Best 3 Crisp Toffee Bars Recipes
Indulge in the irresistible charm of crisp toffee bars, a delightful confection that combines buttery shortbread, a layer of homemade toffee, and a decadent chocolate ganache topping. These treats are perfect for satisfying your sweet tooth and are sure to be a hit at any gathering. With three variations - classic, peanut butter, and salted caramel - you'll find the perfect flavor combination to tantalize your taste buds.
**Classic Crisp Toffee Bars:** Experience the timeless combination of buttery shortbread, a layer of golden brown toffee, and a rich chocolate ganache topping. This classic recipe is sure to please everyone and will quickly become a family favorite.
**Peanut Butter Crisp Toffee Bars:** For a twist on the classic, these bars feature a layer of creamy peanut butter between the toffee and chocolate. The combination of peanut butter and chocolate is irresistible and creates a delightful balance of flavors.
**Salted Caramel Crisp Toffee Bars:** These bars take the classic toffee bar to a new level with a layer of salted caramel nestled between the toffee and chocolate. The combination of sweet and salty is irresistible and will leave you craving more.
Each variation of these crisp toffee bars is a delightful treat that is sure to satisfy your sweet tooth. Whether you prefer the classic combination, the peanut butter twist, or the salted caramel indulgence, you'll find the perfect recipe to tantalize your taste buds. So gather your ingredients and prepare to embark on a baking journey that will leave you with a batch of irresistible crisp toffee bars.
CRISP TOFFEE BARS
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century. It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016. "You can caramelize a crust in cast iron in a way that would never happen in a sheet pan," she said. Make sure to bake the bars until very well browned across the top; that is the sign that the desired level of crisp chewiness has been achieved. The recipe calls for adding either nuts or chocolate to dough; you can add both if you like, but in that case use a larger cast-iron skillet (or use a plain old 9-by-13-inch baking pan).
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 1h
Yield About 2 dozen bars
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Place a rack in the middle and place a 10-inch cast-iron skillet on it.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed for about a minute, until softened. Scrape down the bowl and the paddle.
- With the mixer running at low speed, add salt and vanilla. Add the brown sugar, then turn the speed up to medium and beat until mixture is the color of peanut butter and fluffy, 1 to 2 minutes. Scrape down the bowl again.
- With the mixer running at low speed, shake in flour, beating just until dough holds together. Mix in nuts or chocolate just until combined.
- Remove the hot skillet from the oven and place a small lump of butter in it. As butter melts, brush it onto the bottom and sides of the pan until evenly coated.
- Dump dough into skillet and press it out to evenly fill the skillet. You can use your fingers (being careful to avoid touching the hot pan), a potato masher or the bottom of a measuring cup. Press dough down firmly to make a compact, even layer.
- Transfer to oven and bake for 30 to 40 minutes, until the top is walnut brown. You may be tempted to take it out when the edges have begun to darken, but let it continue to cook so the entire surface can take on that color. There may be bubbles visible on top of the dough; that's a good sign.
- Remove from the oven and let cool in the pan. If necessary, run a butter knife around the sides of the pan to loosen. Square off the circle shape of the pan by cutting the four rounded edges off; you will have an approximately 9-inch square. Cut the square into bars, squares or diamonds. (The rounded edges can be chopped or crumbled and used as an ice cream topping.)
- Let the bars cool completely before removing from pan. Use a small spatula or butter knife to transfer them to paper towels to blot the buttery bottoms. Store in airtight container; they keep well for up to 1 week.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 6 grams, Sodium 53 milligrams, Sugar 12 grams, TransFat 0 grams
CRISP TOFFEE CHOCOLATE BARS
This salty-sweet version of a shortbread cookie, packed with chocolate chips and brown sugar, is best when served warm.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 bars
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Butter a 9 x 13-inch glass baking dish.
- In a large bowl, beat together the butter, sugar, salt, and vanilla. Add the flour and mix well to combine. Stir in the walnuts and chocolate chips.
- Press the dough into the prepared pan. Bake until golden and set, about 20 minutes. Cut into even squares while still warm.
DOLLY'S CRISP TOFFEE BARS
Make and share this Dolly's Crisp Toffee Bars recipe from Food.com.
Provided by Chicagopm
Categories Bar Cookie
Time 45m
Yield 32 cookies
Number Of Ingredients 7
Steps:
- Adjust rack to the center of the oven and preheat oven to 350 degrees.
- In a large bowl, cream the butter with a mixer.
- Add the salt, vanilla, and sugar and beat well.
- On low speed, gradually add the flour, scraping the bowl with a rubber spatula and beating until the mixture holds together.
- Add the nuts and chocolate chips and mix well.
- Spread the dough (it will be stiff) into an unbuttered 10 1/2 x 15 1/2 x 1 inch jelly roll pan.
- With floured fingertips, press the dough firmly to make an even layer- it will be thin.
- Bake for 25 minutes, reversing the pan front to back once to insure even baking.
- The cake will be golden brown.
- Let cool in the pan for only a minute or so.
- With a small sharp knife, cut into bars.
- Let stand in the pan until cool.
- Transfer the cookies to paper towels to dry the bottoms.
- Wrap individually in wax paper or store in an airtight container.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the toffee bars will be. Use real butter, not margarine, and use a good quality chocolate.
- Don't overcook the toffee. The toffee should be a deep golden brown color, but it should not be too dark. If the toffee is overcooked, it will be hard and brittle.
- Let the toffee cool completely before cutting it. This will help to prevent the toffee from crumbling.
- Store the toffee bars in a cool, dry place. The toffee bars will keep for up to 2 weeks at room temperature, or for up to 1 month in the refrigerator.
Conclusion:
These toffee bars are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special holiday party. With their buttery toffee center and chocolatey topping, these toffee bars are sure to be a hit with everyone who tries them.
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