Chocolate Frosted Toffee Bars Recipes

CHOCOLATE TOFFEE BARS RECIPE

Steps:

• Preheat oven to 350° F and grease 13 x 9-inch baking pan.
• Beat brown sugar, flour and margarine in a large mixer bowl until well blended and creamy.
• Press evenly onto bottom of 9x13 pan.
• Bake at 350 for 20 25 min or until light golden.
• Remove from oven to wire rack while preparing filling.
• Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened.
• Spread over cooled crust.
• Bake at 350 for 12-15 min or until light golden.
• Sprinkle chocolate chips evenly over the top.
• Bake for 2 min longer or until chocolate is shiny and soft.
• Remove from oven and spread chocolate evenly.
• Sprinkle toffee bits on top,pressing lightly into chocolate.
• Cool completely and cut into bars.
• Cover and store at room temperature.
• In warm days, bars may be stored refrigerated.
• Bring to room temperature before cutting.

TERRIFIC TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
• Bake in preheated oven until crust is light brown, 25 to 30 minutes.
• Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.

CHOCOLATE FROSTED TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Spread coconut flakes onto an ungreased baking sheet.
• Bake coconut in the preheated oven, stirring every 3 to 5 minutes, until toasted, about 10 minutes.
• Mix sweetened condensed milk, flour, corn syrup, brown sugar, 1/4 cup butter, 2 teaspoons vanilla extract, and salt together in a bowl; fold in toasted coconut. Pour batter into the prepared baking dish.
• Bake in the preheated oven until cooked through and slightly browned, 25 to 35 minutes. Set aside to cool completely.
• Heat chocolate chips and milk in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in confectioners' sugar, 2 tablespoons butter, and 1 teaspoon vanilla extract until frosting is smooth, 2 to 4 minutes. Spread frosting over bars. Refrigerate 30 minutes before cutting.

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.