Best 4 Chocolate Covered Almond Toffee Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all chocolate and nut lovers! Prepare to indulge in a delightful culinary journey with our collection of chocolate-covered almond toffee bars recipes. These exquisite treats are a harmonious blend of flavors and textures that will tantalize your taste buds and leave you craving more. From the rich, velvety chocolate coating to the crunchy, buttery toffee filling, and the nutty crunch of almonds, each bite is a symphony of perfection.

Dive into the classic Chocolate-Covered Almond Toffee Bars recipe, where a layer of buttery toffee is sandwiched between two layers of chocolate chip cookie dough and then enrobed in a luscious chocolate ganache. For those with a sweet tooth, the Chocolate-Covered Salted Almond Toffee Bars are a must-try, featuring a delightful combination of sweet and salty flavors with a hint of sea salt. If you're looking for a gluten-free option, the Gluten-Free Chocolate-Covered Almond Toffee Bars have got you covered, offering the same irresistible taste without compromising on dietary restrictions.

And for those who love a bit of a kick, the Chocolate-Covered Almond Toffee Bars with Chili are sure to ignite your taste buds with a touch of heat. But if you prefer a more traditional approach, the Chocolate-Covered Almond Toffee Bars with Almonds are a timeless classic that never disappoints. With step-by-step instructions and helpful tips, these recipes are accessible to bakers of all skill levels. So gather your ingredients, preheat your oven, and get ready to embark on a delightful baking adventure!

Let's cook with our recipes!

ALMOND TOFFEE BARS



Almond Toffee Bars image

Looking for a delicious dessert? Check out these toffee bars baked using almonds and sprinkled with chocolate chips.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 40

Number Of Ingredients 9

3/4 cup butter or margarine, softened
1/3 cup granulated sugar
1 egg
2 cups Gold Medal™ all-purpose flour
1 cup butter or margarine
2/3 cup packed brown sugar
1/4 cup light corn syrup
2 1/2 cups coarsely chopped slivered almonds
1 cup semisweet chocolate chips

Steps:

  • Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
  • In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Beat in flour on medium speed until dough starts to form. Press dough in pan. Bake 13 to 18 minutes or until edges are light golden brown.
  • Meanwhile, in 2-quart heavy saucepan, heat 1 cup butter, the brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring. Quickly stir in almonds; spread over baked layer. Bake 15 to 20 minutes or until dark golden brown and bubbling.
  • Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften; gently swirl chips over hot bars with spatula. Cool completely, about 30 minutes. For bars, cut into 8 rows by 5 rows. Store tightly covered at room temperature.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 30 mg, Sugar 9 g, TransFat 0 g

CHOCOLATE-COVERED ALMOND TOFFEE



Chocolate-Covered Almond Toffee image

Provided by Joe Miller

Categories     Candy     Chocolate     Nut     Dessert     Freeze/Chill     Quick & Easy     Almond     Winter     Chill     Edible Gift     Simmer     Gourmet     Montana     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 3 1/2 lb

Number Of Ingredients 9

1 cup slivered or sliced almonds (about 4 ounces), toasted
3 cups walnuts (10 ounces)
2 (3 1/2- to 4-ounce) bars fine-quality milk chocolate
2 (3 1/2- to 4-ounce) bars fine-quality bittersweet chocolate
1 lb salted butter plus additional for greasing
2 cups sugar
2 tablespoons water
Special Equipment
2 large (17- by 13-inch) baking sheets; a candy or deep-fat thermometer

Steps:

  • Pulse almonds in a food processor until coarsely chopped, then transfer to a small bowl. Pulse walnuts in food processor until finely chopped and set aside.
  • Finely chop 1 bar of milk chocolate and 1 bar of bittersweet chocolate with a large knife, then combine in a bowl. Repeat with remaining 2 chocolate bars and combine in another bowl.
  • Butter a large baking sheet and put on a heatproof work surface. Bring butter, sugar, and water to a boil over moderately high heat, whisking until smooth, then stirring occasionally, until mixture is golden and registers 300°F on thermometer, 20 to 30 minutes.
  • Immediately stir in almonds, then carefully pour mixture onto center of prepared baking sheet (use caution when pouring hot liquids). Spread toffee into a 15- by 12-inch rectangle (1/4 inch thick) with a heatproof spatula, smoothing top, and let stand 1 minute, then sprinkle 1 bowl of chopped chocolate evenly on top of hot toffee. Let stand until chocolate is melted, 4 to 5 minutes. Spread chocolate evenly using a heatproof rubber spatula or an offset metal spatula. Sprinkle half of walnuts evenly over melted chocolate, then cover with a sheet of wax paper or parchment.
  • Wearing oven mitts, invert second baking sheet over toffee and carefully invert toffee and sheet. If toffee does not release itself, use a spatula to loosen it. Sprinkle remaining chocolate on top to melt, then spread (as above) and sprinkle with remaining walnuts. Place a sheet of wax paper or parchment on top and press lightly to help nuts adhere. Freeze toffee on baking sheet until chocolate is firm, about 30 minutes. Break toffee into pieces, then transfer to an airtight container and keep at room temperature.

