COCONUT-NUT TOFFEE BARS
Looking for a distinctive dessert? Then check out these chocolate bars flavored with coconut and pecans - a crunchy treat made using Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in Bisquick mix, scraping bowl occasionally, until blended. Evenly pat dough in pan.
- Bake 25 to 35 minutes or until golden brown.
- Remove from oven and immediately sprinkle with chocolate chips. Let stand 2 minutes; spread chocolate over bars. Sprinkle with coconut and pecans, pressing lightly to adhere to chocolate. Cool completely, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 15 g, TransFat 1 g
AUNT ROSE'S FANTASTIC BUTTER TOFFEE
I don't live in the country, but I love everything about it-especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. -Kathy Dorman, Snover, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 32 pieces
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.
Nutrition Facts : Calories 177 calories, Fat 13g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 51mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
4-INGREDIENT CHOCOLATE NUT TOFFEE
This is the simplest toffee recipe ever. I love it because it only takes 4 ingredients that I always have around the house. Follow a few easy steps and voila--instant gratification! This recipe makes great Holiday gifts for the neighbors (they'll think you slaved over a hot stove all day, but the truth will be our little secret!).
Provided by jeniwan
Categories Candy
Time 25m
Yield 2 pounds
Number Of Ingredients 4
Steps:
- Melt the butter over medium heat in a large saucepan. Stir in the sugar.
- Stir constantly until the toffee mixture turns a lovely caramel color. (You don't necessarily need a candy thermometer, but if you want to use one, the mixture is at around 280-300°F at this point).
- You can add the nuts now, or wait and sprinkle them on top of the chocolate.
- Carefully pour the hot toffee onto a large cookie sheet (a rimmed cookie sheet or you'll coat your counter with hot toffee) that's been lightly coated with cooking spray.
- After a few minutes, when the toffee begins to set up but is still hot, sprinkle the chocolate chips on top.
- Once melted, spread out the chocolate to evenly coat the toffee. If you didn't already mix in the nuts, sprinkle them on top of the still warm chocolate -- or mix the nuts in AND sprinkle them on top, knock yourself out.
- Once the toffee is completely cooled, you can break it up into bite size pieces.
Nutrition Facts : Calories 3318.1, Fat 244, SaturatedFat 148, Cholesterol 488.1, Sodium 158.2, Carbohydrate 311.8, Fiber 11.6, Sugar 293.5, Protein 12
AUNT NORMA'S CHOCOLATE NUT TOFFEE
I got this recipe years ago from my Aunt Norma. It's the one candy my DH asks me to make every Christmas. It makes a kind of crunchy toffee. If you like your toffee chewier, you could cook it for less time.
Provided by Kendra
Categories Candy
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Spread nuts on bottom of a well-buttered 8X8 pan.
- Combine margarine and brown sugar in a heavy saucepan and bring to a full boil.
- Boil for 7 minutes, stirring constantly.
- Pour mixture over nuts, being sure to cover them all.
- Scatter chocolate chips over toffee.
- Cover until chips have softened, then spread evenly.
- Refrigerate until chocolate has set, turn out on a board and break into bite-sized pieces.
TRIPLE-NUT TOFFEE
Perfect for a holiday gift, these chocolates go together fast, with melted chocolate blended with three kinds of nuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spread nuts in pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Pour into small bowl; set aside. Set aside pan with foil to use in step 3.
- Meanwhile, in heavy 2-quart saucepan, cook sugars, butter and water over medium-high heat 4 to 6 minutes, stirring constantly with wooden spoon, until mixture comes to a full boil. Boil 20 to 25 minutes, stirring frequently, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand.
- Stir in 1/2 cup of the nuts; immediately pour toffee into same foil-lined pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining nuts.
- Refrigerate about 30 minutes or until chocolate is firm. Break into pieces. Store in tightly covered container.
Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Piece, Sodium 40 mg, Sugar 7 g, TransFat 0 g
CHOCOLATE ALMOND TOFFEE
A perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want.
Provided by Annacia
Categories Candy
Time 15m
Yield 2 lbs
Number Of Ingredients 7
Steps:
- Spread oil on large rimmed baking sheet; set aside.
- In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300°F (150°C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
- Remove from heat.
- Whisk in cocoa; stir in almonds.
- Quickly spread as thinly as possible on prepared pan.
