Almond Chocolate Toffee Crunchies Recipes

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ALMOND CHOCOLATE TOFFEE CRUNCHIES



Almond Chocolate Toffee Crunchies image

I recently made these cookies using half milk chocolate and half white chocolate chips, I just had to post the recipe... they are just fantastic! also, the dough freezes excellent.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 32m

Yield 4 dozen

Number Of Ingredients 12

1 cup butter, softened (no subs!)
3/4 cup packed brown sugar
1/2 cup white sugar
1 large egg
1 1/2 teaspoons almond extract (for a stronger almond flavor use 2 teaspoons extract)
1 3/4 cups all-purpose flour
1 cup oats (not quick or instant)
1 teaspoon baking soda
1/4 teaspoon salt
1 (200 g) package skor toffee pieces
1 cup milk chocolate chips
1 cup slivered almonds

Steps:

  • Set oven to 375°.
  • Set oven rack to second-lowest position.
  • Line a baking sheet with parchment.
  • In a bowl, beat the butter, brown sugar, white sugar, egg and almond extract for about 3-4 minutes or until light and fluffy.
  • In another bowl combine flour, oats, baking soda and salt.
  • Add the flour mixture to the creamed mixture until blended.
  • Stir/mix in toffee chips, milk chocolate chips and almonds; mix well to combine.
  • Drop dough by tablespoonfuls onto baking sheet, leaving about 1-1/2 inches between dough.
  • Bake for about 8-12 minutes, or until light golden brown.
  • Cool for 5 minutes on sheet, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 1494.3, Fat 82.4, SaturatedFat 41.5, Cholesterol 203, Sodium 986.8, Carbohydrate 173.4, Fiber 9.7, Sugar 100, Protein 22.1

CHOCOLATE-COVERED ALMOND TOFFEE BARS



Chocolate-covered Almond Toffee Bars image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 1 (2-pound) block, 10 by 13 inches

Number Of Ingredients 8

10 ounces whole unblanched almonds
1 1/4 cups sugar
1/3 cup light corn syrup
1/3 cup water or rum
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces bittersweet chocolate, cut into small pieces

Steps:

  • Position rack in center of oven and preheat oven to 375 degrees F.
  • Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
  • Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
  • Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
  • Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
  • While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
  • When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
  • Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

CHOCOLATE TOFFEE CRUNCHIES



Chocolate Toffee Crunchies image

From the buttery crust to the golden toffee, melted chocolate and chopped pecans, these bars are filled with Noel flavor. -Joni Crans, Woodhull, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 8

2 cups vanilla wafer crumbs (about 60 wafers)
1/4 cup packed brown sugar
1/2 cup butter, melted
TOPPING:
1/2 cup butter, cubed
1/2 cup packed brown sugar
1 cup semisweet chocolate chips
1/2 cup finely chopped pecans

Steps:

  • Preheat oven to 350°. Toss wafer crumbs with brown sugar and butter; press into an ungreased 13x9-in. pan. Bake until lightly browned, 8-10 minutes., For topping, place butter and brown sugar in a small saucepan. Bring to a boil over medium heat; cook and stir 1 minute. Pour evenly over crust., Bake 10 minutes. Remove from oven; let stand 2 minutes. Sprinkle with chocolate chips; let stand until chips have softened. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

Nutrition Facts : Calories 93 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 55mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE TOFFEE ALMOND SQUARES



Chocolate Toffee Almond Squares image

Make and share this Chocolate Toffee Almond Squares recipe from Food.com.

Provided by Graybert

Categories     < 60 Mins

Time 55m

Yield 35-40 bars

Number Of Ingredients 10

2 cups all-purpose flour
2 cups oats
1 cup brown sugar, packed
1 teaspoon baking soda
1 cup butter, melted
1 (300 g) package milk chocolate chips
1 cup almonds, slivered
1 (225 g) package skor toffee pieces
1 1/3 cups caramel ice cream topping
1/3 cup all-purpose flour

Steps:

  • CRUST: Combine first four ingredients in mixing bowl.
  • Add melted butter.
  • Mix well.
  • Reserve 1 1/4 cups of the mixture for topping.
  • Press remainder into greased 13" x 9" cake pan.
  • Bake at 350°F (180°C) for 12-15 minutes, or until light golden.
  • TOPPING: Combine baking chips, almonds and toffee bits.
  • Sprinkle evenly over base.
  • Mix together sundae sauce and flour until smooth.
  • Pour evenly over crust.
  • Sprinkle reserved oat mixture on top.
  • Bake for 20-25 minutes longer, or until golden.
  • Cool completely, then cut into squares.

Nutrition Facts : Calories 232.3, Fat 10.6, SaturatedFat 5, Cholesterol 17.8, Sodium 154.5, Carbohydrate 32.2, Fiber 1.9, Sugar 10.9, Protein 3.8

ALMOND CRUNCH TOFFEE



Almond Crunch Toffee image

This recipe has been my claim to fame since I was 14 years old. One bite and you won't be able to stop eating it!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 2 pounds.

Number Of Ingredients 11

1-1/2 teaspoons plus 1 cup butter, softened, divided
1 cup sugar
1/2 cup water
1/4 teaspoon salt
1 cup sliced almonds
1/2 teaspoon baking soda
8 ounces dark chocolate candy bars, chopped
1 cup chopped pecans, toasted
1/4 cup dry roasted peanuts, chopped
3 tablespoons chocolate-covered coffee beans, halved
4 ounces white baking chocolate, chopped

Steps:

  • Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally. , Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes. , Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm. , In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm., Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.

Nutrition Facts :

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