Jesse's Toffee Bars Recipe - Allrecipes.com
Jesse's Toffee Bars Recipe

Jesse's Toffee Bars

Recipe by  

"Rich, buttery cookie that tastes like a Heath Bar."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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Directions

  1. Preheat over to 400 degrees F (200 degrees C). Spray 11 x 15 inch jelly roll pan with non-stick spray.
  2. Completely cover with a single layer of graham crackers. Sprinkle with almonds.
  3. Combine butter, vanilla, and brown sugar in a heavy saucepan. Place over medium heat and bring to a full boil, stirring constantly. Boil for 1 minute.
  4. Carefully pour evenly over crackers (this mixture is hot!). Bake for 8 minutes. Let cool for 3 to 4 minutes.
  5. Evenly space chocolate bars over cracker/toffee mixture. Wait 1 minute and spread chocolate to cover. When completely cool, cut into 2 inch squares or break into pieces.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2006

I couldn't find my recipe that I usually use for these, so tried this one. I agree with the previous reviews, this particular recipe is lacking something. I needed 12 to 13 whole grahams crackers (the kind you break in half), and next time I will add another 1/2 cup of butter as overall, these seemed "dry". In addition, I would reduce the heat to 350 degrees, as mine were a bit burnt at 400. Also, instead of using chocolate bars, I sprinkled some milk chocolate chips on top of the bars immediately after they came out of the oven, then smoothed them out a bit once the chocolate had melted. These are really tasty when they turn out!

 
Most Helpful Critical Review
Jan 02, 2006

This did not taste like toffee to me. It was also rather messy to make. I would probably not try this recipe again. It didn't have the crunch that I was expecting, maybe I did something wrong though, not sure.

 
Nov 17, 2007

This recipe is very good! I think the key to making sure the bars are crunchy is to boil the sugar mixture until the sugar is completely dissolved. Then cook it in the oven until the center is bubbly. Otherwise you'll end up with a mushy (but tastey!) concoction.

 
Aug 29, 2002

Great and Fast!

 
Dec 15, 2005

I made these last year for xmas goodies and they were a big hit. I will definitely be making them again. They are VERY good without the chocolate, too. Easy to make and delicious.

 
Feb 22, 2011

I have been looking for this recipe for years. This is nearly the same recipe I had years ago. Although I am very leary of the HOT oven. In know when I made them in the past the oven temp was 325 F. Thanks for sharing.

 
Oct 26, 2010

these are amazing, but I would never let a nut touch them!

 
Dec 14, 2014

Love this recipee! Here are the changes that I made--it is a bit dry as is so I increased both butter and sugar to 1 and 1/4 cup. I lined the pan with parchment paper and kept the oven at 325. I baked for 10 mins due to the extra butter/sugar. I used one cup of semi-sweet mini chips on top. It is the perfect amount of chocolate and it melts quickly. I also toasted the almonds and sprinkled them on top of the chocolate after spreading. Press gently on the almonds to set in chocolate.

 

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Nutrition

  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 49.1 g
  • 16%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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