The Better Baker: Search results for toffee bars

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Sunday, February 2, 2014

Browned Butter Blondies (Fabulous!)

TA-DA!!!

These amazing bars are the B-E-S-T I've made in a looonnng while!

Browned butter paired with brown sugar, white chips and toasted pecans!!!!

Well, I want you to know I am not just 'whistlin' Dixie' when I say these are

OUT-OF-THIS-WORLD YUMMY!!

These yummy bites remind me of Applebee's Blonde Brownies...
minus the maple sauce they serve over them.

This was my last big 'sweets splurge' for the year of 2013.

For me, they are the perfect texture, chewy, brown sugar-y, nutty, melt-in-your-mouth kind of YUM.

I edited the photo because I felt like they needed to be IN.THE.SPOTLIGHT!

I do hope you'll try them soon. The recipe came from

Mandy at Mandy's Recipe Box

I know her recipes will always be a winner in my kitchen! I'm so thankful she shares. Please pop in and check her out and tell her I sent you over.

(Did you see her photo in the Nov. issue of Taste of Home? She's one of their field editors and was featured there! WOWZERS!)

These are really tough to improve, but the second time I made them I added toffee bits instead of white chocolate chips (because that's what I had on hand). I thought the texture was perfect! And having the crunch of the nuts and white choc chips (or toffee) were a big reason why.

BROWNED BUTTER BLONDIES

3/4 c. butter

1-1/2 c. packed brown sugar

(I only used 1-1/4 c. and thought they were just right)

2 eggs

1 Tb. vanilla extract

1-1/2 c. all purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 c. coarsely chopped pecans, toasted

1 c. white chocolate chips

In medium saucepan, melt butter over medium-high heat, watching closely, and stirring occasionally, until it begins to brown and you can smell that nutty aroma it gives off. Remove from heat. Cool a few minutes; pour into large glass dish and refrigerate for about 15 minutes.

Preheat oven to 375. Line 9" X 13" baking dish, with (non stick) aluminum foil, extending foil over the edges (so you'll be able to lift them out of the pan with ease). If necessary, spray foil with non stick cooking spray; set aside.

Add brown sugar, eggs and vanilla to cooled butter; mix well until smooth. Stir in flour, baking powder and salt; stir just until blended. Add pecans and white chocolate chips. Spread evenly into prepared pan.

Bake 18 - 20 minutes, or until golden brown around the edges. Insert toothpick in the center and if it comes out clean, remove from oven.

Cool completely.

Lift blondies from pan; remove foil; cut into squares.

They are just BEAUTIFUL! The topping will have a crackly look and that just gets me so excited about these scrumptious bars.

(TIP: For freshest results, do not cut until just before you're ready to serve).

#2 TIP: I place nuts in a bowl and microwave for 45 second intervals, stirring between each. You'll be able to smell them toasting..MMMM!)

If you like this recipe, you'll probably also like these easy bars...
with chocolate chips..
Toffee Bars

Linked to Weekend Potluck

Tuesday, November 3, 2015

Pumpkin Magic Bars (OOO - La - La!)

These scrumptious bars would make an awesome holiday treat!!!

I have ALWAYS loved Magic Bars! My mom made them when I was a kid, but maybe only once a year...they always had to be for a special occasion, as she was frugal and that can of sweetened condensed milk was not cheap.

(Not that it is now...cause it really isn't).

When I saw this awesome idea at Dorothy's Crazy for Crust..I figured I'd

use some of her recipe ideas along with the way my mom made them. If you want the recipe for a 9" X 9" square pan, click on that link to go to her post.

SO.SO.EASY!

Very little mixing in this recipe...it's mostly layer, then drizzle the s.c. milk...then bake.

LOVE that!

Dorothy's recipe called for a gingersnap crust...which is a fantastic idea, but since I wanted to double her recipe, I decided to use part crushed gingersnaps and part crushed graham crackers, as the

original recipe calls for. And the gingersnap flavor was not strong at all.

AND...I didn't mix the crushed crackers with sugar, I just sprinkled the crumbs over the melted butter in the pan., with no added sugar.

