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Maple Toffee Bars

Maple Toffee Bars

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
SFRYMAN

SFRYMAN

The maple flavoring in these soft shortbread bars gives a buttery toffee taste without a lot of work. These have been a family favorite for three generations.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

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  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat butter and vegetable shortening with brown sugar, egg, vanilla extract, and maple extract until smooth; stir in flour and salt. Lightly press the dough into a 10x15-inch baking dish.
  3. Bake until the crust is set and lightly browned, about 15 minutes.
  4. Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove crust from oven and spread melted chocolate in a layer on top. Sprinkle with walnuts. Cut bars while still warm; let chocolate set, about 1 hour, before serving.
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Reviews

Deb C
7

Deb C

8/15/2012

The first words my husband’s said after taking a bite are “these are awesome. I didn’t know chocolate would go so well with maple.” Silly man, if he was a woman he’d know chocolate goes with everything. But anyway, I followed the recipe exactly using dark chocolate chips (personal preference.) These won’t last long in this house. Thanks for sharing!

MMMICHELLE
2

MMMICHELLE

1/22/2013

A good base recipe to which many fun flavors could be added. Tasty, but more of a chocolate shortbread than a "toffee."

MZOJIBWAY
0

MZOJIBWAY

12/22/2013

Good start. Maple flavoring is a great idea! But the texture was all wrong. Adding half shortening made the bars too soft. Would have been really great to have a firm, flaky shortbread texture. All butter might be a good idea. I'll try it again that way.

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