Tailgate Toffee Bars Recipe

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Tailgate Toffee Bars Recipe
Tailgate Toffee Bars Recipe photo by Taste of Home
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Tailgate Toffee Bars Recipe

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Publisher Photo
Make a one-handed grab for this tender cake studded with toffee bits. Victory is extra sweet with a treat this good. — Nicolette Burnett, Green Bay, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1/2 cup cold butter, cut into 1/4-in. cubes
  • 1 cup 2% milk
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon almond or vanilla extract
  • 3 Heath candy bars (1.4 ounces each), chopped
  • 1 cup sliced almonds
  • Sweetened whipped cream or vanilla ice cream, optional

Directions

Preheat oven to 350°. Using a pastry blender or two forks, combine flour, brown sugar and butter until crumbly. Remove 1 cup of mixture and reserve.
In a separate bowl, whisk milk, egg, baking soda and extract. Stir into flour mixture until combined; pour into a greased and floured 13x9-in. pan.
Top with chopped Heath bars, almonds and reserved flour mixture. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack. Cut into bars. If desired, serve with sweetened whipped cream or vanilla ice cream. Yield: 2 dozen.
Originally published as Tailgate Toffee Bars in Taste of Home September/October 2016, p60

Nutritional Facts

1 bar: 199 calories, 8g fat (4g saturated fat), 20mg cholesterol, 108mg sodium, 30g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1/2 cup cold butter, cut into 1/4-in. cubes
  • 1 cup 2% milk
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon almond or vanilla extract
  • 3 Heath candy bars (1.4 ounces each), chopped
  • 1 cup sliced almonds
  • Sweetened whipped cream or vanilla ice cream, optional
  1. Preheat oven to 350°. Using a pastry blender or two forks, combine flour, brown sugar and butter until crumbly. Remove 1 cup of mixture and reserve.
  2. In a separate bowl, whisk milk, egg, baking soda and extract. Stir into flour mixture until combined; pour into a greased and floured 13x9-in. pan.
  3. Top with chopped Heath bars, almonds and reserved flour mixture. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack. Cut into bars. If desired, serve with sweetened whipped cream or vanilla ice cream. Yield: 2 dozen.
Originally published as Tailgate Toffee Bars in Taste of Home September/October 2016, p60

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Reviews forTailgate Toffee Bars

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MY REVIEW
delowenstein User ID: 3766053 254977
Reviewed Oct. 3, 2016

"I used a package of Heath baking bits instead of the chopped Heath bars and I'd added 1 tsp. salt with the egg, milk, baking soda and extract! I'd also used 1/2 brown and 1/2 white sugar! I took them along to our congregational picnic and they were very much enjoyed! This recipe is definitely a keeper for me! delowenstein"

MY REVIEW
amsm User ID: 8302234 254223
Reviewed Sep. 17, 2016

"These bars had good flavor with the brown sugar and the almond extract. Mine did not bake up as pretty as in the picture. The batter ran up through the sides and the topping was very crumbly, making them messy to cut and serve."

MY REVIEW
kimspacc User ID: 1340117 253905
Reviewed Sep. 9, 2016

"These were good - sort of a cross between a bar cookie, sheet cake and candy bar all in one. I used dark chocolate baking chunks instead of Heath Bars and found they worked well, too."

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