PISTACHIO BROWNIE TOFFEE BARS
These coveted brownie bars are homey and chocolaty awesome. They've been a sought-after staple on Christmas cookie trays for years. -Troy Shaw, Warrenton, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually beat in flour, mixing well. Press onto bottom of a greased 15x10x1-in. baking pan., Bake until golden brown, 12-14 minutes. Meanwhile, in a large bowl, combine brownie mix, water, oil and egg until blended., Spread brownie batter over hot crust. Bake until center is set, 14-16 minutes. Cool completely in pan on a wire rack., Spread melted chocolate over top; sprinkle with pistachios. Let stand until set. Cut into 36 bars.
Nutrition Facts : Calories 219 calories, Fat 12g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 112mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
PISTACHIO TOFFEE
Classic toffee gets an update with the addition of salty pistachios and a sweet white chocolate topping. A sprinkle of chopped pistachios on top adds a festive touch and it couldn't be easier.
Provided by gailanng
Categories Candy
Time 50m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 350°F Place pistachios in a single layer in a pan; toast for 3 minutes. Remove from oven, cool and coarsely chop; set aside.
- In a heavy saucepan, combine butter, sugars, water and corn syrup. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. Reduce heat to medium, and continue to boil until mixture reaches 300°F (hard crack stage; use candy thermometer); stirring frequently.
- Stir in 3/4 cup pistachios; mix well and pour into a jellyroll pan lined with buttered foil. Spread mixture into a large rectangle. Cool completely.
- In a microwave-safe container, microwave white chocolate 30 seconds; stir. Continue microwaving in 10-second intervals, stirring after each, until chocolate is melted and smooth, but not hot. Using a spatula, spread over toffee, covering it completely. Sprinkle with remaining 1/2 cup pistachios and gently pat into chocolate.
- Place pan in refrigerator for 5 minutes or until chocolate has set.
- Break into pieces and store in an airtight container for up to one week.
Nutrition Facts : Calories 1418, Fat 102.5, SaturatedFat 52.7, Cholesterol 174.6, Sodium 817, Carbohydrate 121.1, Fiber 5.2, Sugar 106.8, Protein 14.7
DARK CHOCOLATE PISTACHIO TOFFEE
Categories Candy Chocolate Dessert Christmas Quick & Easy
Number Of Ingredients 6
Steps:
- 1. Line a baking sheet with foil or Silpat, sprinkle the pistachios in a single layer over the baking sheet to cover an area of approximately 9x12 2. In a heavy saucepan or copper pan combine butter, sugar and salt. Cover over high heat stirring constantly until the candy reaches 300 degrees F. (hard crack stage) this step takes between 5-7 minutes. Remove from heat and quick pour candy over the pistachios: allow to cool completely. 3. Melt chocolate in the microwave oven in intervals of 40 seconds at 50% power and stirring in-between until chocolate is soft enough to spread. Spread chocolate mixture over cooled toffee and sprinkle with the finely chopped pistachios. Allow chocolate to cool completely before breaking toffee into bite size pieces.
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- Line a rimmed baking sheet with parchment paper. Generously butter the parchment paper and then set aside.
- In a medium saucepan set over medium-high heat, add the butter, sugar and water. Stir the mixture continuously until the sugar has dissolved and it just starts to boil. Attach a candy thermometer to the pan and let the mixture cook until it reaches 300 to 310ºF. Remove from the heat and stir in the vanilla extract and salt.
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