Best Chocolate Covered Almond Toffee Bars Recipes

TOFFEE-CHOCOLATE-ALMOND BARS

Steps:

• Preheat the oven to 350 degrees.
• Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end.
• Grease and flour the foil.
• Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes.
• Pour them out of the pan and set aside.
• Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half).
• Sift together the flour, baking powder and salt.
• In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar.
• Beat in the egg, vanilla and almond extract.
• Beat in the flour mixture.
• Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins.
• Scrape the batter into the prepared pan and spread it evenly.
• Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan), until a toothpick inserted near the center comes out clean.
• (If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.) A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet.
• Some people might like the bars that way; they're certainly gooey, but they really aren't done.
• Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary) and cut into serving pieces.

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

CHOCOLATE-COVERED ALMOND TOFFEE

Steps:

• Pulse almonds in a food processor until coarsely chopped, then transfer to a small bowl. Pulse walnuts in food processor until finely chopped and set aside.
• Finely chop 1 bar of milk chocolate and 1 bar of bittersweet chocolate with a large knife, then combine in a bowl. Repeat with remaining 2 chocolate bars and combine in another bowl.
• Butter a large baking sheet and put on a heatproof work surface. Bring butter, sugar, and water to a boil over moderately high heat, whisking until smooth, then stirring occasionally, until mixture is golden and registers 300°F on thermometer, 20 to 30 minutes.
• Immediately stir in almonds, then carefully pour mixture onto center of prepared baking sheet (use caution when pouring hot liquids). Spread toffee into a 15- by 12-inch rectangle (1/4 inch thick) with a heatproof spatula, smoothing top, and let stand 1 minute, then sprinkle 1 bowl of chopped chocolate evenly on top of hot toffee. Let stand until chocolate is melted, 4 to 5 minutes. Spread chocolate evenly using a heatproof rubber spatula or an offset metal spatula. Sprinkle half of walnuts evenly over melted chocolate, then cover with a sheet of wax paper or parchment.
• Wearing oven mitts, invert second baking sheet over toffee and carefully invert toffee and sheet. If toffee does not release itself, use a spatula to loosen it. Sprinkle remaining chocolate on top to melt, then spread (as above) and sprinkle with remaining walnuts. Place a sheet of wax paper or parchment on top and press lightly to help nuts adhere. Freeze toffee on baking sheet until chocolate is firm, about 30 minutes. Break toffee into pieces, then transfer to an airtight container and keep at room temperature.

ALMOND TOFFEE BARS

Steps:

• Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
• In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Beat in flour on medium speed until dough starts to form. Press dough in pan. Bake 13 to 18 minutes or until edges are light golden brown.
• Meanwhile, in 2-quart heavy saucepan, heat 1 cup butter, the brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring. Quickly stir in almonds; spread over baked layer. Bake 15 to 20 minutes or until dark golden brown and bubbling.
• Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften; gently swirl chips over hot bars with spatula. Cool completely, about 30 minutes. For bars, cut into 8 rows by 5 rows. Store tightly covered at room temperature.

ALMOND TOFFEE BARS

Steps:

• Cream 3/4 cup butter and sugar; beat in egg yolk and extracts, mixing well.
• Blend in flour and salt.
• Spread dough evenly onto bottom of ungreased 13x9x2-inch baking pan.
• Bake at 350°F for 25 minutes or until golden brown.
• Melt chocolate in double boiler over simmering water.
• Remove from heat and add remaining 1 tablespoon butter.
• Beat until chocolate is glossy.
• Spread over baked crust and sprinkle with almonds.
• Cool to allow chocolate to set.
• Cut into bars.