Snickerdoodle Toffee Bars Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
• Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
• Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
• Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
• Bake until the edges are golden and the center is set, 25 to 30 minutes.
• Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• Open cookie mix; remove cinnamon-sugar packet, and reserve 2 teaspoons for topping.
• In large bowl, beat cookie mix, cake mix, melted butter, eggs and remaining cinnamon-sugar mixture with electric mixer on low speed 30 seconds. Beat on medium speed about 1 minute or until blended. Stir in 1/4 cup of the toffee bits. Spread evenly in pan.
• Bake 32 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
• Spread frosting on top of bar. Sprinkle reserved 2 teaspoons cinnamon-sugar mixture and remaining toffee bits over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.

Steps:

• Heat oven to 400. Beat butter, shortening and 1 cup sugar in bowl until light and fluffy add eggs beat thoroughly. Add vanilla extract. In a seperate bowl stir together flour, cream of tartar, baking soda and salt. Gradually add the flour mixture to the butter mixture beating until blended and then stir in toffee bits.
• In a seperate bowl stir together 3 tbsp sugar and 1 tsp cinnamon.
• Shape cookies into 1 1/4 inch balls and roll in cinnamon and sugar mixture. Place on ungreased cookie sheets for 9-11 minutes. Cook until slightly brown around the edges. Cool overnight for the best flavour.