Almondtoffeebars Recipes

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.

ALMOND TOFFEE BARS

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.

CHOCOLATE-COVERED ALMOND TOFFEE BARS

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 BARS

Steps:

• In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

CHEWY TOFFEE ALMOND BARS

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.

EASY ALMOND BARS

Steps:

• Press cookie mix into a greased 13-in. x 9-in. baking pan. Beat egg white until foamy; brush over dough. Top with almonds. Combine sugar and cinnamon; sprinkle over top., Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Cut into diamonds. Cool completely.

TOFFEE-CHOCOLATE-ALMOND BARS

Steps:

• Preheat the oven to 350 degrees.
• Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end.
• Grease and flour the foil.
• Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes.
• Pour them out of the pan and set aside.
• Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half).
• Sift together the flour, baking powder and salt.
• In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar.
• Beat in the egg, vanilla and almond extract.
• Beat in the flour mixture.
• Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins.
• Scrape the batter into the prepared pan and spread it evenly.
• Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan), until a toothpick inserted near the center comes out clean.
• (If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.) A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet.
• Some people might like the bars that way; they're certainly gooey, but they really aren't done.
• Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary) and cut into serving pieces.