Written on March 11, 2010 at 3:31 pm by candyrecipe

Anyone know if Betty Crocker or Pillsbury products sell ready mix toffee bar recipes?

Filed under Toffee Recipes one comment One Comments Post a Comment

1. passion pour la cuisine says:

   March 11, 2010 at 3:31 pm

   I do not believe that either sell a boxed mix (researched a bit as I am a scratch cook). However, they are very easy to make. The first recipe here is an actual clone of Starbucks by a huge fan of their toffee bars, and would be a snap to make. The second/third recipes are from Betty Crocker’s site. Interesting one using potato chips, but it did win Betty Crocker’s Grand Prize of over $10,000, and is also rated very high, as well as the third. Hope you find what you are looking for

   BLACK & WHITE TOFFEE BARS (Starbucks Clone)

   1 cup plus 2 tablespoons all-purpose flour
   1/2 teaspoon baking soda
   1/2 teaspoon salt
   3/4 cup packed brown sugar
   1/2 cup (1 stick) butter, softened (or use 1/4 cup butter and 1/4 cup vegetable shortening
   1 teaspoon vanilla extract
   1 large egg
   1cup (6-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
   1 cup (6-ounce package) White chocolate chips
   1/2 cup chopped toffee candy such as Almond Rocca

   PREHEAT oven to 375° F. Grease 9-inch-square baking pan.

   COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in morsels and chopped toffee. Spread into prepared baking pan.

   BAKE for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

   ~~~~~~~~~~~~~~~~~~~~~~~~

   CHOCOLATE-TOPPED PEANUT-TOFFEE BARS

   "Grand Prize-Winning Recipe 2007! Potato chips are the secret ingredient that keep sweet in balance with salty in a candy-like toffee bar."

   Prep Time: 30 min | Total Time: 3 hours 15 min | Makes: 32 bars

   Cookie Base:
   1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
   3 tablespoons vegetable oil
   1 tablespoon water
   1 egg

   Filling:
   1 cup butter, cut into small pieces
   1 cup packed brown sugar
   1 1/2 cups lightly crushed potato chips
   1 cup salted peanuts

   Topping:
   1 bag (12 oz) semisweet chocolate chips (2 cups)

   1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

   2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.

   3. Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.

   4. Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.

   5. Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

   High Altitude (3500-6500 ft): In step 2, bake 12 minutes. In step 5, return to oven for 3 minutes.

   TIPS:

   Success:
   Refrigerating the bars for 30 minutes sets the chocolate so cutting and serving are a snap.

   How-To:
   Line the pan with foil, leaving the edge of the foil above the rim of the pan on two opposite sides. Lightly grease foil in pan. Bake bars as directed. When cool, use foil "handles" to remove the bars from the pan. Cutting and cleanup are now a snap.

   ~~~~~~~~~~~~~~~~~~~~~~~~~~

   TOFFEE BARS

   Prep Time: 10 min | Total Time: 1 hour 15 min | Makes: 32 bars

   1 cup butter or margarine, softened
   1 cup packed brown sugar
   1 teaspoon vanilla
   1 egg yolk
   2 cups Gold Medal® all-purpose flour
   1/4 teaspoon salt
   2/3 cup milk chocolate chips
   1/2 cup chopped nuts, if desired

   1. Heat oven to 350°F. In large bowl, mix butter, brown sugar, vanilla and egg yolk. Stir in flour and salt. Press in ungreased rectangular pan, 13x9x2 inches.

   2. Bake bars 25 to 30 minutes or until very light brown (crust will be soft). Immediately sprinkle chocolate chips on hot crust. Let stand about 5 minutes or until chocolate is soft; spread evenly. Sprinkle with nuts.

   3. Cool bars 30 minutes in pan on wire rack. For bars, cut into 8 rows by 4 rows.

   TIPS:

   Success:
   For easiest cutting, cut the bars while they’re still warm.

   Substitution:
   Three bars (1.55 ounces each) milk chocolate, broken into small pieces, can be substituted for the milk chocolate chips.