TOFFEE CRUNCH COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
- Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
CHOCOLATE-TOFFEE CRUNCH LAYER CAKE
This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
- Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
- In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g
TOFFEE CRUNCH BLONDIES
An alternative to traditional brownies, found on the Chipits website when looking for something unrelated!
Provided by Katzen
Categories Bar Cookie
Time 45m
Yield 24 Bars, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan.
- In large bowl, beat shortening and sugar until fluffy. Beat in eggs until creamy.
- In medium bowl, mix together flour, baking powder, baking soda and salt; stir into butter mixture with milk.
- Stir in 1 cup (250 mL) of the toffee bits and semi-sweet chocolate chips. Spread evenly in baking pan.
- Bake 25 to 30 minutes or until golden brown. Remove from oven and immediately sprinkle evenly with remaining toffee bits. Let cool. Cut into bars.
TOFFEE DESSERT
A graham cracker crust filled with creamy chocolate and vanilla pudding then covered with whipped topping and candy bar pieces. A quick, delicious dessert that is sure to please anyone with a sweet tooth!
Provided by thedailygourmet
Categories Desserts Chocolate Dessert Recipes
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
- In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
- In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
- Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 55.5 g, Cholesterol 25.3 mg, Fat 24.5 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 16.9 g, Sodium 617.3 mg, Sugar 39 g
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Cuisine AmericanCategory DessertServings 24Total Time 25 mins
- In a large saucepan, melt the butter. Stir in the salt, sugar, water, and corn syrup, and bring the mixture to a boil. Boil gently over medium heat, WITHOUT stirring, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer). The syrup will bubble without seeming to change much for awhile, but be patient; all of a sudden it will darken, and at that point you need to take its temperature and see if it's ready. (If you don't have a thermometer, test a dollop in ice water; it should immediately harden to a brittleness sufficient that you'll be able to snap it in two, without any bending or softness). This whole process should take about 10 to 12 minutes. Pay close attention as it will go from ready to burnt if you aren't looking.
- While the sugar mixture is gently bubbling, spread half of the nuts, in a fairly closely packed, even single layer, on a parchment lined baking sheet (a half sheet pan works well). I made mine into a rectangle. It's not necessarily going to go to the edge of your pan just as big as you can make a rectangle with the nuts. Top with half the chocolate.
- When the syrup is ready, pour it quickly and evenly over the nuts and chocolate. Immediately top with the remaining chocolate, then the remaining nuts.
- Wait several minutes, then gently, using the back of a spatula, press down on the chocolate-nut layer and spread the chocolate around.
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20 TOFFEE DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
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- Saltine Cracker Toffee. If you’ve never tried this before, you’ll think it’s way more complicated than it really is. When, in fact, this recipe doesn’t even need a thermometer.
- Simple Toffee Popcorn Recipe. This recipe is similar to the recipe above, in that you’ll make a basic caramel recipe, pour it over the popcorn, and then let the oven finish cooking it.
- Homemade Skor Bars. Skor candy bars are made up of a thin layer of toffee covered in chocolate. Skor also makes delicious toffee bits that you can add to your baking.
- Toffee Brownies. If you like a little crunch in your brownies but need to keep them nut-free, this recipe is for you. It’s super decadent and beautifully fudgy, and the toffee bits leave behind a subtle caramel flavor along with pops of texture you’ll soon fall in love with.
- Caramel Toffee Bits Ice Cream. To make this velvety smooth ice cream, you’ll make a simple vanilla base with half and half, heavy cream, sugar, and vanilla.
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