Best Toffee Nut Bars Recipes
COCONUT-NUT TOFFEE BARS
Looking for a distinctive dessert? Then check out these chocolate bars flavored with coconut and pecans - a crunchy treat made using Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in Bisquick mix, scraping bowl occasionally, until blended. Evenly pat dough in pan.
- Bake 25 to 35 minutes or until golden brown.
- Remove from oven and immediately sprinkle with chocolate chips. Let stand 2 minutes; spread chocolate over bars. Sprinkle with coconut and pecans, pressing lightly to adhere to chocolate. Cool completely, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 15 g, TransFat 1 g
CHOCOLATE NUT TOFFEE BARS
Make and share this Chocolate Nut Toffee Bars recipe from Food.com.
Provided by Doglover61aka Earnh
Categories Dessert
Time 1h
Yield 24-36 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Reserve 2 tablespoons butter. In large mixer bowl, beat remaining butter and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, pressed into greased 13"x9" pan. Bake 15 minutes.
- Meanwhile, in medium saucepan, combine reserved butter and sweetened condensed milk; cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust. Bake 10 to 15 minutes longer or until golden brown. Remove from oven; immediately top with chips. Let stand 1 minute; spread while warm. Top with nuts. Cool. Cut into bars. Store covered at room temperature.
Nutrition Facts : Calories 220, Fat 12.9, SaturatedFat 7.2, Cholesterol 26, Sodium 95.6, Carbohydrate 24.8, Fiber 1.1, Sugar 17.9, Protein 3.1
TOFFEE NUT BARS, A VINTAGE RECIPE
A great bar cookie recipe, not gooey or chewy. There is a chopped nut base, then a crumb layer, then a thin spongy spicy cake-y layer. The amounts of spices can be adjusted to your taste. These work pretty well for me. From the archives in my collection. My daughter requested these, reminding me that I used to make them a lot. Things do get mislaid, though. And/or forgotten. Naaahhhh, who forgets anything at my age?!
Provided by Jezski
Categories Bar Cookie
Time 45m
Yield 36-40 cookie bars, 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix together as for pie crust: the sugar, brown sugar, flour and butter.
- Sprinkle bottom of 11 x 15 pan ungreased with 1 cup chopped nuts, then with 2 cups of above mixture.
- Beat together the remaining ingredients.
- Stir into flour mix. Pour over mix in pan, spreading gently and evenly.
- Bake in a 350 oven 35-40 minute.
- Cut into as many bars as desired.
Nutrition Facts : Calories 369.2, Fat 8, SaturatedFat 1.3, Cholesterol 19.6, Sodium 430.2, Carbohydrate 70.1, Fiber 2, Sugar 47.9, Protein 6.4
TOFFEE NUT BARS
When I was a kid my Grandma used to make these, Grandma was always in the kitchen, just like her sisters. Family and kids first, on Christmas Eve my sister was talking about them and said she had the recipe, so I figured holidays, family, neighbors, great time to bring back some old memories and I made them. Well they came out...
Provided by Craig Clark
Categories Other Desserts
Time 55m
Number Of Ingredients 13
Steps:
- 1. Crust. Cream butter; add brown sugar & cream well. Add flour to creamed mixture and work it into a dough with your hands. Pat into an ungreased 9" sq. pand and bake 10 mins. in oven at 350.
- 2. Topping. Beat egg whites until light, then stir in brown sugar & mix well. Add vanilla. Set aside. Sift flour, baking powder & salt together and stir into the brown sugar mixture. Beat until smooth. Add nuts & coconut, mix well. Spread evenly over slightly cooled baked bottom layer in the pan. Bake 25 mins. in oven at 350. Cool & cut into squares.
- 3. Can double & bake on a cookie sheet about 1 1/2 inch deep. This is how I make them...
COCONUT-NUT TOFFEE BARS
A very delicious Betty Crocker recipe from my old recipe files.
Provided by Marjorie Milligan
Categories Cookies
Time 45m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350 degrees. Spray 8 or 9 inch square pan with cooking spray.
- 2. In a large bowl beat softened butter and brown sugar with an electric mixer for about 3 minutes or until light and fluffy.
- 3. Blend in Bisquick mix, scraping bowl occasionally until well blended. Evenly put dough in pan.
- 4. Bake 25 to 35 minutes or until golden brown.
- 5. Remove from oven and immediately sprinkle with the chocolate chips. Let stand 2 minutes. Spread chocolate over bars. Spread coconut and pecans over chocolate - pressing lightly to adhere to chocolate. Let cool completely - about 1 hour and 30 minutes. Cut into 4 x 4 squares.
SWEET AND SALTY DOUBLE NUT TOFFEE BROWNIE BARS
Steps:
- Preheat oven to 350 degrees F. Line an 8-inch square metal cake pan with parchment.
- In large bowl, whisk together 4 tablespoons melted butter and the melted chocolate. Blend in granulated sugar, 1/4 cup brown sugar, and vanilla. Whisk in egg. Then stir in flour. Spread in pan and bake for 15 minutes, remove and leave oven on.
- Heat 1/2 cup butter and 3/4 cup of the brown sugar in a medium saucepan over medium-high heat. Boil for 2 minutes. Pour over brownie base and bake 7 minutes more. Remove from oven and sprinkle with milk chocolate, let sit 5 minutes, and spread to cover the top. Dust with ground almonds and then pecans. Sprinkle with salt. Press down pecans. Cool, then freeze 30 minutes before cutting. Serve at room temperature.
CHOCOLATE NUT TOFFEE BARS
These are so decadent. Chocolate and toffee, yum!
Provided by denise hagar
Categories Chocolate
Time 35m
Number Of Ingredients 8
Steps:
- 1. Reserve 2 tablespoons butter.
- 2. Beat remaining butter and sugar until fluffy.
- 3. Add flour and cocoa: mix well.
- 4. Press into a greased 13 x 9 in. pan.
- 5. Bake 15 minutes in a 350' oven.
- 6. In saucepan combine reserved butter and concensed milk.
- 7. Cook and stir 15 minutes on med. heat.
- 8. Remove from heat and stir in vanilla.
- 9. Pour over crust.
- 10. Bake for 10 to 12 minutes.
- 11. Remove from oven and sprinkle chocolate chips on top. Cover with cookie sheet for 5 minutes
- 12. Spread chocolate and sprinkle with chopped nuts. Gently pat down.
- 13. Cool and cut into diamonds.
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