Chocolate Dipped Toffee Moons Recipe For Stuffed

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CHOCOLATE-DIPPED ALMOND-TOFFEE MOONS



Chocolate-Dipped Almond-Toffee Moons image

Surprise your guests with these moon shaped cookies packed with almonds and dipped in chocolate - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 60

Number Of Ingredients 10

1/2 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 cups Gold Medal™ all-purpose flour
1 cup finely chopped or ground almonds
1/4 teaspoon salt
1/2 cup toffee bits
1/2 cup semisweet chocolate chips
2 teaspoons shortening
Additional toffee bits, if desired

Steps:

  • Heat oven to 325°F. In large bowl, beat powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until well blended. Stir in 1/2 cup toffee bits.
  • Shape dough into 1-inch balls. Shape each ball into 2-inch-long log; bend into crescent shape. On ungreased cookie sheets, place crescents 1 inch apart.
  • Bake 13 to 15 minutes or until set and bottoms are golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • In 1-cup microwavable measuring cup, microwave chocolate chips and shortening on High 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Dip 1 end of each cookie halfway into melted chocolate, letting excess drip off. If desired, sprinkle additional toffee bits over chocolate. Place on waxed paper or cooking parchment paper until set.

Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 3 g, TransFat 0 g

DARK CHOCOLATE COVERED BUTTER TOFFEE



Dark Chocolate Covered Butter Toffee image

Provided by Mary Younkin

Number Of Ingredients 6

2 cups butter
2 cups sugar
3 tablespoons water
1 teaspoon kosher salt
1 teaspoon vanilla
2 cups dark chocolate chips (I choose to use Ghiradelli bittersweet dark chocolate)

Steps:

  • In a heavy bottomed skillet (NOT a non-stick skillet), over medium heat, combine the butter, sugar, water and salt. As the butter melts, stir with a wooden spoon or spatula to combine. (I use a wooden one, because the mixture does not seem to stick to it as much as a metal or plastic one.) Bring to a boil and then don't stir or mess with the mixture again until it is caramel colored.(Do not walk out of the kitchen though. Never ever leave something this hot boiling on the stove unattended. Also, if you have children in the house, please use a rear burner to make this. The toffee is going to be boiling at an extremely high temperature.)
  • Set a brown paper bag near the stove and let the mixture boil until it matches the bag in color. This takes between 18-20 minutes and I ALWAYS set a timer. Just in case I find myself distracted, the timer prevents me from letting the candy burn. While the toffee is boiling, prepare two large baking sheets by lining them with parchment paper or silpat mats. (Do not use waxed paper, it will melt.) The pans will be extremely hot when you pour the toffee onto them. I always set them on hot pads or a folded towel on top of the counter.
  • Once the toffee is caramel colored, remove from the heat and add the vanilla. Stir to combine. Quickly divide the toffee between the two baking sheets. Using a spatula or an offset knife, spread the toffee as thinly as possible across the baking sheets. Let it cool completely. I like to set the pans in the refrigerator to speed up the process, but it will also cool at room temperature.
  • When the toffee is cool, blot with a paper towel to remove excess oils from the surface. Melt the chocolate in a glass bowl over a pan of simmering water. The chocolate can also be melted in a microwave at 50% power, checking and stirring every 60-90 seconds.
  • Spread the warm chocolate across the toffee and then place in the refrigerator to cool completely. It would probably cool fine on the counter as well, but I have never been that patient. Once cooled, break into pieces. Share with friends and Enjoy!

CHOCOLATE-COVERED TOFFEE



Chocolate-Covered Toffee image

Chocolate-covered toffee is one of my favorite candies and it's easy to make. All you need is a candy thermometer and some time. The result is a buttery caramel, with a slightly toasty flavor. I added a bit of coffee to the toffee, giving them a slight bitter edge, which is a perfect complement to the sweet candy. To finish them off dip some of them in milk chocolate or drizzle in dark chocolate and sprinkled with toasted almonds and sea salt.

