Chocolate Toffee Bar Dessert Recipes

Steps:

• Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil; set aside. Beat 3/4 cup each of the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg yolk. Add flour and salt; mix well. Place in prepared pan; press firmly onto bottom to form crust. Bake 16 to 18 min. or until golden brown.
• Meanwhile, place remaining 1/4 cup each butter and brown sugar, the corn syrup, whipping cream and vanilla in large microwaveable bowl. Microwave on HIGH 4 min., stirring every 2 min.; set aside. Cool crust slightly on wire rack. Spread butter mixture evenly over crust.
• Bake an additional 18 to 20 min. or until set. Sprinkle with chopped chocolate. Continue baking 1 to 2 min. or until chocolate is melted; spread chocolate evenly over dessert. Sprinkle with pecans. Cool completely. Refrigerate 30 min. or until chocolate is firm. Remove dessert from pan, using foil handles. Cut into 36 bars or diamond shapes. Store in tightly covered container at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Spread coconut flakes onto an ungreased baking sheet.
• Bake coconut in the preheated oven, stirring every 3 to 5 minutes, until toasted, about 10 minutes.
• Mix sweetened condensed milk, flour, corn syrup, brown sugar, 1/4 cup butter, 2 teaspoons vanilla extract, and salt together in a bowl; fold in toasted coconut. Pour batter into the prepared baking dish.
• Bake in the preheated oven until cooked through and slightly browned, 25 to 35 minutes. Set aside to cool completely.
• Heat chocolate chips and milk in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in confectioners' sugar, 2 tablespoons butter, and 1 teaspoon vanilla extract until frosting is smooth, 2 to 4 minutes. Spread frosting over bars. Refrigerate 30 minutes before cutting.

Steps:

• Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
• In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
• In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
• Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.

Steps:

• Heat oven to 350°F. In small bowl, mix crust ingredients until well blended. Press in bottom of ungreased 13x9-inch pan. Bake 8 to 10 minutes or until lightly browned. Cool slightly, about 5 minutes. Increase oven temperature to 375°F.
• Meanwhile, in medium bowl, mix 1 cup brown sugar, 2 tablespoons flour, the baking powder and eggs until well blended. Stir in chocolate chips and nuts. Pour topping evenly over crust, spreading slightly if necessary.
• Bake 13 to 18 minutes or until deep golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows.

Steps:

• In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream until stiff peaks form., Arrange 20 cookies on bottom of an 8-in. square baking dish. Spread a fourth of the chocolate pudding and a fourth of the whipped cream over cookies. Repeat layers 3 times. Sprinkle with crushed candy bars. Refrigerate overnight.

Steps:

• Heat oven to 400*.
• Mix flour, 1/2 cup toffee bits, pecans, butter and sugar in a large bowl until well mixed. Press firmly onto bottom of 13x9 inch pan. Bake 10 minutes or until lightly browned. Cool.
• Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Spread 1 1/2 cups pudding into bottom of crust.
• Gently stir half of the cool whip topping into remaining pudding. Spread over pudding in pan. Top with remaining cool whip. Sprinkle with remaining toffee bits.
• Refrigerate 3 hours or overnight.

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.

Steps:

• Prepare and bake angel food cake according to package directions. Cool completely. Cut or tear into 1-inch cubes. Set aside.
• Beat whipping cream, Whip It and Vanilla Sugar together to stiff peaks. Reserve 2 cups of the whipped cream mixture and 3/4 cup of the crushed chocolate toffee crumbs for top. Fold in remaining cream mixture, remaining crumbs and cake cubes together. Pack into 13x9-inch pan. Spread reserved cream on top. Spread with reserved chocolate toffee crumbs.
• Freeze 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes to serve and decorate with syrup if desired. Store covered in freezer.
• TIP: This is a great dessert to make ahead and store in freezer. Store up to one month.

Steps:

• Heat oven to 400°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour, nuts, sugar, butter and 1/2 cup toffee bits; press onto bottom of prepared pan. Bake 10 min. or until lightly browned. Cool.
• Beat pudding mixes and milk with whisk 2 min.; spread 1-1/2 cups over crust. Add half the COOL WHIP to remaining pudding; whisk until blended. Spread over pudding layer in pan. Top with remaining COOL WHIP; sprinkle with remaining toffee bits.
• Refrigerate 3 hours or until firm.