Chocolate Toffee Bars Recipes

CHOCOLATE CHIP TOFFEE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in almonds and 1-1/2 cups chocolate chips. Set aside 1-1/2 cups for topping. Press remaining mixture into a greased 13x9-in. baking pan., Bake 10 minutes. Pour milk over crust; sprinkle with 1-1/2 cups toffee bits, reserved topping and remaining chocolate chips. Bake 25-30 minutes longer or until lightly browned. Sprinkle with remaining toffee bits. Cool on a wire rack. Cut into bars.

CHOCOLATE TOFFEE BARS RECIPE

Steps:

• Preheat oven to 350° F and grease 13 x 9-inch baking pan.
• Beat brown sugar, flour and margarine in a large mixer bowl until well blended and creamy.
• Press evenly onto bottom of 9x13 pan.
• Bake at 350 for 20 25 min or until light golden.
• Remove from oven to wire rack while preparing filling.
• Heat sweetened condensed milk and margarine in heavy pan,stirring constantly over med heat for 5-10 min or until thickened.
• Spread over cooled crust.
• Bake at 350 for 12-15 min or until light golden.
• Sprinkle chocolate chips evenly over the top.
• Bake for 2 min longer or until chocolate is shiny and soft.
• Remove from oven and spread chocolate evenly.
• Sprinkle toffee bits on top,pressing lightly into chocolate.
• Cool completely and cut into bars.
• Cover and store at room temperature.
• In warm days, bars may be stored refrigerated.
• Bring to room temperature before cutting.

CHOCOLATE-OAT TOFFEE BARS

Steps:

• In a large microwave-safe bowl, melt butter; stir in the flour, oats, brown sugar and corn syrup. Press into a greased 9-in. square baking pan., Bake at 450° for 8-12 minutes or until golden-brown. Place on a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes; spread chocolate over crust. Sprinkle with toffee bits and pecans. Refrigerate until chocolate is set.

CHOCOLATE-TOFFEE BARS

Steps:

• Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil; set aside. Beat 3/4 cup each of the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg yolk. Add flour and salt; mix well. Place in prepared pan; press firmly onto bottom to form crust. Bake 16 to 18 min. or until golden brown.
• Meanwhile, place remaining 1/4 cup each butter and brown sugar, the corn syrup, whipping cream and vanilla in large microwaveable bowl. Microwave on HIGH 4 min., stirring every 2 min.; set aside. Cool crust slightly on wire rack. Spread butter mixture evenly over crust.
• Bake an additional 18 to 20 min. or until set. Sprinkle with chopped chocolate. Continue baking 1 to 2 min. or until chocolate is melted; spread chocolate evenly over dessert. Sprinkle with pecans. Cool completely. Refrigerate 30 min. or until chocolate is firm. Remove dessert from pan, using foil handles. Cut into 36 bars or diamond shapes. Store in tightly covered container at room temperature.

MILK CHOCOLATE TOFFEE BARS

Steps:

• Preheat oven to 350° (325° glass pan).
• Grease 9x13 pan.
• To prepare crust, cream all ingredients until very well blended.
• Press evenly into pan.
• Bake for 20 minutes or until light brown.
• Set aside to cool while making the filling.
• Heat milk and margarine on stove, stirring constantly, until thickened.
• This will take 5-10 minutes.
• Spread over crust.
• Bake for 15 minutes, until golden brown.
• Sprinkle evenly with chocolate chips.
• Return to oven for 2 minutes to melt the chocolate.
• Remove from oven and spread chocolate smooth.
• Sprinkle toffee bits on top.
• Using the back of a spoon, gently press the toffee into the melted chocolate.
• Cool completely.
• Cut into bars before refrigerating.