Splenda Chocolate Toffee Bars Recipes

SPLENDA CHOCOLATE TOFFEE BARS

Steps:

• 1. Preheat oven to 350 degrees. Lightly spray a 13by9 baking pan with nonstick cooking spray.
• 2. Beat 1/4 cup butter and 1/2 cup splenda brown sugar at medium speed with mixer until blended,. Add egg yolk and beat. When blended add flour and salt. beat at low speed until blended. Press mixture into bottom of pan.
• 3. Bake crust 12 to 14 minutes or until light golden brown. Cool in pan on a wire rack.
• 4. Prepare Toffee: Combine 1/4 cup butter, 1 cup splenda brown sugar,corn syrup,evaporated milk,and vanilla in medium saucepan. Cook over low heat stirring constantly. until brown sugar dissolves.
• 5. Bring mixture to boil over medium heat and cook until candy thermometer reaches 265 degrees(about 10 minutes)Pour mixture over crust and spread evenly. Bake 10 additional 10 minutes. cool 5 minutes on wire rack.
• 6. TOPPING: Combine chocolate squares and 2 tablespoons splenda brown sugar. blend in top of double boiler, bring water in boiler to a boil. Cook until chocolate melts and mixture is blended, Drizzle or spread over toffee.
• 7. Cool completely on wire rack. When chocolate is firm. cut into bars or diamond shapes. Store in an airtight container.

MASCARPONE CHOCOLATE TOFFEE BARS

Steps:

• Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
• Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
• In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
• Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
• Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.
• *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.