Best Toffee Triangles Recipes

ALMOND TOFFEE TRIANGLES

Steps:

• Heat oven to 350.
• Grease jelly roll pan.
• Mix brown sugar, margarine, syrup, egg and vanilla.
• Stir in flour and salt.
• Spread dough in pan.
• Bake until light golden brown- 18-20 minutes.
• PREPARE TOPPING BY: Cook and stir brown sugar and syrup over low heat until sugar is dissolved.
• Stir in margarine and cream.
• Heat to boiling, then remove from heat.
• Stir in vanilla and almonds.
• Pour over baked layer, spread evenly.
• Bake until light brown and set- about 15-20 minutes.
• Cool, then cut squares, then cut squares diagonally.

TOFFEE TRIANGLES

Steps:

• In a large bowl, beat the cookie mix, brown sugar, butter and vanilla until mixture resembles coarse crumbs. Add egg and mix well. , Spread batter into a greased 13x9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned. , Sprinkle with chocolate chips; let stand for 5 minutes. Spread chocolate over bars. Sprinkle with nuts. Let stand until chocolate is set. Cut into squares, then cut in half to form triangles. Store in an airtight container.

TOFFEE BITS TRIANGLES

Steps:

• Heat oven to 350°F Line a 15 1/2 x 10 1/2 inch rimmed baking sheet with parchment paper; set aside.
• In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy.
• Stir in flour and 1 cup of the toffee bits until well combined. Press dough evenly into prepared baking sheet.
• Bake for 18-20 minutes or until light brown; transfer pan to a cooling rack. Immediately sprinkle with chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set, about 2-3 hours. Cut into 3-inch squares; cut each square diagonally to make 4 triangles.

WALNUT TOFFEE TRIANGLES

Steps:

• Preheat the oven to 350F. Toast the walnuts on a baking sheet in the preheated oven for 6 minutes. Cool the nuts to room temperature. Process the walnuts in a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds. Set aside until needed. Place the butter and sugar in a 7-quart bowl. use a rubber spatula to mix the ingredients together until well blended. Add the egg yolks and vanilla extract and combine until incorporated. Add the flour and salt and blend together until the mixture is smooth and thoroughly combined. Transf the mixture to 9x13 nonstick baking pan. use your fingertips to press the mixture (the dough is not sticky) onto the bottom of the pan and into the corners and sides, creating an even layer. Place the pan on the center rack of the preheated oven and bake for 20 minutes, until light golden brown. Remove it from the oven and immediatley sprinkle the chopped semisweet chocolate over the hot toffee. Allow to stand for 5 minutes. Use a cake spatula to spread the melted chocolate in a silky smooth and even layer. Sprinkle the chopped walnuts over the melted chocolate in an even layer. Allow to cool to room temperature for 30 minutes before cutting. Use a serrated knife with rounded tip to cut the Walnut toffee into 24 2-inch squares, then cut each square in half diagonally to form traingles. For a clean cut, heat the blade of the knife under hot running water and wipe the blade dry before making each cut. Serve immediately or store in a tightly sealed plastic container. This recipe will keep for 2 to 3 days at room temperature if stored in a tightly sealed plastic container. For longer storage, up to a week, the traingles may be covered with plastic wrap refrigerated. For long-term storage, up to several weeks, the triangles may be frozen. Freeze the triangles in a tightly sealed plastic container to preven dehydration adn to protect them from freezer odors.

TOFFEE BITS TRIANGLES

Steps:

• 1. Heat oven to 350F Line a 15 1/2 X 10 1/2 inch rimmed baking sheet with parchment paper; set aside. In a large bowl, beat butter with brown sugar until fluffy. Beat egg yoke and vanilla until creamy. Stir in flour and 1 cup of toffee bits until well combined. 2. Press dough evenly into prepared baking sheet. Bake for 18 - 20 minutes or until light brown; transfer pan to a cooling rack. 3. Immediately sprinkle chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base.; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set. about 2 to 3 hours. Cut into 3 inch squares; cut each square diagonally to make 4 triangles. TIP; place the pan in the refridgerator for 45 minutes to 1 hour to set the chocolate faster.

TOFFEE TRIANGLES

Steps:

• preheat 350 grease 9x13 pan Crust: large mxg bowl, 3/4 c flour, butter, brown sugar, beat til smooth, add egg yolk. stir in rest of flour and salt. Using floured hands, press into pan, Bake 20 min until lightly browned, cool. Filling: heavy saucepan, cook & stir Eaglebrand and butter til bubbly, then 5 more minutes until thickened. add vanilla, spread over crust. Bake 12-15 min. Sprinkle evenly w/choc chips, bake till melted, then spread w/spatula. Sprinkle toffee/pecan. cool on wire rack, then cover and chill about 1 hour. Cut into triangles.