Splenda Chocolate Toffee Bars Recipes

Steps:

• Position rack in center of oven and preheat oven to 375 degrees F.
• Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
• Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
• Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
• Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
• While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
• When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
• Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

Steps:

• 1. Preheat oven to 350 degrees. Lightly spray a 13by9 baking pan with nonstick cooking spray.
• 2. Beat 1/4 cup butter and 1/2 cup splenda brown sugar at medium speed with mixer until blended,. Add egg yolk and beat. When blended add flour and salt. beat at low speed until blended. Press mixture into bottom of pan.
• 3. Bake crust 12 to 14 minutes or until light golden brown. Cool in pan on a wire rack.
• 4. Prepare Toffee: Combine 1/4 cup butter, 1 cup splenda brown sugar,corn syrup,evaporated milk,and vanilla in medium saucepan. Cook over low heat stirring constantly. until brown sugar dissolves.
• 5. Bring mixture to boil over medium heat and cook until candy thermometer reaches 265 degrees(about 10 minutes)Pour mixture over crust and spread evenly. Bake 10 additional 10 minutes. cool 5 minutes on wire rack.
• 6. TOPPING: Combine chocolate squares and 2 tablespoons splenda brown sugar. blend in top of double boiler, bring water in boiler to a boil. Cook until chocolate melts and mixture is blended, Drizzle or spread over toffee.
• 7. Cool completely on wire rack. When chocolate is firm. cut into bars or diamond shapes. Store in an airtight container.

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:

• Melt butter over low heat. Stir in cocoa and Splenda. Add vanilla; mix well. Freeze til firm; store in freezer or fridge.