Chocolate Toffee Brownie Bites Recipes

TOFFEE BROWNIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray the bottom only of a 9 x 13 pan with nonstick cooking spray, as directed on the package, set aside.
• Follow package directions to prepare brownie mix for 9 x 13 pan.
• Spread prepared brownie mix evenly in the pan.
• Sprinkle rice cereal evenly over the batter, and press lightly.
• Sprinkle toffee bits evenly over the cereal in the batter.
• Bake for 29-35 miunutes, or until brownies are set.
• Cool on wire rack, then cut into 24 pieces when cooled.

DOUBLE CHOCOLATE MINI BROWNIES - COMPANY'S COMING

Steps:

• Preheat oven to 350°F.
• Greased and flour 24 mini-muffin cups.
• Combine first 3 ingredients in small bowl.
• Whisk next 3 ingredients in medium bowl until combined. Add flour mixture. Stir well. Then add the chocolate chips.
• Fill muffin cups 3/4 full.
• Sprinkle with toffee bits if using.
• Bake for about 15 minutes until wooden pick inserted in centre of brownie comes out moist but not wet with batter. Do not overbake.

CHOCOLATE TOFFEE BITES

Steps:

• Base:.
• Preheat oven to 350ºF (180ºC). Line a 9" x 13" (3 L) baking sheet with parchment paper.
• Mix flour, sugar and butter until mixture resembles coarse crumbs. Mixture will be ery dry. Press into prepared pan. Sprinkle pecans evenly over mixture.
• Topping:.
• Cook butter and sugar in a small saucepan, stirring constantly until mixture begins to boil. Boil one minute. Pour over pecans.
• Bake in preheated oven 18-20 minutes, until topping is bubbling.
• Remove from oven and immediately sprinkle with chocolate chips. Let stand 3-5 minutes. Carefully spread to cover. Cool in refrigerator until chocolate sets. Cut into squares.
• Quick Tips and Tricks:.
• Lining a baking sheet with parchment paper, overlapping the sides, makes for easy removal and cutting of squares.

CHOCOLATE TOFFEE BROWNIE SHOOTERS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray. Make and bake brownies as directed on box, using water, oil and egg. With fork, poke holes in baked brownies; pour liqueur over brownies, allowing it to seep into holes. Cool completely in pan.
• Meanwhile, in large microwavable bowl, microwave chopped candy and 1/4 cup of the whipping cream uncovered on High 1 minute to 1 minute 30 seconds, stirring after 1 minute, until chocolate is melted. Let stand 45 minutes or until almost cool. In chilled large bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until soft peaks form. Gently fold whipped cream into chocolate mixture.
• Crumble brownies into bite-size pieces; divide evenly among 36 (2-oz) shot glasses. Spoon chocolate cream mixture evenly over brownies. Top each dessert with whipped cream topping. Garnish with sugared cranberries and mint leaves, if desired.