TOFFEE BITS
You can make your own (nut free) toffee really simply! It's fast too - it takes longer to wash up! Serving size is for 1/4 cup.
Provided by YummySmellsca
Categories Canadian
Time 12m
Yield 1 1/4 cups, 5 serving(s)
Number Of Ingredients 2
Steps:
- Line a rimmed baking sheet with parchment.
- Combine the butter and sugar in a saucepan over medium heat.
- Cook until the mixture reaches 305F on an instant-read thermometer (hard-crack stage). Stir occasionally.
- Remove from the heat and pour onto the parchment, spreading thinly.
- Cool completely - about 4 hours - then break into bits.
- Store in an airtight container.
Nutrition Facts : Calories 371.9, Fat 24.6, SaturatedFat 15.6, Cholesterol 65.1, Sodium 216.6, Carbohydrate 40, Sugar 39.9, Protein 0.3
HOMEMADE TOFFEE BITS
Just 3 ingredients and 15 minutes and you have DIY homemade toffee bits from scratch! They're absolutely amazing in cookies, brownies, streusel toppings on muffins or pies, or just as a sweet snack.
Provided by Tessa Arias
Categories Dessert
Time 35m
Number Of Ingredients 3
Steps:
- Line a small rimmed baking sheet with parchment paper or a silicone baking mat.
- In a heavy bottomed small saucepan, melt the butter over medium heat. Add the sugar and salt and whisk vigorously for one minute until combined. Cook, stirring constantly, until the mixture looks like melted peanut butter and a candy thermometer reaches 295 to 305°F, about 10 minutes.
- If the mixture separates at all, remove from heat and whisk vigorously until recombined. Return to heat and continue cooking.
- Immediately and carefully pour the hot toffee onto the prepared baking pan, allowing it to spread into an even layer. Let cool and harden for about 20 minutes.
- Place the sheet of toffee on a cutting board or in a zip top bag. Use a mallet, rolling pin, or heavy object to crack it into small pieces. You can also cut into bits with a sharp serrated knife. Store in an airtight container for up to 1 week.
CHOCOLATE TOFFEE BITES
Notes: This is a great way to get your chocolate fix in warm weather since the chocolate is stirred into the toffee and so no melting on the fingers! It's great to snack on and nice at the end of a meal with coffee. I learned this from the head pastry chef at Valrhona Chocolates.
Provided by Food Network
Categories dessert
Time 1h
Yield 10 servings
Number Of Ingredients 3
Steps:
- Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container.
TOFFEE BLONDIES
Yum, these toffee blondies are one of my favorites treats out there. For those who don't know, blondies are 'white' brownies. But just as delicious! (Maybe a little more?!)
Provided by Jacqueline
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
- Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 41.2 g, Cholesterol 48.7 mg, Fat 15.4 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 8.9 g, Sodium 237.9 mg, Sugar 19.2 g
CHEWY SKOR TOFFEE BITS COOKIES
Make and share this Chewy Skor Toffee Bits Cookies recipe from Food.com.
Provided by Mirj2338
Categories Drop Cookies
Time 20m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Stir together flour, baking soda and salt.
- In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
- Add eggs and blend thoroughly.
- Gradually add flour mixture, beating well.
- Stir in toffee bits.
- Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
- Bake 10 minutes or until lightly browned.
- Cool slightly, remove from the cookie sheet to a wire rack.
- Cool completely.
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- Add sugar then let dissolve and bring to a boil, then cook, whisking constantly to combine the butter and sugar, until mixture turns a soft caramel color and is thick, about 4 minutes. (A candy thermometer should read 290°.) Remove pan from heat and stir in vanilla and a pinch of salt.
- Working quickly, pour toffee mixture into silicone ice tray, about 1 teaspoonful in each cube, and immediately top each square with about 10 chocolate chips.
- Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with the back of a spoon to create a layer on top of toffee.
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