Time 1h10m Yield 48 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Beat butter, brown sugar, vanilla extract, and egg yolk in a large bowl; stir in flour and salt. Press dough into prepared baking dish. Bake in preheated oven until crust is light brown, 25 to 30 minutes. Immediately sprinkle chocolate chips over hot crust. Let stand until soft, about 5 minutes, and spread evenly; sprinkle with nuts. Cool pan on wire rack for 30 minutes.
Yield 24 bars Number Of Ingredients 8 Steps:
Heat oven to 350. In mixer bowl, beat butter, brown sugar, egg and vanilla until creamy. Stir in flour, salt and 1/2 cup walnuts. Spread into lightly buttered 13x 9 inch pan. Bake for 25 minutes or until lightly browned. Immediately sprinkle with chocolate pieces and let stand 5 minutes. Spread chocolate over cookie base. Sprinkle with remaining walnuts and press lightly. Cool; cut into bars.
Number Of Ingredients 8 Steps:
Preheat 350. Combine butter, sugar, egg & vanilla until creamy. Stir in flour, salt & 1/2 C walnuts. Spread onto lightly buttered 13x9 pan. Bake 25 minutes until lightly browned. Remove 7 immediately sprinkle on chips until melted. Spread chocolate and sprinkle with walnuts, pressing them into the chocolate (experiment with adding chocolate and walnuts at the same time since walnuts tend to fall off when cooled and cut).
Time 1h20m Yield 9 bars Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Line an 8-inch square metal cake pan with parchment. In large bowl, whisk together 4 tablespoons melted butter and the melted chocolate. Blend in granulated sugar, 1/4 cup brown sugar, and vanilla. Whisk in egg. Then stir in flour. Spread in pan and bake for 15 minutes, remove and leave oven on. Heat 1/2 cup butter and 3/4 cup of the brown sugar in a medium saucepan over medium-high heat. Boil for 2 minutes. Pour over brownie base and bake 7 minutes more. Remove from oven and sprinkle with milk chocolate, let sit 5 minutes, and spread to cover the top. Dust with ground almonds and then pecans. Sprinkle with salt. Press down pecans. Cool, then freeze 30 minutes before cutting. Serve at room temperature.
Time 35m Yield 3 dozen. Number Of Ingredients 7 Steps:
In a bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking soda and salt; add to the egg mixture. Stir in walnuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until bars pull away from edges of the pan. Cool on a wire rack.
Time 30m Yield 5 dozen. Number Of Ingredients 7 Steps:
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg yolks. Gradually add flour until blended., Spread into a greased 15x10x1-in. baking pan. Bake at 325° for 20-25 minutes or until golden brown., Sprinkle with chocolate chips. Bake 1 minute longer or until chips are melted. Spread chocolate over crust. Sprinkle with walnuts and coconut. Cool on a wire rack. Cut into diamond shapes.
Time 25m Yield 48 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch baking sheet with graham cracker quarters. Bring butter, margarine, and sugar to a boil in a saucepan, stirring constantly, until sugar is dissolved, about 3 minutes. Pour butter mixture over graham crackers and sprinkle with walnuts. Bake in the preheated oven until butter is browned and nuts are toasted, about 10 minutes. Immediately transfer toffee bars from the baking sheet to a platter lined with aluminum foil or wax paper. Melt chocolate chips in 2 batches in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drop spoonfuls of melted chocolate over each toffee bar.
Time 1h Yield 24-36 bars Number Of Ingredients 8 Steps:
Preheat oven to 350. Reserve 2 tablespoons butter. In large mixer bowl, beat remaining butter and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, pressed into greased 13"x9" pan. Bake 15 minutes. Meanwhile, in medium saucepan, combine reserved butter and sweetened condensed milk; cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust. Bake 10 to 15 minutes longer or until golden brown. Remove from oven; immediately top with chips. Let stand 1 minute; spread while warm. Top with nuts. Cool. Cut into bars. Store covered at room temperature.
More about “diamond chocolate walnut toffee bars recipes”
Time 1h5m Yield 32 bars Number Of Ingredients 10 Steps:
Line a 13 by 9 inch pan (at least 1-1/2 inches deep) with heavy-duty aluminum foil, shiny side up. Set aside. Adjust rack to center of oven; preheat oven to 350 degrees F. For Crust: In small bowl, combine softened butter, sugar, and vanilla. By hand, cream until well-mixed and fluffy. Add sifted flour and stir to combine. Place crust mixture by small spoonfuls all over bottom of lined pan. Keeping your hands lightly floured, press crust mixture into an even layer with fingertips and/or knuckles (this mixture is a bit sticky, so re-flour your hands lightly as necessary). Place in preheated oven and bake for 10 minutes. While crust bakes, make sure chocolate chips are at hand. Start Walnut Layer by combining eggs, sugar, and vanilla in medium bowl. By hand, beat until well-mixed. Set aside. When Crust has baked for 10 minutes, remove from oven to cooling rack. Immediately sprinkle with chocolate chips as evenly as possible. Return to oven for 3 minutes to melt chocolate; remove to cooling rack. With back of spoon or offset spatula, spread chocolate evenly over crust. Allow to stand for about 3 minutes. During this standing period, add slightly cooled melted butter to egg mixture and beat in. Stir in walnuts until evenly distributed. After standing period, place walnut mixture by spoonfuls all over melted chocolate, distributing walnuts as evenly as possible. Return to oven. Bake 20 to 25 minutes. When done, top of walnut layer will be a light golden brown; edges will be darker. Remove to cooling rack. Cool completely before storing airtight. Before cutting, see Notes at beginning of recipe. To cut, use a large, sharp, straight- edged knife. Trim about 1/4 inch from each edge before cutting into bars. Store bars airtight at room temperature for up to several days, or freezer for longer storage.
