Chocolate Frosted Toffees Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Spread coconut flakes onto an ungreased baking sheet.
• Bake coconut in the preheated oven, stirring every 3 to 5 minutes, until toasted, about 10 minutes.
• Mix sweetened condensed milk, flour, corn syrup, brown sugar, 1/4 cup butter, 2 teaspoons vanilla extract, and salt together in a bowl; fold in toasted coconut. Pour batter into the prepared baking dish.
• Bake in the preheated oven until cooked through and slightly browned, 25 to 35 minutes. Set aside to cool completely.
• Heat chocolate chips and milk in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in confectioners' sugar, 2 tablespoons butter, and 1 teaspoon vanilla extract until frosting is smooth, 2 to 4 minutes. Spread frosting over bars. Refrigerate 30 minutes before cutting.

Steps:

• Toast coconut at 350°F for 10- 12 minutes, stirring occasionally, until lightly browned; cool.
• Grease 13x9-inch pan with 2 tablespoons butter.
• Combine toasted coconut, condensed milk, corn syrup, brown sugar, 4 tablespoons butter, salt, vanilla and flour; mix well.
• Spread in pan.
• Bake at 350°F for 25-30 minutes until golden brown.
• Cool and then frost.
• Cut into squares after frosting is firm.
• Frosting: Melt chocolate chips in cream over low heat.
• Stir in powdered sugar, butter and vanilla.

Steps:

• Preheat oven to 350 degrees. Coat two 9-inch round cake pans with cooking spray. At low speed beat mix, mayonnaise, eggs and 1 cup water 30 seconds. Increase speed to high; beat 2 minutes. Stir in chips.
• Divide batter between pans. Sprinkle 1/4 cup toffee in each pan. Lightly spread toffee into batter. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 20 minutes. Remove from pans; cool completely on racks.
• Transfer 1 cup frosting to pastry bag fitted with large star tip. Place 1 cake layer on serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread top and side with remaining frosting. Pipe lattice onto cake; garnish with toffee.
• Note: You can also bake in a 13x9-inch pan for 30-35 minutes instead of round pans. Use 1 can frosting.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 9- or 8-inch round cake pans with baking spray with flour.
• Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers about 45 minutes for easier handling.
• Meanwhile, in medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until cream is hot. Stir until chocolate is melted and smooth. Refrigerate 30 to 40 minutes or until cool. Stir just until mixture is thick enough to spread but is still glossy.
• Slice each cake layer in half horizontally to make a total of 4 layers. Reserve 1 top layer. Place 1 cake layer bottom, cut side up, on serving plate. Spread with thin layer of frosting; sprinkle with 1/3 cup of the toffee bits. Repeat with 2 more layers. Place reserved layer on top, rounded side up. Frost side and top of cake with remaining frosting. Sprinkle remaining toffee bits on top of cake. Garnish with pirouette cookies. Store covered in refrigerator.