Toll House Butter Toffee Bars Recipes

Steps:

• 1. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, combine butter, sugars, and vanilla. Beat until creamy. Add egg; beat well.
• 2. Gradually add flour mixture. Stir in chocolate chips and nuts.
• 3. Spread into a lightly greased 9x13x2" pan. Bake in a 375-degree oven for 20-25 minutes, or until golden brown.

Steps:

• Preheat oven to 325 degrees F.
• Beat sugar and butter in large mixer bowl until creamy; add egg yolk; beat well.
• Beat in flour.
• Press evenly on to bottom of un-greased 15 x 10-inch jelly-roll pan.
• Bake for 22 to 25 minutes or until lightly browned and center is still slightly soft and sprinkle with morsels.
• Let stand for 3 minutes or until morsels are shiny; spread evenly.
• Sprinkle with toffee chips.
• Cool for 1 hour; cut into bars with sharp knife while slightly warm.

Steps:

• Preheat oven to 350 degrees.
• Combine 2 cups flour, oats, brown sugar, baking soda and salt in a large bowl. Stir in butter. Reserve 1 cup, press remaining mixture into ungreased 13 x 9 inch baking pan.
• Bake for 15 minutes or until lightly browned. Remove from oven. Sprinkle with chocolate chips and walnuts.
• Combine caramel topping and remaining 1/3 cup flour; drizzle over base. Sprinkle with reserved crumb mixture. Bake for 20 to 25 minutes or until lightly browned.
• Cool in pan on wire rack.

Steps:

• In bowl, combine flour, baking soda and salt.
• Set aside.
• In another bowl, beat together brown sugar, butter and vanilla until creamy.
• Gradually add flour mixture.
• Stir in 1 and 1/3 c morsels and nuts.
• Spread into a foil lined 9"x9" pan.
• Bake at 375 F for 23-25 minutes.
• Immediately sprinkle 2/3 c morsels over top.
• When morsels are shiny, spread evenly.
• Let cool, chill 5-10 minutes to set chocolate.
• Cut into bars.

Steps:

• 1. LINE a 8-inch-square baking pan with foil.
• 2. COMBINE the sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
• 3. STIR in the marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
• 4. FOR MILK CHOCOLATE FUDGE:.
• SUBSTITUTE: 1 3/4 cups (11.5-oz. pkg.) NESTLE TOLL HOUSE Milk Chocolate Morsels for Semi-Sweet Morsels.
• 5. FOR BUTTERSCOTCH FUDGE:.
• SUBSTITUTE: 1 2/3 cups (11-oz. pkg.) NESTLE TOLL HOUSE Butterscotch Flavored Morsels for Semi-Sweet Morsels.
• 6. FOR PEANUTTY CHOCOLATE FUDGE:.
• SUBSTITUTE: 1 2/3 cups (11-oz. pkg.) NESTLE TOLL HOUSE Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.
• 7. Note:.

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.