Best 3 Crisp Toffee Bars Recipes

When you're craving a crunchy, buttery confection, the crisp toffee bar fits the bill. This classic treat combines layers of buttery shortbread, a filling of melted toffee, and a topping of chocolate. The result is a decadent bar that is sure to satisfy your sweet tooth. Whether you are looking for a project to do with family and friends, or simply looking for a sweet treat to enjoy, creating crisp toffee bars are a classic homemade treat that is sure to please.

Here are our top 3 tried and tested recipes!

CRISP TOFFEE CHOCOLATE BARS

Crisp Toffee Chocolate Bars image

This salty-sweet version of a shortbread cookie, packed with chocolate chips and brown sugar, is best when served warm.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 16 bars

Number Of Ingredients 7

Ingredients

1 cup unsalted butter (2 sticks), softened, plus more for the pan
1 cup light brown sugar
1 teaspoon coarse salt
1 teaspoon pure vanilla extract
2 1/4 cups sifted all-purpose flour
1/3 cup walnuts, chopped
1 cup semisweet chocolate chips

Steps:

Preheat the oven to 350 degrees. Butter a 9 x 13-inch glass baking dish.
In a large bowl, beat together the butter, sugar, salt, and vanilla. Add the flour and mix well to combine. Stir in the walnuts and chocolate chips.
Press the dough into the prepared pan. Bake until golden and set, about 20 minutes. Cut into even squares while still warm.

CRISP TOFFEE BARS

Crisp Toffee Bars image

The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century. It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016. "You can caramelize a crust in cast iron in a way that would never happen in a sheet pan," she said. Make sure to bake the bars until very well browned across the top; that is the sign that the desired level of crisp chewiness has been achieved. The recipe calls for adding either nuts or chocolate to dough; you can add both if you like, but in that case use a larger cast-iron skillet (or use a plain old 9-by-13-inch baking pan).

Provided by Julia Moskin

Categories cookies and bars, dessert

Time 1h

Yield About 2 dozen bars

Number Of Ingredients 6

Ingredients

2 sticks/225 grams unsalted butter, cold but not frozen, more for buttering the pan
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup/210 grams soft-packed dark brown sugar
2 cups/240 grams unbleached all-purpose flour
1 cup/100 grams slivered or sliced almonds (or walnut pieces), toasted, or 6 ounces/170 grams chocolate chips or small chunks

Steps:

Heat oven to 350 degrees. Place a rack in the middle and place a 10-inch cast-iron skillet on it.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed for about a minute, until softened. Scrape down the bowl and the paddle.
With the mixer running at low speed, add salt and vanilla. Add the brown sugar, then turn the speed up to medium and beat until mixture is the color of peanut butter and fluffy, 1 to 2 minutes. Scrape down the bowl again.
With the mixer running at low speed, shake in flour, beating just until dough holds together. Mix in nuts or chocolate just until combined.
Remove the hot skillet from the oven and place a small lump of butter in it. As butter melts, brush it onto the bottom and sides of the pan until evenly coated.
Dump dough into skillet and press it out to evenly fill the skillet. You can use your fingers (being careful to avoid touching the hot pan), a potato masher or the bottom of a measuring cup. Press dough down firmly to make a compact, even layer.
Transfer to oven and bake for 30 to 40 minutes, until the top is walnut brown. You may be tempted to take it out when the edges have begun to darken, but let it continue to cook so the entire surface can take on that color. There may be bubbles visible on top of the dough; that's a good sign.
Remove from the oven and let cool in the pan. If necessary, run a butter knife around the sides of the pan to loosen. Square off the circle shape of the pan by cutting the four rounded edges off; you will have an approximately 9-inch square. Cut the square into bars, squares or diamonds. (The rounded edges can be chopped or crumbled and used as an ice cream topping.)
Let the bars cool completely before removing from pan. Use a small spatula or butter knife to transfer them to paper towels to blot the buttery bottoms. Store in airtight container; they keep well for up to 1 week.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 6 grams, Sodium 53 milligrams, Sugar 12 grams, TransFat 0 grams

DOLLY'S CRISP TOFFEE BARS

Dolly's Crisp Toffee Bars image

Make and share this Dolly's Crisp Toffee Bars recipe from Food.com.

Provided by Chicagopm

Categories Bar Cookie

Time 45m

Yield 32 cookies

Number Of Ingredients 7

Ingredients

1/2 lb sweet butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup light brown sugar or 1 cup dark brown sugar, firmly packed
2 cups sifted all-purpose flour
4 ounces walnuts, cut into medium sized pieces (1 generous cup)
6 ounces semi-sweet chocolate chips (1 cup)

Steps:

Adjust rack to the center of the oven and preheat oven to 350 degrees.
In a large bowl, cream the butter with a mixer.
Add the salt, vanilla, and sugar and beat well.
On low speed, gradually add the flour, scraping the bowl with a rubber spatula and beating until the mixture holds together.
Add the nuts and chocolate chips and mix well.
Spread the dough (it will be stiff) into an unbuttered 10 1/2 x 15 1/2 x 1 inch jelly roll pan.
With floured fingertips, press the dough firmly to make an even layer- it will be thin.
Bake for 25 minutes, reversing the pan front to back once to insure even baking.
The cake will be golden brown.
Let cool in the pan for only a minute or so.
With a small sharp knife, cut into bars.
Let stand in the pan until cool.
Transfer the cookies to paper towels to dry the bottoms.
Wrap individually in wax paper or store in an airtight container.

Tips:

Prepare a 9x13 inch baking pan: Line it with parchment paper, leaving an overhang on two opposite sides for easy lifting.
Measure ingredients accurately: Use a kitchen scale for precise measurements to ensure the perfect balance of flavors and textures.
Use a heavy-bottomed saucepan: This will help distribute heat evenly and prevent scorching.
Be patient when making the toffee: Stir constantly and let it reach the desired color and temperature for the perfect texture.
Pour the toffee mixture carefully: Be cautious when pouring the hot toffee mixture into the prepared pan to avoid spills or burns.
Let the toffee cool completely: Allow the toffee to cool completely before topping it with the chocolate mixture.
Use a sharp knife to cut the bars: This will ensure clean and even cuts, preventing the toffee from crumbling.
Store the toffee bars properly: Keep them in an airtight container at room temperature for optimal freshness.

Conclusion:

The toffee bars recipe is a delightful treat that combines the richness of toffee with the smoothness of chocolate. With careful preparation and attention to detail, you can create these delicious bars that are perfect for any occasion. Whether you're a seasoned baker or just starting out, this recipe provides clear instructions and helpful tips to guide you through the process. Enjoy the sweet and satisfying taste of these toffee bars, and share them with your loved ones for a special moment of indulgence.