Toffeecrackerbars Recipes

Steps:

• Preheat oven to 275 degrees F(135 degrees C). Grease 15 1/2 by 10 1/2 inch jelly-roll pan.
• Sift the flour, set aside. In a medium bowl, cream the sugar and butter. Add the vanilla and egg yolk; mix well. Stir in the flour. Spread batter evenly into the prepared jellyroll pan.
• In a cup, beat egg white slightly; brush over top of dough and sprinkle with nuts.
• Bake one hour and 10 minutes or until golden. Immediately cut into 50 bars and remove from pan to cool on wire racks. Store in tightly covered container for at least 3 days before serving.

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
• Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Line a cookie sheet with aluminum foil.
• In a saucepan melt margarine, and brown sugar.
• Bring to a slow boil over low heat and boil for 3 minutes.
• Carefully pour over crackers and put in oven.
• Bake for 5 minutes or until brown and bubbly.
• Watch carefully do not let it burn.
• Remove from oven.
• Sprinkle with semi sweet morsels and spread evenly over crackers.
• Immediately sprinkle with chopped nuts.
• Press down firmly.
• Cool at room temperature and break into pieces.
• Store in tightly covered container.

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:

• 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:

• Line cookie sheet with tin foil and lay saltines touching in a single layer. (If there is excess room on the cookie sheet, fold up the foil so the crackers stay close together and the butter doesn't seep away from the crackers.)
• Combine sugar and melted butter (the sugar will not dissolve). Evenly distribute mixture, being sure to cover all the crackers with some butter and sugar.
• Bake for 10-15 minutes at 350 degrees. While baking, the butter will start to look frothy and bubbly. Be sure to remove from oven as soon as butter turns a light golden brown.
• Once removed from the oven, push crackers together as they may of moved or overlapped while baking. Immediately sprinkle with peanut butter and chocolate morsels. Let sit a few minutes to melt then use a spatula to spread it over all the crackers.
• Top with pecans (pressing them with your hands into the chocolate will help them stick a little better) then cool in the refrigerator. Break into bite size pieces and store in a closed container.

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:

• Preheat oven to 350°F.
• Cream butter and sugar until light and fluffy.
• Mix in egg yolk.
• Ad flour gradually, stirring only to blend.
• Add vanilla.
• Spread about 1/4 inch thick in lightly buttered 10 x 15" jelly-roll pan.
• Bake for 20 minutes or until golden brown.
• Remove from oven and while still hot distribute chocolate on top.
• When chocolate is soft, spread smoothly over surface.
• Sprinkle with nuts.
• While still warm, cut into bars.

Steps:

• Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.

Steps:

• Mix all ingredients (except chocolate chips) with hands until it forms a dough.
• Pat into bottom of a 9x13 pan.
• Bake at 375°F degrees for 25 minutes.
• Sprinkle with chocolate chips.
• Cover pan with a larger bread board to keep the heat inside.
• Spread the chocolate when it has melted.
• Cool completely before cutting.

Steps:

• Heat oven to 350 degrees. Place a rack in the middle and place a 10-inch cast-iron skillet on it.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed for about a minute, until softened. Scrape down the bowl and the paddle.
• With the mixer running at low speed, add salt and vanilla. Add the brown sugar, then turn the speed up to medium and beat until mixture is the color of peanut butter and fluffy, 1 to 2 minutes. Scrape down the bowl again.
• With the mixer running at low speed, shake in flour, beating just until dough holds together. Mix in nuts or chocolate just until combined.
• Remove the hot skillet from the oven and place a small lump of butter in it. As butter melts, brush it onto the bottom and sides of the pan until evenly coated.
• Dump dough into skillet and press it out to evenly fill the skillet. You can use your fingers (being careful to avoid touching the hot pan), a potato masher or the bottom of a measuring cup. Press dough down firmly to make a compact, even layer.
• Transfer to oven and bake for 30 to 40 minutes, until the top is walnut brown. You may be tempted to take it out when the edges have begun to darken, but let it continue to cook so the entire surface can take on that color. There may be bubbles visible on top of the dough; that's a good sign.
• Remove from the oven and let cool in the pan. If necessary, run a butter knife around the sides of the pan to loosen. Square off the circle shape of the pan by cutting the four rounded edges off; you will have an approximately 9-inch square. Cut the square into bars, squares or diamonds. (The rounded edges can be chopped or crumbled and used as an ice cream topping.)
• Let the bars cool completely before removing from pan. Use a small spatula or butter knife to transfer them to paper towels to blot the buttery bottoms. Store in airtight container; they keep well for up to 1 week.

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.

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:

• 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 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.