Cinnamon Toffee Bars Recipes

Steps:

• Preheat oven to 350.
• In a large bowl combine brown sugar and butter,beat until light and fluffy.
• Add egg yolk,blend well.
• Add flour and cinnamon,mix well.
• Press dough into ungreased 15x10x1 inck baking pan.
• In a small bowl,slightly beat egg white,brush over dough.
• Sprinkle with nuts,press lightly into dough.
• Bake at 350 for 12-22 minutes or until light golden brown.
• Cool 30 minutes.
• In a small saucepan melt chocolate chips and shortening over low heat,stirring constantly until smooth.
• Drizzle over cooled bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a 10x15-inch baking sheet with graham cracker quarters.
• Bring butter, margarine, and sugar to a boil in a saucepan, stirring constantly, until sugar is dissolved, about 3 minutes. Pour butter mixture over graham crackers and sprinkle with walnuts.
• Bake in the preheated oven until butter is browned and nuts are toasted, about 10 minutes. Immediately transfer toffee bars from the baking sheet to a platter lined with aluminum foil or wax paper.
• Melt chocolate chips in 2 batches in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drop spoonfuls of melted chocolate over each toffee bar.

Steps:

• Pre-heat oven to 350 degrees.
• Cream together shortening or butter, brown sugar and egg, then stir in coffee.
• Stir in flour, baking powder, baking soda, salt and cinnamon.
• Blend in raisins and walnuts.
• Spread mixture in a greased 9-by-13-inch pan and bake for 18 to 20 minutes.
• Mix together ingredients for glaze. Cut cake into bars and frost with glaze while warm.

Steps:

• In a bowl, combine the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a saucepan, heat milk and 1 cup chocolate chips over medium heat until chocolate is melted, stirring until smooth. Remove from the heat. Stir in vanilla. , Pour filling over crust. Sprinkle with the walnuts, coconut, toffee bits and remaining chocolate chips; press down firmly. Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Spread into a well-greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a desired consistency. Drizzle over warm bars. Cool completely on a wire rack before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir.
• Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Set oven to 350.
• Grease a 12" x 18" jelly roll pan.
• In a saucepan, cook the butter and brown sugar, over low heat until it comes to a boil; remove from heat and cool.
• In a medium bowl, stir together the butter mixture, eggs and vanilla.
• Sift together flour, baking powder, salt and cinnamon; stir into the egg mixture until well blended; stir in chopped pecans.
• Spread batter into prepared greased jelly roll pan.
• Bake for 25 minutes.
• Remove from oven, immediately sprinkle with chocolate chips over the whole sheet.
• Let stand for 5 minutes, the spread evenly over entire surface.
• Cut into squares.

Steps:

• Cook the butter and brown sugar over low heat, in a sauce pan, until it comes to a boil. Remove from heat and let cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch jelly roll pan.
• In a medium bowl, stir together the butter mixture, and the eggs and vanilla. Sift together the flour, baking powder, salt, and cinnamon; stir into the egg mixture until well blended. Then stir in pecans. Spread the batter onto the prepared jelly roll pan. Bake in the preheated oven for 25 minutes. Immediately sprinkle chocolate chips over the whole sheet. Let stand for 5 minutes, then spread chocolate evenly over the entire surface. Cut into squares.

Steps:

• In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown; cool slightly. , In a small bowl, beat the egg, brown sugar, vanilla and baking powder until blended. Stir in coconut and pecans. Spread over crust. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Steps:

• Cook the butter and brown sugar over low heat, in a sauce pan, until it comes to a boil. Remove from heat and let cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch jelly roll pan.
• In a medium bowl, stir together the butter mixture, and the eggs and vanilla. Sift together the flour, baking powder, salt, and cinnamon; stir into the egg mixture until well blended. Then stir in pecans. Spread the batter onto the prepared jelly roll pan. Bake in the preheated oven for 25 minutes. Immediately sprinkle chocolate chips over the whole sheet. Let stand for 5 minutes, then spread chocolate evenly over the entire surface. Cut into squares.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and salt, beating until smooth. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 17-19 minutes or until light golden brown. Immediately place chocolate bars on top; return to the oven for 1 minute. Spread melted chocolate over bars; sprinkle with pecans.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13 x 9 x 2 inch baking pan; set aside.
• In a large mixing bowl, beat together brown sugar, butter, and egg until blended.
• Mix together instant coffee with water until dissolved; stir into mixture in bowl.
• Sift together flour, baking powder, cinnamon, salt, and baking soda.
• Stir into bowl a little at a time, stirring, until batter is smooth.
• Fold in raisins and nuts.
• Spread batter in prepared baking pan and bake in preheated oven for 20-22 minutes or until top springs back when touched in center.
• Meanwhile, prepare glaze: mix powdered sugar, cinnamon, vanilla, in a small bowl, adding enough coffee to make a glaze of pouring consistency.
• When bars are removed from oven, drizzle them with glaze while warm, and allow to cool before cutting into serving pieces.