with parchment paper coated with cooking spray. Arrange cookies in pan., Microwave butter until melted; whisk in brown sugar. Microwave 2 minutes, stirring every 30 seconds, until mixture is a thick caramel sauce. Pour sauce over cookies, covering each completely., Bake until puffed up and bubbly, about 10 minutes (do not allow to burn). Cool on a wire rack. Sprinkle chocolate chips evenly over hot caramel. Let stand 5 minutes; spread chocolate over caramel. Top with almonds., Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark.
Nutrition Facts :
CHOCOLATE ALMOND TOFFEE
A perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want.
Provided by Annacia
Categories Candy
Time 15m
Yield 2 lbs
Number Of Ingredients 7
Steps:
- Spread oil on large rimmed baking sheet; set aside.
- In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300°F (150°C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
- Remove from heat.
- Whisk in cocoa; stir in almonds.
- Quickly spread as thinly as possible on prepared pan.
- Let cool completely.
- Break into pieces.
- Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).
Nutrition Facts : Calories 2600.4, Fat 184.5, SaturatedFat 92.1, Cholesterol 366, Sodium 1255, Carbohydrate 245.2, Fiber 10.8, Sugar 212.1, Protein 19.1
TOFFEE-CHOCOLATE-ALMOND BARS
Make and share this Toffee-Chocolate-Almond Bars recipe from Food.com.
Provided by Dancer
Categories Bar Cookie
Time 1h2m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end.
- Grease and flour the foil.
- Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes.
- Pour them out of the pan and set aside.
- Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half).
- Sift together the flour, baking powder and salt.
- In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar.
- Beat in the egg, vanilla and almond extract.
- Beat in the flour mixture.
- Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins.
- Scrape the batter into the prepared pan and spread it evenly.
- Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan), until a toothpick inserted near the center comes out clean.
- (If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.) A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet.
- Some people might like the bars that way; they're certainly gooey, but they really aren't done.
- Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary) and cut into serving pieces.
TOFFEE BARS WITH COCONUT AND ALMONDS
Make and share this Toffee Bars With Coconut and Almonds recipe from Food.com.
Provided by Theresa Thunderbird
Categories Bar Cookie
Time 45m
Yield 30 Bars
Number Of Ingredients 11
Steps:
- Mix crust ingredients thoroughly.
- Press into bottom of ungreased 9x13 inch pan.
- Bake 10 minutes at 350°.
- Topping: Stir eggs into brown sugar and vanilla.
- Mix flour, baking powder and salt and stir into egg mixture.
- Mix in coconut and nuts.
- Bake at 350° for 25 minutes until topping is golden brown.
- Cool, cut into bars.
Nutrition Facts : Calories 134.1, Fat 6.9, SaturatedFat 3.2, Cholesterol 20.5, Sodium 109.5, Carbohydrate 16.9, Fiber 0.8, Sugar 12.3, Protein 2
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