Chocolate Chip Toffee Diamonds Recipes

CHOCOLATE TOFFEE DIAMONDS

Steps:

• Preheat oven to 350°F.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk and vanilla, then add flour and salt and mix at low speed until just combined.
• Spread batter evenly with offset spatula in a greased 15 1/2- by 10 1/2- by 1-inch baking pan and bake in middle of oven until top puffs slightly and is firm to the touch and edges pull away from sides of pan, 20 to 25 minutes (watch carefully toward end of baking; cookie base can burn easily).
• While cookie base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth, then remove top of double boiler or bowl from heat.
• Spread chocolate over warm cookie base and immediately sprinkle with walnuts. Cool completely in pan on a rack, then cut into 2-inch diamonds or squares. Chill in pan until chocolate is firm, about 15 minutes.

FUDGY CHOCOLATE CHIP-TOFFEE BARS

Steps:

• Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
• In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
• Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
• In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
• Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

CHOCOLATE CHIP TOFFEE DIAMONDS

Steps:

• 1) Preheat oven to 350F. Combine all ingredients EXCEPT chocolate chips and pecans in large bowl. Beat at medium speed, scraping bowl often until well mixed. Stir in 1 cup chocolate chips by hand.
• 2) Spread batter into ungreased 9 x 13-inch baking pan. Bake for 20 to 30 minutes or until golden brown. Immediately sprinkle with remaining chocolate chips. Allow chocolate to melt slightly (2 to 3) minutes. Spread chocolate over bars; sprinkle with pecans. Cool completely. Cut into diamond-shaped bars.

CHOCOLATE CHIP TOFFEE BARS WITH ALMONDS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food, extending foil over sides of pan; set aside.
• Press cookie dough evenly in bottom of foil-lined pan.
• Bake 15 to 17 minutes or until lightly browned crust has formed on top of dough. Remove from oven.
• Combine sweetened condensed milk, toffee bits, 1/2 cup coconut and 1/4 cup almonds. Spread evenly over hot baked cookie dough. Sprinkle chocolate chips, remaining coconut and almonds over mixture. Return to oven.
• Continue baking 20 to 25 minutes until bubbly and coconut is a light golden brown; cool in pan on a wire rack. Use foil to lift bars from pan onto a cutting board. Cut into bars.

CHOCOLATE-TOFFEE POTATO CHIPS

Steps:

• Line baking sheets with parchment paper. Place potato chips in a single layer on the prepared pans. Drizzle with melted chocolate; sprinkle with toffee bits. Let stand until set, 20 to 30 minutes.

CHOCOLATE CHIP-TOFFEE CHEESECAKE

Steps:

• Preheat Oven to 300ºF.
• In a medium bowl mix crumbs, 2 tablespoons sugar and the butter.
• In ungreased 9" springform pan, press crumb mixture in bottom and 1 to 1 1/2 inches up the side.
• In large bowl beat cream cheese, 1/2 cup sugar and the vanilla with mixer on medium speed until smooth.
• Add eggs, one at a time, beating until smooth after each addition.
• Reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture.
• Pour mixture into crust.
• Bake 50 to 60 minutes or until set.
• Turn off oven; leave door open 4 inches.
• Cool cheesecake in oven for 30 minutes.
• Remove cheesecake from oven; place on cooling rack.
• Without releasing or removing side of pan, remove metal spatula carefully along side of cheesecake to loosen.
• Cool 30 minutes.
• Run metal spatula along side of cheesecake to loosen again.
• Refrigerate uncovered until thoroughly chilled, at least 3 hours.
• In a small microwavable bowl, microwave chocolate chips and whipping cream uncovered on high 20-30 seconds or until chips are melted and can be stirred smooth.
• Cool 5 minutes. Spread topping evenly over top of cheesecake.
• Sprinkle reserved 2 tablespoons toffee bits around outer edge.
• Refrigerate until topping is set, about 15 minutes.
• Remove side of pan before serving.

CHOCOLATE TOFFEE DELIGHTS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to creamed mixture and mix well., Press into a greased 13x9-in. baking pan. Bake 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set., Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake 5-10 minutes or until edges are bubbly. Cool on a wire rack., In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container.

DIAMOND BARS

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg yolks. Gradually add flour until blended., Spread into a greased 15x10x1-in. baking pan. Bake at 325° for 20-25 minutes or until golden brown., Sprinkle with chocolate chips. Bake 1 minute longer or until chips are melted. Spread chocolate over crust. Sprinkle with walnuts and coconut. Cool on a wire rack. Cut into diamond shapes.