Best 2 Salted Toffee Bars Recipes
Indulge in the symphony of flavors with our salted toffee bars, a harmonious blend of textures and tastes that will tantalize your senses. A buttery shortbread crust provides a sturdy foundation for a layer of luscious toffee, boasting a captivating balance of sweetness and a hint of salt. The decadent chocolate ganache topping adds a touch of richness and elegance, while a sprinkling of sea salt accentuates the toffee's caramel notes, creating a symphony of flavors that dance on your palate. This recipe also includes variations for a delightful twist: try the peanut butter toffee bars for a nutty indulgence, or the mint chocolate toffee bars for a refreshing burst of flavor. Whichever variation you choose, these salted toffee bars promise an extraordinary culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
SALTED TOFFEE BARS
Chocolate, caramel and sea salt come together on a sugar cookie crust to create a decadent toffee bar experience. This one is a keeper!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 15x10x1-inch cookie sheet with sides with foil. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 1/2 cup of the toffee bits. Press dough in bottom of pan. Bake 14 to 16 minutes or until light golden brown. Cool 5 minutes on cooling rack.
- In 2-quart saucepan, heat caramels and cream over medium-low heat, stirring constantly, until caramels are melted, 5 to 10 minutes. Remove from heat. Spread over warm cookie base. Bake 5 minutes. Return to cooling rack. Sprinkle chocolate chips evenly over top. Let stand 3 minutes; spread melted chips evenly over filling. Sprinkle with sea salt and remaining 1/2 cup toffee bits. Refrigerate bars until chocolate is firm, about 15 minutes. Cut into 8 rows by 4 rows. Store at room temperature in airtight container.
Nutrition Facts : Fat 2, ServingSize 1 Bar, TransFat 0 g
SALTED CHOCOLATE TOFFEE BARS
Another quick recipe for a tasty treat, especially when you're craving chocolate & salt together! Experiment with different toppings, if you like. Your kitchen should be your lab! Now, if I could just find Igor to clean up these dishes... =^..^=
Provided by Fran Miller
Categories Other Desserts
Time 25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F. Cover a cooking sheet with aluminum foil. Place graham crackers in a layer on the sheet, without overlapping. (They should fit perfectly, but you might have to turn some of them sideways.) NOTE: If you break the crackers into squares at this point, it will make it easier to cut them later. I figured this out AFTER I made them. =^..^=
- 2. Sprinkle the graham crackers with toffee bits...
- 3. ...then nuts. (This is when you could also sprinkle a few Rice Krispies, too, if you want.)
- 4. In a small pan, melt butter & sugar together over medium-high heat, NOT STIRRING. (This is important!) You can swirl the mixture in the pan occasionally. When the mixture starts to boil, REDUCE heat and cook at a rapid simmer for 2 minutes, swirling occasionally.
- 5. Once the butter & sugar mixture is syrupy, remove from the heat and immediately pour over the graham crackers.
- 6. Bake in the oven for about 10-12 minutes, until the syrup is bubbling.
- 7. Remove the pan from the oven & place on a wire rack. Immediately sprinkle chocolate chips (and/or butterscotch chips) over the graham crackers. (NOTE: I used the entire bag of chocolate chips but it was, and I don't say this often, too much chocolate for me. So I've listed a smaller amount in the ingredients section. But suit yourself, as I always encourage!)
- 8. NOTE: You can leave the chocolate chips as they are or spread the chocolate with a knife, if you want, after waiting a few minutes until the chocolate chips soften. You could also add the raisins or craisins before spreading the chips.
- 9. Sprinkle with coarse salt. (I actually do this with my fingers to make sure it all doesn't end up in one spot!) It doesn't take much!
- 10. Cut the bars into 2 inch squares with a pizza cutter or sharp knife. If you broke the graham crackers up into squares early, this will be REALLY easy!
- 11. Cool completely on the cookie sheet, but I usually put them in the refrigerator to set the chocolate once they finally cool enough to do so.
- 12. Carefully peel the aluminum foil from the backs of the bars. (Don't ask me how I know this!) Store in an airtight container for up to a week.
Tips:
- Use a heavy-bottomed saucepan to prevent the toffee from scorching.
- Stir the toffee mixture constantly to prevent it from burning.
- Be careful not to overcook the toffee, otherwise it will become hard and brittle.
- 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.
- Pour the toffee onto a greased baking sheet and let it cool completely before cutting it into bars.
- Store the toffee bars in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Salted toffee bars are a delicious and easy-to-make treat that is perfect for any occasion. With their sweet and salty flavor, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a dessert that will satisfy your sweet tooth, give these salted toffee bars a try. You won't be disappointed!
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