Best 8 Toffee Coffee Chocolate Caramel Bars Recipes

CHOCOLATE-TOFFEE-CARAMEL BARS

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
• Meanwhile, in medium saucepan, combine margarine, caramels and condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally.
• Remove partially baked crust from oven. Slowly pour caramel mixture evenly over crust. Crumble remaining cake mix mixture over caramel.
• Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.

CHOCOLATE-CARAMEL MATZO TOFFEE

Steps:

• Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
• In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
• Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
• Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.

TOFFEE COFFEE CHOCOLATE CARAMEL BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9 x 13 pan.
• Beat together the cake mix, oil, ½ cup coffee and eggs.
• Add Swirled Chocolate-Caramel chips in the mix with a wooden spoon.
• Spoon approximately ¾ of the mixture into the bottom of prepared pan. Press with spatula to spread it to cover the bottom.
• Bake this layer for 10 minutes.
• In a double boiler or saucepan on low heat, warm the butter, chocolate covered caramels, ½ cup coffee, and condensed milk until all items are blended together and smooth. Continually swirl with a wooden spoon to prevent burning.
• Pour the filling over the partially baked crust.
• Sprinkle with 1/2 cup pecans.
• Spoon the remaining ¼ batter mix over the pecans.
• Finish by sprinkling with chopped toffee bars and remaining 1/2 cup pecans.
• Bake an additional 30 minutes.
• Allow the pan to cool completely and cut into square bars.

ESPRESSO CARAMEL BARS

Steps:

• For the crust:
• Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.
• For the caramel:
• While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
• For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.
• Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2-by-1/2-inch bars and store airtight in a covered plastic container.

SALTED TOFFEE BARS

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.

CHOCOLATE CARAMEL TOFFEE BARS

Steps:

• 1. Heat the oven to 375 degrees.
• 2. Press cookie dough into a 9" x 13" baking pan sprayed lightly with cooking oil.
• 3. Bake for 25-30 minutes. Remove pan from oven.
• 4. Pour caramel topping over cookies.
• 5. Sprinkle with pecan and toffee pieces. Refrigerate until set.

CHOCOLATE-TOFFEE-CARAMEL BARS

Steps:

• Heat oven to 350°F Grease 13x9-inch pan.
• In large bowl, combine cake mix, oil and eggs; blend well.
• Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased pan. Bake at 350°F for 10 minutes.
• Meanwhile, in medium saucepan, combine margarine, caramels and condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally.
• Remove partially baked crust from oven. Slowly pour caramel mixture evenly over crust. Crumble remaining cake mix mixture over caramel.
• Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes.
• Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars.
• Store in refrigerator.

CHOCOLATE-TOFFEE-CARAMEL BARS

Steps:

• In a mixing bowl, add the cake mix, oil, and eggs; stir to combine.
• Add in the chocolate chips, vanilla chips, and candy bar pieces (mixture will be thick).
• Press half the mixture into a greased 13x9 inch baking dish.
• Bake at 350° for 10 minutes.
• In a saucepan, add the margarine, caramels, and condensed milk.
• Cook over med-low heat until the caramels melt and mixture is smooth, stir frequently.
• Pour caramel mixture over baked crust; spread evenly.
• Crumble remaining cake mix mixture over the caramel layer.
• Place back in the oven; bake 25-30 minutes or until the top is set and edges are deep golden brown.
• Cool for 20 minutes.
• Run a knife around sides of pan to loosen bars.
• Cool 40 minutes.
• Refrigerate 1 hour.
• Cut into bars.
• Store in refrigerator.