Shortbread Toffee Bars Recipes

SHORTBREAD TOFFEE BARS

Steps:

• Preheat oven to 350º and line a 8 x 8 inch baking pan with parchment paper.
• Beat butter and brown sugar until combined, add flour and mix. It should look like cookie dough. Press into the prepared pan and bake for 15 minutes until lightly golden brown.
• Combine condensed milk and butter in microwave safe bowl and microwave until the butter is just melted, about 1-2 minutes. Pour over shortbread and bake for an additional 12-15 minutes until it is bubbly and starting to turn brown.
• Remove from oven and immediately sprinkle chocolate chips over the top. Return to the oven for 2 minutes. Remove and using an off-set spatula, spread the chocolate chips evenly over the top. Sprinkle with toffee bits and chopped pecans and press them into the chocolate mixture. Let cool completely. Refrigerate before cutting.

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.

SHORTBREAD TOFFEE COOKIE BARS

Steps:

• Preheat oven to 350°
• Line a 9×13 pan with foil and spray lightly with nonstick spray.

RECIPE: IRISH SHORTBREAD TOFFEE BARS

Steps:

• Make the shortbread: Arrange the rack in the middle of the oven and heat to 350°F. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the flour and beat on low speed until crumbly, making sure not to over-mix the dough.
• Transfer to an 8x11-inch baking dish. Bake until light golden brown, 18 to 20 minutes. Place on a wire rack.
• Make the toffee: Place the butter, sugar, condensed milk, and maple syrup in a medium saucepan and bring to a boil over medium heat, stirring constantly. Continue to boil, stirring, until thickened and golden brown (but not burned), 5 to 7 minutes. Pour over the shortbread layer. (If you love caramel flavor, use all of the sauce, or use less for a thinner layer.) Let sit until set, at least 1 hour or overnight.
• Melt the chocolate chips in a small saucepan over low heat. Pour over the cooled caramel layer and spread into an even layer. Sprinkle with sea salt (if using), and cool completely. Cut into 12 pieces before serving.

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 MILLIONAIRES

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
• Reduce speed to low. Add flour mixture all at once; mix until just combined.
• Using plastic wrap, press dough into a buttered 8-inch square pan. With plastic on dough, refrigerate 45 minutes.
• Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 to 75 minutes. Transfer to a wire rack; let cool 10 minutes.
• Put finely chopped chocolate-covered toffee bars and heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares.