Best 19 Toffee Squares Recipes

TOFFEE SQUARES

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.

TOFFEE SQUARES

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.

CHOCOLATE TOFFEE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Grease a 13x9x2 inch pan.
• Beat butter and sugar until light and fluffy.
• Add egg yolk, vanilla and salt.
• Blend well.
• Beat in flour just until combined.
• Turn into prepared pan, spreading evenly.
• Bake for 25 minutes or until golden brown.
• Remove from oven and immediately sprinkle with chocolate chips.
• When melted, spread and sprinkle with nuts.
• Cut into squares while warm.
• Let cool completely.

HERSHEY'S BAR TOFFEE SQUARES

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.

PECAN TOFFEE SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix sweetened condensed milk, 1 egg, pecans, toffee bits, and vanilla extract in a bowl until well blended; set aside.
• Cut the butter and 1 egg into the yellow cake mix in a large bowl with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the prepared pan to form a bottom layer.
• Bake in the preheated oven until firm, about 7 minutes. Spread pecan filling over the baked bottom layer, then continue baking until the filling has set, 22 to 30 minutes. Cool completely on a wire rack. Serve with whipped topping.

TOFFEE TURTLE SQUARES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., Beat flour, 1 cup brown sugar and 1/2 cup butter until well blended (mixture will be dry and crumbly). Firmly press into prepared pan. Sprinkle pecans over flour mixture., In a small saucepan, combine remaining brown sugar and remaining butter. Bring to a boil over medium heat. Boil until sugar is dissolved, stirring constantly, about 1 minute. Carefully pour mixture over pecans. Bake until bubbly and edges start to brown, 15-20 minutes., Remove from oven. Immediately sprinkle with chocolate chips. Let stand until chocolate begins to melt; spread evenly. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into squares.

OATMEAL TOFFEE SQUARES

Steps:

• Pre-heat oven to 450 degrees F.
• Grease 15x10 jelly roll pan.
• Combine first six ingredients and mix well.
• Firmly press into greased pan.
• Bake 18 minutes or so until bubbly.
• Remove from oven and sprinkle evenly w/ choc chips.
• Let stand for 10 minutes.
• Spread chcolate over toffee.
• Sprinkle w/ nuts.
• Cool completely.
• Cut into squares.
• Store covered tightly.

TOFFEE CHOCOLATE SQUARES

Steps:

• Crust: Preheat oven to 350°F Cream crust ingredients together. Press firmly into greased 9" square pan. Bake for 10-15 minutes or until golden. Let cool while preparing filling.
• Centre: In a medium saucepan, heat sweetened condensed milk and butter over low heat for 5-10 minutes or until slightly thickened. Stir constantly to prevent burning. Spread over crust. Bake 12-15 minutes or just until golden.
• Top: Sprinkle chips evenly over the filling. Bake 2 minutes, remove from oven and spread with spatula. Sprinkle toffee bits (adjust quantity to your liking) and press lightly into the melted chocolate. Cool in refrigerator.

TOFFEE CARAMEL SQUARES

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake 18-20 minutes or until golden brown., In a small saucepan, combine filling ingredients. Bring to a boil over medium heat; boil and stir 5 minutes. Pour over warm crust., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Cool on a wire rack. Cut into squares.

OATMEAL CHOCOLATE TOFFEE SQUARES

Steps:

• CRUST;.
• Line a 9 x 13 metal cake pan with parchment or wax paper leaving about a inch over hang on each side for handles, set aside.
• Preheat oven to 350°F.
• In a bowl combine the oatmeal, flour and sugar.
• In a separate dish whisk the melted butter with the egg, then stir into oatmeal mixture until moistened.
• Press mixture into the prepared pan and bake of 12 - 15 minutes.
• Let cool on a rack.
• FILLING:.
• In a sauce pan melt together butter, sugar, condensed milk and corn syrup, over medium heat, stirring.
• Simmer stirring constantly until a candy thermometer reaches 230°F (thread stage) about 12 to 15 minutes.
• Pour the toffee over the base crust and refrigerate for an hour(should be firm to touch).
• GANACHE TOPPING:.
• Place chocolate in a bowl.
• In microwave or on the stove bring the cream to a boil.
• Pour over chocolate whisking until it is smooth.
• Let the chocolate mixture cool to room temperature and then pour over the toffee layer.
• Refrigerate until set ( about 1 hour).
• ***(If you are making this ahead you can cover this now and leave in the fridge for a week or over wrap with foil and freeze for up to 2 weeks.).
• Once set use the paper handles to remove the bar to a cutting board.
• Peel the paper from the sides.
• Wiping knife between cuts, trim the edges and cut into 1 inch squares.
• Enjoy.

