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Chocolate Toffee Bars

Prep Time :
15 min
Bake Time :
Makes :
30 servings
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4.5
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This recipe is:
Ingredients

Crust:


1/4 cup (60 ml) unsalted butter, softened

1/2 cup (125 ml) SPLENDA® Brand Brown Sugar Blend, firmly packed

1 egg yolk

1 cup (250 ml) all-purpose flour

1/4 teaspoon (1 ml) salt

 
Toffee:

1/4 cup (60 ml) unsalted butter, softened

1 cup (250 ml) SPLENDA® Brand Brown Sugar Blend, firmly packed

1/2 cup (125 ml) light corn syrup

1/2 cup (125 ml) evaporated milk

1 1/2 tsp (7 ml) teaspoons vanilla extract

 
Topping:

3 (1 ounce) (84 g) squares unsweetened chocolate, chopped

2 tablespoons (30 ml) SPLENDA® Brand Brown Sugar Blend

1 cup (250 ml) chopped pecans, toasted

Directions

Preheat oven to 350 degrees F.

Lightly spray a 13 x 9 x 2 inch baking pan with vegetable cooking spray.

Crust Directions:

Beat 1/4 cup butter and 1/2 cup SPLENDA® Brown Sugar Blend at medium speed with an electric mixer until blended. Add egg yolk beating until blended. Add flour and salt; beat on low speed until blended. Press mixture into bottom of prepared pan. Bake crust 12 to 14 minutes or until golden. Cool in pan on a wire rack.

Toffee Directions:

Combine 1/4 cup butter, SPLENDA® Brown Sugar Blend, corn syrup, evaporated milk and vanilla in medium saucepan. Cook over low heat, stirring constantly, until SPLENDA® Brown Sugar Blend dissolves.

Bring mixture to a boil over medium heat and cook until candy thermometer reaches or 265 degrees (about 10 minutes). Pour mixture over crust and spread evenly. Bake 10 additional minutes. Cool 5 minutes on a wire rack.

Topping Directions:

Combine chocolate squares and SPLENDA® Brown Sugar Blend in top of a double boiler; bring water to a boil. Cook until chocolate melts and mixture is blended. Drizzle (or spread) over toffee. Sprinkle with chopped pecans.

Cool completely on wire rack. When chocolate is firm, cut into bars or diamond shapes. Store in an airtight container.

Nutrition Information

Servings Per Recipe: 30

Total Calories: 161

Total Fat: 8 g

Cholesterol: 17 mg

Sodium: 32 mg

Total Carbohydrates: 19.8 g

Dietary Fiber: 0.9 g

Protein: 1.5 g

Exchanges per Serving: 1 1/2 Starch, 1 Fat

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Last updated: 12 December 2013.