Diamond Chocolate Walnut Toffee Bars Recipes

CHOCOLATE WALNUT TOFFEE BARS

Steps:

• 1. Preheat oven to 350 degrees
• 2. In mixing bowl, beat butter, sugar, egg and vanilla until creamy.
• 3. Stir in flour, salt and 1/2 cup walnuts.
• 4. Spread into lightly buttered 9x13 baking dish and bake for 25 minutes or until lightly browned.
• 5. Remove from oven and immediately sprinkle with chocolate pieces. Let stand for 5 minutes, then spread over cookie base. Sprinkle remaining walnuts over the top and press lightly.
• 6. Cool, then cut into bars.

DIAMOND BARS

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg yolks. Gradually add flour until blended., Spread into a greased 15x10x1-in. baking pan. Bake at 325° for 20-25 minutes or until golden brown., Sprinkle with chocolate chips. Bake 1 minute longer or until chips are melted. Spread chocolate over crust. Sprinkle with walnuts and coconut. Cool on a wire rack. Cut into diamond shapes.

DIAMOND CHOCOLATE WALNUT TOFFEE BARS

Steps:

• Heat oven to 350. In mixer bowl, beat butter, brown sugar, egg and vanilla until creamy. Stir in flour, salt and 1/2 cup walnuts. Spread into lightly buttered 13x 9 inch pan. Bake for 25 minutes or until lightly browned. Immediately sprinkle with chocolate pieces and let stand 5 minutes. Spread chocolate over cookie base. Sprinkle with remaining walnuts and press lightly. Cool; cut into bars.

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.

DIAMOND CHOCOLATE WALNUT TOFFEE BARS

Steps:

• Preheat 350. Combine butter, sugar, egg & vanilla until creamy. Stir in flour, salt & 1/2 C walnuts. Spread onto lightly buttered 13x9 pan. Bake 25 minutes until lightly browned. Remove 7 immediately sprinkle on chips until melted. Spread chocolate and sprinkle with walnuts, pressing them into the chocolate (experiment with adding chocolate and walnuts at the same time since walnuts tend to fall off when cooled and cut).

CHEWY WALNUT PAN BARS

Steps:

• In a bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking soda and salt; add to the egg mixture. Stir in walnuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until bars pull away from edges of the pan. Cool on a wire rack.

BUTTERY WALNUT TOFFEE

Steps:

• Line an 11x7-in. pan with foil and grease the foil with 1 tablespoon butter. Arrange almonds evenly in pan; set aside. , In a heavy saucepan, combine the sugar, salt and remaining butter. Bring to a boil, stirring constantly. Cook and stir until mixture is caramel-colored and a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in vanilla. Immediately pour over almonds. Cool completely., Spread melted chocolate over toffee; sprinkle with walnuts. Let stand until set. Break into pieces. Store in an airtight container.

CHOCOLATE WALNUT BARS

Steps:

• Line a 13 by 9 inch pan (at least 1-1/2 inches deep) with heavy-duty aluminum foil, shiny side up. Set aside.
• Adjust rack to center of oven; preheat oven to 350 degrees F.
• For Crust: In small bowl, combine softened butter, sugar, and vanilla. By hand, cream until well-mixed and fluffy.
• Add sifted flour and stir to combine.
• Place crust mixture by small spoonfuls all over bottom of lined pan. Keeping your hands lightly floured, press crust mixture into an even layer with fingertips and/or knuckles (this mixture is a bit sticky, so re-flour your hands lightly as necessary).
• Place in preheated oven and bake for 10 minutes.
• While crust bakes, make sure chocolate chips are at hand.
• Start Walnut Layer by combining eggs, sugar, and vanilla in medium bowl. By hand, beat until well-mixed. Set aside.
• When Crust has baked for 10 minutes, remove from oven to cooling rack.
• Immediately sprinkle with chocolate chips as evenly as possible. Return to oven for 3 minutes to melt chocolate; remove to cooling rack.
• With back of spoon or offset spatula, spread chocolate evenly over crust. Allow to stand for about 3 minutes.
• During this standing period, add slightly cooled melted butter to egg mixture and beat in.
• Stir in walnuts until evenly distributed.
• After standing period, place walnut mixture by spoonfuls all over melted chocolate, distributing walnuts as evenly as possible.
• Return to oven. Bake 20 to 25 minutes.
• When done, top of walnut layer will be a light golden brown; edges will be darker. Remove to cooling rack.
• Cool completely before storing airtight.
• Before cutting, see Notes at beginning of recipe. To cut, use a large, sharp, straight- edged knife. Trim about 1/4 inch from each edge before cutting into bars.
• Store bars airtight at room temperature for up to several days, or freezer for longer storage.