Best 4 Toffee Topped Bars Recipes

CHOCOLATE-TOPPED PEANUT-TOFFEE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.
• Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.
• Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.
• Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

TOFFEE TOPPED BARS

Steps:

• Preheat oven to 350°F.
• Lightly grease a 9 x 13" baking pan; set aside.
• In a large mixing bowl, mix together the brown sugar and flour.
• Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.
• Remove 1 cup of mixture and set aside.
• To mixture in large bowl, add baking powder and salt.
• Using a fork, lightly beat in vanilla, milk and egg.
• Continue beating until a smooth batter forms.
• Pour batter into prepared baking pan.
• In a small bowl, combine the chocolate chips and walnuts.
• Fold in the coconut.
• Sprinkle reserved crumb mixture over top of batter in pan.
• Sprinkle with the chocolate chips and walnuts.
• Using a long flat spatula, spread topping evenly over the top of the batter in pan.
• Bake bars for 35 minutes, or until a skewer inserted in center comes out clean.
• Transfer pan to wire rack.
• Cool bars in pan completely before slicing.
• Using a serrated knife, cut into 24 bars.
• Store in airtight container for up to 5 days.

TOFFEE-TOPPED CHEESECAKE BARS

Steps:

• 1. Heat oven to 350 degrees F. In medium bowl, combine flour, powdered sugar, cocoa and baking soda. Cut in butter until mixture is crumbly. Press into bottom of ungreased 13x9-inch baking pan. Bake 15 minutes. In large bowl, beat cream cheese until fluffy. Add sweetened condensed milk, eggs and vanilla. Beat until smooth. Stir in 1 cup toffee bits. Pour mixture over hot crust. Bake 25 minutes or until set and edges just begin to brown. Remove from oven. Cool 15 minutes. Sprinkle remaining toffee bits evenly over top. Cool completely. Refrigerate several hours or until chilled. Store leftovers covered in refrigerator.

CHOCOLATE-TOPPED PEANUT-TOFFEE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.
• Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.
• Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.
• Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.