English Toffee Squares Recipes

TOFFEE CHOCOLATE BARS

Steps:

• Preheat the oven to 350° F. Line a 9 x 13 inch pan with foil or parchment paper and spray with a cooking spray.
• In the bowl of a stand mixer, beat the brown sugar, flour and butter until well blended and creamy. Press this mixture evenly on to the bottom of the prepared pan.
• Bake at 350 for 15 min or until the crust is light golden brown. Remove from oven and set aside to cool while you prepare the filling.
• In a sauce pan over medium heat, combine the sweetened condensed milk and butter, stirring constantly, for 8-10 minutes until the mixture has thickened. Spread this mixture over cooled crust. Return to the oven and bake for 10 min or until golden and bubbly.
• Place the chocolate chips and heavy cream in a microwave safe bowl. Heat until the chocolate has melted and stir until smooth, 2-3 minutes. Spread the chocolate chip mixture evenly over the top and bake an additional 2 minutes until the chocolate is soft and has a shiny texture.. Remove from oven.
• Sprinkle the Heath English toffee bits on top, pressing slightly into the chocolate.layer. Cool completely and then remove from the pan and cut into bars.
• Store in an airtight container. May also be stored in the fridge, but bring the bars to room temperature before serving.

ENGLISH TOFFEE BARS

Steps:

• Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar and corn syrup; cook and stir over medium heat until a candy thermometer reads 295° (soft-crack stage). Remove from the heat; stir in pecans and salt. , Quickly pour into prepared pan. Let stand for 5 minutes. Using a sharp knife, score into lines. Let stand at room temperature until cool., Separate into squares, using a sharp knife if necessary. In a microwave, melt candy coating, stirring often. Dip squares, one at a time, in coating. Place on waxed paper until set.

HOLIDAY TOFFEE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix butter, brown sugar, vanilla and egg yolk. Stir in flour and salt. Press in pan.
• Bake 25 to 30 minutes or until very light brown (crust will be soft). Immediately sprinkle chocolate chips on hot crust. Let stand about 5 minutes or until chocolate is soft; spread evenly. Sprinkle with nuts.
• Cool 30 minutes in pan on cooling rack. For bars, cut into 8 rows by 4 rows.

ENGLISH TOFFEE

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

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.

TOFFEE SQUARES

Steps:

• 1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.
• 2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
• 3. Bake in the center of the oven until pale gold on top, about 20 minutes.
• 4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
• 5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.

NUT FREE ENGLISH TOFFEE

Steps:

• Add butter, sugar, salt, and water to a heavy pot. Turn stove to medium and bring to a boil.
• Stir periodically if you choose, and add candy thermometer once the mixture boils.
• While candy cooks, place a silpat on a jelly roll pan to contain the toffee and chop chocolate.
• Cook candy to 300 degrees, then pour the toffee onto the silpat. Smooth the toffee with a spatula and spread it to desired thickness.
• Give it a minute, then use a pizza wheel to score the toffee. Immediately top with chopped chocolate.
• Let residual heat from the toffee melt the chocolate. Use a new spatula to smooth the chocolate over toffee.
• Let the chocolate harden for an hour. To finish, lift one edge and gently break it along the score lines.
• Serve immediately, or place in a tightly sealed container and store on your counter for up to a month.

ENGLISH TOFFEE SHORTBREAD BARS

Steps:

• Preheat oven to 350F degrees.
• Line a 9×13 baking pan with foil.
• Using a hand mixer or stand mixer, beat butter, brown sugar, flour and salt just until combined. Mix will be a tad crumbly.
• Press mixture evenly into the bottom of the lined pan. Bake for 15 minutes just shortbread is lightly brown. Remove from oven.
• Meanwhile, combine sweetened condensed milk, butter and vanilla in a medium bowl. Pour over shortbread and put back into the oven to bake for another 15-18 minutes. You want the caramel middle just to be set. Remove from oven.
• Sprinkle the chocolate chips (*reserving 1/4 cup) over the bars. Wait 2 minutes and then spread the melted chocolate in an even layer over the bars. Immediately sprinkle with toffee bits and walnuts.
• If desired, melt the reserved 1/4 cup of chocolate chips in the microwave and drizzle over the bars- this is simply for aesthetics- so only take the extra step if you're feeling it! Let bars completely cool before cutting into 24 bars.

