Chocolaty Toffee Recipes

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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 TOFFEE BISCUITS



Chocolate Toffee Biscuits image

These sweet, crunchy biscuits are so quick and easy to mix up, they're my go-to treat with my morning coffee. -Wendy Weatherall, Cargill, Ontario

Provided by Taste of Home

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
3/4 cup milk
1/4 cup semisweet chocolate chips
1/4 cup English toffee bits or almond brickle chips
TOPPING:
1 teaspoon butter, melted
1 teaspoon sugar

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.

Nutrition Facts : Calories 145 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 164mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-CARAMEL MATZO TOFFEE



Chocolate-Caramel Matzo Toffee image

Matzo toffee is the Passover-friendly take on saltine toffee. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. Matzo toffee keeps well when stored airtight at room temperature - up to one week, if you haven't finished it by then.

Provided by Melissa Clark

Categories     snack, candies, cookies and bars, dessert

Time 50m

Yield About 2 dozen pieces

Number Of Ingredients 7

4 to 6 sheets matzo, preferably salted
1 cup/225 grams unsalted butter (2 sticks)
1 1/2 packed cups/315 grams light brown sugar
2 teaspoons vanilla extract
Large pinch of fine sea salt
7 ounces chopped bittersweet, milk or white chocolate, or a combination (about 1 cup)
Toppings, as desired (see note)

Steps:

  • Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
  • In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
  • Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
  • Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.

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

CHOCOLATE TOFFEE



Chocolate Toffee image

Notes about the recipe: I'm always searching for the perfect crunchy toffee that's not sticking to your teeth once you bite into it, and I think I have it here! I serve this on my elaborate petit-four cart as one of 12 treats at the end of the very long meal at my restaurant Tru. I have recently discovered (and become totally addicted to) the marvelous Marcona almond, the favorite of Spanish chefs and tapas-lovers. I nibble them with wine before dinner; I add them to salads; I serve them with cheese; and I stick them into every dessert I can - sometimes all in one day! Marconas are tender and toasty, never hard and dry like some supermarket almonds: you can buy them online at www.tienda.com. This combination of almonds with crunchy toffee and bittersweet chocolate is fantastic. You'll be amazed that you made it - and so will any friends that you give it to. It makes a great holiday gift.

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 1 pound

Number Of Ingredients 7

2 cups sugar
1/3 cup water
3 tablespoons light corn syrup
12 ounces salted butter (3 sticks), cut into chunks
1/4 cup cocoa powder, preferably Droste or Valrhona
1 cup whole blanched almonds, preferably Marcona, toasted and roughly chopped
Equipment: Silicone baking mat; candy thermometer

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 COOKIES I



Chocolate Toffee Cookies I image

These are so easy to make, it is almost sinful. So rich and full of chocolate.

Provided by Pat K.

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 4

1 (18.25 ounce) package devil's food cake mix
⅓ cup vegetable oil
2 eggs
¾ cup coarsely chopped chocolate-covered toffee candy bars

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.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 36.1 g, Cholesterol 44.5 mg, Fat 15.9 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 358.2 mg, Sugar 24.4 g

CHOCOLATE TOFFEE COOKIES II



Chocolate Toffee Cookies II image

These cookies will become crisp after they have cooled.

Provided by Stephanie

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 18

Number Of Ingredients 11

½ cup unsalted butter
1 ⅛ cups white sugar
1 egg
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups toffee baking bits
½ cup chopped almonds

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.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 31.1 g, Cholesterol 40.2 mg, Fat 14.5 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 7.7 g, Sodium 170.6 mg, Sugar 12.7 g

CHOCOLATE TOFFEE SQUARES



Chocolate Toffee Squares image

These are rich! As much as I prefer to bake non-dairy desserts, do not substitute margarine for the butter, the flavor just isn't the same!

Provided by Mirj2338

Categories     Bar Cookie

Time 40m

Yield 32 squares

Number Of Ingredients 8

1 cup butter
1 cup light brown sugar, firmly packed
1 egg yolk
1 teaspoon vanilla
1/4 teaspoon salt
2 cups unsifted all-purpose flour
1 (6 ounce) package semi-sweet chocolate chips
3/4 cup coarsely chopped walnuts

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 13x9x2 inch pan.
  • Beat butter and sugar until light and fluffy.
  • Add egg yolk, vanilla and salt.
  • Blend well.
  • Beat in flour just until combined.
  • Turn into prepared pan, spreading evenly.
  • Bake for 25 minutes or until golden brown.
  • Remove from oven and immediately sprinkle with chocolate chips.
  • When melted, spread and sprinkle with nuts.
  • Cut into squares while warm.
  • Let cool completely.

