Chocolate Frosted Toffees Recipe For Deviled

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CHOCOLATE FROSTED TOFFEE BARS



Chocolate Frosted Toffee Bars image

Decadent and delicious...for coconut lovers only! Watch carefully while toasting the coconut as it can easily scorch!

Provided by JAYNE04

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h50m

Yield 15

Number Of Ingredients 13

4 cups coconut flakes
1 (14 ounce) can sweetened condensed milk
¾ cup all-purpose flour
½ cup corn syrup
⅓ cup packed brown sugar
¼ cup butter, softened
2 teaspoons vanilla extract
¼ teaspoon salt
1 cup milk chocolate chips
3 tablespoons milk, or as needed
½ cup confectioners' sugar
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Spread coconut flakes onto an ungreased baking sheet.
  • Bake coconut in the preheated oven, stirring every 3 to 5 minutes, until toasted, about 10 minutes.
  • Mix sweetened condensed milk, flour, corn syrup, brown sugar, 1/4 cup butter, 2 teaspoons vanilla extract, and salt together in a bowl; fold in toasted coconut. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until cooked through and slightly browned, 25 to 35 minutes. Set aside to cool completely.
  • Heat chocolate chips and milk in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in confectioners' sugar, 2 tablespoons butter, and 1 teaspoon vanilla extract until frosting is smooth, 2 to 4 minutes. Spread frosting over bars. Refrigerate 30 minutes before cutting.

Nutrition Facts : Calories 366.9 calories, Carbohydrate 53.5 g, Cholesterol 25.1 mg, Fat 16.3 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 11.8 g, Sodium 189.2 mg, Sugar 39.5 g

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 FROSTING FOR DEVIL'S FOOD CAKE



Chocolate Frosting for Devil's Food Cake image

Provided by Alton Brown

Time 15m

Yield 2 cups

Number Of Ingredients 5

5 1/2 ounces unsalted butter, room temperature
1 ounce mayonnaise
3 ounces semisweet chocolate, melted and cooled slightly
8 ounces powdered sugar
Pinch kosher salt

Steps:

  • Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
  • Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
  • Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)



The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food) image

This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time :) The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!

Provided by Karen..

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 large eggs
1 teaspoon vanilla
1 cup milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 325°F.
  • In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
  • Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
  • While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
  • In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

FROSTED CHOCOLATE DELIGHTS



Frosted Chocolate Delights image

Before we five kids headed off to school each day, Mom took our requests for that day's dinner. I usually asked her to make these cookies for dessert, and she would rarely disappoint. I still enjoy them today. -Patricia Ramczyk, Appleton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 5-1/2 dozen.

Number Of Ingredients 16

1/2 cup shortening
1 cup packed brown sugar
1 large egg, room temperature
1/2 cup whole milk
1 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted and cooled
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped walnuts
FROSTING:
9 tablespoons butter, softened
4-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
6 to 8 tablespoons whole milk

Steps:

  • In a large bowl, cream shortening and brown sugar. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until firm. Remove to wire racks to cool. , For frosting, in a bowl, cream butter and sugar. Beat in vanilla and enough milk to reach spreading consistency. Frost cooled cookies.

Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 46mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE TOFFEE DELIGHTS



Chocolate Toffee Delights image

"I combined my favorite shortbread recipe with some ingredients on hand and came up with these wonderful bars that remind me of my favorite Girl Scout cookies." -Shannon Koene, Blacksburg, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 11

1 cup butter, softened
1/2 cup plus 2 tablespoons sugar, divided
3/4 teaspoon almond extract
1/2 teaspoon coconut extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup sweetened shredded coconut
1/2 cup sliced almonds, toasted and cooled
1 jar (12-1/4 ounces) caramel ice cream topping
3/4 cup dark chocolate chips

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.

Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 92mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g 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 :

KRISTA'S TOFFEE DELIGHTS



Krista's Toffee Delights image

These are just sinful. Packed with chocolate and yummy toffee, you can't go wrong if you need a sweet fix!! My version of 7 layer bars - just in chocolate!

