TOFFEE SQUARES
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Provided by Barbara Grunes
Categories Cookies Chocolate Nut Dessert Bake Christmas Vegetarian Kid-Friendly Tree Nut Almond Winter Party Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 48 squares
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.
- 2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
- 3. Bake in the center of the oven until pale gold on top, about 20 minutes.
- 4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
- 5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.
TOFFEE SQUARES
These candy-like bars are very rich, so cut them into smaller bars. Using German sweet chocolate gives them a delightfully different taste.-Judith Scholovich, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg yolk, vanilla, flour and salt; mix well. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 20-25 minutes or until golden brown. In a heavy saucepan or microwave, melt chocolate; stir until smooth. Spread over hot bars. Immediately sprinkle with nuts. Cool on a wire rack. Cut into 1-1/4-in. squares.
Nutrition Facts : Calories 160 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 94mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE TOFFEE SQUARES
These are rich! As much as I prefer to bake non-dairy desserts, do not substitute margarine for the butter, the flavor just isn't the same!
Provided by Mirj2338
Categories Bar Cookie
Time 40m
Yield 32 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease a 13x9x2 inch pan.
- Beat butter and sugar until light and fluffy.
- Add egg yolk, vanilla and salt.
- Blend well.
- Beat in flour just until combined.
- Turn into prepared pan, spreading evenly.
- Bake for 25 minutes or until golden brown.
- Remove from oven and immediately sprinkle with chocolate chips.
- When melted, spread and sprinkle with nuts.
- Cut into squares while warm.
- Let cool completely.
ENGLISH TOFFEE SQUARES
Posted for ZWT6 - Great Britain Region. I was reading about Christmas traditions in various countries and the website stated how popular English Toffee Squares were during the holidays in Great Britain. These sound so easy to prepare.
Provided by HokiesMom
Categories Bar Cookie
Time 1h15m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 275°F In large bowl with an electric mixer, beat butter and sugar until creamy.
- Separate egg, then beat yolk into butter mixture; cover and reserve the egg white.
- In another bowl, stir together flour and cinnamon; add to butter mixture.
- With your hands, spread dough evenly over bottom of a greased 10 by 15-inch rimmed baking pan.
- Beat egg white lightly, then brush over dough to cover evenly.
- Sprinkle pecans over top; press in lightly.
- Bake for 1 hour or until firm when lightly touched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack. Store in an airtight container.
Nutrition Facts : Calories 172.6, Fat 11.2, SaturatedFat 5.2, Cholesterol 28.1, Sodium 70.8, Carbohydrate 17, Fiber 0.8, Sugar 8.5, Protein 1.8
TOFFEE BARS
My mom made these bars when I was a child, and she still does, so they bring back a lot of memories for me. This recipe is my own variation that I developed in recent years; I love the colors of the cranberries and white chocolate - they're very festive. But sometimes I make them just like Mom with milk chocolate and walnuts. Most of the time I forget to add the salt, and I find it doesn't make any difference - they always taste delicious and are always a hit!
Provided by Food Network
Categories dessert
Time 1h
Yield 48
Number Of Ingredients 9
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.
MASCARPONE CHOCOLATE TOFFEE BARS
Steps:
- Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
- Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
- In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
- Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
- Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
- *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.
TOFFEE AND MARSHMALLOW RICE KRISPIE TREATS
Lovely for a children's party or just as a lunch box treat these rice krispie treats will be a child and adult favourite! Great to make with the kids and you can add extra ingredients into them such as sultanas or chocolate chips!
Provided by hsmith36
Time 30m
Yield Makes 16 Squares
Number Of Ingredients 4
Steps:
- 1. Melt the butter in a large saucepan (large enough to fit all the ingredients).
- Add the toffees and melt them slowly in the butter (stirring continuously until melted).
- Add the marshmallow and continue heating and stirring until they have melted.
- Add the cereal, stirring and folding until the mixture completely covers all the ingredients. I like to do this over a gentle heat to keep the mixture free (don't worry is will go stringy when stirring it).
- Grease a tin with a little butter that is around 20cm square and line with baking parchment then empty the mixture into the tray. Press down with a spatula (as this won't stick to the mix) and leave to cool.
- Cut into square then serve. If not serving straight away store in layers with baking parchment underneath and in between.
CARAMEL TOFFEE SQUARES
Make and share this Caramel Toffee Squares recipe from Food.com.
Provided by andypandy
Categories Bar Cookie
Time 30m
Yield 36 squares
Number Of Ingredients 8
Steps:
- Base:.
- Combine all base three ingredients and pat into a 7 x 11 brownie pan.
- Bake at 350°F 20 minutes or until golden.
- Filling:.
- Place butter, sugar, syrup and sweetened condensed milk into a saucepot over medium heat.
- Bring to a boil, for five minutes, stirring constantly, as it can burn easily.
- Remove from heat.
- Beat with a spoon until it starts to thicken: pour over the baked cooled base.
