CHOCO-COFFEE TOFFEE SQUARES
1 c. crushed chocolate wafers
3 tbsp. melted butter
3/4 c. sugar
1/2 c. butter
1 (1 oz.) sq. unsweetened chocolate
2 tsp. instant coffee crystals
1/2 tsp. vanilla
6 chocolate coated toffee bars (like Heath or Skor)
Combine wafer crumbs and melted butter; press into 8 x 8 x 2 inch pan. Cream 1/2 cup sugar, butter, and yolks of eggs (save whites). Add melted chocolate, coffee, and vanilla; set aside.
Beat egg whites to soft peaks; add 1/4 cup sugar and beat until stiff. Fold in chocolate mixture and spread over crust. Crush toffee bars and sprinkle on top. Cover and freeze. Serves 9.
BROWN-SUGAR TOFFEE BARS
1 c. packed brown sugar
1 c. flour
1/2 c. butter (room temp.)
2 lg. eggs
1 tsp. vanilla
3 chocolate covered toffee bars (Skor or Heath, about 1.25 oz each) chopped coarse
Heat oven to 350 degrees. Line a 9 or 8 inch square pan with foil. Grease foil.
Beat sugar, flour, butter, eggs and vanilla in a large bowl with electric mixer about 3 minutes until fluffy. Spread in pan. Sprinkle with toffee. Bake 25 minutes for 9 inch or 35 minutes for 8 inch pan or until lightly browned.
ENGLISH TOFFEE BARS
2 c. flour
1 c. packed light brown sugar
1/2 c. butter
1 c. pecan halves
1 c. Hershey milk chocolate chips
In large bowl combine flour, sugar, butter, mix to form fine crumbs. Press into ungreased 13 x 9 inch pan. Sprinkle pecans over crust. Make toffee topping and drizzle over pecans and crust. Bake at 350 degrees for 20-22 minutes, or until bubbly and golden. Remove from oven. Immediately sprinkle chocolate chips over top. Press gently onto surface. Cool completely. Cut into bars.
2/3 c. butter
1/3 c. packed light brown sugar
Cook toffee topping: In small saucepan combine butter and brown sugar. Cook over medium heat, stirring constantly, until mixture comes to boil. Boil and stir 30 seconds. Use immediately.
· 1 decade ago