Chocolate Toffee Gems Recipes

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CHOCOLATE TOFFEE GRAHAM TREATS



Chocolate Toffee Graham Treats image

These are delicious and easy (only 5 ingredients)! If you like toffee bars like Heath or Skor, then you will enjoy these treats.

Provided by Karen..

Categories     Bar Cookie

Time 25m

Yield 22 treats

Number Of Ingredients 5

11 whole honey graham crackers, broken into squares
1 cup butter
1 cup sugar
1/2 cup finely chopped pecans
1 -2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350*.
  • Arrange graham crackers in a single layer in a 15 x 10 baking sheet.
  • Combine butter and sugar in saucepan and bring to a boil over medium heat, stirring constantly until butter melts; then boil 2 minutes.
  • Remove from heat and stir in pecans.
  • Pour mixture evenly over crackers and spread carefully to edge of pan, covering crackers completely.
  • Bake for 10 minutes.
  • Remove from oven and sprinkle evenly with chocolate chips; when chips melt, smooth evenly to cover top.
  • Cool in pan for 5 minutes; carefully separate and transfer squares to a wax paper lined cookie sheet.
  • Refrigerate until chocolate hardens.

CHOCOLATE TOFFEE DIAMONDS



Chocolate Toffee Diamonds image

Categories     Chocolate     Dessert     Bake     Christmas     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 4 dozen cookies

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg yolk
2 teaspoons vanilla
2 cups all-purpose flour
1/2 teaspoon salt
12 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 1/4 cups walnuts (5 oz), toasted and coarsely chopped
Special Equipment
a metal offset spatula

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.

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