Awesome Sugar Free Chocolate Toffee Dessert Recipes
CHOCOLATE TOFFEE BAR DESSERT
Make and share this Chocolate Toffee Bar Dessert recipe from Food.com.
Provided by looneytunesfan
Categories Bar Cookie
Time 30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400*.
- Mix flour, 1/2 cup toffee bits, pecans, butter and sugar in a large bowl until well mixed. Press firmly onto bottom of 13x9 inch pan. Bake 10 minutes or until lightly browned. Cool.
- Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Spread 1 1/2 cups pudding into bottom of crust.
- Gently stir half of the cool whip topping into remaining pudding. Spread over pudding in pan. Top with remaining cool whip. Sprinkle with remaining toffee bits.
- Refrigerate 3 hours or overnight.
AWESOME SUGAR FREE CHOCOLATE TOFFEE DESSERT
Make and share this Awesome Sugar Free Chocolate Toffee Dessert recipe from Food.com.
Provided by Marie
Categories Dessert
Time 10m
Yield 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix pudding, cream and water in mixer for 1 minute on slow, then about 2 to 3 minutes on medium high until fluffy.
- Crush candy while still wrapped, then remove from wrapper.
- Place pudding mixture in small dessert dishes layering with Cool Whip and crushed toffee pieces.
Nutrition Facts : Calories 365.4, Fat 35.5, SaturatedFat 22.1, Cholesterol 130.4, Sodium 380.4, Carbohydrate 11.5, Fiber 0.9, Sugar 0.2, Protein 2.5
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- Melt butter over low medium until it starts to turn golden. Add nuts and cook for about five minutes until they are slightly toasted. Add 4 tbsp of the cream and the sweetener. Cook until thickened and golden. This takes about 10 minutes. If it doesn't seem to be thickening you can turn up the heat to medium or medium high but stir constantly. It can burn quickly. Remove immediately from the heat and add the salt and reserved cream. Stir until smooth. Pour onto the foil lined tray and refrigerate until firm to the touch (about half an hour).
- Melt the chocolate. I do this in a glass bowl in the microwave stirring every thirty seconds. Add sweetener if needed. Pour half of the chocolate on top of the toffee. Put in the freezer for a few minutes until the chocolate is solid. Flip over the toffee bark and peel off the foil. Put the foil back on the tray and put the toffee on the chocolate side down. Pour the rest of the chocolate on top. Refrigerate or freeze until firm.
- The filling stays soft like caramel at room temperature but hardens like a toffee overnight or after refrigerating.
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