Blond Toffee Triangles Recipes

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside.
• In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand.
• Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
• Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
• Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.

Steps:

• In a mixing bowl, cream butter and sugars.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking powder and salt; gradually add to creamed mixture.
• Stir in toffee bits.
• Spread evenly into a greased 13x9 baking pan.
• Bake at 350 for 35-40 minutes or until a toothpick inserted near center comes out clean.
• Cool on a wire rack.
• Cut into 12 bars.
• Cut each bar diagnally to form triangles.

Steps:

• Heat oven to 350.
• Grease jelly roll pan.
• Mix brown sugar, margarine, syrup, egg and vanilla.
• Stir in flour and salt.
• Spread dough in pan.
• Bake until light golden brown- 18-20 minutes.
• PREPARE TOPPING BY: Cook and stir brown sugar and syrup over low heat until sugar is dissolved.
• Stir in margarine and cream.
• Heat to boiling, then remove from heat.
• Stir in vanilla and almonds.
• Pour over baked layer, spread evenly.
• Bake until light brown and set- about 15-20 minutes.
• Cool, then cut squares, then cut squares diagonally.

Steps:

• Heat oven to 350°F Line a 15 1/2 x 10 1/2-inch rimmed baking sheet with parchment paper; set aside.
• In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy.
• Stir in flour and 1 cup of the toffee bits until well combined. Press dough evenly into prepared baking sheet.
• Bake for 18-20 minutes or until light brown; transfer pan to a cooling rack. Immediately sprinkle chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set, about 2-3 hours. Cut into 3-inch squares; cut each squares diagonally to make 4 triangles.
• TIP: Place the pan in the refrigerator for 45 minutes to 1 hour to set the chocolate faster.

Steps:

• preheat 350 grease 9x13 pan Crust: large mxg bowl, 3/4 c flour, butter, brown sugar, beat til smooth, add egg yolk. stir in rest of flour and salt. Using floured hands, press into pan, Bake 20 min until lightly browned, cool. Filling: heavy saucepan, cook & stir Eaglebrand and butter til bubbly, then 5 more minutes until thickened. add vanilla, spread over crust. Bake 12-15 min. Sprinkle evenly w/choc chips, bake till melted, then spread w/spatula. Sprinkle toffee/pecan. cool on wire rack, then cover and chill about 1 hour. Cut into triangles.

Steps:

• Heat oven to 350°F Line a 15 1/2 x 10 1/2 inch rimmed baking sheet with parchment paper; set aside.
• In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy.
• Stir in flour and 1 cup of the toffee bits until well combined. Press dough evenly into prepared baking sheet.
• Bake for 18-20 minutes or until light brown; transfer pan to a cooling rack. Immediately sprinkle with chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set, about 2-3 hours. Cut into 3-inch squares; cut each square diagonally to make 4 triangles.