FUDGY CHOCOLATE CHIP-TOFFEE BARS RECIPE - PILLSBURY.COM
Get a great toffee crunch in rich cookie bars that get a head start from refrigerated cookie dough.
Provided by Pillsbury Kitchens
Total Time 2 hours 55 minutes
Prep Time 20 minutes
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
- In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
- Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
- In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
- Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 270 , CarbohydrateContent 32 g, CholesterolContent 15 mg, FatContent 3 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Bar, SodiumContent 130 mg, SugarContent 24 g, TransFatContent 1 g
TOFFEE POKE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple.—Ms. Jeanette Hoffman, Oshkosh, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 404 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 322mg sodium, CarbohydrateContent 60g carbohydrate (39g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
More about "chocolate and toffee bar recipes"
TOFFEE POKE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.9
Total Time 50 minutes
Category Desserts
Calories 404 calories per serving
- Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
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