Mocha Toffee Truffle Bars Recipes

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MOCHA-TOFFEE TRUFFLE BARS



Mocha-Toffee Truffle Bars image

Prize-Winning Recipe 2010! Indulge in a rich bar cookie - lots of flavor, lots of gooey bars.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 36

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, melted
1 egg, slightly beaten
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon instant coffee granules
1 package (11.5 oz) milk chocolate chips (2 cups)
1 package (8 oz) toffee bits (1 1/2 cups)
1 cup chopped pecans

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Spread dough in bottom of a 9x13-inch ungreased pan. Bake 12 to 15 minutes or until light golden brown.
  • Meanwhile, in small microwavable bowl, microwave sweetened condensed milk uncovered on High for 1 minute. Stir in instant coffee until coffee is mostly dissolved; set aside.
  • Sprinkle warm crust with chocolate chips, toffee bits and pecans. Drizzle sweetened condensed milk mixture evenly over pecans.
  • Bake 23 to 27 minutes or until top is golden brown and bubbly in center. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 20 g, TransFat 1/2 g

MOCHA TRUFFLES



Mocha Truffles image

Perk up our Classic Truffles with high-quality ground coffee for these mocha treats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 4 dozen

Number Of Ingredients 6

4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
1 cup Dutch-process cocoa powder, sifted
2 cups heavy cream
2 tablespoons high-quality ground coffee

Steps:

  • In a small saucepan, bring cream to a boil with coffee. Cover, andlet steep 20 minutes. Strain mixturethrough a fine strainer into a clean bowl.Discard solids. Measure 1 cup liquid and bring it, the butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
  • Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
  • After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
  • Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
  • Place cocoa in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in cocoa. With yourclean hand, cover truffle with cocoa. Letsit in bowl 20 seconds.
  • Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

MOCHA-TOFFEE CHOCOLATE COOKIES



Mocha-Toffee Chocolate Cookies image

Get your java jolt by munching on a fudgy cookie. These cookies are a snap to make because they start with a cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 54

Number Of Ingredients 7

4 teaspoons instant espresso powder (dry)
2 teaspoons vanilla
1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
1/3 cup butter, softened
2 eggs
1 cup miniature semisweet chocolate chips
1/2 cup toffee bits

Steps:

  • Heat oven to 350°F. In small bowl, stir together coffee and vanilla until coffee is dissolved. In large bowl, mix cake mix, coffee mixture, butter and eggs with spoon until soft dough forms. Stir in chocolate chips and toffee bits.
  • On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store covered.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 6 g, TransFat 0 g

DOUBLE CHOCOLATE MOCHA TRIFLE



Double Chocolate Mocha Trifle image

This is a great party dessert for the chocolate lover in all of us. Optional: decorate top with canned whipped topping swirl and shaved chocolate curls. Make sure you get a little of each layer in every serving. Enjoy!

Provided by ADRSEW

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h15m

Yield 15

Number Of Ingredients 7

1 (19.8 ounce) package brownie mix
1 ¾ cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
2 tablespoons warm water
2 cups frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped

Steps:

  • Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
  • In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
  • In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 37.7 g, Cholesterol 6.9 mg, Fat 10.1 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 186.1 mg, Sugar 7.6 g

MOCHA TRUFFLES



Mocha Truffles image

These are a favorite of the cookie exchange, originally from a co-worker who is a much better cook than I.

Provided by Janice Reeves

Categories     Desserts     Candy Recipes     Truffle Recipes

Time 2h35m

Yield 66

Number Of Ingredients 6

1 (24 ounce) bag semi-sweet chocolate chips
8 ounces cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
6 ounces semi-sweet chocolate chips
1 tablespoon shortening

Steps:

  • Line a baking sheet with waxed paper.
  • Melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Mix cream cheese, coffee granules, and water into melted chocolate until smooth. Chill chocolate mixture until firm enough to shape, about 30 minutes.
  • Shape chocolate mixture into 1-inch balls and place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.
  • Melt 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
  • Dip truffles in the melted chocolate mixture and return to the waxed paper. Set aside until firm, at least 30 minutes.