When I mixed the pumpkin and sweetened condensed milk together, I

added pumpkin pie spice, but I thought the baked bar had more of a caramel flavor than a pumpkin one.

PUMPKIN MAGIC BARS

Gingersnaps & Graham Crackers, crushed to = 2 cups

6 Tb. butter

1 c. white chocolate chips

1 c. chopped nuts

(I didn't use)

1/4 c. coconut

1/2 c. toffee bits

1 can sweetened condensed milk

1/2 c. pumpkin puree

1 tsp. pumpkin pie spice

Preheat oven to 350.

Place butter in 9" X 13" pan and put it in the oven to melt while the oven is preheating, being careful not to let it burn.

Crush gingersnaps and graham crackers (I guesstimated about half of each)

in a food processor or in a ziploc bag (make sure all the air is removed before you begin crushing) to make fine crumbs.

Sprinkle the white chocolate chips evenly over the crust. Then make layers with pecans, coconut, and toffee.

In small bowl, combine pumpkin, sweetened condensed milk and pumpkin pie spice, beating (or whisking) until smooth.

Drizzle over the top of layers in the pan, trying to spread evenly.

(Don't worry if it isn't all covered...it will spread as it bakes).

Bake for 30 minutes or until the edge start to brown. Cool completely before cutting. Refrigerate before serving.

Linked to Full Plate Thursday
Weekend Potluck
Meal Plan Monday

Spiced Apple Butter Bars

Austrian Cream Cheese Bars

Chubby Hubby Bars

Tuesday, December 1, 2009

Leader Enterprise Article - December 2009

This is a decadent dessert and beautiful presentation. You can use lite pie filling, sugar free pudding, reduced fat cream cheese, and lite whipped topping. Just remember when using sugar free or light-the results will be softer set, but very tasty - most won’t even know. And with all the sweets we devour this month, cutting calories is always a good idea when possible.

BLACK FOREST TRIFLE

1 18-21 oz. Box brownie mix
2 (1.55 ozs ea) milk chocolate candy bars, divided
3 cups cherry pie filling
1 tsp. Almond extract
2 cups milk
2 small pkgs. White chocolate instant pudding mix
1 - 8 oz. Pkg. Cream cheese, softened
1 - 8 oz. Tub frozen whipped topping, thawed

Preheat oven to 350. Prepare brownie mix according to package directions for cake-like brownies; spread batter over bottom of greased jelly roll pan. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Cool completely. Loosen brownie from sides of pan and invert onto cutting board. Cut brownie into 1-inch cubes;set aside. Chop 1-1/2 of the chocolate bars. Reserve remaining chocolate for garnish.

In medium bowl, combine pie filling and almond extract. Set aside ½ cup for garnish. In another medium bowl, pour milk and add pudding mix and beat until mixture begins to thicken. Add softened cream cheese, in chunks, and blend until smooth. Fold in whipped topping. To assemble trifle, place half the brownie cubes in the bottom of a trifle bowl. Layer with half the pie filling mixture; sprinkle with half the chopped chocolate; top with half the pudding mixture, then repeat layers one more time. Make chocolate curls with reserved chocolate (using your potato peeler). Garnish top of trifle with reserved pie filling mixture and chocolate curls. Refrigerate at least 30 minutes before serving. The trifle can be assembled several hours before serving, or the day before.

I’m pleased to say I chose my favorite parts from 3 different recipes, and ‘tweaked’ the spices to come up with this delicious dessert. It’s very pretty too.

PUMPKIN TOFFEE CHEESECAKE

Crust:
1-1/2 cups shortbread cookies, crushed
½ (one half) cup finely chopped pecans
3 Tbsp. Butter or margarine,melted

Cheesecake:
3-8 ozs. Pkgs. Cream cheese, softened
3/4 cup brown sugar
½ cup white sugar
1-15 oz. canned pumpkin
2/3 cup evaporated milk
2 large eggs
2 Tbsp. Cornstarch
1 tsp. Ground cinnamon
½ tsp. Pumpkin pie spice
1/4 tsp. Ground cloves
1 cup crushed toffee candies

Topping:
1-1/2 cups sour cream, at room temperature
3 Tbsp. granulated sugar
1 tsp. Vanilla extract
caramel ice cream topping (optional)

Preheat oven to 350 degrees.

