Chocolate Covered Toffee Bar Recipe

Quick and Easy Toffee Bars (ChocolateTopped …

WEBJan 4, 2022 · Preheat oven to 350˚F (170˚C). Stir 1 cup (120 g) all-purpose flour, 1/4 cup (30 g) powdered sugar, and 1/4 teaspoon salt together in a …

Rating: 5/5(3)
1. Make a parchment paper or foil sling for 8-inch pan. This is essential if you are to have any hope of getting the bars out of the pan without crumbling. Preheat oven to 350 degrees F.
2. Stir flour, sugar and salt together in small bowl. Pour in melted butter and stir. Use fingers to thoroughly mix butter with dry ingredients.
3. Dump butter/flour mixture in to pan and pat down smooth. Bake in preheated oven for 20 minutes.
4. Immediately after removing from the oven, sprinkle chips evenly over the surface of shortbread cookie base. Allow to sit until all chips are completely melted and soft.

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Chocolate Covered Toffee With Hazelnuts Two Kooks …

WEBDec 9, 2023 · Sprinkle chocolate chips or pieces on warm toffee and wait 2 minutes until it melts. Using a silicone spatula, smooth the melted …

1. TOAST HAZELNUTS: Heat oven to 350F. Place nuts in a pan and bake for 6-9 minutes until lightly brown and fragrant. Let cool. To remove skins from hazelnuts, grab a bunch in your hands and rub your hands together. The skins will rub off easily. It's fine if a few bits of skin remain. To crush nuts finely, pulse in processor or place in a bag and smash them on a wood board with the bottom of a heavy glass or handle of a big knife. Shortcut:, Toast crushed or slivered almonds instead for 5-7 minutes.
2. GET ORGANIZED: This is important for this recipe as there is a point where things need to flow quickly. It is best to make the toffee with a candy thermometer (but I have noted below what to do if you don't have one). 1. Check the accuracy of your candy thermometer. Boil water in the pot you'll be using and see if your thermometer reaches 212F (or 100C) - the correct temperature for boiling. If it doesn't, you will have to adjust the final temperature of the toffee accordingly. 2. Prepare your pan that should be about 18" x 12" (or slightly bigger). This will give you a good thickness for the toffee. Line pan with parchment paper with an overhang on the sides. Or use tin foil, sprayed with oil. 3. Have a glass of ice water ready (this is critical if you are not using a thermometer, but I use this as a back up as well). 4. Have the baking soda and vanilla ready to add as soon as it is needed.
3. MAKE THE TOFFEE: In a heavy bottomed medium sauce pan fitted with a candy thermometer, heat butter, water and sugars on medium high to a slow boil, stirring occasionally. When mixture starts to boil, lower heat to medium. Stir mixture occasionally, not often. Watch the thermometer. The final temperature you want is 300F (305F max). When the thermometer reaches 285F, stop all stirring and wait until the thermometer reaches 300F. It will be a dark amber color. If not using a thermometer (or to double check), drip a small strand of toffee mixture into the ice cold water. If it turns brittle immediately and it easily cracks in half, it's ready. Remove from the heat. Stir in baking soda and vanilla (mixture will bubble up).
4. ASSEMBLE AND FINISH: .....1. QUICKLY pour the hot toffee into the prepared pan, spreading evenly. Let it cool for a few minutes just until it is firm enough to leave a soft fingerprint when pressed. 2. Spread chocolate evenly over toffee. Let it sit for two minutes (the hot toffee will melt the chocolate), then spread it with a knife or spatula evenly over the surface. 3. Add crushed nuts over chocolate and very gently press with the palms of your hands to make sure they stick. 4. Sprinkle on sea salt and/or lime zest if using. Place the pan in the fridge until hardened. Or leave on counter to harden, but it will take longer. 5. Break it up into pieces with your hands.

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