Hawaiian Toffee Recipes

HAWAIIAN ROLL CINNAMON ROLLS

Steps:

• For the rolls: Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with butter and dust with granulated sugar. Set aside.
• In a small bowl, combine the granulated sugar and cinnamon. Set aside.
• Cut the entire pack of rolls in half horizontally (keeping all top and bottom halves separately intact). Open up the rolls like a book on a piece of parchment so they are laying cut-side up. Spread 2 sticks (1 cup) of the butter over the cut side of both halves. Sprinkle half of the cinnamon-sugar mixture over the butter on the bottom half of the rolls, then top with the top half of the rolls, creating a cinnamon-sugar sandwich.
• Using a rolling pin, flatten the rolls. Spread the remaining 8 tablespoons butter on top and coat with the remaining cinnamon-sugar. Starting with the long end closest to you, use the parchment paper to roll up the rolls into a tight jelly roll. Slice the roll into 12 slices and place a slice into each cup of the prepared muffin tin. Bake until golden brown and bubbling, about 20 minutes.
• For the glaze: Meanwhile, mix the confectioners' sugar, butter and vanilla in a small bowl. Add hot water 1 tablespoon at a time until the glaze reaches the desired consistency.
• Cool the rolls in the tin for 10 minutes, then transfer to a plate. Drizzle with the glaze and serve warm.

HAWAIIAN CAKE

Steps:

• Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.

HAWAIIAN TOFFEE

Steps:

• Line 9-inch square pan with foil, extending edges over sides of pan. Sprinkle nuts evenly in single layer in prepared pan.
• Combine butter, sugar, water and salt in medium saucepan. Bring to a boil over medium heat, stirring frequently. Attach candy thermometer to side of pan. Continue boiling about 20 minutes or until sugar mixture reaches hard-crack stage (305° to 310°F) on candy thermometer, stirring frequently. Remove from heat; stir in vanilla. Immediately pour over nuts in pan, spreading to edges with spatula.
• Cool completely.
• Place chocolate in small microwavable bowl. Microwave on MEDIUM (50%) 4 to 5 minutes until chocolate is melted, stirring every 2 minutes.
• Lift toffee out of pan using foil; spread chocolate evenly over toffee.
• Sprinkle with toasted coconut. Refrigerate about 30 minutes or until chocolate is set.
• Bring to room temperature before breaking toffee.
• Break toffee into pieces. Store in airtight container at room temperature between sheets of waxed paper.

HAWAIIAN TOAST

Steps:

• Line a baking sheet with foil.
• Toast bread slices in a toaster.
• Place toast slices onto foil lined pan and top with 1 slice each ham, then a pineapple ring, then top with a slice of cheese.
• Pop under the broiler briefly, just until the cheese melts- watch carefully- don't let the cheese burn.
• This only takes a few minutes, depending upon your broiler, and will vary depending upon the type of cheese you use.
• Remove toast from oven- the cheese should have melted around the pineapple ring, leaving a well to place the cherries.
• Serve immediately.
• NOTE: Some folks spread their toast with a little mayo, Miracle Whip, or butter before topping with the ham- by all means do so if you wish.

SHEET PAN HAWAIIAN POKE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine cake mix, water, vegetable oil and eggs until well combined.
• Spray a half sheet pan (13"x18"x1") with nonstick cooking spray and spread batter in pan in an even layer.
• Bake for 15-20 minutes, or until the center of the cake is set.
• Remove from oven and let cool.
• Use a fork and poke holes over the entire cake.
• In a mixing bowl, whisk together sweetened condensed milk, cream of coconut and juice from can of crushed pineapple.
• Pour over cake, filling all holes with mixture.
• Spread crushed pineapple over the top of the cake.
• In a mixing bowl or stand mixer, combine heavy whipping cream, powdered sugar and coconut extract until light and fluffy. Spread in an even layer on top of cake.
• Sprinkle coconut on top and refrigerate cake until serving.