How to make Graham Cracker Toffee Bars
People go NUTS for these simple, but amazing Graham Cracker Toffee Bars! The recipes require 5 simple ingredients, and less than 30 minutes to make. They’re perfect for a quick and easy “homemade candy bar” type of treat that’s sure to be a crowd favorite.
Find the recipe at:
Ingredients
1 package honey graham crackers
14 ounces Hershey's chocolate bars (I use two large 7 oz bars)
1 cup butter 2 sticks
1 cup light brown sugar
1 cup chopped pecans
Find the directions and full recipe at:
Almond Toffee with Dark Chocolate
Almond Toffee w/ Dark Chocolate
2 ½ cups sugar
1 cup water
1 lb butter
1 ½ cups whole almonds
1 ½ cups 60% cacao Ghirardelli bittersweet chocolate chips
Line a 10” x 14” Stoneware Bar Pan with a large sheet of aluminum foil to cover the bottom and sides.
Combine water and sugar over medium heat in 8 Quart Stockpot. Stir just once to combine water & sugar. (NOTE: after this you’ll NEVER stir it again!*) Cook for 6 minutes.
Add 1 stick of butter and boil for 6 minutes. (repeat with an additional stick of butter every 6 minutes until you’ve used all 4 sticks) NEVER STIR!!
Cook to 290 degrees (approx 283 at high altitude). * * This could take 10-15 minutes more.
In the meantime, toast whole almonds in a dry skillet for 5-10 minutes or until they begin to smell fragrant. Finely process the almonds in a blender until they’re ground/powdery.
When the toffee is cooked gently pour into prepared pan. Be careful – it’s very hot! Smooth toffee with a small spreader. Immediately and carefully sprinkle chocolate chips evenly over the top. Let rest for a couple minutes so they can melt. Spread melted chips over the top and sprinkle ground almonds over chocolate. Let cool completely. Break into pieces and enjoy with a hot cup of tea!
Keep refrigerated. Can be frozen for 4 months.
* What happens if you can’t resist and stir anyway? You’ll ruin it! It will become grainy and not have the texture you like.
** I don’t use a thermometer. When the color is light brown just a shade lighter than Pampered Chef bamboo spoons it’s perfect!
Toffee Almond Bars | BlueBell Bake
Hello to all of you beautiful bakers, and welcome to the channel's first candy recipe! This recipe is super simple as all of the ingredients have the same measurement. I hope you enjoy watching this video and trying this recipe out (let me know how it went)! Even if you mess it up, remember to keep on baking!
Recipe:
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Almond Toffee Bars: Nana's Cookery Tips & Tricks
10 x 15 jelly roll pan 350 degrees
INGREDIENTS FOR COOKIE BASE
1 CUP(2 STICKS,8 OZ.)BUTTER
1 TSP. ALMOND EXTRACT
1/2 CUP 10X(CONFECTIONER)SUGAR
2 CUPS FLOUR
1/2 TSP. BAKING POWDER
1/2 TSP.SALT
INGREDIENTS FOR TOPPING
1 CUP PACKED BROWN SUGAR
5 1/3 TBS.(2/3 STICK )BUTTER
14 CUP MILK
1 CUP SLICED UNBLANCHED ALMONDS
METHOD FOR BASE
CREAM THE BUTTER,THEN ADD THE EXTRACT AND SUGAR,BEATING ALL THE WHILE.
SIFT TOGETHER THE FLOUR,BAKING POWDER AND SALT. STIR THE DRY INGREDIENTS INTO THE WET.
PRESS DOUGH INTO THE PAN COMING UP THE SIDES A LITTLE.
BAKE 15 TO 20 MINUTES UNTIL GOLDEN BROWN AND PUT ASIDE.
METHOD FOR TOPPING
COMBINE BROWN SUGAR,BUTTER AND MILK IN SAUCEPAN,STIRRING OVER LOW HEAT UNTIL SUGAR IS DISSOLVED AND BUTTER HAS MELTED.
SPREAD MIXTURE OVER THE BASE .SPRINKLE WITH SLICED ALMONDS.
PUT THE PAN UNDER THE BROILER UNTIL THE TOP BUBBLES ,3 MINUTES AT MOST.WATCH IT CAREFULLY. AS SOON AS NUTS ARE GOLDEN BROWN REMOVE THE PAN FROM THE OVEN.
LET COOL IN THE PAN AND CUT INTO BARS.
ENJOY!
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Please watch: Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks
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Professional Baker Teaches You How To Make TOFFEE!
Chef Anna Olson shows you how to make this amazing buttercrunch toffee recipe!
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Ingredients
1 cup (225 g) unsalted butter
1 ¼ cups (250 g) granulated sugar
3 Tbsp (45 mL) water
½ tsp (2.5 g) salt
1 ½ tsp (7 mL) vanilla extract
12 oz (360 g) dark chocolate, chopped & divided
1 cup (100 g) sliced almonds, lightly toasted
sprinkling flaked sea salt
Directions
1. Line a baking tray with parchment paper and set aside.
2. Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.
3. Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.
4. To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.
5. Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert – now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes – this “cures” or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).
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TOFFEE with Almonds n Chocolate 2/2 | Toffee Recipes
This is the best toffee ever with almonds and chocolate. A simple, easy almond chocolate toffee recipe that is much like almond roca candy. This buttercrunch toffee recipe with the chocolate topping is one of the best almond roca like candy recipes you can make and give as gifts. The combination of chocolate, almonds, and caramelized sugar in an almond toffee recipe is sublime.
LINK TO HOW TO MAKE HOMEMADE ALMOND TOFFEE WITH CHOCOLATE WRITTEN RECIPE:
0:00 cont. Almond Toffee with Chocolate
0:15 Add & Melt Chocolate Topping
2:45 Spread Chocolate
3:55 Add Chopped Almonds
5:24 Set Topping for Toffee
7:08 Break Almond Toffee Into Pieces
ALMOND TOFFEE WITH CHOCOLATE INGREDIENTS
Set 1
2.5 c. crushed almonds, with skin, unsalted, dry roasted (buy the almonds whole…then crush)
Set 2
6 regular sized bars of Hershey’s Milk Chocolate, broken at the scored lines of the bar (I don’t recommend using a store brand of chocolate! In fact, I would prefer to use Dove milk or semi-sweet chocolate when possible.)
Set 3
3 sticks SALTED butter
1.5 c. sugar
1/3 c. water
TOOLS: 1 non-stick pot (at least 5 inches deep), long, large wooden spoon, spreading / baking spatula, half a stainless steel or aluminum sheet pan (at least a 1 inch lip, larger than a 9x13), cooling rack or trivets, 2 Ziploc freezer bags, wax paper, meat tenderizer or hammer, candy thermometer (optional)
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