Best Mocha Toffee Cashew Bars Recipes

MOCHA-TOFFEE TRUFFLE BARS

Mocha-Toffee Truffle Bars image

Prize-Winning Recipe 2010! Indulge in a rich bar cookie - lots of flavor, lots of gooey bars.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h55m

Yield 36

Number Of Ingredients 8

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, melted
1 egg, slightly beaten
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon instant coffee granules
1 package (11.5 oz) milk chocolate chips (2 cups)
1 package (8 oz) toffee bits (1 1/2 cups)
1 cup chopped pecans

Steps:

Heat oven to 350°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Spread dough in bottom of a 9x13-inch ungreased pan. Bake 12 to 15 minutes or until light golden brown.
Meanwhile, in small microwavable bowl, microwave sweetened condensed milk uncovered on High for 1 minute. Stir in instant coffee until coffee is mostly dissolved; set aside.
Sprinkle warm crust with chocolate chips, toffee bits and pecans. Drizzle sweetened condensed milk mixture evenly over pecans.
Bake 23 to 27 minutes or until top is golden brown and bubbly in center. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 20 g, TransFat 1/2 g

MOCHA TOFFEE CASHEW BARS

Mocha Toffee Cashew Bars image

Categories Coffee Chocolate Nut Dessert Bake Cashew Edible Gift Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes about 4 dozen bars

Number Of Ingredients 9

Ingredients

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg yolk
1 1/2 teaspoons vanilla
3 tablespoons instant-espresso powder* dissolved in 2 tablespoons boiling water
2 cups all-purpose flour
1/2 teaspoon salt
8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
3/4 cup salted roasted cashews (4 oz), chopped

Steps:

Preheat oven to 350°F.
Beat together butter and brown sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Beat in yolk and vanilla, then gradually add espresso mixture, beating until combined well. Add flour and salt and mix at low speed until just combined.
Spread batter evenly in an ungreased 15 1/2- by 10 1/2-inch baking pan (1 inch deep) and bake in middle of oven until top puffs slightly and sides pull away from edge of pan, 16 to 22 minutes. (Watch carefully toward end of baking; base can burn easily.)
While base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Spread chocolate over warm base and immediately sprinkle with cashews. Cool completely in pan on a rack, then cut into 48 bars. Chill until chocolate is firm, about 15 minutes.