PECAN TOFFEE SQUARES

Steps:

• Line a 10 x 15 inch jelly roll pan with graham crackers.
• Melt butter and brown sugar in a saucepan over medium heat; bring to a boil and cook exactly 2 minutes. Pour Mixture over graham crackers. Sprinkle with nuts.
• Bake at 350 degrees for 8 to 10 minutes. Remove from oven and let cool slightly on a wire rack.
• Cut in to small squares to serve.

TOFFEE NUT SQUARES

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Gradually add flour. Add cream, 1 tablespoon at a time, until a soft dough forms. Press into an ungreased 9-in. square baking pan. Bake at 350° for 15 minutes., Meanwhile, in a small bowl, beat the brown sugar, eggs and vanilla until blended. Combine the flour, baking powder and salt; gradually add to mixture. Stir in coconut and nuts. , Spread over crust. Bake for 25-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting.

SHORTBREAD TOFFEE SQUARES

Steps:

• Cream 1/2 stick butter with 4 T sugar.
• Blend in flour.
• Spread onto greased 8-inch square pan, and bake at 350 for 20 minutes.
• Mix together next 4 ingredients and cook, stirring until mixture leaves the side of the pan.
• Add vanilla.
• Pour over shortbread.
• Cool.
• Spread melted chocolate over toffee.
• Cool.
• Cut into squares.

SALTED TOFFEE-CHOCOLATE GRAHAM CRACKER SQUARES

Steps:

• Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers. Sprinkle toffee bits and almonds over graham crackers. In a small saucepan, bring sugar and butter to a boil over medium-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, about 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife, cut into 2-inch squares. Let cool completely. Store in an airtight container, up to 1 week. *Note: I searched high and low but couldn't find the elusive "toffee bits." I couldn't even find some Skor bars to chop up. With no other options and with the advice of the bodega cashier, I subbed 3 chopped Butterfingers.

SALTED TOFFEE CHOCOLATE SQUARES

Steps:

• 1. Preheat oven to 350. Line baking sheet with parchment paper. Place single layer of graham crackers with edges touching. Sprinkle toffee bits then walnuts evenly on graham crackers. 2. In a small saucepan, bring butter and sugar to simmer. Reduce heat and simmer for 2 minutes till syrupy. Immediately pour evenly over graham crackers. 3. Bake 12 minutes or until sugar topping is bubbly. 4. While bars are baking, melt chocolate. (Use double boiler or melt in microwave on medium at ten second intervals). 5. Remove from oven and immediately cut into 2- inch squares. 6. Drizzle with melted chocolate and sprinkle with salt. Let cool completely.

YULETIDE TOFFEE SQUARES

Steps:

• Heat oven to 450 degrees. Grease 15 x 10 inch pan. Combine the oats, sugar, maragrine, corn syrup, vanilla and salt, mix well. Firmly press mixture into pan. Bake 12 minutes or until mixture is brown and bubbly. Cool completely. In a saucepan over low heat, melt chocolate and shortening, stirring constantly until smooth. Spread evenly over oat base, sprinkle with nuts. Chill until set cut into bars.

YULETIDE TOFFEE SQUARES

Steps:

• 1. Heat oven to 450 F and grease a 15x10 in pan.
• 2. Combine oats, sugar, butter, corn syrup, vanilla and salt. Mix well.
• 3. Firmly press mixture into pan and bake 12 minutes or until mixture is brown and bubbly.
• 4. cool completely
• 5. In a glass bowl, add shortening and chocolate pieces and microwave on high for 1-2 minutes. Stir after 1 minute and then every 30 seconds until smooth.
• 6. Spread evenly over base, sprinkle with nuts. Chill until set and then cut into bars.

CLARA'S TOFFEE SQUARES

Steps:

• 1. Preheat oven to 350-degrees.
• 2. Mix butter,sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended.
• 3. Spread in a 9"x13" baking dish. Bake 25-30 minutes, or nicely browned. Crust will be soft.
• 4. Remove from oven. Immediately place separated squares of chocolate bars on top of dough.
• 5. Let stand a minute until soft; spread evenly over entire surface. Sprinkle with nuts while chocolate is still warm Cut into squares while warm.

TOFFEE SQUARES

Steps:

• Cover bottom of 9 x 13 dish with saltines. Bring butter and sugar to a rolling boil (about five minutes). Pour over saltines. Top with chocolate chips. Alternatively, melt choc. chips in bowl in microwave. And pour over toffee mix.