Toffee Tiles Recipe By Tasty

Steps:

• Line the baking tray with parchment paper.
• In a saucepan, mix together the butter, sugar and salt. When the temperature reaches 260°F, remove from heat.
• Sprinkle the chopped almonds into the mixture and mix them in thoroughly.
• Pour the mixture into the baking tray.
• Put the baking tray into the freezer for 30-45 minutes.
• Melt the chocolate bar and mix it with salt, and melted butter until combined.
• Remove the toffee from the freezer and break it into chunks. Coat it in the melted chocolate mixture.
• Place the chocolate covered toffee pieces back onto the parchment-lined baking tray and keep in the freezer for 15 minutes.
• Remove the chocolate covered toffee from the freezer and plate. Enjoy with a glass of milk!

Steps:

• Line a 9"x9" (23cmx23cm) baking dish with parchment paper and grease thoroughly.
• Set aside a metal whisk and one Tablespoon of baking soda.
• In a large saucepan (bigger the better - as this will more than triple in size) over medium/high heat-combine sugar, corn syrup, and water.
• Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat-without stirring-until the mixture reaches 300˚F (150˚C).
• Remove from heat and ~working quickly~...add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds-to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.
• Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.
• Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
• Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
• Enjoy!

Steps:

• Preheat the oven to 400˚F (200˚C).
• Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
• Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.
• Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it's dulce de leche!) until smooth.
• Reduce the oven temperature to 350˚F (180˚C).
• In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand.
• Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
• Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
• Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
• In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.
• Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
• Enjoy!

Steps:

• Line a 9-inch (22 cm) baking tray with parchment paper and grease thoroughly.
• Set aside a metal whisk and one tablespoon of baking soda.
• In a large saucepan (the bigger, the better, as this will more than triple in size) over medium-high heat, combine sugar, corn syrup, and water.
• Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat without stirring until the mixture reaches 300˚F (150˚C).
• Remove from heat, and working quickly, add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds to prevent deflating the toffee). The mixture will begin to expand. Quickly pour it into the prepared pan and leave to set. Do not move it for 1-2 hours.
• Once the toffee has cooled and set, remove from pan. Using a blunt object, shatter the toffee into bite-size pieces.
• Melt chocolate in a microwave-safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
• Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
• Enjoy!

Steps:

• Make the toffee: Line a baking sheet with parchment paper.
• In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
• Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
• Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
• Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
• In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
• Pour the brown butter into the sugar mixture and mix until combined. Don't worry if it looks separated.
• In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
• Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
• Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
• Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
• Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
• When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
• Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
• Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
• Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
• Enjoy!

Steps:

• Heat oven to 180°C (350ºF).
• Beat the sugar, butter, and egg in large bowl with electric mixer on medium speed until light and fluffy.
• Stir in flour, nutmeg, cinnamon, salt, and bicarbonate of soda. Combine into a smooth dough.
• Mix in the apple.
• Drop dough by rounded tablespoons about 2 inches (5 cm) apart onto baking paper-lined tray. Add in 1 chewy toffee piece per cookie.
• Bake 8 to 10 minutes or until light brown. Cool on a wire rack.
• Enjoy!

Steps:

• Preheat oven to 375°F (190°C ).
• In a small saucepan, cook the apple, brown sugar, cinnamon, and nutmeg over a medium-low heat until softened.
• Cut three thin strips on a chilled sheet of puff pastry.
• Cut two of the strips into four and make a small lattice pattern with them. Repeat to make three more lattices.
• Cut the tops of the apples and scoop out the insides carefully with a melon baller.
• Mix some of the toffee sauce in and fill with the toffee apple mixture.
• Place the lattices on top of each apple and drape the remaining strips around the lattice, cutting off any overhang.
• Place apples in an ovenproof dish, brush the pastry with egg wash and sprinkle over some more brown sugar and cinnamon.
• Bake for 20 minutes.
• Serve with ice cream and more toffee sauce.
• Enjoy!