CHEWY TOFFEE ALMOND BARS
Make and share this Chewy Toffee Almond Bars recipe from Food.com.
Provided by Mom2Rose
Categories Bar Cookie
Time 1h
Yield 36 bars, 36 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F
- Grease sides of 13x9x2-inch baking pan.
- Beat butter and sugar until fluffy.
- Gradually add flour, beating until well blended.
- Press dough evenly into prepared pan.
- Bake 15 to 20 minutes or until edges are lightly browned.
- Meanwhile, combine toffee bits and corn syrup in medium saucepan.
- Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).
- Stir in 1/2 cup almonds and 1/2 cup coconut.
- Spread toffee mixture to within 1/4-inch of edges of crust.
- Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
- Bake an additional 15 minutes or until bubbly.
- Cool completely in pan on wire rack.
- Cut into bars.
CHEWY SKOR TOFFEE BITS COOKIES
Make and share this Chewy Skor Toffee Bits Cookies recipe from Food.com.
Provided by Mirj2338
Categories Drop Cookies
Time 20m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Stir together flour, baking soda and salt.
- In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
- Add eggs and blend thoroughly.
- Gradually add flour mixture, beating well.
- Stir in toffee bits.
- Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
- Bake 10 minutes or until lightly browned.
- Cool slightly, remove from the cookie sheet to a wire rack.
- Cool completely.
CHEWY TOFFEE ALMOND JOY BARS
Spring-boarded off of a recipe on the back of a bag of Heath toffee bits. Had to come up with a quick dessert bar to take to a football game party. They were a hit!
Provided by Jennifer Reinke
Categories Other Desserts
Time 1h
Number Of Ingredients 8
Steps:
- 1. Heat Oven to 350*. Grease the sides of a 13 x 9 x 2 baking pan-Well!
- 2. Beat butter and sugar in mixer until light and fluffy. Gradually add the flour, beating until well blended.
- 3. Press dough evenly into prepared pan.
- 4. Bake 15 to 20 mins or until edges are lightly browned.
- 5. Meanwhile, while the crust is baking, combine the toffee bits and corn syrup in a medium saucepan. Cook over medium heat, stiring quite often until the toffee bits are almost melted (about 10 to 12 mins)
- 6. Stir in the Almonds and coconut (1/2 cup of each) into the corn syrup mixture. Turn off heat.
- 7. Spread this toffee/almond/ coconut mixture onto the crust (dont worry, my crust was still hot from the oven)to within 1/4 inch of the edges of the crust. Sprinkle remaining 1/2 cup of almonds and remaining 1/2 cup of coconut over the top.
- 8. Bake for 15 mins more and then remove from oven and sprinkle Chocolate chips on top. Place back in oven and bake for an additional 5 to 7 mins until bubbly. You can leave as is, or spread the melted chocolate over the almond/coconut mixture with a small spatula. (I left mine as is)
- 9. Cool completely in pan on a wire rack. Cut into bars. I got 36 out of the pan
CHOCOLATE TOFFEE SKOR BARS
These are delicious; perfect for those who like the combination of toffee and caramel with chocolate.
Provided by Lennie
Categories Bar Cookie
Time 1h20m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine first amount of butter, brown sugar and flour.
- Press this mixture evenly into an ungreased 13x9 baking pan.
- Bake in preheated oven for 20 to 25 minutes, until crust is golden.
- Place baking pan on a wire rack to cool while you make the filling; leave oven on.
- In a medium-sized saucepan, heat milk and the 2 tbsp butter over medium heat, stirring constantly, until thickened-- it will take anywhere from 5 to 10 minutes.
- Spread this over baked crust in baking pan and bake for 12 to 15 minutes, or until golden; remove from oven but leave oven on.
- Sprinkle the chocolate chips evenly over top; return to oven for 2 minutes, or until the chips soften and are shiny.
- Remove from oven (turn oven off now) and spread the chocolate evenly; then sprinkle the Skor bits over the chocolate, pressing down with a very light touch to embed the Skor bits into the chocolate.
- You could cut them into bars right away, but they will cut easier if allowed to chill in the refrigerator for at least a few minutes.
- Best served at room temperature, not cold.
Nutrition Facts : Calories 112.1, Fat 5.8, SaturatedFat 2, Cholesterol 5.3, Sodium 65.6, Carbohydrate 14.1, Fiber 0.2, Sugar 10.8, Protein 1.3
RASPBERRY ALMOND BARS
These bars sound so good! I'm already thinking that I'll have to include these on my Christmas cookie trays! This recipe is from the 2002 Taste of Home Annual Recipes cookbook.
Provided by MarlaM
Categories Bar Cookie
Time 1h40m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- In a saucepan, melt butter. Remove from heat; add 1 cup chips (do not stir).
- In a small mixing bowl, beat eggs until foamy; gradually add sugar.
- Stir in chip mixture and almond extract.
- Combine flour and salt; add to egg mixture until justcombined.
- Spread half of the batter into a greased 9-in. square baking pan.
- Bake for 15-20 minutes or until golden brown.
- In a small saucepan, over low heat, melt jam; spread over warm crust.
- Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.
- Sprinkle with almonds.
- Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean.
- Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 163.4, Fat 8.6, SaturatedFat 4.9, Cholesterol 29.4, Sodium 94.4, Carbohydrate 20, Fiber 0.3, Sugar 14.5, Protein 2
SKOR TOFFEE ALMOND FUDGE BARS
These are chewy dense and incredibly fudgy! Cut into small portions. Yield is only estimated depending on what size you cut the bars.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h5m
Yield 20 bars
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees (second-lowest position).
- Line a 9 x 9-inch metal pan with foil (leaving an overhang of foil) butter or spray the foil with a non stick cooking spray.
- In a heavy-bottomed saucepan combine 1 cup chocolate chips, butter and 4 ounces unsweetened chocolate; stir over low heat until chocolates melt and the mixture is smooth; remove from heat and whisk in vanilla.
- Whisk in sugar then eggs and then flour.
- Add/mix in 1 cup toffee bits.
- Pour the batter into the pan.
- Bake bars for about 45 minutes, or until a toothpick or metal tester comes out with moist crumbs attached.
- Cool bars for 15 minutes (using a knife or metal spatula press down sides of edges to level top if needed).
- In a small saucepan bring the whipping cream to a simmer; add in remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate, whisk until smooth.
- Pour the topping over the bars in the pan.
- Sprinkle with chopped toasted almonds and about 1/2 cup Skor toffee bits.
- Chill bars until cold (about 2 hours).
- Using the foil overhangs, lift the bars from the pan, fold down the foil sides, and cut into small squares.
Nutrition Facts : Calories 345.5, Fat 23.2, SaturatedFat 12.1, Cholesterol 71.5, Sodium 69.8, Carbohydrate 35.5, Fiber 3.1, Sugar 27.2, Protein 5.1
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- Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan.
- Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
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