Almond Toffee Bars

 

CRUST:

1½ cups flour

½ cup powdered sugar

⅔ cup butter

 

FILLING:

1 (14 oz) can sweetened condensed milk

1 egg

1 tsp vanilla

1 pkg. toffee bits

1 cup sliced almonds

 

Cut butter into flour and powdered sugar till well mixed. Press into a greased 9x13" pan. Bake at 325° for 18 minutes.

Beat together the milk, egg, and extract till smooth. Stir in the toffee bits and almonds.

Pour over hot crust and bake an additional 23-25 minutes or till crust is lightly browned and topping is bubbly.

Let cool before slicing.

This recipe can be found here.

Almond Roca Bars

 

1 cup butter

½ cup sugar

½ cup brown sugar

1 egg

1 tsp. almond extract

¼ tsp. salt

2 cups flour

½ cup chopped almonds

1½ cups semi-sweet or milk chocolate chips

 

Preheat oven to 350° and grease a 9x13 baking dish.

In a large bowl, beat the butter with the white and brown sugar until fluffy. Add egg, almond extract, and salt and mix until combined. Add the flour and mix thoroughly. Spread mixture into the prepared pan.

Bake for 13-15 minutes or until edges are golden brown. Sprinkle bars generously with chocolate chips immediately after baking and let them sit to melt. You can stick the pan back into the oven for a couple of minutes to speed this up. Once chips have melted, spread the chocolate evenly on top and sprinkle with almonds.

Cool and cut.

This recipe can be found here.

Lemon Almond Crumble Bars

 

3 cups flour

1 cup sugar

1 tsp. baking powder

½ tsp. salt

1 cup butter

1 large egg

1 cup chopped almonds

 

Lemon Filling:

14-oz. can sweetened condensed milk

4 Tbsp. lemon zest (zest of 2-3 lemons)

½ cup fresh lemon juice (about 3-4 lemons)

2 large egg yolks

 

Preheat oven to 375°. Line a 13x9-inch baking dish with parchment paper or foil and grease with cooking spray.

In the bowl of a stand mixer, stir together the flour, sugar, baking powder, and salt. Add the butter one Tbsp. at a time and mix until the ingredients resemble fine crumbs. Add the egg and mix until incorporated.

Press 2/3 of the mixture onto the bottom of the prepared baking dish. Bake at 375° for 10-12 minutes or until the crust is starting to lightly brown.

While crust is baking, mix together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks. Gently pour over the semi-cooked crust while still warm. Spread evenly with a spatula.

Crumble the remaining crust evenly over the top of the lemon filling. (Squeeze crumbs together in hands for bigger chunks.) Sprinkle almonds on top. Bake at 375° for an additional 20-25 minutes until the top is lightly brown and the filling is set in the center.

Cool on a rack to room temperature. Then chill in the refrigerator for 2 hours or until cold. Lift bars out of the pan. Cut and serve. Store leftovers in an airtight container in the refrigerator.

Recipe adapted from here

Pecan Pie Surprise Bars

 

1 box yellow cake mix 

½ cup butter

1 egg

1 cup pecans chopped

 

Filling

2/3 cup reserved cake mix

1/2 cup dark brown sugar

1 1/2 cup dark corn syrup

1 teaspoon vanilla

3 eggs

 

Topping

1 cup pecans chopped

 

Grease bottom and sides of a 13 x 9 inch baking pan. Preheat oven to 350°. Reserve 2/3 cup of dry cake mix for filling.

In a large mixing bowl combine remaining dry cake mix, butter and 1 egg.

Fold in 1 cup chopped pecans. Mixture will be tacky.

Wet fingers and press into prepared pan. Bake for 15 – 20 minutes.

Filling

Using an electric mixer combine all filling ingredients together on medium speed for 1 – 2 minutes. Pour filling over partially baked crust.

Sprinkle with pecans. Bake 30 – 25 minutes until filling is set. Cool and cut into bars.

This recipe can be found here.

Cinnamon Chip Almond Snickerdoodle Cookie Bars

 

2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
1 cup butter 
1½ cups sugar
2 large eggs
1 tsp. vanilla
1 cup chopped almonds
1 cup cinnamon chips 
2 Tbsp. sugar + 1½ tsp. cinnamon
Glaze
1 cup powdered sugar
¼ tsp. vanilla extract
2 Tbsp. milk

 Preheat oven to 350°.  Line 13 x 9 x 2-inch pan with foil and spray with vegetable oil.

 Whisk together flour, cream of tartar, baking soda and salt in small bowl. Set aside.

 Toast almonds and set aside.

Cream together butter and sugar in large mixing bowl until fluffy.  Add vanilla and eggs, one at a time, and mix until combined. Gradually add in flour mixture. Stir in the almonds and cinnamon chips.