TOFFEE-CHOCOLATE-ALMOND BARS



Toffee-Chocolate-Almond Bars image

Make and share this Toffee-Chocolate-Almond Bars recipe from Food.com.

Provided by Dancer

Categories     Bar Cookie

Time 1h2m

Yield 24 serving(s)

Number Of Ingredients 11

2/3 cup sliced almonds (about 2 oz.)
4 (1 1/2 ounce) chocolate-covered chocolate-covered english toffee bars, such as heath (or 16 snack-size about 3/8-oz. bars -- about 1/2 of a 12-oz. bag)
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, melted
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3/4 cup semi-sweet chocolate chips (4 1/2 oz.)

Steps:

  • Preheat the oven to 350 degrees.
  • Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end.
  • Grease and flour the foil.
  • Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes.
  • Pour them out of the pan and set aside.
  • Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half).
  • Sift together the flour, baking powder and salt.
  • In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar.
  • Beat in the egg, vanilla and almond extract.
  • Beat in the flour mixture.
  • Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins.
  • Scrape the batter into the prepared pan and spread it evenly.
  • Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan), until a toothpick inserted near the center comes out clean.
  • (If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.) A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet.
  • Some people might like the bars that way; they're certainly gooey, but they really aren't done.
  • Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary) and cut into serving pieces.

SPICED CHOCOLATE ALMOND BARS



Spiced Chocolate Almond Bars image

These bars are like a sophisticated, healthy-ish candy bar. The warming spices make them perfect for the holidays but really, I make these in the summer, too.

Provided by Giada De Laurentiis

Categories     dessert

Time 1h40m

Yield 16 bars

Number Of Ingredients 11

2 tablespoons unsalted butter, plus more for the pan
1 cup creamy roasted almond butter
3/4 cup almond flour
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 cup confectioners' sugar
1 cup bittersweet chocolate chips
1 tablespoon coconut oil or vegetable oil
1/2 cup toasted sliced almonds

Steps:

  • Lightly butter an 8-inch square baking dish and line with parchment paper. Set aside.
  • Place a small saucepan over medium heat. Add the butter and cook until the foaming settles and the butter is light brown in color and is starting to smell nutty, about 5 minutes. Remove the butter from the heat and stir in the almond butter with a rubber spatula until smooth. Add the almond flour, vanilla extract, cinnamon, ginger and salt and stir until incorporated. Add the confectioners' sugar and stir until combined. Press the mixture into the bottom of the prepared pan and set aside.
  • Add the chocolate chips and coconut oil to a small bowl. Place the bowl over a small saucepan with an inch of water in it that the bowl fits snuggly on top of. Place the pan over medium heat and cook, stirring often, until the chocolate is almost melted, about 4 minutes. Remove from the heat and stir until smooth (see Cook's Note). Pour the mixture over the almond base and spread evenly. Sprinkle with the toasted almonds. Refrigerate until just set, about 20 minutes (see Cook's Note).
  • Using a small serrated knife, cut into bars and refrigerate, at least 1 hour or until ready to serve.

Tips:

  • Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
  • Make sure the toffee is completely cool before dipping it in chocolate. This will help the chocolate set properly.
  • If you don't have a candy thermometer, you can test the toffee by dropping a small amount into a glass of cold water. If the toffee forms a hard ball, it is ready.
  • Be careful when dipping the toffee in chocolate. The toffee is fragile and can easily break.
  • Store the chocolate-covered toffee bars in a cool, dry place. They will keep for up to 2 weeks.

Conclusion:

Chocolate-covered almond toffee bars are a delicious and easy-to-make treat. They are perfect for parties, potlucks, or just as a special snack. With a few simple ingredients, you can create a sweet and salty treat that everyone will love. So next time you are looking for a special treat, give these chocolate-covered almond toffee bars a try. You won't be disappointed!

Related Topics