- Melt chips in a saucepot and when smooth, spread over caramel.Again the melted chocolate drizzled over the top can be optional.
- Chill and cut into squares.
Nutrition Facts : Calories 94.6, Fat 5.5, SaturatedFat 3.5, Cholesterol 15, Sodium 51.4, Carbohydrate 10.8, Fiber 0.1, Sugar 7, Protein 0.8
STICKY TOFFEE SQUARES
Delicious and moist tray bake drizzled with toffee sauce.
Provided by anna.axx
Time 1h
Yield Makes Makes 12 squares
Number Of Ingredients 0
Steps:
- Preheat the oven to 190°C/Gas Mark 4. Grease and line a 18cm square cake tin.
- Place the dates in a small saucepan with the boiling water and bicarbonate of soda. Heat gently for 5 minutes, without boiling, until the prunes are soft.
- Place the butter and sugar in a bowl and beat together until light and fluffy. Beat in the egg, vanilla extract and prunes. Sift in the flour and fold in to the mixture. Pour into the cake tin.
- Bake in a preheated oven for 35-40 minutes. To make the toffee sauce, place the brown sugar, butter and milk in a saucepan and heat gently until dissolved. Then simmer for 2 minutes.
- Pour the toffee sauce over the cake and let cool. The cut into squares and devour!
ALMOND TOFFEE SQUARES
A buttery brown sugar crust lends a toffee flavor to these decadent bars. A topping of chocolate, toasted coconut and almonds provides the perfect finish.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 32 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Add flour and salt; mix well. Press firmly onto bottom of greased 13x9-inch baking pan.
- Bake 30 min. or until edges are golden brown. Remove from oven. Immediately sprinkle with chocolate. Cover with aluminum foil; let stand 5 min. or until chocolate is softened.
- Spread chocolate evenly over crust; sprinkle with coconut and almonds. Cool slightly. Cut into 32 squares. Cool completely.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GRAHAM CRACKER TOFFEE BARS
Show off your baking skills with these amazing Graham Cracker Toffee Bars. These sublimely sweet Graham Cracker Toffee Bars are topped with semi-sweet chocolate and pecans for incredible, crowd-pleasing flavor.
Provided by My Food and Family
Categories Nuts
Time 25m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Arrange graham squares in single layer in 15x10x1-inch pan sprayed with cooking spray.
- Bring butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.
- Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chopped chocolate; bake 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
TOFFEE APPLE SQUARES
A crumble-like base, caramel nut topping and added juicy fruits - sticky toffee pud with a difference
Provided by Sarah Cook
Categories Dessert
Time 1h40m
Yield Makes about 18 squares
Number Of Ingredients 14
Steps:
- Put the apples in a saucepan with the lemon juice and 4 tbsp water. Cook gently, partly covered, for 10-15 mins until softened. Taste, adding any sugar if it needs it - you want it a little sharp though, to balance the sweetness of the topping. Leave to cool.
- For the base, whizz everything together in a food processor. (If you don't have one, rub the butter into the flour to crumbs, then stir in the sugar and ground rice.) Line the base of a roughly 18 x 28cm tin with baking parchment, then press the dough into the base.
- Heat oven to 180C/160C fan/gas 4. Bake the base for 20-25 mins until golden. Spread the cooled apples over the base.
- For the topping, put the condensed milk, butter and sugar in a saucepan. Heat to melt the sugar and butter, then lower the heat and bubble for 10 mins or so until a pale fudge colour. Stir in the salt, cornflakes and nuts. Spoon all over the apples, gently spreading to cover. Return to the oven for another 15-22 mins until the topping is golden and crisp. Cool in the tin, then cut into squares. Can be stored for 1-2 days in an airtight container.
Nutrition Facts : Calories 417 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
HERSHEY'S BAR TOFFEE SQUARES
Make and share this Hershey's Bar Toffee Squares recipe from Food.com.
Provided by Joy1996
Categories Bar Cookie
Time 25m
Yield 24 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Beat butter, sugar, egg yolk and vanilla until creamy.
- Add flour and salt; mix well.
- Pat dough into a 10x13" rectangle on greased cookie sheet.
- Bake for about 20 minutes- until dough is set and lightly browned.
- Remove from oven and immediately top with the Hershey bar squares.
- When squares have softened (and it doesn't take long!) spread evenly and top with the finely chopped walnuts.
- Cut into bars while warm, as these are difficult to cut when cooled.
TOFFEE NUT SQUARES
These sticky, biscuity squares are a popular coffee morning choice
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip it all into the tin and press down evenly. Bake for 15-20 mins until golden.
- Remove the tin and lower oven to 180C/160C fan/gas 4. Mix together the seeds, nuts, caramel and flour. Evenly distribute over the base, scatter with extra seeds, then bake for 8-10 mins more. Cool in the tin, then cut into squares.
Nutrition Facts : Calories 410 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.21 milligram of sodium
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