English Toffee Squares Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish.
• Bake in preheated oven until crust is light brown, 25 to 30 minutes.
• Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.

Steps:

• 1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.
• 2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
• 3. Bake in the center of the oven until pale gold on top, about 20 minutes.
• 4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
• 5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.

Steps:

• Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar and corn syrup; cook and stir over medium heat until a candy thermometer reads 295° (soft-crack stage). Remove from the heat; stir in pecans and salt. , Quickly pour into prepared pan. Let stand for 5 minutes. Using a sharp knife, score into lines. Let stand at room temperature until cool., Separate into squares, using a sharp knife if necessary. In a microwave, melt candy coating, stirring often. Dip squares, one at a time, in coating. Place on waxed paper until set.

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
• Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.

Steps:

• Preheat oven to 350º.
• Mix butter, sugar, egg yolk and vanilla. Add flour and salt; blend well.
• Spread into greased 13x9 pan. Bake about 15 minutes or until golden. Remove from oven.
• Immediately sprinkle chocolate chips over top. Cover pan with a second cookie sheet so chips will melt. Spread chocolate evenly when melted. Sprinkle with walnuts.
• Cut into squares while still warm. Refrigerate as needed to set chocolate. These cookies freeze well.

Steps:

• Preheat oven to 350 degrees.
• Beat butter, sugar, egg yolk and vanilla until creamy.
• Add flour and salt; mix well.
• Pat dough into a 10x13" rectangle on greased cookie sheet.
• Bake for about 20 minutes- until dough is set and lightly browned.
• Remove from oven and immediately top with the Hershey bar squares.
• When squares have softened (and it doesn't take long!) spread evenly and top with the finely chopped walnuts.
• Cut into bars while warm, as these are difficult to cut when cooled.

Steps:

• Preheat oven to 275°F In large bowl with an electric mixer, beat butter and sugar until creamy.
• Separate egg, then beat yolk into butter mixture; cover and reserve the egg white.
• In another bowl, stir together flour and cinnamon; add to butter mixture.
• With your hands, spread dough evenly over bottom of a greased 10 by 15-inch rimmed baking pan.
• Beat egg white lightly, then brush over dough to cover evenly.
• Sprinkle pecans over top; press in lightly.
• Bake for 1 hour or until firm when lightly touched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack. Store in an airtight container.

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:

• Preheat oven to 375°.
• Butter a 13x9 baking pan.
• Arrange saltines right side up in a single layer in pan.
• Melt butter and sugar over medium heat.
• Bring to boil, boil 3 minutes stirring occasionally.
• Remove from heat.
• Stir in vanilla.
• Pour over crackers, spread evenly with spatula.
• Bake for 5 minutes, if crackers move, rearrange with a fork.
• Cool for about 10 minutes.
• Sprinkle chocolate morsels over top.
• Let stand about 5 minutes the evenly spread over top.
• Cool completely, then cut in 2x1 inch bars.
• Place a pecan half over each piece.
• Store in refrigerator.