If you're looking for a sweet and decadent treat to impress your friends and family, look no further than coffee hour toffee bars. These delicious bars are made with a layer of buttery shortbread, a layer of gooey toffee, and a layer of rich chocolate. They're perfect for any occasion, from a casual get-together to a special celebration.
Here are our top 9 tried and tested recipes!
COFFEE CRUNCH BARS
Provided by Leah Reich
Categories Coffee Mixer Chocolate Dessert Bake Valentine's Day Kid-Friendly Almond Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 48
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.
- Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
- Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
- Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD: Can be made 5 days ahead. Store in airtight container at room temperature.
COFFEE-TOFFEE BARS RECIPE
A delicious and easy recipe for tasty toffee bars with a slight kick from coffee! These delectable treats are perfect for any season so give it a try!
Provided by Recipes.net Team
Categories Candy
Time 44m
Yield 16
Number Of Ingredients 9
Steps:
- Cream the butter and brown sugar together.
- Sift together and blend in the flour, salt, baking powder, coffee mix, almond extract, chocolate chips, and nuts.
- Press into a well-greased 13x9-inch pan.
- Bake at 350 degrees F for 20 to 25 minutes.
- Cut into squares while still warm.
Nutrition Facts : Calories 247.00kcal, Carbohydrate 29.00g, Fat 14.00g, Fiber 1.00g, Protein 3.00g, SaturatedFat 3.00g, ServingSize 16.00pieces, Sodium 190.00mg, Sugar 14.00g
COFFEE TOFFEE CRUNCH BARS
These homemade candy bars are reminiscent of your favorite Ben & Jerry's ice cream - chocolate feuilletine crust and a coffee mousse are layered together for contrasting flavor and crunch. Once the bars have set, cut them into rectangles and top each with a white chocolate cremeux for a decadent, sweet treat.
Provided by Jet Tila
Categories dessert
Time 10h30m
Yield About 24 bars
Number Of Ingredients 16
Steps:
- For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
- Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
- For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
- Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
- Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
- For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
- Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
- Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.
COFFEE TOFFEE BARS
Make and share this Coffee Toffee Bars recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Cream together the butter and brown sugar.
- Blend in the almond extract, instant coffee, baking powder and salt.
- Add enough flour to make a stiff dough.
- Press into a well-greased 9×13 pan (or a jellyroll pan if you're doubling it) and sprinkle chocolate chips on top.
- Bake at 350 F for 20 to 25 minutes.
TOFFEE BAR COFFEE CAKE
Categories Cake Egg Breakfast Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.
- Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)
TOFFEE BARS III
This was a favorite of my mom's when she had seven kids running around. It is VERY easy!! It is very important to cut these right out of the oven.
Provided by Mary Ellen
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter and sugar. Stir in the vanilla, then the flour; mix well. Stir in the chocolate chips. Press into an unprepared jellyroll pan. Bake for 20 minutes in the preheated oven. Cut into bars while hot.
Nutrition Facts : Calories 116.4 calories, Carbohydrate 14.3 g, Cholesterol 13.6 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 38.7 mg, Sugar 8.5 g
TOFFEE BARS
These shortbread bars have the taste of toffee without the hassle of making candy. They're attractive addition to a cookie tray. -Ruth Burrus, Zionsville, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and salt, beating until smooth. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 17-19 minutes or until light golden brown. Immediately place chocolate bars on top; return to the oven for 1 minute. Spread melted chocolate over bars; sprinkle with pecans.
Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
TOFFEE BARS
Great tasting bars that need to be stored at least 3 days before serving.
Provided by a. little
Categories Desserts Cookies Bar Cookie Recipes
Yield 25
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees F(135 degrees C). Grease 15 1/2 by 10 1/2 inch jelly-roll pan.
- Sift the flour, set aside. In a medium bowl, cream the sugar and butter. Add the vanilla and egg yolk; mix well. Stir in the flour. Spread batter evenly into the prepared jellyroll pan.
- In a cup, beat egg white slightly; brush over top of dough and sprinkle with nuts.
- Bake one hour and 10 minutes or until golden. Immediately cut into 50 bars and remove from pan to cool on wire racks. Store in tightly covered container for at least 3 days before serving.
Nutrition Facts : Calories 146.6 calories, Carbohydrate 15 g, Cholesterol 27 mg, Fat 9.2 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 55.3 mg, Sugar 8.1 g
TOFFEE COFFEE CHOCOLATE CARAMEL BARS
Make and share this Toffee Coffee Chocolate Caramel Bars recipe from Food.com.
Provided by Super San Mateo Che
Categories Bar Cookie
Time 58m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease a 9 x 13 pan.
- Beat together the cake mix, oil, ½ cup coffee and eggs.
- Add Swirled Chocolate-Caramel chips in the mix with a wooden spoon.
- Spoon approximately ¾ of the mixture into the bottom of prepared pan. Press with spatula to spread it to cover the bottom.
- Bake this layer for 10 minutes.
- In a double boiler or saucepan on low heat, warm the butter, chocolate covered caramels, ½ cup coffee, and condensed milk until all items are blended together and smooth. Continually swirl with a wooden spoon to prevent burning.
- Pour the filling over the partially baked crust.
- Sprinkle with 1/2 cup pecans.
- Spoon the remaining ¼ batter mix over the pecans.
- Finish by sprinkling with chopped toffee bars and remaining 1/2 cup pecans.
- Bake an additional 30 minutes.
- Allow the pan to cool completely and cut into square bars.
Tips:
- Make sure to use a heavy-bottomed saucepan to prevent the toffee from burning.
- Use a candy thermometer to ensure that the toffee reaches the correct temperature (300°F/150°C).
- Be careful when working with hot toffee, as it can cause severe burns.
- Pour the toffee onto a greased baking sheet or into a greased mold to cool and set.
- You can store the toffee bars in an airtight container at room temperature for up to 2 weeks.
- To make chocolate-covered toffee bars, melt some chocolate chips in a double boiler or in the microwave and then dip the toffee bars into the melted chocolate.
- You can also add other toppings to the toffee bars, such as nuts, dried fruit, or crushed candy.
Conclusion:
Coffee Hour Toffee Bars are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients and can be customized to your liking. Whether you enjoy them plain or covered in chocolate, these toffee bars are sure to satisfy your sweet tooth. So next time you're looking for a quick and easy dessert, give Coffee Hour Toffee Bars a try!
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