For Crust: combine cookie crumbs,nuts and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan. Bake 7-8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

For Cheesecake: Beat cream cheese and sugars in a large bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and spices; beat well. Pour into crust. Bake 55-60 minutes or until edge is set,but center still moves slightly. Remove from oven; top with toffee candy pieces.

For Topping: Combine sour cream, sugar and vanilla in small bowl; mix well. Spread over warm cheesecake. Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel ice cream topping just before serving. Refrigerate leftovers.

I decided on Cranberry Pecan Pie Bars for several reasons. They make a small panful for those not wanting a large dessert, and they are so versatile. The cranberries and orange peel cut the sweetness of the dish. For another variation, make them without the berries and orange peel - or substitute brown sugar for the white, add chocolate chips instead of the coconut or double the amounts to bake in a 9" X 13" pan, for several minutes longer. I also sprinkled a few extra chopped pecans to the top before baking. Make them according to your family’s favorite tastes.

CRANBERRY PECAN PIE BARS

1 cup all purpose flour
1/2 cup finely chopped pecans
1/2 cup packed brown sugar
1/2 tsp. salt
6 Tbsp. cold butter

FILLING:

3 eggs, beaten
2/3 cup light corn syrup
3/4 cup sugar
1 Tbsp. vanilla extract
1 Tbsp. all purpose flour
1 cup fresh or frozen cranberries,chopped
1/2 cup flaked coconut
3/4 cup chopped pecans
1-1/2 tsp. grated orange peel

In a large bowl, combine the flour, pecans, brown sugar and salt. Cut in butter until crumbly. Press into a greased 9-inch square baking dish. Bake at 350 for 15-20 minutes or until edges are lightly browned. Meanwhile, in a large bowl, combine the eggs, corn syrup, sugar, vanilla, and flour. Fold in the cranberries, coconut, pecans and orange peel. Pour over crust. Bake 25-30 minutes longer or until set. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

Yield:12-15 servings.

Thursday, February 16, 2012

Toffee Bars

I've mentioned before what a Cookie Monster I am!

This is an awesome bar cookie that you will LOOOOVE!

I love the way Michael Ann cooks (& bakes...and bakes!) easy family-friendly recipes at her blog - The Big Green Bowl. Please visit her there and tell her I sent you over!

This is definitely a recipe you'll want to keep close at hand so you can satisfy that sweet tooth any time it hits.

I made these to add to 'goodie boxes' our missionary group at church packages up to mail to college and military for Valentine's Day.

I know I would want to receive this cookie in any package!!!

I love that this easy recipe calls for NO baking powder, baking soda or salt, so you can make it even when you're in a hurry and enjoy tasty treats in about 30 minutes flat!

Just simple ingredients you most likely already have in your cupboard.

Pour yourself a glass of milk and get ready to enjoy!!

{My mouth honestly watered just reviewing this photo once again!!}

TOFFEE BARS

1 c. butter, softened

1 c. light brown sugar, packed

1 tsp. vanilla

2-1/2 c. all purpose flour

1/2 c. chocolate chips (your favorite)

1/2 c. chopped nuts (your favorite)

Preheat oven to 350. Grease 9" X 13" baking dish. In large bowl, combine butter, brown sugar and vanilla; beat well. Blend in flour, then add chocolate chips and nuts. Spread mixture into the pan and bake for 20 minutes, or until golden brown. (Be careful not to overbake). Cool to room temperature (if you can wait!) and cut into squares.

Yield: 2 dozen

Linked to Mop it up Monday
Totally Tasty Tuesday
Gooseberry Patch Roundup - Picnics & Potlucks

Sunday, October 4, 2015

Nutella Toffee Crescent Bars

For some reason, I remember the day my daughter first made this lovely dessert...many years ago.

(hover over image to pin)

The recipe card I have has my daughter's writing and she's the one who made it as a teenager...over 30 years ago. (Sorry Deb!=)

I decided to change it up just a bit and instead of sprinkling the top with chocolate chips, and letting them melt, I used warmed nutella.
I also reduced the sugar a tad (from 2/3 c. to 1/2 c.) and found it to be sweet enough.

