TOFFEE COFFEE CAKE
Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
HEATH BAR TOFFEE COFFEE CAKE
This is a dangerous cake to have around, it's *so* delicious! for the members that live in Canada and cannot get heath bars use Hershey's Skor toffee pieces, sold in a 200 gram package. This cake has a sweet crunchy topping and is really easy to make. This cake is like no other, just make it and see! This cake can also be made in an 11 x 7-inch baking pan or a springform pan also.
Provided by Kittencalrecipezazz
Categories Breads
Time 50m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking pan.
- In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
- Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
- Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
- Add in buttermilk, egg and vanilla; beat until JUST combined.
- Transfer to prepared baking dish.
- Sprinkle with reserved toffee topping evenly over batter.
- Bake for about 35 minutes, or until golden brown and the cake tests done.
- Cool completely in baking dish and cut into squares.
TOFFEE STREUSEL COFFEE CAKE
A delicious reminder of my childhood, this coffee cake was one of the many delightful treats my mom often made. -Megan Taylor
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first four ingredients; cut in butter until crumbly. Set aside 1/2 cup for topping. Stir baking soda into remaining flour mixture. Combine the buttermilk, egg and vanilla; stir into flour mixture just until moistened., Pour into a greased 13x9-in. baking pan. Add the toffee bits to the reserved crumb topping; sprinkle over batter. Cut through batter with a knife to swirl the topping., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 274 calories, Fat 11g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
HEATH BAR MUFFINS
These are super with softened butter or flavored spreads; try with the other candy bars at least once!
Provided by JamesDeansGirl
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- Line 12 standard-size muffin cups with paper wrappers; set aside.
- Whisk together the flour, brown sugar, baking powder, and salt.
- In another bowl, stir together the milk, melted butter, egg, and vanilla.
- Make a well in the center of the flour mixture; add the milk mixture and stir just until combined.
- Do not overmix.
- Gently fold in the Heath Bar bits.
- Spoon batter into the prepared muffin cups; bake for 15-20 minutes, or until a toothpick tests out clean.
- Cool 5 minutes in tins before removing to wire racks and cool completely.
- Store airtight at room temperature.
Nutrition Facts : Calories 176.2, Fat 6.5, SaturatedFat 3.9, Cholesterol 34, Sodium 228.6, Carbohydrate 26.1, Fiber 0.6, Sugar 9, Protein 3.4
HEATH® BAR COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Beat butter and sugar with an electric mixer in a large bowl until creamy. Beat egg and vanilla extract into the butter mixture.
- Sift flour, baking soda, and salt together in a separate bowl; stir into the butter mixture. Fold chopped candy bars into the mixture. Drop batter by the teaspoonful onto prepared baking sheets.
- Bake in preheated oven until golden brown, 12 to 15 minutes. Cool on baking sheets for 5 minutes before transferring to cooling racks to cool completely.
Nutrition Facts : Calories 77.7 calories, Carbohydrate 9.5 g, Cholesterol 14.2 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 84.1 mg, Sugar 5.5 g
CHOCOLATE TOFFEE COFFEE CAKE
This recipe was in an article in my local "for the love of food" magazine. This is a great recipe to try for your next breakfast- this batter can be made into muffins too;and they freeze very well.
Provided by Pat Duran
Categories Puddings
Time 55m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350^. Butter a 13x9-inch baking dish, or muffin pans. Set aside.
- 2. Combine flour, both sugars, butter and salt on low speed until mixture resembles coarse meal. Transfer 1/2 cup of this mixture to a medium bowl; min in toffee, chocolate chips and pecans. Set aside.
- 3. Stir baking soda into remaining butter-sugar mixture in the large bowl. Add buttermilk, egg and vanilla, beating until just combined. Do not over beat.
- 4. Spread batter into prepared pan. Sprinkle with toffee topping. Bake until tipping is golden brown and toothpick inserted into center comes out clean, about 35 minutes. Cool completely and cut into squares. For muffins- bake 15-20 minutes. Test with toothpick.
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