Best Splenda Iced Toffee Apple Squares Anna Olson Recipes

Splenda Iced Toffee Apple Squares /Anna Olson image

Provided by Starfire aka Wendy

Categories Dessert

Time 1h

Yield 25 serving(s)

Number Of Ingredients 16

1/2 cup unsalted butter, melted
1/4 cup Splenda brown sugar blend
1 cup all-purpose flour
1/2 cup oats (not instant)
1/2 teaspoon ground cinnamon
1 dash salt
1 cup peeled and diced apple, cut into 1/2 -inch (15 mm)
2 large eggs
1/2 cup Splenda brown sugar blend
2 teaspoons vanilla extract
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
3 tablespoons Splenda brown sugar blend
1 teaspoon vanilla extract
cinnamon, for sprinkling

Steps:

Preheat oven to 350 °F (180 °C) and line a 9-inch (23 cm) baking pan on all sides with parchment paper, so that it hangs over the edge.
For base, stir butter and SPLENDA® Brown Sugar Blend to combine.
Add flour, oats, cinnamon and salt and stir until a rough crumbly texture forms.
Press into prepared pan and bake for 18 minutes.
Cool while preparing filling.
For filling, sprinkle diced apple over cooled crust.
Whisk eggs, SPLENDA Brown Sugar Blend and vanilla to combine, then whisk in flour and baking powder.
Pour over apples (filling will just cover) and bake for about 25 minutes, until filling is set and starting to brown.
Cool to room temperature then chill completely, about 2 hours.
For icing, beat butter with SPLENDA® Brown Sugar Blend and vanilla until smooth.
Spread over chilled filling, sprinkle with cinnamon and chill 20 minutes to set.
To slice, remove squares from pan by lifting parchment and slice into 25 squares.
Store squares refrigerated for up to 5 days.

Nutrition Facts : Calories 139.8, Fat 8, SaturatedFat 4.8, Cholesterol 34.4, Sodium 21.2, Carbohydrate 15.1, Fiber 0.7, Sugar 4, Protein 1.8

SPLENDA CHOCOLATE TOFFEE BARS image

Provided by April Alvarez

Categories Cookies

Time 45m

Number Of Ingredients 16

CRUST:
1/4 c unsalted butter softened
1/2 c brown suger splenda blend firmly packed
1 egg yolk
1 c all purpose flour
1/4 tsp salt
TOFFEE:
1/4 c unsalted butter softened
1 c brown suger splenda blend firmly packed
1/2 c light corn syrup
1/2 c evaporated milk
1 1/2 tsp vanilla extract
TOPPING:
3 1 ounce square unsweetened chocolate chopped
2 Tbsp brown sugar blend
1 c chopped pecans or walnuts toasted

Steps:

1. Preheat oven to 350 degrees. Lightly spray a 13by9 baking pan with nonstick cooking spray.
2. Beat 1/4 cup butter and 1/2 cup splenda brown sugar at medium speed with mixer until blended,. Add egg yolk and beat. When blended add flour and salt. beat at low speed until blended. Press mixture into bottom of pan.
3. Bake crust 12 to 14 minutes or until light golden brown. Cool in pan on a wire rack.
4. Prepare Toffee: Combine 1/4 cup butter, 1 cup splenda brown sugar,corn syrup,evaporated milk,and vanilla in medium saucepan. Cook over low heat stirring constantly. until brown sugar dissolves.
5. Bring mixture to boil over medium heat and cook until candy thermometer reaches 265 degrees(about 10 minutes)Pour mixture over crust and spread evenly. Bake 10 additional 10 minutes. cool 5 minutes on wire rack.
6. TOPPING: Combine chocolate squares and 2 tablespoons splenda brown sugar. blend in top of double boiler, bring water in boiler to a boil. Cook until chocolate melts and mixture is blended, Drizzle or spread over toffee.
7. Cool completely on wire rack. When chocolate is firm. cut into bars or diamond shapes. Store in an airtight container.