Chocolate Triscuit Toffee Recipes

TRISCUIT CHOCOLATE COVERED CRACKERS

Steps:

• Line baking sheet with parchment paper.
• In microwave or small double boiler, use low to medium heat to melt semi-sweet chocolate chips, stirring occasionally until smooth.
• Dip crackers into chocolate and place on parchment paper. When all crackers have been dipped, sprinkle with salt or sugar if desired and place in fridge to set.
• Alternatively, chill crackers for approximately five minutes. Melt white chocolate chips and drizzle over crackers.

CHOCOLATE TOFFEE

Steps:

• Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
• Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
• Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out - it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.

CHOCOLATE TOFFEE TRIFLE

Steps:

• Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush.
• In a very large pretty Trifle dish or glass bowl, layer in this order:
• 1/2 the cake cubes
• 1/2 the pudding mixture
• 1/2 the whipped cream
• 1/2 the Heath bars
• Repeat layers. Cover with plastic wrap and refrigerate overnight.

CHOCOLATE TRISCUIT TOFFEE

Steps:

• Preheat oven to 350 degrees F. Line baking sheet with foil. Line baking sheet with Triscuit Crackers in single layer, making sure cracker edges touch.
• In small saucepan, melt butter and brown sugar - bring to boil and boil for 2-3 minutes. Pour caramel mixture over Triscuit Crackers making sure all are covered evenly.
• Bake for 10-12 minutes until sauce bubbles over surface. Remove from oven and immediately sprinkle with chocolate chips. Put back in oven 1 minute to melt chips. Remove from oven and spread chocolate evenly over Triscuit Crackers with spatula. Let cool completely in refrigerator and break into squares. Once cool, store in airtight container.

CHOCOLATE-TOFFEE TRIFLE

Steps:

• Preheat oven to 375°F. Butter and flour 9-inch square baking pan with 2-inch-high sides. Melt 1 1/2 ounces chocolate in top of double boiler set over simmering water, stirring until smooth. Remove from over water. Let cool 10 minutes.
• Sift flour, baking soda and salt into medium bowl. Beat brown sugar and butter in large bowl until blended. Add egg; beat well. Beat in yolk.Add melted chocolate; beat until blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Add 1/2 cup boiling water and vanilla; stir until blended (batter will be thin.)
• Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.)
• Beat cream in large bowl until stiff peaks form. Spoon 1 1/2 cups whipped cream into bottom of large glass trifle bowl. Sprinkle with 1/2 cup toffee bits. Crumble 1/3 of cake over toffee. Repeat layering of whipped cream, toffee bits and cake, creating 3 layers of each. Spoon remaining whipped cream over top, spreading to cover. Cover trifle; refrigerate at least 4 hours. (Trifle can be prepared 1 day ahead. Keep refrigerated.)
• Sprinkle trifle with chocolate shavings and serve.

CHOCOLATE TOFFEE TRIFLE

Steps:

• Cut up frozen pound cake into bite sized pieces.
• Mix both packages of chocolate pudding in bowl with 4 cups of chilled milk with wire whisk for 2 minutes until well combined.
• Place half of the pound cake pieces in bottom of trifle bowl.
• Spread half of the pudding over the cake pieces.
• Spread half of the whipped topping over the pudding and sprinkle with half of the toffee bits.
• Repeat layers with the remaining pound cake pieces, pudding, cool whip and top off with the remaining toffee bits!
• Refrigerate until ready to serve!

HEATH TOFFEE CHOCOLATE TRIFLE

Steps:

• Follow the instructions on the box to prepare the cake mix and chocolate pudding.
• Crumble the cake witha fork until you get smaller pieces and let the cake cool for 30 minutes.
• In a large glass bowl, layer - cake, chocolate pudding and whipped topping until you get to the top.
• The top layer is whipped topping with a garnish of Heath Toffee Bits.
• Serve immediately or chill in the refrigerator for up to one day and serve.
• * I recommend layering in a glass bowl to show off both the layers of this dessert and the garnish of the Heath Toffee Bits.

CHOCOLATE-COVERED BUTTER TOFFEE

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.

TORIE'S CHOCOLATE-CHUNK TOFFEE COOKIES

Steps:

• Heat oven to 350 degrees. Line two baking sheets with parchment; set aside. In a large bowl, sift together flour and baking soda.
• In the bowl on an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
• Working in additions, add the flour mixture to the egg mixture on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine.
• Spoon a heaping tablespoon of dough onto a baking sheet. Repeat, spacing 2 inches apart.
• Bake cookies until golden brown, about 10 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

CHOCOLATE TOFFEE BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Fold in chocolate chips and toffee bits. , Drop by 2 tablespoonfuls 2 in. apart onto ungreased baking sheets. Brush with melted butter; sprinkle with sugar. Bake at 425° for 13-15 minutes or until golden brown. Serve warm., Freeze option: Freeze cooled biscuits in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes.

CHOCOLATE TOFFEE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees F).
• Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
• Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
• Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.

CHOCOLATE TRIFLE

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

CHOCOLATE TOFFEE COOKIES I

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
• Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.