Provided by Krista Ferrill Donahue

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 8h40m

Yield 24

Number Of Ingredients 7

2 cups crushed chocolate graham snacks (such as Nabisco Teddy Grahams®)
½ cup melted butter
1 (8 ounce) package toffee baking bits (such as Heath Bits 'O Brickle®)
6 (1.4 ounce) bars chocolate covered toffee, crushed (such as Heath®)
1 (12 ounce) package semisweet chocolate chips
½ cup chopped pecans
1 (14 ounce) can sweetened condensed milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13 inch baking pan with nonstick spray. Stir together crushed chocolate graham snacks and the melted butter; press evenly into the bottom of the pan.
  • Bake in the preheated oven for 5 minutes. Remove from oven; layer the toffee baking bits, crushed toffee candy bars, chocolate chips, and chopped pecans evenly over the crust. Pour the sweetened condensed milk evenly over the layers.
  • Bake in the preheated oven until set, about 20 minutes. Cool overnight before cutting.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 38.8 g, Cholesterol 22.1 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 188.4 mg, Sugar 27.5 g

CHOCOLATE-TOFFEE CRUNCH LAYER CAKE



Chocolate-Toffee Crunch Layer Cake image

This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix (dry)
1/3 cup dark chocolate chips
1/3 cup roasted salted almonds
1/3 cup toffee bits
3/4 cup dark chocolate chips
1 1/4 cups butter, softened
2 3/4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
  • Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
  • In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
  • Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
  • Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.

Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g

CAROLINE'S CHOCOLATE FUDGE FROSTING



Caroline's Chocolate Fudge Frosting image

If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.

Provided by Carrie Reynolds

Categories     Desserts     Frostings and Icings     Chocolate

Time 35m

Yield 12

Number Of Ingredients 5

½ cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners' sugar
½ teaspoon vanilla extract
¾ cup milk

Steps:

  • Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
  • Let stand until spreadable (frosting will thicken as it cools).

Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.5 g, Cholesterol 21.6 mg, Fat 11.7 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 62.8 mg, Sugar 37.8 g

CHOCOLATE TOFFEE CAKE



Chocolate Toffee Cake image

From Woman's World Magazine 8/10/04 - this rich, double-chocolate cake with candy-bar crunch gets is extra-moistness from mayonnaise.

Provided by JackieOhNo

Categories     Dessert

Time 3h10m

Yield 16 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) package devil's food cake mix
1 cup mayonnaise
3 eggs
1 cup mini chocolate chip
1 cup English toffee bits
3 (16 ounce) cans milk chocolate frosting

Steps:

  • Preheat oven to 350 degrees. Coat two 9-inch round cake pans with cooking spray. At low speed beat mix, mayonnaise, eggs and 1 cup water 30 seconds. Increase speed to high; beat 2 minutes. Stir in chips.
  • Divide batter between pans. Sprinkle 1/4 cup toffee in each pan. Lightly spread toffee into batter. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 20 minutes. Remove from pans; cool completely on racks.
  • Transfer 1 cup frosting to pastry bag fitted with large star tip. Place 1 cake layer on serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread top and side with remaining frosting. Pipe lattice onto cake; garnish with toffee.
  • Note: You can also bake in a 13x9-inch pan for 30-35 minutes instead of round pans. Use 1 can frosting.

Nutrition Facts : Calories 598.9, Fat 29.1, SaturatedFat 8.7, Cholesterol 43.5, Sodium 541.2, Carbohydrate 87.8, Fiber 2.2, Sugar 68.4, Protein 4.6

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

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From thehappierhomemaker.com


CHOCOLATE TOFFEE CANDY - LORD BYRON'S KITCHEN
2018-12-20 Place in fridge for 90 minutes to cool completely. Remove pan from fridge to allow toffee to return to room temperature for 15 minutes. Once the 15 minutes has passed, begin to melt the chocolate. Melt the chocolate, along with the coconut oil, in a double boiler. Pour the melted chocolate over the room temperature toffee.
From lordbyronskitchen.com


WORLD BEST FLAKES : CHOCOLATE FROSTED TOFFEES
1 cup semi-sweet chocolate chips (6 oz. pkg.) 3 tablespoons cream ; 1/2 cup sifted powdered sugar ; 2 tablespoons butter ; 1 teaspoon vanilla ; Recipe. 1 toast coconut at 350°f for 10- 12 minutes, stirring occasionally, until lightly browned; cool. 2 grease 13x9-inch pan with 2 tablespoons butter. 3 combine toasted coconut, condensed milk, corn syrup, brown sugar, 4 …
From worldbestflakerecipes.blogspot.com


