Chocolate Frosted Toffees Recipe For Stuffed

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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

DARK CHOCOLATE AND TOFFEE BARK



Dark Chocolate and Toffee Bark image

This is a quick and easy confection that can be enjoyed by kids, adults, and everyone in between! I love dark chocolate and English toffee together, and the peanuts make this into a delicious salty and sweet treat that everyone will love!

Provided by jsp1073

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h15m

Yield 24

Number Of Ingredients 3

10 ounces chocolate chips (60% cacao)
1 (8 ounce) package English toffee bits
¾ cup salted peanuts

Steps:

  • Line an 18-inch baking sheet with aluminum foil, making sure to cover the edges and corners.
  • Fill the bottom pot of a double boiler 1/4 full with water and bring to a boil over medium heat. Melt chocolate in the double boiler, stirring constantly until fully melted, about 5 minutes.
  • Pour melted chocolate onto the prepared baking sheet. Use a spatula to spread in a thin layer. Sprinkle toffee bits and peanuts evenly on the chocolate.
  • Freeze until solid, about 1 hour. Break into small pieces by hand.

Nutrition Facts : Calories 90.6 calories, Carbohydrate 9.7 g, Cholesterol 1.2 mg, Fat 5.9 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 2.4 g, Sodium 47.3 mg, Sugar 0.2 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

EASY TO MAKE TOFFEE & WHITE CHOCOLATE CHIP COOKIES



Easy to Make Toffee & White Chocolate Chip Cookies image

I love this recipe--it's very sweet great for chocolate lovers and it is VERY EASY to make. You can change this recipe to the desired amount of chocolate and toffee pieces. You may also change to milk chocolate chips or even switch the toffee pieces with some type of nuts.

Provided by Jazmin_c159

Categories     Drop Cookies

Time 19m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 10

3/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups white chocolate chips
1 1/2 cups skor toffee pieces

Steps:

  • Cream butter and shortening, gradually add sugars, beating well at medium speed with an electric mixer.
  • Add eggs and vanilla, beating well, combine flour, baking soda, and salt; slowly add to creamed mixture and mix well.
  • Stir in white chocolate chips and toffee bits.
  • Drop dough by heaping teaspoonfuls onto ungreased cookie sheet lined with parchment paper.
  • Bake at 375°F for 10 - 12 min cool on cookie sheet.

Nutrition Facts : Calories 440.5, Fat 22.8, SaturatedFat 12.5, Cholesterol 33.5, Sodium 260, Carbohydrate 56.4, Fiber 0.6, Sugar 38.4, Protein 3.8

CHOCOLATE-STUFFED TOFFEE PEANUT BUTTER COOKIES



Chocolate-Stuffed Toffee Peanut Butter Cookies image

These super-sized peanut butter cookies have a hidden surprise. We stuffed them with pieces of milk chocolate before baking, so they're nice and gooey when they come out of the oven.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield about 14 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg
1 cup smooth peanut butter
1 teaspoon pure vanilla extract
1/3 cup toffee bits
Confectioners' sugar, for dusting
Four 1.55-ounce milk chocolate candy bars, such as Hershey's, broken up into individual rectangles

Steps:

  • Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
  • For the cookie dough: Whisk together the flour, salt and baking soda in a medium bowl.
  • Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Beat in the peanut butter and vanilla until smooth and creamy. Add the flour mixture and mix on low until well combined.
  • For the add-ins: Stir in the toffee bits with a wooden spoon until just combined.
  • For the filling: Scoop 2 level tablespoons cookie dough into the palm of your hand and flatten into a 2-inch round. Stack 3 chocolate rectangles in the center of the round, then top with 1 additional level tablespoon cookie dough. Press and mold the cookie dough so that it completely covers the chocolate. Flatten the cookie slightly so it is about 1 inch tall. Repeat with the remaining cookie dough and chocolate rectangles to make about 14 cookies total (you will have leftover chocolate pieces). Divide the cookies between the prepared baking sheets.
  • Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the tops are puffed and the undersides are lightly browned, about 14 minutes. Cool the cookies on the baking sheets set over cooling racks for 5 minutes. Lightly dust the tops of the cookies with confectioners' sugar, then serve while still warm.

SALTINE TOFFEE



Saltine Toffee image

"Easy to prepare using pantry staples, this recipe is always a hit," writes Jo Ann Dalrymple from Claremore, Oklahoma. Her sweetly unique bites start with saltine crackers and are drizzled with white chocolate for an elegant and easy accent.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-3/4 pounds.

Number Of Ingredients 6

37 saltines cracker squares
1 cup butter, cubed
3/4 cup sugar
2 cups semisweet chocolate chips
1 ounce white baking chocolate
1 teaspoon shortening

Steps:

  • Place crackers in a single layer in a foil-lined 15x10x1-in. baking pan. In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers., Bake at 350° for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top. , In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over toffee. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator.

Nutrition Facts : Calories 553 calories, Fat 38g fat (23g saturated fat), Cholesterol 62mg cholesterol, Sodium 407mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.

WHITE CHOCOLATE COVERED PRETZELS



White Chocolate Covered Pretzels image

Easy recipe, and fun to do with the kids! Top some of the pretzels with chopped peanuts for a treat!

Provided by Patty Vadinsky

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 55m

Yield 16

Number Of Ingredients 3

6 (1 ounce) squares white chocolate
1 (15 ounce) package mini twist pretzels
¼ cup red and green candy sprinkles

Steps:

  • Melt white chocolate in the top of a double boiler, stirring constantly.
  • Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
  • Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

Nutrition Facts : Calories 77.5 calories, Carbohydrate 8.9 g, Cholesterol 2.2 mg, Fat 4.3 g, Protein 0.9 g, SaturatedFat 2.2 g, Sodium 27.6 mg, Sugar 5.9 g

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