Caramel Toffee Squares Recipe 355

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

Steps:

• Bottom Layer: Crumble flour, sugar and 1/2 cup plus 2 teaspoons butter together.
• Pack into ungreased 9x9-inch pan.
• Bake in 350°F oven for 20 minutes.
• Second Layer: Combine butter, brown sugar, corn syrup and condensed milk in heavy pot.
• Bring to boil over medium heat.
• Boil for 5 minutes, stirring constantly as it burns easily.
• Remove from heat.
• Beat with spoon slowly until it shows signs of thickening.
• Pour over bottom layer.
• Third Layer: Melt chocolate over hot water.
• Pour over second layer.
• Chill.
• Cut into squares.

Steps:

• In large bowl, mix cake mix, melted margarine, 1/3 cup milk and nuts.
• Preheat oven to 350*.
• In medium saucepan, melt 4 tblsps. margarine,1/3 milk and caramels.
• Spray Pam in a 9 13 baking pan.
• Spread 1/2 of cake mixture in the pan.
• Bake for 8 minutes. Take out of oven.
• Sprinkle the toffee chips all over the baked cake.
• Then spread the melted caramel mixture over the toffee chips.
• Spread the rest of the cake mix over the top.
• Bake 18 minutes.
• Cool about 10 minutes and cut in squares.

Steps:

• Crumble base ingredients. Pack into ungreased 9 X 13 pan. Bake at 350 degree oven for 20 minutes.
• Combine 2nd layer ingredients in heavy saucepan. Bring to boil over medium heat. Boil 5 minutes stirring constantly as it burns easily. Remove from heat. Beat with spoon slowly until it shows signs of thickening. Pour over bottom layer.
• Melt chocolate in saucepan over low heat or over hot water. Pour over second layer. Cool and cut into squares.

Steps:

• Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.
• For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny - take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.
• For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add the egg yolk, vanilla, flour and salt; mix well. Spread into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 20-25 minutes or until golden brown. In a heavy saucepan or microwave, melt chocolate; stir until smooth. Spread over hot bars. Immediately sprinkle with nuts. Cool on a wire rack. Cut into 1-1/4-in. squares.

Steps:

• Base:.
• Combine all base three ingredients and pat into a 7 x 11 brownie pan.
• Bake at 350°F 20 minutes or until golden.
• Filling:.
• Place butter, sugar, syrup and sweetened condensed milk into a saucepot over medium heat.
• Bring to a boil, for five minutes, stirring constantly, as it can burn easily.
• Remove from heat.
• Beat with a spoon until it starts to thicken: pour over the baked cooled base.
• Melt chips in a saucepot and when smooth, spread over caramel.Again the melted chocolate drizzled over the top can be optional.
• Chill and cut into squares.