CHOCOLATE TOFFEE RECIPES: 21 WONDERFUL TREAT ANY TIME - EATWELL101
2020-04-28 How easy is that! Recipe by Baker by Nature. 2. Chocolate Covered Almond Toffee. This Chocolate Covered Almond Toffee recipe results in a deep flavored, crunchy, and delicious treat! Recipe by Diethood. 3. Salted Dark Chocolate Almond Toffee. Covered in rich salted dark chocolate,and filled with crunchy toasted almonds.
From eatwell101.com


SALTED DARK CHOCOLATE ALMOND TOFFEE - SALLY'S BAKING ADDICTION
2014-11-17 Spread over the toffee and top with remaining chopped almonds, pressing down gently with the back of a spatula to adhere them. Sprinkle the top with sea salt. Refrigerate toffee again to set the chocolate, about 20 minutes. Once set, slice with a sharp knife or break into pieces– as large or small as you want.
From sallysbakingaddiction.com


DOUBLE CHOCOLATE TOFFEE RECIPE | IN KATRINA'S KITCHEN
2014-12-20 Melt butter in a heavy saucepan over medium heat. Add sugar. Stir constantly for 6-8 minutes until the color is light brown (like a paper bag). If using a candy thermometer the temperature should reach about 298°F.
From inkatrinaskitchen.com


FLUFFY, CREAMY, PERFECT CHOCOLATE BUTTERCREAM FROSTING
2022-03-02 Add 1 cup of powdered sugar and beat again. Scrape the sides and add the remaining powdered sugar. Continue beating for about a minute, scraping the sides as needed, until the mixture is smooth and creamy. Add the vanilla and the cooled chocolate and beat on high for about 2 minutes, scraping the sides as necessary, until the frosting is creamy ...
From barefeetinthekitchen.com


CHOCOLATE DEVILED EGGS | BLOG
Add 1/2 cup of toffee crunch to the melted candy coatings and stir until mixed together. Spoon the mixture into the hardened chocolate shell. While filling is still wet, top with a light sprinkle of red sanding sugar. Let chocolate deviled eggs harden in the refrigerator. Pull chocolate pieces out of mold and place on a tray to serve.
From confectioneryhouse.com


EASY DEVIL'S FOOD CUPCAKES WITH CHOCOLATE FROSTING RECIPE
2015-02-02 Add chopped chocolate chips to the glass bowl and heat until melted, stirring occasionally. Remove from heat and let stand 2 minutes. Whisk in sugar and sour cream; whisk until combined. Spread frosting over the cooled cupcakes and let set in the refrigerator before serving. Top with chocolate shavings and serve.
From diethood.com


BETTER THAN ANYTHING TOFFEE RECIPE - MOM ON TIMEOUT
2021-12-04 How To Make Toffee. Spray a 9-inch square baking dish with cooking spray and line with parchment paper. Spread the chopped pecans in a single layer on top of the parchment. Add butter, sugar, and salt to a heavy bottomed 3 quart pot. Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.
From momontimeout.com


HOMEMADE CHOCOLATE DEVIL'S FOOD CAKE - HOUSE OF NASH EATS
2021-11-12 How to Make This Recipe. Start by combining the chopped bittersweet chocolate and cocoa powder in a bowl with the hot (almost boiling) water. Let them sit, stirring occasionally, until the chocolate has melted. Meanwhile, beat the butter, sugars, and oil together in a large mixing bowl until creamy and light.
From houseofnasheats.com


CHOCOLATE FROSTED TOFFEES RECIPE BY ADMIN | IFOOD.TV
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From ifood.tv


CAROLINE'S CHOCOLATE FUDGE FROSTING - YUM TASTE
2015-02-27 Directions. Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners’ sugar, vanilla and 1/2 cup of the milk.
From yumtaste.com


CHOCOLATE COVERED COFFEE TOFFEE RECIPE - DELISH.COM
2011-09-15 Prepare a baking sheet with a Silpat, parchment, or wax paper. In a medium sized heavy-bottomed sauce pan, with a candy thermometer attached, bring all the ingredients, excluding the chocolate, to ...
From delish.com


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