WOWOWOW!

This is simple and so tasty. Using a crescent roll dough makes it a breeze to put together.

I think this one is company-worthy too...the neighbors might even sneak over when they smell it baking!

It tastes much like the saltine toffee I make at holiday time.

(Not familiar with Nutella? It's a chocolate hazelnut spread that can be found in most stores on the shelf alongside peanut butter). IT'S PHENOMENAL STUFF!!!

NUTELLA TOFFEE CRESCENT BARS

1 (8 ozs) refrigerated crescent rolls (8 count)

(Pillsbury makes a crescent roll sheet now that would make it easier)

2/3 c. butter

1/2 - 2/3 c. firmly packed brown sugar

(I found 1/2 c. to be adequate)

1 c. chopped nuts

3/4 c. nutella, warmed

**see note below( or use 1 c. semi sweet chips instead...

Preheat oven to 375. Unroll crescent dough into 2 long rectangles. Press in an ungreased 10" X 15" jelly roll pan (you need sides), sealing perforations.

In small saucepan, combine butter and brown sugar ; boil for 1 minute. Pour evenly over dough. Sprinkle with nuts.

Bake for 14 - 16 minutes or until golden brown. Warm nutella in the last few minutes of baking so it drizzles easier. Immediately drizzle top with warmed nutella - using a fork. (**Or you may sprinkle 1 c. semi sweet chocolate chips over the top, letting them melt for a few minutes. Spread slightly.)

Cool completely; cut into bars.

Yield: 40- 48 bars

Linked to Weekend Potluck
Meal Plan Monday

more recipes using crescent rolls...

Cherry Pie Cream Cheese Coffee Cake

Chili Cheese Snacks

Chicken Pillows Extraordinaire

Sunday, October 2, 2016

Quick Crescent Pecan Pie Bars

I've had this one in my files for a while, and just don't want to wait until Nov. to post it, so you're getting it a tad early....=)

If you love pecan pie as much as I do,

you're going to love these easy bars. These are not quite as sweet as the pie.

With a crescent roll crust, they're easy to mix up and have ready in the afternoon for a dinner meal or holiday gathering.

I've been wanting to make these for some time, and choose to use the basic recipe from Mr. Food. but I renamed them.

If you prefer a thick pecan pie bar, these are probably not for you as they are thin...but oh such great flavor! These are great all year around, but especially during holiday time.

Enjoy soon!

QUICK CRESCENT PECAN PIE BARS

1 (8-ounce) package refrigerated crescent rolls (or dough sheet)

FILLING:

1/2 cup sugar

3/4 cup chopped pecans

3/4 cup corn syrup

1 egg, beaten

1 tablespoon butter, melted

1/2 tsp. vanilla extract

Preheat oven to 350. Place crescent dough in ungreased 9" X 13" pan, pressing over the bottom and up 1/2" on sides to form crust. (If using rolls dough, be sure to press perforations to seal.) If using sheet of dough, cut into 2 long rectangles then press over bottom. Bake 8 minutes.

Meanwhile, in medium bowl, combine filling ingredients. Pour filling over partially baked crust. Bake 18 22 minutes or until golden brown. Cool completely, about an hour. Cut into 6 by 4 rows. Store at room temperature.

Linked to Weekend Potluck
Full Plate Thursday
Meal Plan Monday

Saturday, February 13, 2016

Leader Enterprise - February 2016 - Showing Love & Chocolate Recipes

Nutella Toffee Crescent Bars

Happy (Belated) Valentine's Day to all of my family and friends!

Here's a few easy ideas to help you celebrate Valentine's Day with someone...no matter what...and no matter who. You don't have to have a 'sweetie' to celebrate this day of love. Showing a good friend or family member by giving them some personalized time can make a difference in their day...their world. And in yours too!

- Have dinner and a movie in. (Kind of a no-brainer huh?) Enjoy some candy conversation hearts after the meal to get some conversation going. Make time to reminisce.

- Make personalized ice cream by stirring favorite treats into softened ice cream, then come up with a fun name for your new treat.

- Throw an after-dinner fondue party for couples or single friends. You can never go wrong with chocolate. Dunk brownies, marshmallows, strawberries, dried apricots or graham crackers.