- Let cool completely.
- Break into pieces.
- Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).
Nutrition Facts : Calories 2600.4, Fat 184.5, SaturatedFat 92.1, Cholesterol 366, Sodium 1255, Carbohydrate 245.2, Fiber 10.8, Sugar 212.1, Protein 19.1
BUTTERY CHOCOLATE NUT TOFFEE
Your children will love these that they will be inviting the whole neighbourhood's children over for some. Make a double batch to please them, because these are an old-time favorite, that they'll be back for more. From Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Candy
Time 55m
Yield 1 1/4 pounds
Number Of Ingredients 4
Steps:
- in 2 qt saucepan combine sugar and butter. cook over low heat stirring occaionally, until candy thermometer reaches 300*F (149*C) or a small amount of mixture dropped into ice water forms brittle strands 25-30 minutes.
- spread on waxed paper-lined 15x10x1in jelly roll pan.
- sprinkle chocolate chips over hot candy, let stand 5 minutes.
- spread melted chocolate evenly over candy.
- sprinkle with nuts, cool completely, break into pieces.
- serve.
Nutrition Facts : Calories 2726.1, Fat 203.4, SaturatedFat 118.9, Cholesterol 390.4, Sodium 1061.5, Carbohydrate 249.2, Fiber 9.6, Sugar 234.7, Protein 10.8
MY GREAT GRANDMOTHER'S CHOCOLATE NUT TOFFEE BARS
These toffee bars are my great grandmother's recipe and are chewy, sweet, and very chocolatey! Milk chocolate can be substituted for any kind of chocolate or candy bar! I used 6 Hershey's chocolate bars.
Provided by addison m.
Categories Dessert
Time 20m
Yield 25 bars, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Grease a baking sheet and line with parchment paper.
- In a large bowl, mix together the melted butter and brown sugar. Add in the egg yolk, vanilla, and salt. Gradually add in the flour, stirring after each addition. The mixture should be thick and moldable, similar to cookie dough.
- Drop the dough mixture onto the prepared baking sheet and spread it thinly.
- Bake for 10-15 minutes, or until the crust is golden brown and bubbly, starting to brown on the edges (mine took around 12 minutes).
- Once removed from the oven, while the crust is still warm, add the chocolate on top. Let it sit for a few minutes, or until slightly melted. Spread the chocolate with a rubber spatula evenly. Add the chopped nuts (if using).
- Let sit for about 20 minutes, or until chocolate is set. For a more set or chilled bar, place it into the refrigerator for an additional 15-20 minutes.
- Cut into squares and enjoy! Bars can be stored in an airtight container in the refrigerator for up o 5 days (you may want to let them sit at room temperature for a few minutes after removing them from the refrigerator).
Nutrition Facts : Calories 484.7, Fat 26.9, SaturatedFat 16.7, Cholesterol 71.5, Sodium 205.9, Carbohydrate 56.5, Fiber 1.6, Sugar 35.1, Protein 5.1
CHEWY NUT TOFFEE
This is a great recipe if you enjoy toffee. We make it every year around the holidays and give it as small gifts.
Provided by Mrs. Janet
Categories Candy
Time P1DT45m
Yield 1 9x13 pan
Number Of Ingredients 10
Steps:
- Coat a 9-by-13-by-1 1/2 inch baking pan with cooking spray; set aside.
- In a 2-quart saucepan, combine the cream and condensed milk; set aside.
- In a heavy 3-to 4-quart saucepan, combine corn syrup, water, sugar, and salt.
- Cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes.
- Reduce heat to medium, cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes.
- Meanwhile, heat the cream mixture over low heat until it is warm- Do not boil.
- When the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times.
- Stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes.
- Stir in the bourbon or vanilla and the nuts.
- Immediately pour into the prepared pan and let sit uncovered at room temperature for 24 hours.
- Spray a large cutting board generously with vegetable-oil spray and unmold the toffee from the pan onto sprayed surface.
- Cut into pieces, and wrap each in cellophane or waxed paper.
- Store in an airtight container at room temperature for up to 1 month.
- The number of servings depend on how small toffee is cut.
Nutrition Facts : Calories 7220.1, Fat 361.4, SaturatedFat 183.1, Cholesterol 948.4, Sodium 1975.8, Carbohydrate 1035.3, Fiber 10.5, Sugar 670.4, Protein 32.8
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