Heavenly White Chocolate Toffee Bars Recipes

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HEAVENLY WHITE CHOCOLATE TOFFEE BARS



Heavenly White Chocolate Toffee Bars image

White on white toppings make these sweet sensations an easy dessert to dress up for a special occasion, or simply for sinfully sumptious snacking!!

Provided by Chef mariajane

Categories     Bar Cookie

Time 40m

Yield 36 bars

Number Of Ingredients 7

1 (225 g) package white chocolate chips
1 cup sweetened coconut, flaked
1/2 cup sliced almonds, toasted
1 (200 g) package toffee pieces, divided
2 cups graham cracker crumbs
3/4 cup butter, melted
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)

Steps:

  • Preheat oven to 350°F Line a 9x13-inch baking dish with parchment paper, overlapping the two longer sides for easy removal.
  • Combine white chocolate chips, coconut, almonds and 1/2 cup toffee bits. Reserve.
  • Mix graham cracker crumbs and remaining toffee bits with butter; press into prepared baking dish.
  • Pour Eagle Brand evenly over crumbs.
  • Sprinkle with white chocolate chip mixture; press down firmly.
  • Bake in preheated oven for 25-30 minutes or until lightly browned. Cool thoroughly and cut into bars.
  • TIPS: Substitute white chocolate chips with 1 cup semi-sweet or milk chocolate chips.

Nutrition Facts : Calories 166.9, Fat 10.3, SaturatedFat 6, Cholesterol 17.5, Sodium 96.9, Carbohydrate 17.5, Fiber 0.4, Sugar 15, Protein 2

TERRIFIC TOFFEE BARS



Terrific Toffee Bars image

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

1 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg yolk
2 cups all-purpose flour
¼ teaspoon salt
⅔ cup milk chocolate chips
½ cup chopped walnuts

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

ORIGINAL MAGIC COOKIE BAR



Original Magic Cookie Bar image

From Eagle Brand's 150 Years of Magic. Will try them soon... as they sound like something my mom used to make!! Can use regular or low fat Eagle Brand.

Provided by Redsie

Categories     Bar Cookie

Time 38m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 6

2 cups graham cracker crumbs
3/4 cup butter, melted
1 (14 ounce) can low fat sweetened condensed milk
1 1/3 cups chopped pecans
1 1/3 cups semi-sweet chocolate chips
1 1/3 cups sweetened flaked coconut

Steps:

  • Preheat oven to 350°F.
  • Combine graham crumbs with butter; press evenly onto parchment paper-lined 13x9 inch baking pan.
  • Pour condensed milk (Eagle Brand) evenly over crumbs crust.
  • Sprinkle with pecans, chocolate chips and coconut; press down firmly.
  • Bake for 25 to 30 minutes or until lightly browned. Cool thoroughly and cut into bars. Store loosely covered at room temperature.
  • 7 Layer Magic Cookie Bar: add 1 cup butterscotch chips to toppings.
  • Heavenly White Chocolate Toffee Bar: use as topppings 1 package white chocolate chips, 1 cup sweetened flaked coconut, 1/2 cup sliced almonds, toasted and 3/4 cup toffee bits.

Nutrition Facts : Calories 193, Fat 15.4, SaturatedFat 7.4, Cholesterol 15.2, Sodium 98.6, Carbohydrate 14.6, Fiber 1.6, Sugar 9.7, Protein 1.6

WHITE CHOCOLATE TOFFEE



White Chocolate Toffee image

"I think the ultimate comfort food might be candy - any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. In addition to giving us that wonderful sugar rush, candy makes us feel like we're kids again. When I had my specialty-food store, Barefoot Contessa, the checkout counter was piled high with glassine bags filled with candy - not fancy liqueur-soaked bittersweet truffles; rather, bags of old-fashioned candy corn and M&M's. I started making the bags one year because I thought they'd be fun for Christmas, and they were so popular that I just kept making them all year. When customers were checking out, they'd pick up a bag and say, "Oh, the kids will love these!" Sure, I would think. The kids. The kids will never even see them because you're going to eat those malted milk balls on the way home! While store-bought candy is a treat, there really is nothing like homemade candy. Making candy sounds complicated, but for this White Chocolate Toffee you don't even need a candy thermometer. You just make a caramel, pour it into a cake pan, melt some white chocolate to pour on top, then sprinkle it with all kinds of crunchy, salty and sweet dried fruits and nuts. The hardest part of the process is waiting the two hours for the toffee to harden before you break it into shards and eat it!" says Ina.

Provided by Ina Garten

Categories     dessert

Time 2h45m

Yield 25 to 30 pieces of toffee

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter, plus extra for greasing the pan
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon kosher salt
12 ounces good white chocolate, such as Callebaut, roughly chopped
1/2 cup salted, roasted cashews
1/2 cup shelled, salted, roasted pistachios
1/2 cup crystallized ginger (not in syrup), 1/4-inch diced (3 ounces)
1/2 cup dried cranberries
Fleur de sel

Steps:

  • Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
  • Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.

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