- Have your guests make their best dish and enjoy a potluck with friends or family. Tie a ribbon around a few (red of course) lollipops to make a 'bouquet' to send home with each person.

- If staying in with family, eat by candlelight and have everyone dress up in their best. The kids will get a kick out of seeing you in your 'fancy dancies'.

This recipe is fun for the kids to help with. And it's "Da Bomb"! Nutella is a chocolate hazelnut spread usually found near the peanut butter.

NUTELLA TOFFEE CRESCENT BARS

1 (8 ozs) refrigerated crescent rolls (8 count)

(Pillsbury makes a crescent roll sheet now that would make it easier)

2/3 c. butter

1/2 c. firmly packed brown sugar

1 c. chopped nuts

3/4 c. nutella, warmed

**see note below( or use 1 c. semi sweet chips instead...

Preheat oven to 375. Unroll crescent dough into 2 long rectangles. Press in an ungreased 10" X 15" jelly roll pan (you need sides), sealing perforations.

In small saucepan, combine butter and brown sugar ; boil for 1 minute. Pour evenly over dough. Sprinkle with nuts. Bake for 14 - 16 minutes or until golden brown. Warm nutella in the last few minutes of baking so it drizzles easier. Immediately drizzle top with warmed nutella - using a fork. (**Or you may sprinkle 1 c. semi sweet chocolate chips over the top, letting them melt for a few minutes. Spread slightly.)

Cool completely; cut into bars. Yield: 40- 48 bars

SOUTHERN STYLE CHOCOLATE GRAVY

3 Tb. butter

1/3 c. baking cocoa

3 Tb. all purpose flour

3/4 c. white sugar

(may use part xylitol if desired)

2 c. milk, divided

2 tsp. vanilla extract

Melt butter in a large skillet over low heat. Mix in cocoa, flour and sugar. (Using a whisk works best). Slowly pour 1 cup of milk into the skillet and whisk well to remove lumps. Whisk in remaining milk, stirring constantly, until mixture is thick, being careful not to scorch. Stir in vanilla until smooth. Serve hot over biscuits.

CHOCO-LISCIOUS CHOCOLATE CREAM PIE

3 Tb. cornstarch

5 Tb. baking cocoa

1-2/3 c. water

1 (14 ozs) can (fat free) sweetened condensed milk

3 egg yolks, slightly beaten

2 Tb. butter

1 tsp. vanilla extract

1 baked pie crust or graham cracker crust

In medium saucepan, mix cornstarch and cocoa together; add water and stir until smooth. (a whisk works great). Add sweetened condensed milk and egg yolks. Place over medium heat on stove; cook and stir constantly, until thick. Add butter and vanilla; stir until well blended and smooth. Remove from heat; cool slightly and then pour into pre-baked pie crust or enjoy as pudding. Top with whipped cream or make meringue from leftover egg whites.

I Corinthians 13: 4 - 7 -

Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres.

Friday, September 7, 2012

Homemade Butterfinger Candy Bars & Weekend Potluck #33

WELCOME TO ANOTHER FUN WEEKEND POTLUCK!

AND...

Where I post a recipe worth sharing again...

As I filled my candy dish with candy corn this week, I thought of this amazing recipe...if you haven't ever tried it before, I hope you will. It really does taste so much like a Butterfinger candy bar. The filling is made with only
TWO INGREDIENTS!!!

Homemade Butterfinger Candy Bars

Can't thank you all enough for coming to our party! You are amazing and we so love all the wonderful dishes you share with us.

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Tailgating Food by The Domestically Impaired Guide to the Retro Kitchen Arts

Recipes that caught our attention ~

Smothered Pork Chops by My Biscuits Are Burning

Almond Joy Bars by Flavors By Four

And, a personal favorite ~

Easy Mini Toffee Cheesecakesby Zoe's Lunchbox

If you were featured, please grab the button below...hurrah for you!

Your hostesses ~

The Country Cook~ Brandie
Meet Penny ~ Tabitha
The Better Baker ~ Marsha
Sunflower Supper Club ~ Kim & Julie
Life As a Lofthouse ~ Holly
4 Little Fergusons~ Tonya

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