Almond Toffee Mocha Squares Recipes

ALMOND TOFFEE SQUARES

Steps:

• Heat oven to 350°F.
• Combine flour, sugar and 1/4 cup almonds in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press into ungreased 13x9-inch baking pan. Bake 15 minutes.
• Combine sweetened condensed milk, toffee bits, egg and vanilla in bowl. Pour mixture over hot, partially baked crust. Top with remaining almonds. Continue baking 23-27 minutes or until golden brown. Cool completely.
• Cut into squares.

ALMOND TOFFEE

Steps:

• Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.

ALMOND TOFFEE SQUARES

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.

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.

ALMOND-TOFFEE-MOCHA SQUARES

Steps:

• Note:.
• *To toast chopped almonds, spread on cookie sheet: bake at 325F for 6-8 minutes, stirring once, until light golden brown.*.
• Turn oven to 350°F.
• Grease bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat brownie mix, 1 teaspoon instant coffee, butter water and eggs with electric mixer on low speed for 1 minute.
• Gently fold in 1/2 cup chopped candy bars and 1/2 cup almonds.
• Spread batter in greased pan.
• Bake at 350F for 24-28 minutes or until edges are firm.
• DO NOT OVERBAKE.
• Cool completely in pan on wire rack, about 1 hour.
• In medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth.
• Increse speed to high; beat in cream and vanilla until soft peaks form.
• Spread cream cheese mixture over cooled brownies.
• Sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top.
• Refrigerate at least 1 hour before serving.
• Cut into bars.
• Store in refrigerator.