CHOCOLATE TOFFEE CRUNCH BARS RECIPE | ALLRECIPES
The name says it all. Large yield...it's mom's recipe.
Provided by Pamela and Victoria
Categories Chocolate Cookies
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 1 - 9x13 inch pan
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 8 to 10 minutes in preheated oven. In a saucepan, combine 1/2 cup butter and 1/2 cup brown sugar. Cook over moderate heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Pour immediately over baked cookie base.
- Bake for 10 more minutes. Remove from oven, and sprinkle with chocolate chips. Let stand for 2 to 3 minutes, until chips are shiny and soft. Spread the softened chocolate evenly over the top. Sprinkle with chopped nuts. Cool before cutting into bars.
Nutrition Facts : Calories 161.7 calories, CarbohydrateContent 16.9 g, CholesterolContent 16.9 mg, FatContent 10.8 g, FiberContent 0.8 g, ProteinContent 1.2 g, SaturatedFatContent 5.5 g, SodiumContent 90.5 mg, SugarContent 12.7 g
SALTED CHOCOLATE-PECAN TOFFEE RECIPE | MYRECIPES
An extra-crisp toffee with a spark of salt makes a perfect afternoon snack or food gift. This candy keeps well, so feel free to double the recipe.
Provided by MyRecipes
Total Time 2 hours 45 minutes
Yield Makes 1 pan (10 by 15 in.); 40 pieces (serving size: one 2- by 2-in. square)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Put pecans on a rimmed baking sheet and cook, stirring occasionally, until toasted, about 8 minutes. When cool enough to handle, chop roughly. Divide into 2 batches; chop 1 batch finely. Set both batches aside.
- Put sugar, butter, salt, and 3/4 cup water in a 4-qt. saucepan over medium heat (see Notes). When butter and sugar are melted, increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown and measures 310° on a candy thermometer, about 20 minutes. Remove from heat and carefully stir in vanilla (mixture will bubble up) and finely chopped pecans. Pour into a 10- by 15-in. rimmed baking sheet. Let toffee cool until set, at least 30 minutes. (For even pieces, you can "score" the toffee by cutting it with a sharp knife after it has set for about 10 minutes, scoring into 5 strips lengthwise and 8 strips crosswise to yield 40 pieces. Wipe knife clean with warm water after each slice for easier cutting.)
- Chop chocolate and put in a medium metal bowl. Fill an 8- or 10-in. frying pan with 1/2 in. of water and bring to a boil. Take off heat and put bowl of chocolate in the water. Let sit about 5 minutes. Stir chocolate until melted. Pour over toffee; with a knife or offset spatula, spread evenly. Sprinkle chocolate with roughly chopped pecans. Let sit 20 minutes, or until chocolate is cool but still a bit soft. Sprinkle with fleur de sel. Chill until set, about 1 hour.
- To remove, gently twist pan to release toffee, then chop or break into chunks. Store in an airtight container.
- Note: Nutritional analysis is per 2- by 2-in. square.
Nutrition Facts : Calories 207 calories, CarbohydrateContent 23 g, CholesterolContent 19 mg, FatContent 14 g, FiberContent 0.5 g, ProteinContent 1.1 g, SaturatedFatContent 6.2 g, SodiumContent 202 mg
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- Line a baking sheet with parchment paper. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and sugar dissolve and bring to a boil, then cook, stirring constantly with a whisk, so the butter and sugar don't separate, until mixture turns a dark amber and is thick, 12 to 15 minutes. (If you'd like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285º.) Pour toffee mixture onto a prepared baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee. Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and flaky sea salt. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.
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