TOFFEE CRUNCH DESSERT
This light and fluffy after-dinner delight was Kim Belcher's signature dessert. The Kingston Mines, Illinois reader loved the recipe's candy topping and creamy layers, but hated all of the fat and calories it offered. That's why she lightened it up herself. See Makeover Toffee Crunch Dessert for the skinny on her revision.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Prepare and bake cake according to package directions. Cool completely., In a heavy saucepan, combine egg yolks and 3/4 cup confectioners' sugar. Gradually stir in 1/2 cup cream. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Transfer to a bowl. Cover and refrigerate for at least 30 minutes or until cooled. , In a large bowl, beat remaining cream and confectioners' sugar until stiff peaks form. Stir 3 cups whipped cream into egg yolk mixture. Fold in remaining whipped cream. , Cut cake into cubes. In a 13-in. x 9-in. dish coated with cooking spray, layer half of the cake, cream mixture and crushed candy bars. Repeat layers (dish will be full). Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 527 calories, Fat 31g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 311mg sodium, Carbohydrate 56g carbohydrate (46g sugars, Fiber 1g fiber), Protein 9g protein.
MAKEOVER TOFFEE CRUNCH DESSERT
I cut 90% of the fat and nearly half the calories from one of my favorite desserts. Try it for yourself! Guests will never suspect that the fluffy, layered specialty is on the light side. -Kim Belcher, Kingston Mines, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Stir in 2 cups whipped topping. Fold in remaining whipped topping. , In a 13x9-in. dish coated with cooking spray, layer half the cake cubes, pudding mixture and crushed candy bars. Repeat layers. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 177 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 33g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
COFFEE-TOFFEE CRUNCH TORTE
Steps:
- For crust:
- Preheat oven to 350°F. Grind nuts with ground cookies and toffee in processor. Add 5 tablespoons butter; blend until nuts are finely chopped. To moisten crumbs, if necessary, blend in 1 tablespoon butter. Using plastic wrap as aid, press mixture onto bottom an dup sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 15 minutes.
- Bake crust until golden, about 12 minutes. Freeze crust.
- For ganache:
- Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool to room temperature.
- For mousse:
- Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
- Beat 2 1/2 cups cream, liqueur and vanilla in another large bowl until stiff peaks form. Fold cream mixture and toffee into egg mixture. Spoon half of mousse into crust. Drizzle 1/4 cup ganache over. Using tip of knife, swirl mixtures together. Carefully spoon remaining mousse over; smooth top. Cover and freeze torte overnight. Cover remaining ganache; chill.
- Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted. If necessary, let stand until firm enough to pipe. Spoon ganache into pastry bag fitted with star tip. Run sharp knife around torte pan sides. Release pan sides. Pipe ganache in lattice design atop torte. Pipe ganache in star shapes around border. Garnish with almonds. (Can be prepared 1 week ahead. Freeze until lattice sets, then cover and keep frozen.)
COFFEE CRUNCH
Use this recipe to make Blum's Coffee Crunch Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 10-inch cake
Number Of Ingredients 4
Steps:
- Line a rimmed baking sheet with a nonstick cooking mat; set aside.
- In a small saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil. Cook over medium heat to 300 degrees on a candy thermometer.
- Remove from heat for 10 seconds. Sift baking soda evenly over sugar syrup. Whisk just until combined. Pour immediately into the center of the prepared baking sheet. Let stand, without spreading, until cool, about 30 minutes.
- When ready to use, tap the crunch lightly with a spoon or knife handle to crack. Break into irregular pieces.
TOFFEE DESSERT
A graham cracker crust filled with creamy chocolate and vanilla pudding then covered with whipped topping and candy bar pieces. A quick, delicious dessert that is sure to please anyone with a sweet tooth!
Provided by thedailygourmet
Categories Desserts Chocolate Dessert Recipes
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
- In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
- In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
- Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 55.5 g, Cholesterol 25.3 mg, Fat 24.5 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 16.9 g, Sodium 617.3 mg, Sugar 39 g
FROZEN MOCHA TOFFEE-CRUNCH TERRINE
Run a sharp knife under hot water to cut this layered cake into neat slices.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 16 slices
Number Of Ingredients 9
Steps:
- Line a 9-by-5-inch loaf pan with 2 sheets of plastic wrap, with long sides overhanging by about 3 inches. Arrange 3 wafers, flat side up, in a row in the bottom of the pan.
- In a large bowl, beat mascarpone and sugar until light and fluffy. Stir in vanilla. In another bowl, beat cream until it holds soft peaks. In three additions, fold the whipped cream into the sweetened mascarpone with a rubber spatula.
- In a bowl, mix 1 1/3 cups mascarpone mixture with toffee bits. In a separate bowl, mix another 1 1/3 cups mascarpone mixture with chocolate and cocoa powder. Dissolve the coffee in 1 teaspoon hot water; stir into the remaining mascarpone mixture.
- Spread coffee mixture in prepared pan. Cover with 8 wafers, overlapping if necessary. Spoon chocolate mixture into pan; cover with 8 wafers. Spoon toffee mixture into pan.
- Wrap pan with overhanging plastic; freeze at least 4 hours and up to 2 weeks. To serve, invert onto a serving platter. Remove plastic. Let terrine sit 5 minutes, then cut into slices.
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