Best Dollys Crisp Toffee Bars Recipes

HELLO DOLLY BARS (ORIGINAL RECIPE)

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Grease a 9x13-inch baking dish with baking spray or butter. Line it with parchment paper and leave an overhang on the sides.
• In a large bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Spread and press the crust into the bottom of the greased baking dish.
• Pour 1/2 can of sweetened condensed milk over the crust. Top with semi-sweet chocolate chips, walnuts, coconut, and white chocolate chips. Gently press the toppings into the crust. Pour the remaining condensed milk evenly over the toppings.
• Bake for 25 to 30 minutes, or until lightly browned and the coconut flakes are golden. Let it cool to room temperature before slicing into squares.
• Using the overhangs, lift the baked dish onto a flat surface. Cut into bars with a sharp knife. Enjoy!

TERRIFIC TOFFEE BARS

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.

CRISP TOFFEE BARS

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.