Best Toffee Squares Recipes

SALTED TOFFEE-CHOCOLATE SQUARES

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.
• In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

TOFFEE SQUARES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg yolk, vanilla, flour and salt; mix well. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 20-25 minutes or until golden brown. In a heavy saucepan or microwave, melt chocolate; stir until smooth. Spread over hot bars. Immediately sprinkle with nuts. Cool on a wire rack. Cut into 1-1/4-in. squares.

CHOCOLATE TOFFEE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Grease a 13x9x2 inch pan.
• Beat butter and sugar until light and fluffy.
• Add egg yolk, vanilla and salt.
• Blend well.
• Beat in flour just until combined.
• Turn into prepared pan, spreading evenly.
• Bake for 25 minutes or until golden brown.
• Remove from oven and immediately sprinkle with chocolate chips.
• When melted, spread and sprinkle with nuts.
• Cut into squares while warm.
• Let cool completely.

TOFFEE SQUARES

Steps:

• 1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.
• 2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
• 3. Bake in the center of the oven until pale gold on top, about 20 minutes.
• 4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
• 5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.

PECAN TOFFEE SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix sweetened condensed milk, 1 egg, pecans, toffee bits, and vanilla extract in a bowl until well blended; set aside.
• Cut the butter and 1 egg into the yellow cake mix in a large bowl with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the prepared pan to form a bottom layer.
• Bake in the preheated oven until firm, about 7 minutes. Spread pecan filling over the baked bottom layer, then continue baking until the filling has set, 22 to 30 minutes. Cool completely on a wire rack. Serve with whipped topping.

HERSHEY'S BAR TOFFEE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Beat butter, sugar, egg yolk and vanilla until creamy.
• Add flour and salt; mix well.
• Pat dough into a 10x13" rectangle on greased cookie sheet.
• Bake for about 20 minutes- until dough is set and lightly browned.
• Remove from oven and immediately top with the Hershey bar squares.
• When squares have softened (and it doesn't take long!) spread evenly and top with the finely chopped walnuts.
• Cut into bars while warm, as these are difficult to cut when cooled.

CHOCOLATE CRACK -- SALTINE TOFFEE SQUARES

Steps:

• Preheat oven to 375°.
• Line a jelly roll pan with foil. Coat with nonstick spray.
• Cover the bottom of the pan with a single layer of saltine crackers.
• Melt butter and sugar over med-low heat. Whisk until butter melted and mixture begins to boil. Boil for 3 minutes, whisking constantly. All the sugar granules should be melted.
• Carefully pour over the crackers.
• Bake for 5-6 minutes until bubbly. The crackers may bubble & lift off the bottom of the baking sheet, don't worry!
• Remove from oven and sprinkle with chocolate chips. Let rest for a couple minutes until choc chips begin to get glossy and soft.
• Spread the chocolate over the toffee, sprinkle with nuts, pressing the nuts into the warm toffee.
• Cool completely. *Best results when cooled in in the fridge.
• Cut or break into pieces.

TOFFEE TURTLE SQUARES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., Beat flour, 1 cup brown sugar and 1/2 cup butter until well blended (mixture will be dry and crumbly). Firmly press into prepared pan. Sprinkle pecans over flour mixture., In a small saucepan, combine remaining brown sugar and remaining butter. Bring to a boil over medium heat. Boil until sugar is dissolved, stirring constantly, about 1 minute. Carefully pour mixture over pecans. Bake until bubbly and edges start to brown, 15-20 minutes., Remove from oven. Immediately sprinkle with chocolate chips. Let stand until chocolate begins to melt; spread evenly. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into squares.

TOFFEE CARAMEL SQUARES

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake 18-20 minutes or until golden brown., In a small saucepan, combine filling ingredients. Bring to a boil over medium heat; boil and stir 5 minutes. Pour over warm crust., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Cool on a wire rack. Cut into squares.

CARAMEL TOFFEE SQUARES

Steps:

• Base:.
• Combine all base three ingredients and pat into a 7 x 11 brownie pan.
• Bake at 350°F 20 minutes or until golden.
• Filling:.
• Place butter, sugar, syrup and sweetened condensed milk into a saucepot over medium heat.
• Bring to a boil, for five minutes, stirring constantly, as it can burn easily.
• Remove from heat.
• Beat with a spoon until it starts to thicken: pour over the baked cooled base.
• Melt chips in a saucepot and when smooth, spread over caramel.Again the melted chocolate drizzled over the top can be optional.
• Chill and cut into squares.

CARAMEL TOFFEE SQUARES

Steps:

• Bottom Layer: Crumble flour, sugar and 1/2 cup plus 2 teaspoons butter together.
• Pack into ungreased 9x9-inch pan.
• Bake in 350°F oven for 20 minutes.
• Second Layer: Combine butter, brown sugar, corn syrup and condensed milk in heavy pot.
• Bring to boil over medium heat.
• Boil for 5 minutes, stirring constantly as it burns easily.
• Remove from heat.
• Beat with spoon slowly until it shows signs of thickening.
• Pour over bottom layer.
• Third Layer: Melt chocolate over hot water.
• Pour over second layer.
• Chill.
• Cut into squares.