Spread two-thirds of the cookie dough in prepared pan. Then sprinkle with cinnamon sugar. Add the rest of the dough in dollops on top of the cinnamon sugar.

Bake for about 25-30 minutes or until set and slightly golden brown. Cool about 10 minutes in pan on wire rack.

Glaze:

While bars are cooling, whisk together powdered sugar, vanilla and milk. Drizzle glaze over still warm bars. Cool completely in pan.

This recipe can be found here.

Salted Caramel Butter Bars

 

2 cups (4 sticks) butter

1 cup white sugar

1½ cups powdered sugar

1 Tbsp vanilla

4 cups flour

1 11.5 oz jar salted caramel sauce

2 cups pecans, toasted

Sea salt

Preheat oven to 325°.

Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.

Bake the crust for 15 minutes. Remove from the oven. Pour the caramel evenly into the crust, distribute the pecans on top of caramel, then crumble the remaining dough on top to cover the caramel layer. Sprinkle lightly with sea salt.

Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. If the middle jiggles a little bit, this is okay - it will continue to cook as it cools.

Cool completely, then refrigerate for at least an hour before cutting into squares.

The original recipe can be found here.

Almond Toffee Squares

 

1½ cups flour

½ cup powdered sugar

¾ cup sliced almonds

1 cup cold butter

1 (14-ounce) can sweetened condensed milk

1 (6-ounce) package milk chocolate English toffee bits

1 large egg

1 tsp. vanilla

 

Heat oven to 350°F.

Combine flour, sugar and ¼ cup almonds in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press into ungreased 13x9-inch baking pan. Bake 15 minutes.

Combine sweetened condensed milk, toffee bits, egg and vanilla in bowl. Pour mixture over hot, partially baked crust. Top with remaining almonds. Continue baking 23-27 minutes or until golden brown. Cool completely.

Cut into squares.

This recipe can be found here.

Churro Bars

1 cup butter

2 cups light brown sugar

2 eggs

2 tsp. vanilla

1½ tsp. baking powder

1 tsp. kosher salt

2½ cups flour

¼ cup sugar

1 Tbsp. ground cinnamon

In a medium saucepan over medium-low heat melt butter and bring to a boil. Stir butter, or swirl pan continuously until it reaches an amber color. Remove from heat and allow butter to cool for 20 minutes.

Preheat oven to 350°F. Line a 9x13-inch baking dish with foil and coat with non-stick spray. Set aside.

In a large bowl combine butter and brown sugar and stir to combine. Add eggs, vanilla, baking powder, and salt and stir until smooth. Finally add in flour and mix until just incorporated. Set aside.

In a small bowl, whisk granulated sugar and ground cinnamon together. Sprinkle half of cinnamon sugar evenly into bottom of prepared pan.

Press dough on top of cinnamon sugar. Sprinkle remaining cinnamon sugar on top and bake for 25-30 minutes, or until edges are lightly golden.

Place pan on a wire rack to cool completely.

Once cooled, use the foil to remove bars from the pan and cut into 24 pieces.

Store airtight at room temperature for up to 3 days.

Grandma Chase's Nanaimo Bars

Crust:

½ cup butter

½ cup sugar

5 Tbsp. cocoa

1 tsp. vanilla

1 egg, lightly beaten

1½ cups graham crackers (abt 9)

1 cup walnuts

Filling:

2 cups powdered sugar

½ cup butter

3 Tbsps. instant French vanilla pudding mix

3 Tbsps. milk

Topping:

4 oz. semi-sweet chocolate  

2 Tbsp. butter

Step 1

Grease a 9x13-inch dish. To make the crust, place butter in a large saucepan, and melt over low heat. Stir in the sugar, cocoa powder, and vanilla extract until the sugar has dissolved. Remove from the heat, mix in the egg until the mixture is well-combined, then stir in graham cracker crumbs and walnuts. Pack the mixture into the bottom of the prepared baking dish, smooth it into an even layer, and refrigerate until cooled, at least 30 minutes.

Step 2

Make the filling: beat together powdered sugar, butter, pudding mix, and milk until the filling is smooth and fluffy. Spread the filling over the cooled crust and return to refrigerator for 30 more minutes.

Step 3

For topping, melt chocolate with 2 tablespoons of butter over very low heat, and stir until the mixture is warm and pourable. Pour the topping over the cooled filling, spreading the topping out (if necessary) with an offset spatula to cover the topping completely. Return the dish to the refrigerator to cool the topping for about 15 minutes. When the topping is cool but not yet hard, cut into squares; return to refrigerator to finish chilling.

This recipe can be found here.

