Fast And Easy Toffee Crunch Bars Recipes

TOFFEE BARS

Steps:

• Preheat oven to 350° F.
• Spray a 8 x 11 inch rectangular pan with baking spray or line with parchment paper.
• In a small bowl whisk together flour and salt, set aside.
• In a large mixing bowl cream butter and sugar together until smooth.
• Beat in egg yolk and vanilla extract.
• Slowly mix in flour/salt mixture.
• Press dough into the prepared baking dish and bake for 15 minutes or until set.
• Immediately remove the pan from the oven and sprinkle chocolate chips over the top and return to the oven for two minutes.
• Remove the pan from the oven and use an offset spatula to spread the chocolate evenly over the top. It will become clumpy and pull away from the top of the bars, but keep working it until smooth across the top.
• Sprinkle the chopped pecans on top of the chocolate, slightly pressing them down into the layer of chocolate.
• Place pan on cooling rack.
• Once cool, remove from the pan and cut into bars.

COFFEE TOFFEE CRUNCH BARS

Steps:

• For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
• Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
• For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
• Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
• Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
• Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
• For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
• Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
• Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
• Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.

FAST AND EASY TOFFEE CRUNCH BARS

Steps:

• Preheat oven to 400 degrees.
• Cover cookie sheet with a single layer of aluminum foil. Cover foil with some cooking spray. Add saltines in one even layer.
• Bring real butter, brown sugar, and extract to a boil and cook until sugar is melted and mixture thickens and starts to look like caramel. Pour evenly over saltines and spread to cover every cracker. Place in middle of preheated oven.
• Bake for 7-8 minutes or until toffee becomes bubbly all over even in the center of the pan. Remove from oven. Immediately pour chocolate chips evenly on top of candy and let melt. After about 3 minutes the chocolate should be melted enough to spread gently over the entire toffee surface. Now add any topping you wish! I like to gently press them into chocolate so they do not fall off when eating them! Usually just take another piece of sprayed foil and cover entire surface then gently pat it all down and remove foil. Do not push too hard or foil will stick.
• Let cool for a few minutes then place in fridge or freezer until hard. Break into pieces and and enjoy!

QUICK & EASY TOFFEE BARS

Steps:

• 1. Preheat oven to Bake at 325 degrees F. ( 165C). 2. In one medium-size mixing bowl. Blend butter, sugar, egg yolk, vanilla, and salt until creamy and well combined. 3. Gradually add in the gluten-free flour, and use your fingers to finish blending the flour into the butter mixture. the dough will be crumbly. 4. Spread the dough on the bottom of your 11 x 9 baking dish and into one single layer. Use your fingers to pat it down evenly and into the corners. 5. Bake for 15 to 18 minutes, until the edges are golden brown. When it's ready, turn off the oven. 6. Remove and scatter with chocolate chips on top. Next, return the baking dish back into the oven for at least 1 minute, or until the chocolate chips are glossy in appearance. Remove from oven, and use a spatula or the back of a spoon to spread the melted chocolate evenly in one single layer. 7. Sprinkle with English toffee bits on top. Place the baking dish aside on your counter to cool completely before cutting into bars. Or, to speed the cooling process, transfer into your refrigerator to chill for at least 20 to 30 minutes. 8. Store in a sealed container. Best served at room temperature. Yields: 24 to 28 toffee bars

TOFFEE CRUNCH BLONDIES

Steps:

• Heat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan.
• In large bowl, beat shortening and sugar until fluffy. Beat in eggs until creamy.
• In medium bowl, mix together flour, baking powder, baking soda and salt; stir into butter mixture with milk.
• Stir in 1 cup (250 mL) of the toffee bits and semi-sweet chocolate chips. Spread evenly in baking pan.
• Bake 25 to 30 minutes or until golden brown. Remove from oven and immediately sprinkle evenly with remaining toffee bits. Let cool. Cut into bars.

ALMOND CRUNCH BARS

Steps:

• Use a round cake pan and line with foil.
• Butter foil generously.
• Take ingredients and heat in l0-inch skillet and stir constantly until mixture turns golden brown, about 5 - 6 minutes.
• Pour and spread in pan.
• Let cool 15 minutes and lift off and break into pieces.

TOFFEE CRUNCH GRAHAMS

Steps:

• Line a 15x10 baking pan with heavy duty foil.
• Place graham crackers in one layer in the pan.
• In a saucepan, combine butter and brown sugar and bring to a boil, stirring constantly.
• Carefully pour toffee mixture over graham crackers.
• Sprinkle with almonds.
• Bake at 400 degrees for 6-8 minutes or until bubbly.
• Cool in pan for 4 minutes.
• Cut each cracker into four sections; transfer to wire rack to cool completely.