OATMEAL TOFFEE SQUARES

Steps:

• Pre-heat oven to 450 degrees F.
• Grease 15x10 jelly roll pan.
• Combine first six ingredients and mix well.
• Firmly press into greased pan.
• Bake 18 minutes or so until bubbly.
• Remove from oven and sprinkle evenly w/ choc chips.
• Let stand for 10 minutes.
• Spread chcolate over toffee.
• Sprinkle w/ nuts.
• Cool completely.
• Cut into squares.
• Store covered tightly.

CARAMEL TOFFEE SQUARES RECIPE - (3.5/5)

Steps:

• Bottom Layer: Crumble flour, sugar and 1/2 cup plus 2 teaspoons butter together. Pack into ungreased 9x9-inch pan. Bake in 350°F oven for 20 minutes. Second Layer: Combine 1/2 cup butter, brown sugar, corn syrup and condensed milk in heavy pot. Bring to boil over medium heat. Boil for 5 minutes, stirring constantly as it burns easily. Remove from heat. Beat with spoon slowly until it shows signs of thickening. Pour over bottom layer. Third Layer: Melt chocolate over hot water. Pour over second layer. Chill.

OATMEAL CHOCOLATE TOFFEE SQUARES

Steps:

• CRUST;.
• Line a 9 x 13 metal cake pan with parchment or wax paper leaving about a inch over hang on each side for handles, set aside.
• Preheat oven to 350°F.
• In a bowl combine the oatmeal, flour and sugar.
• In a separate dish whisk the melted butter with the egg, then stir into oatmeal mixture until moistened.
• Press mixture into the prepared pan and bake of 12 - 15 minutes.
• Let cool on a rack.
• FILLING:.
• In a sauce pan melt together butter, sugar, condensed milk and corn syrup, over medium heat, stirring.
• Simmer stirring constantly until a candy thermometer reaches 230°F (thread stage) about 12 to 15 minutes.
• Pour the toffee over the base crust and refrigerate for an hour(should be firm to touch).
• GANACHE TOPPING:.
• Place chocolate in a bowl.
• In microwave or on the stove bring the cream to a boil.
• Pour over chocolate whisking until it is smooth.
• Let the chocolate mixture cool to room temperature and then pour over the toffee layer.
• Refrigerate until set ( about 1 hour).
• ***(If you are making this ahead you can cover this now and leave in the fridge for a week or over wrap with foil and freeze for up to 2 weeks.).
• Once set use the paper handles to remove the bar to a cutting board.
• Peel the paper from the sides.
• Wiping knife between cuts, trim the edges and cut into 1 inch squares.
• Enjoy.

SALTED TOFFEE-CHOCOLATE GRAHAM CRACKER SQUARES

Steps:

• Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers. Sprinkle toffee bits and almonds over graham crackers. In a small saucepan, bring sugar and butter to a boil over medium-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, about 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife, cut into 2-inch squares. Let cool completely. Store in an airtight container, up to 1 week. *Note: I searched high and low but couldn't find the elusive "toffee bits." I couldn't even find some Skor bars to chop up. With no other options and with the advice of the bodega cashier, I subbed 3 chopped Butterfingers.

CHOCOLATE TOFFEE ALMOND SQUARES

Steps:

• CRUST: Combine first four ingredients in mixing bowl.
• Add melted butter.
• Mix well.
• Reserve 1 1/4 cups of the mixture for topping.
• Press remainder into greased 13" x 9" cake pan.
• Bake at 350°F (180°C) for 12-15 minutes, or until light golden.
• TOPPING: Combine baking chips, almonds and toffee bits.
• Sprinkle evenly over base.
• Mix together sundae sauce and flour until smooth.
• Pour evenly over crust.
• Sprinkle reserved oat mixture on top.
• Bake for 20-25 minutes longer, or until golden.
• Cool completely, then cut into squares.

TOFFEE CHOCOLATE SQUARES

Steps:

• Crust: Preheat oven to 350°F Cream crust ingredients together. Press firmly into greased 9" square pan. Bake for 10-15 minutes or until golden. Let cool while preparing filling.
• Centre: In a medium saucepan, heat sweetened condensed milk and butter over low heat for 5-10 minutes or until slightly thickened. Stir constantly to prevent burning. Spread over crust. Bake 12-15 minutes or just until golden.
• Top: Sprinkle chips evenly over the filling. Bake 2 minutes, remove from oven and spread with spatula. Sprinkle toffee bits (adjust quantity to your liking) and press lightly into the melted chocolate. Cool in refrigerator.

MACINTOSH TOFFEE SQUARES

Steps:

• Grease a 9x9 pan, set aside.
• Over medium heat melt toffee, cream and butter just until bubbly.
• Fold in corn flakes and coconut, then quickly press into pan. Let sit for 15 minutes then cut into squares.

TOFFEE NUT SQUARES

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip it all into the tin and press down evenly. Bake for 15-20 mins until golden.
• Remove the tin and lower oven to 180C/160C fan/gas 4. Mix together the seeds, nuts, caramel and flour. Evenly distribute over the base, scatter with extra seeds, then bake for 8-10 mins more. Cool in the tin, then cut into squares.

ALMOND TOFFEE SQUARES

Steps:

• Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Add flour and salt; mix well. Press firmly onto bottom of greased 13x9-inch baking pan.
• Bake 30 min. or until edges are golden brown. Remove from oven. Immediately sprinkle with chocolate. Cover with aluminum foil; let stand 5 min. or until chocolate is softened.
• Spread chocolate evenly over crust; sprinkle with coconut and almonds. Cool slightly. Cut into 32 squares. Cool completely.