Caramel-Toffee 7-Layer Cookies

½ cup butter, melted

1½ cups graham cracker crumbs

1 cup caramel bits

1 cup bittersweet (dark) chocolate chips

1 cup toffee bits

1 can (14 Oz.) sweetened condensed milk

1 cup sliced almonds

1 pinch sea salt

Preheat oven to 350ºF. Lightly grease a 11 x 7 baking pan. 

Stir together melted butter and graham cracker crumbs. Press into prepared pan. 

Add the other ingredients in order: caramel bits, chocolate chips, and toffee bits. Pour sweetened condensed milk over the top. Add the almonds. Sprinkle on a pinch or two of salt. 

Bake for 25–30 minutes. Remove from the oven and cool on a wire rack.  

This recipe can be found here.

Can't Leave Alone Bars

1 white cake mix

1/3 cup oil

2 eggs

1 14 oz. can sweetened condensed milk

1 cup semi-sweet chocolate chips

4 Tbsp. margarine

Preheat oven to 350°

Mix cake mix, eggs and oil. Spread 2/3 of batter in greased 9X13 pan with floured hands. Set other 1/3 aside.

In microwave safe bowl pour milk, chocolate chips and cut up margarine. Microwave 45 sec., stir until smooth. Heat mixture more if needs to be more melted.

Pour into pan over cake. Take remaining batter and drop by teaspoonfuls over chocolate mixture.

Bake for 20-25 minutes until it is golden on top.

Let cool completely before cutting. 


This recipe can be found here.

Chocolate Crumb Bars

1 cup butter or margarine, softened

1¾ cup flour (add more if needed)

½ cup sugar

¼ tsp. salt

2 cups chocolate chips

1 can (14 oz) sweetened condensed milk

1 tsp. vanilla

1 cup chopped walnuts (optional)

Preheat oven to 350°.  Grease 9 X 13 pan.

Beat butter until creamy.  Add flour, sugar and salt; mix until crumbly.  With floured fingers, press 2 cups crumb mixture onto bottom of pan, reserving the remaining mixture.

Bake for 10-12 minutes, until edges are golden brown.

Combine 1 cup chocolate chips and sweetened condensed milk in small saucepan.  Warm over low heat, stirring until smooth.  Stir in vanilla.  Spread over hot crust.

Stir nuts and remaining chocolate chips into reserved crumb mixture; sprinkle over chocolate filling.

Bake for 25-30 minutes or until center is set.  Cool in pan on wire rack.


This recipe can be found here.

Toffee Bars

1 cup butter, softened

1 cup brown sugar

1 egg yolk

1 tsp. vanilla

2 cups flour

¼ tsp. salt

1 (12 oz.) pkg. semisweet chocolate chips

Preheat oven to 350°.

Cream butter, sugar and egg yolk.  Add vanilla.  Mix in flour and salt; stir well.

Spread dough in a greased and floured 9X13 inch pan.  Bake for 20 minutes.

Remove from oven and sprinkle with chocolate chips while hot.

Return to oven for 1 minute.  Remove and spread melted chocolate evenly over the top of the bars.

Let cool before cutting into squares.

Almond Toffee Bars

1½ cups flour

½ cup powdered sugar

6 ounces sliced almonds (1 package)

1 cup cold butter

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) package toffee bits

1 cup mini chocolate chips

1 egg

1 tsp. vanilla

1.   Preheat oven to 350°. Combine flour, sugar, and ¼ cup of almonds in a medium bowl. Cut in butter (I use a pastry cutter) until mixture resembles coarse crumbs. Line a 9×13” baking pan with foil and spray with cooking spray. Press butter mixture into the bottom of the pan. Bake for 15 minutes.

2.  Stir sweetened condensed milk, toffee bits, chocolate chips, egg, and vanilla in a medium bowl. Pour over hot, partially baked crust. Top with remaining almonds and continue baking 23-27 minutes until golden brown. Cool completely and cut into squares.

Yield: 36 bars

Chocolate Peanut Butter Squares

1½ cups peanut butter

1 cup melted margarine

1 cup graham crackers, ground

1 box powdered sugar

1 cup chocolate chips

  

Mix peanut butter, butter, crackers and sugar.

Press into the bottom of 9 X 13 pan.

Melt chips and spread over mixture.

Thanks to Grandma for the recipe.

Pecan Bars

Crust:

1½ sticks (3/4 cup) cold unsalted butter, cubed, plus more to butter dish

1½ cups unbleached all-purpose flour

2/3 cup light brown sugar

1 teaspoon kosher salt

Filling:

1 stick butter, softened

1 cup light brown sugar

Pinch salt

1/3 cup light corn syrup

¼ cup unbleached all-purpose flour

3 cups coarsely chopped pecans

Preheat oven to 350 degrees.

Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.

In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.

Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.

Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife. They can be stored in an airtight container up to 2 days.

Can be found here.