SHORTBREAD TOFFEE BARS
Shortbread Toffee Bars have a buttery shortbread crust covered with sweetened condensed milk and milk chocolate and topped with toffee bits and pecans. An EASY dessert bar with a rich toffee flavor.
Provided by Barbara Curry
Number Of Ingredients 8
Steps:
- Preheat oven to 350º and line a 8 x 8 inch baking pan with parchment paper.
- Beat butter and brown sugar until combined, add flour and mix. It should look like cookie dough. Press into the prepared pan and bake for 15 minutes until lightly golden brown.
- Combine condensed milk and butter in microwave safe bowl and microwave until the butter is just melted, about 1-2 minutes. Pour over shortbread and bake for an additional 12-15 minutes until it is bubbly and starting to turn brown.
- Remove from oven and immediately sprinkle chocolate chips over the top. Return to the oven for 2 minutes. Remove and using an off-set spatula, spread the chocolate chips evenly over the top. Sprinkle with toffee bits and chopped pecans and press them into the chocolate mixture. Let cool completely. Refrigerate before cutting.
Nutrition Facts : Calories 164 kcal, Carbohydrate 19 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 57 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
SHORTBREAD TOFFEE COOKIE BARS
These Shortbread Toffee Cookie Bars are made with a buttery brown sugar shortbread crust, filled with a sweetened condensed milk caramel, and topped with milk chocolate and toffee bits! SO sweet and rich!
Provided by Cookies & Cups
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°
- Line a 9×13 pan with foil and spray lightly with nonstick spray.
CARAMEL SHORTBREAD SQUARES
These cookies consist of a shortbread crust, firm caramel center, and a milk chocolate top. They are super-easy to make and they take only 20 minutes to bake.
Provided by Julia
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 35m
Yield 40
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 C).
- In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
- In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
- Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 13.2 g, Cholesterol 16.7 mg, Fat 7.3 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 4.6 g, Sodium 44.5 mg, Sugar 9.3 g
TERRIFIC TOFFEE BARS
These shortbread bars are really easy and have a great toffee taste!
Provided by Hannah Bushong
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h10m
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 10.2 g, Cholesterol 14.9 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3 g, Sodium 40.9 mg, Sugar 5.9 g
ALMOND TOFFEE SHORTBREAD
"The topping for these yummy shortbread squares tastes like a chewy toffee bar," describes Darlene Brenden of Salem, Oregon. "If you can't find the toffee bits, buy Heath candy bars and chop them in a food processor."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 8 dozen.
Number Of Ingredients 10
Steps:
- In a food processor or blender, place whole almonds and 1/4 cup confectioners' sugar. Cover and process until nuts are finely ground; set aside. , In a bowl, cream butter and remaining sugar until light and fluffy. Beat in extract. Combine flour, salt and ground almond mixture; gradually add to creamed mixture. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, combine toffee bits and corn syrup in a heavy saucepan. Cook and stir over medium heat until toffee is melted. Remove from the heat; stir in 1/2 cup sliced almonds and 1/2 cup coconut. Carefully spread over hot crust. Sprinkle with remaining almonds and coconut. Bake for 15 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 137 calories, Fat 9g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
TOFFEE MILLIONAIRES
Take our Classic Shortbread to the next level by covering it in melted chocolate-toffee bars and sprinkling shards of candy on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 square
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Using plastic wrap, press dough into a buttered 8-inch square pan. With plastic on dough, refrigerate 45 minutes.
- Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 to 75 minutes. Transfer to a wire rack; let cool 10 minutes.
- Put finely chopped chocolate-covered toffee bars and heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares.
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