Easy Toffee Bars Recipes

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 375°.
• Butter a 13x9 baking pan.
• Arrange saltines right side up in a single layer in pan.
• Melt butter and sugar over medium heat.
• Bring to boil, boil 3 minutes stirring occasionally.
• Remove from heat.
• Stir in vanilla.
• Pour over crackers, spread evenly with spatula.
• Bake for 5 minutes, if crackers move, rearrange with a fork.
• Cool for about 10 minutes.
• Sprinkle chocolate morsels over top.
• Let stand about 5 minutes the evenly spread over top.
• Cool completely, then cut in 2x1 inch bars.
• Place a pecan half over each piece.
• Store in refrigerator.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter a 9-by-13-inch baking pan, preferably a light-colored aluminum or steel pan. (Dark pans cause over-browning.)
• Heat a large skillet over medium heat, add the butter, and cook until the butter foams and turns amber brown, 3 to 5 minutes. Pour the butter into a large bowl and set aside until cool enough to touch.
• Meanwhile, sift the flour, baking powder, nutmeg and salt together into a bowl.
• In the bowl of a stand mixer, or using a hand mixer, combine the brown sugar with the butter and mix until combined. Add the eggs and vanilla, and mix until smooth, thick and light, 3 to 5 minutes. (You want to make sure the mixture is very light and airy, like frosting.) Stir in the sifted flour mixture and mix by hand until incorporated.
• Pour the batter into the prepared baking pan and spread it into an even layer, smoothing the top. Scatter the hazelnuts, pressing lightly to submerge them about halfway in the batter.
• Bake until the surface wrinkles evenly and turns nut brown, about 35 minutes. Let cool completely, at least 2 hours, before cutting into 2-inch bars.

Steps:

• Heat oven to 350°F.
• Arrange graham squares in single layer in 15x10x1-inch pan sprayed with cooking spray.
• Bring butter and sugar to boil in medium saucepan on medium heat; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams.
• Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with chopped chocolate; bake 1 to 2 min. or until melted. Immediately spread chocolate over grahams. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the vanilla, then the flour; mix well. Stir in the chocolate chips. Press into an unprepared jellyroll pan. Bake for 20 minutes in the preheated oven. Cut into bars while hot.

Steps:

• Line a 15x10x1-in. jelly roll pan with waxed paper and grease the paper. Arrange graham crackers in pan and set aside. , In a saucepan, melt butter and sugar over medium heat; let boil gently for 3 minutes. Spread evenly over graham crackers. Sprinkle nuts on top. , Bake at 325° for 10 minutes. Cool. Meanwhile, melt chocolate chips; spread over bars and allow to cool again. After chocolate is set, pan can be turned over so waxed paper can be peeled off. Bars can be frozen.

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 375°F Separate dough and press into a 15 x 10 pan making sure that the perferations are gently pressed together.
• In a saucepan combine brown sugar and butter and bring to a boil, stirring frequently. Boil one minute. Spread over dough and sprinkle with nuts.
• Bake for 14 - 18 minutes until golden brown.
• Remove pan from oven and immediately sprinkle with chocolate and toffee chips. Swirl chips as they melt.
• Cool and cut into bars.