Provided by Food Network

Time 1h15m

Yield 72 pieces

Number Of Ingredients 10

1 pound (2 sticks) unsalted butte
2 cups granulated sugar
3/4 cup brown sugar
3/4 cup water
2 tablespoons molasses
2 tablespoons instant coffee powder
1 teaspoon kosher salt
1 pound bittersweet or semisweet chocolate, melted
Toasted nuts, optional
Sea salt, optional

Steps:

  • Prepare a baking sheet with a silicone baking mat or greased parchment or wax paper.
  • In a large sized heavy-bottomed sauce pan, with a candy thermometer attached, bring all the ingredients, excluding the chocolate, to a boil over medium low heat.
  • Continue to cook and stir the mixture until it reads 275 degrees F on the candy thermometer.
  • The mixture will be much thicker. Stir constantly until it reaches 315 degrees F, which will happen pretty quickly. Remove it from the heat and stir until very smooth, just a few seconds.
  • Pour the toffee onto the prepared baking sheet.
  • Using a spatula, spread the toffee out, working quickly because the toffee will set fast.
  • Using a pastry wheel or pizza cutter, VERY GENTLY (you don't want to cut so deep that it actually reaches the bottom or you may destroy your silpat) score the toffee into bite sized pieces.
  • You should get about 72 pieces. Again work quickly so the toffee doesn't set before you are done.
  • Allow the toffee to sit until it is room temperature and then break apart the pieces.
  • Melt the chocolate over a double boiler until perfectly smooth. Remove from the heat and allow to cool to just above room temperature. If the chocolate is too hot it will run off the toffee and not give you a nice coating, if it is too cold it will be too thick to work with.
  • Set up a second baking sheet with a sheet of parchment or wax paper.
  • Drop a piece of the toffee into the chocolate. Use a fork to flip the toffee over to coat the other side.
  • Lift the covered toffee from the chocolate and shake gently to allow the excess to fall away.
  • In order to get a nice smooth bottom, you want to scrape the bottom of the fork on the edge of the bowl, before laying it on the parchment to harden.
  • If you want to sprinkle with toasted nuts and sea salt, this is the time.
  • Continue dipping until they are all covered in chocolate. Allow them to sit out in a cool spot to set up or you can set them in the refrigerator for a few minutes until they are firm.
  • Fill decorative bags as gifts for Valentine's Day.

CHOCOLATE TOFFEE CANDY CRISPS



Chocolate Toffee Candy crisps image

With only 5 ingredients this treat could not be easier to make. A wonderfully crisp delicate layer topped with a butter toffee and chocolate. Nuts optional. The secret ingredient is saltine crackers. Great on a cookie tray and takes only a few minutes to make.Unlike other toffee recipes, this one is delicate and very flaky crisp....

Provided by Deb Crane

Categories     Crackers

Time 15m

Number Of Ingredients 5

1 sleeve (about 35 saltine crackers)
1 c unsalted butter ( 2 sticks)
1 c brown sugar
1 pkg 11 1/2 oz. chocolate chips (any kind you prefer)
1/4 c chopped nuts of your liking (optional)

Steps:

  • 1. Preheat oven to 375 degrees. Line a 15 x 10 x 1 inch pan (jelly roll pan) with foil. Grease the foil lined pan with shortening.
  • 2. Place crackers in a single layer to cover the bottom of the pan (breaking them if needed to fit)
  • 3. In a medium saucepan,over medium heat, combine butter and brown sugar. Whisk constantly and when it begins to boil gently, start timing and let it boil gently for 3 minutes, stirring constantly. Take off heat after the 3 minutes.
  • 4. Pour toffee layer over cracker lined pan. Spread if needed to cover the crackers. (work quickly, as it does tend to harden quickly)
  • 5. Bake toffee covered crackers in preheated 375 degree oven for 5 minutes.
  • 6. Take out of oven and sprinkle the chocolate chips evenly over the entire pan. Let sit a few minutes, and with a spatula spread the melting chocolate chips to create an even chocolate layer. If using nuts, sprinkle nuts evenly over the chocolate.
  • 7. Let completely cool to the point of the chocolate being hardened. Cut into about 48 squares. Be ready for it to disappear!

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-COVERED BUTTER TOFFEE



Chocolate-Covered Butter Toffee image

This toffee has been a Christmas favorite in our family for over 30 years now. My interest in cooking also reaches back far-to the preparation of those big threshing-day and family dinners when I was growing up in Iowa.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3 dozen.

Number Of Ingredients 6

1 cup sugar
1/2 teaspoon salt
1/4 cup water
1/2 cup butter, cubed
1 cup chopped pecans, divided
2 cups semisweet chocolate chips, divided

Steps:

  • In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces.

Nutrition Facts :

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