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.

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From tastesoflizzyt.com


CHOCOLATE TOFFEE FUDGE RECIPE – SIMPLY SOUTHERN MOM
2020-12-16 Directions. Place the chocolate and sweetened condensed milk in a microwave-safe bowl. Microwave on high for 1 minute. Stir. If chocolate is not completely melted and smooth, return to the microwave for an additional 30 seconds to 1 minute, stirring after every 30 seconds. Add vanilla extract.
From simplysouthernmom.com


EASY HOMEMADE CHOCOLATE TOFFEE RECIPE | THE GRACIOUS WIFE
2016-09-18 Instructions. Grease a parchment paper lined 15"x10" baking sheet with 2 teaspoons butter. In a large, heavy bottom pot, melt remaining butter over medium heat. Add sugar and water to the butter. Continue cooking over medium heat and stir continuously until a candy thermometer reaches 300 (hard crack stage).
From thegraciouswife.com


CHOCOLATE TOFFEE CRUNCH - THE KELLIE KITCHEN - KETO RECIPE AND ...
2019-05-23 Pour 6oz (about ⅔ of a 9oz package) of Lily’s stevia sweetened chocolate chips into a microwave safe bowl and drizzle with olive oil. Using a spoon toss the chocolate chips in the oil to fully coat. Melt the chocolate chips in the microwave in 30 second increments, stirring in between to smooth the chocolate.
From thekelliekitchen.com


20 TOFFEE DESSERTS (+ EASY RECIPES) - INSANELY GOOD
2022-06-10 3. Homemade Skor Bars. Skor candy bars are made up of a thin layer of toffee covered in chocolate. Skor also makes delicious toffee bits that you can add to your baking. This recipe is a play on that classic candy bar, only it adds …
From insanelygoodrecipes.com


BEST CHOCOLATE TOFFEE SQUARES RECIPES | FOOD NETWORK …
2010-12-02 Preheat oven to 350 °F and grease a 9-inch square pan. Place toffee bars in the freezer for at least one hour before making. For base, combine flour, cocoa powder, sugar and salt. Cut in ½ cup butter with fingers or a pastry cutter until a rough, crumbly texture and press into prepared pan. Dock base with a fork and bake 20 minutes, until ...
From foodnetwork.ca


EASY BAKERY STYLE CHOCOLATE CHUNK TOFFEE COOKIES RECIPE
2015-05-07 Add in the baking soda and salt and mix for 30 more seconds on medium speed. Turn the mixer to low and mix in the flour until evenly incorporated. Finally stir in the chocolate chunks and toffee bits. Chill the dough for at least 2 hours or up to …
From cookiesandcups.com


TOFFEE RECIPE (EASY & CLASSIC) | KITCHN
2021-10-31 Instructions. Arrange a rack in the middle of the oven and heat the oven to 350°F. Arrange 1 cup whole almonds or pecans in a single layer on a rimmed baking sheet. Bake until fragrant and lightly toasted, about 5 minutes. Transfer to a …
From thekitchn.com


CHOCOLATE TOFFEE TORTE - AN INSPIRED KITCHEN
Instructions. To make Pecan Layer: Preheat oven to 350. Lightly oil a 10-inch springform pan. In a food processor, add pecans, sugar and salt and pulse until the pecans are finely chopped. Add cooled butter and pulse until combined. Press the mixture firmly …
From aninspiredkitchen.com


CHOCOLATE TOFFEE BARS - I AM BAKER
2019-09-09 BAKE AGAIN at 350°F for 10-12 min or until slightly golden brown. Remove from oven and sprinkle chocolate chips evenly over the top. BAKE for 2 minutes longer or until chocolate is shiny and soft. Remove from the oven. Spread chocolate evenly with a small offset spatula and then sprinkle toffee bits on top.
From iambaker.net


CONDENSED MILK TOFFEE - 365 DAYS OF BAKING
Preheat the oven to 350°F, and place the sliced almonds onto a baking sheet. Bake for about 4-6 minutes, until nicely toasted. Chop into smaller pieces. In a medium non-stick skillet, combine the sweetened condensed milk, vanilla, and Truly Grass Fed Ghee over medium heat.
From 365daysofbakingandmore.com


CHOCOLATE COVERED SPONGE TOFFEE - AN ITALIAN IN MY KITCHEN
2015-10-16 Instructions. Lightly oil a parchment paper lined 9 inch (22 centimeter) cake pan. In a medium-large pot over medium heat stir just to combine sugar and syrup, until sugar dissolves. Bring to a boil and do not stir but brush down sides with a pastry brush dipped in cold water.
From anitalianinmykitchen.com


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