Almond Toffee Bars Recipes

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ALMOND TOFFEE BARS



Almond Toffee Bars image

Looking for a delicious dessert? Check out these toffee bars baked using almonds and sprinkled with chocolate chips.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 40

Number Of Ingredients 9

3/4 cup butter or margarine, softened
1/3 cup granulated sugar
1 egg
2 cups Gold Medal™ all-purpose flour
1 cup butter or margarine
2/3 cup packed brown sugar
1/4 cup light corn syrup
2 1/2 cups coarsely chopped slivered almonds
1 cup semisweet chocolate chips

Steps:

  • Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
  • In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Beat in flour on medium speed until dough starts to form. Press dough in pan. Bake 13 to 18 minutes or until edges are light golden brown.
  • Meanwhile, in 2-quart heavy saucepan, heat 1 cup butter, the brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring. Quickly stir in almonds; spread over baked layer. Bake 15 to 20 minutes or until dark golden brown and bubbling.
  • Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften; gently swirl chips over hot bars with spatula. Cool completely, about 30 minutes. For bars, cut into 8 rows by 5 rows. Store tightly covered at room temperature.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 30 mg, Sugar 9 g, TransFat 0 g

ALMOND TOFFEE BARS



Almond Toffee Bars image

Provided by Food Network

Categories     dessert

Time 55m

Yield 2-3 dozen bars

Number Of Ingredients 8

1 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 cup powdered sugar
3/4 cup cold butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg, beaten
1 teaspoon almond extract
6 (1 3/16 oz.) milk chocolate-covered English toffee candy bars, cut into small pieces
1 cup slivered almonds

Steps:

  • HEAT oven to 350 degrees F (325 degrees F for glass dish). Combine flour and sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into bottom of ungreased 13 x 9-inch baking pan.
  • BAKE 15 minutes.
  • COMBINE sweetened condensed milk, egg and almond extract in large bowl; mix well. Stir in toffee pieces and almonds. Spread mixture evenly over partially baked crust.
  • BAKE an additional 25 minutes or until golden brown. Cool. Cut into bars.

CHOCOLATE-COVERED ALMOND TOFFEE BARS



Chocolate-covered Almond Toffee Bars image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 1 (2-pound) block, 10 by 13 inches

Number Of Ingredients 8

10 ounces whole unblanched almonds
1 1/4 cups sugar
1/3 cup light corn syrup
1/3 cup water or rum
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces bittersweet chocolate, cut into small pieces

Steps:

  • Position rack in center of oven and preheat oven to 375 degrees F.
  • Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
  • Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
  • Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
  • Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
  • While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
  • When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
  • Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

ALMOND TOFFEE SQUARES



Almond Toffee Squares image

A buttery brown sugar crust lends a toffee flavor to these decadent bars. A topping of chocolate, toasted coconut and almonds provides the perfect finish.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield Makes 32 servings

Number Of Ingredients 9

1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1 egg
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, broken into squares
1/2 cup BAKER'S ANGEL FLAKE Coconut, lightly toasted
1/2 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Add flour and salt; mix well. Press firmly onto bottom of greased 13x9-inch baking pan.
  • Bake 30 min. or until edges are golden brown. Remove from oven. Immediately sprinkle with chocolate. Cover with aluminum foil; let stand 5 min. or until chocolate is softened.
  • Spread chocolate evenly over crust; sprinkle with coconut and almonds. Cool slightly. Cut into 32 squares. Cool completely.

Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

ALMOND TOFFEE SHORTBREAD



Almond Toffee Shortbread image

"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

1 cup whole blanched almonds, toasted
3/4 cup confectioners' sugar, divided
1 cup butter, softened
1/4 teaspoon almond extract
1-3/4 cups all-purpose flour
1/4 teaspoon salt
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
3/4 cup light corn syrup
3/4 cup sliced almonds, divided
3/4 cup sweetened shredded coconut

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.

CHEWY TOFFEE ALMOND BARS



Chewy Toffee Almond Bars image

Make and share this Chewy Toffee Almond Bars recipe from Food.com.