TOFFEE SQUARES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg yolk, vanilla, flour and salt; mix well. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 20-25 minutes or until golden brown. In a heavy saucepan or microwave, melt chocolate; stir until smooth. Spread over hot bars. Immediately sprinkle with nuts. Cool on a wire rack. Cut into 1-1/4-in. squares.

ENGLISH TOFFEE SQUARES

Steps:

• Preheat oven to 350º.
• Mix butter, sugar, egg yolk and vanilla. Add flour and salt; blend well.
• Spread into greased 13x9 pan. Bake about 15 minutes or until golden. Remove from oven.
• Immediately sprinkle chocolate chips over top. Cover pan with a second cookie sheet so chips will melt. Spread chocolate evenly when melted. Sprinkle with walnuts.
• Cut into squares while still warm. Refrigerate as needed to set chocolate. These cookies freeze well.

ENGLISH TOFFEE SQUARES

Steps:

• Preheat oven to 275°F In large bowl with an electric mixer, beat butter and sugar until creamy.
• Separate egg, then beat yolk into butter mixture; cover and reserve the egg white.
• In another bowl, stir together flour and cinnamon; add to butter mixture.
• With your hands, spread dough evenly over bottom of a greased 10 by 15-inch rimmed baking pan.
• Beat egg white lightly, then brush over dough to cover evenly.
• Sprinkle pecans over top; press in lightly.
• Bake for 1 hour or until firm when lightly touched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack. Store in an airtight container.

STICKY TOFFEE PUDDING BARS

Steps:

• Preheat the oven to 180*C/350*F. Lightly grease a 9 inch square baking pan and line the bottom with parchment baking paper. ( make sure it hangs well over two sides so that you can just lift the bars out to cut when finished)
• Place the dates into a saucepan with 200 ml of water ( about 7 fluid ounces). Bring to the boil, and then reduce the heat and allow to simmer for about 10 minutes, gently. Make sure the water doesn't completely evaporate. Add the baking soda, and set aside to cool.
• Place 185g (8/10 of a cup) of the butter, the flour, vanilla, baking powder, eggs, and 75 ml (1/3 cup)of the milk into the bowl of a food processor and mix together in short bursts for 1 minutes, until well blended. Add the dates and pulse again to blend. Do not over process.
• Scrape the batter into the prepared pan and bake for about 20 minutes, or until a skewer inserted in the center comes out clean. Set aside to cool.
• To make the frosting combine the remaining butter, the brown sugar, and remaining milk into a small sauce pan. Heat gently to dissolve the sugar. Add the icing sugar and mix together well. Spread over the cooled cake mixture and sprinkle with the toasted walnuts.
• Cut into squares to serve.

TRADITIONAL ENGLISH TOFFEE

Steps:

• Gather the ingredients. Preheat oven to 325 F.
• Toast the nuts by spreading them on a cookie sheet and placing them in the preheated oven for approximately 10 minutes. Stir them every 3 to 4 minutes, and remove them once they darken and become fragrant. Let the nuts cool to room temperature.
• Chop the toasted nuts finely with a knife or food processor .
• Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.
• Combine the butter, sugar, water, corn syrup, and salt in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.
• Continue to cook the candy, stirring frequently, until it reaches 300 F, and begins to caramelize-about 20 to 30 minutes. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again. Watch the candy as it approaches 300 F since it cooks quickly and can scorch at high temperatures.
• Once the candy reaches 300 F, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles. Allow the toffee to cool completely.
• Once the toffee is cool, break it apart on the scored lines into small squares. The toffee can be left plain, or dipped in chocolate.
• To dip the toffee in chocolate, begin by melting the chocolate . Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating.
• Dip each piece of toffee in the chocolate, either submerging it completely or dipping it halfway in, according to your preference. Place dipped toffee pieces on a baking sheet lined with aluminum foil. While the chocolate is still wet, sprinkle the top generously with chopped nuts. Repeat with remaining toffee, chocolate, and nuts.
• Place the toffee in the refrigerator to set the chocolate, about 20 minutes. Once set, toffee can be served immediately.

TOFFEE BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
• Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.