Provided by Mom2Rose

Categories     Bar Cookie

Time 1h

Yield 36 bars, 36 serving(s)

Number Of Ingredients 7

1 cup butter, softened (2 sticks)
1/2 cup sugar
2 cups all-purpose flour
1 1/3 cups heath bits 'o brickle toffee pieces (8 oz. pkg.)
3/4 cup light corn syrup
1 cup almonds, sliced, divided
3/4 cup sweetened flaked coconut, divided

Steps:

  • Heat oven to 350°F
  • Grease sides of 13x9x2-inch baking pan.
  • Beat butter and sugar until fluffy.
  • Gradually add flour, beating until well blended.
  • Press dough evenly into prepared pan.
  • Bake 15 to 20 minutes or until edges are lightly browned.
  • Meanwhile, combine toffee bits and corn syrup in medium saucepan.
  • Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).
  • Stir in 1/2 cup almonds and 1/2 cup coconut.
  • Spread toffee mixture to within 1/4-inch of edges of crust.
  • Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
  • Bake an additional 15 minutes or until bubbly.
  • Cool completely in pan on wire rack.
  • Cut into bars.

ALMOND TOFFEE BARS



Almond Toffee Bars image

Make and share this Almond Toffee Bars recipe from Food.com.

Provided by Dancer

Categories     Bar Cookie

Time 40m

Yield 35 bars.

Number Of Ingredients 9

3/4 cup butter, plus 1 tbsp. softened and divided
3/4 cup firmly packed brown sugar
1 egg yolk
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
12 ounces semi-sweet chocolate chips
3/4 cup chopped almonds, toasted

Steps:

  • Cream 3/4 cup butter and sugar; beat in egg yolk and extracts, mixing well.
  • Blend in flour and salt.
  • Spread dough evenly onto bottom of ungreased 13x9x2-inch baking pan.
  • Bake at 350°F for 25 minutes or until golden brown.
  • Melt chocolate in double boiler over simmering water.
  • Remove from heat and add remaining 1 tablespoon butter.
  • Beat until chocolate is glossy.
  • Spread over baked crust and sprinkle with almonds.
  • Cool to allow chocolate to set.
  • Cut into bars.

ALMOND TOFFEE BARK



Almond Toffee Bark image

Categories     Candy     Chocolate     Nut     Christmas     Vegetarian     Kid-Friendly     Halloween     Almond     Winter     Chill     Edible Gift     Double Boiler     Gourmet     Small Plates

Yield Makes about 36 pieces

Number Of Ingredients 8

3 cups (10 ounces) sliced almonds
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups sugar
1/3 cup water
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
1/4 teaspoon salt
6 ounces fine-quality bittersweet chocolate (not unsweetened)

Steps:

  • Preheat oven to 350°F. and oil a large baking sheet.
  • In a large baking pan spread almonds evenly and toast in middle of oven, stirring nuts halfway through toasting, until golden, about 10 minutes. In a 3-quart heavy saucepan bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, swirling pan occasionally, until deep golden, about 12 minutes.
  • Remove pan from heat and stir in two thirds almonds. Immediately pour toffee onto baking sheet and with an offset spatula spread in a thin layer. Carefully transfer baking sheet (it will be very hot) to a rack and cool toffee.
  • Chop chocolate. In a double boiler or a small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Pour chocolate over cooled toffee and evenly spread with offset spatula. Sprinkle toffee with remaining almonds. Chill toffee, uncovered, until firm, about 1 hour.
  • Break toffee into 2-inch pieces of "bark." Bark keeps, layered between sheets of wax paper in an airtight container at cool room temperature or chilled, 1 week.

ALMOND TOFFEE BARS



Almond Toffee Bars image

Almonds and toffee are mixed together into a delicious crunchy combination, making this rich cookie bar fun to eat. These bars add a nice variety of flavor to your cookie jar collection.

Provided by Allrecipes Member

Time 55m

Yield 24

Number Of Ingredients 8

1 ½ cups Pillsbury BEST® All Purpose Flour
½ cup confectioners' sugar
¾ cup cold butter or margarine
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 large egg, beaten
1 teaspoon almond extract
6 bars (1 3/16-ounce) milk chocolate-covered English toffee candy bars, cut into small pieces
1 cup slivered almonds

Steps:

  • Heat oven to 350 degrees F (325 degrees F for glass dish). In medium bowl, combine flour and sugar; cut in butter until crumbly. Press firmly on bottom of 13x9-inch baking pan. Bake 15 minutes.
  • In large bowl, combine sweetened condensed milk, egg and extract; mix well. Stir in toffee pieces and almonds.
  • Spread mixture evenly over prepared crust. Bake 25 minutes or until golden brown. Cool. Cut into bars. Store leftovers covered in refrigerator.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.7 g, Cholesterol 31.6 mg, Fat 12.2 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 6.3 g, Sodium 89.3 mg, Sugar 12 g

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