Nutrition Facts : Calories 75.5 calories, Carbohydrate 8 g, Cholesterol 3.8 mg, Fat 5.3 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 11.3 mg, Sugar 6.8 g

MOCHA TRUFFLES



Mocha Truffles image

Nothing compares to the melt-in-your-mouth flavor of these truffles...or to the simplicity of the recipe. Whenever I make them for my family or friends, they're quickly devoured. No one has to know how easy they are to prepare! -Stacy Abell, Olathe, Kansas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5-1/2 dozen.

Number Of Ingredients 6

2 packages (12 ounces each) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
1 pound dark chocolate candy coating, coarsely chopped
White candy coating, optional

Steps:

  • In a microwave-safe bowl, melt chocolate chips; stir until smooth. Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth. , Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill until firm, 1-2 hours. , In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, melt white coating and drizzle over truffles.

Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 11mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

MOCHA TRUFFLES



Mocha Truffles image

These chocolate truffles have a subtle coffee flavor. Use them to top the Mocha Bubble Cake, or make an extra batch and serve them on their own.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 5

4 ounces bittersweet chocolate (at least 61 percent cacao), chopped
1/4 cup heavy cream
2 teaspoons Kahlua or other coffee-flavored liqueur
Salt
1/2 cup white nonpareils (fancyflours.com)

Steps:

  • Place chocolate in a heatproof bowl. Bring heavy cream, Kahlua, and 1/8 teaspoon salt to a simmer in a small saucepan over medium heat. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.
  • Pour chocolate mixture into an 8-inch square baking dish. Refrigerate until chilled, about 30 minutes.
  • Scoop 12 balls of chocolate mixture using a tablespoon or a 1-inch ice cream scoop, and roll between your hands to smooth. Transfer nonpareils to a plate. Gently roll each truffle in nonpareils to coat. Refrigerate until ready to use.

BROWNIE MOCHA TRIFLE



Brownie Mocha Trifle image

By using instant pudding and a convenient box of brownie mix, there's nothing to the preparation. The result is moist and chewy. And the layers look so pretty spooned into a glass trifle bowl. -Louise Fauth, Foremost, Alberta

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 6

1 package fudge brownie mix (8-inch-square pan size)
1-3/4 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/4 cup cold brewed coffee
2 cups whipped topping
1 Heath candy bar (1.4 ounces), crushed

Steps:

  • Prepare brownie batter and bake according to package directions. Cool; cut into 1-in. pieces. , In a large bowl, beat milk and pudding mixes for 2 minutes or until thickened. Stir in coffee. Fold in whipped topping. , In a trifle bowl or 2-qt. glass bowl, layer a third of the brownie pieces, pudding mixture and crushed candy bar. Repeat layers twice. Chill until serving.

Nutrition Facts : Calories 344 calories, Fat 14g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 404mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

MOCHA TRUFFLES



Mocha Truffles image

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 20 truffles

Number Of Ingredients 0

Steps:

  • Put 12 ounces chopped semisweet chocolate in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a saucepan; pour over the chocolate. Let sit until melted, then stir until smooth. Add 1/4 cup espresso and 1 teaspoon vanilla stir until smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours. Roll tablespoonfuls of the chocolate into about 20 balls, then roll in shredded coconut, cocoa powder or crushed peppermint candies. Refrigerate until firm, at least 1 hour.

PAMPERED CHEF DOUBLE CHOCOLATE MOCHA TRIFLE



Pampered Chef Double Chocolate Mocha Trifle image

This is a modified Pampered Chef recipe. You can use a trifle bowl or large glass punch/salad bowl to show it off. It is really easy to make and I never have any leftovers. Cook time includes chill time.

Provided by Kimke

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package brownie mix (and ingredients to prepare per package directions)
1 3/4 cups cold milk
2 (3 1/2 ounce) packages instant white chocolate pudding and pie filling mix
1/4 cup warm water
4 teaspoons instant coffee granules
2 cups frozen whipped topping, thawed
3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped

Steps:

  • Prepare/Bake brownies according to cake-like directions.
  • Cool completely.
  • In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
  • Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
  • Fold in whipped topping.
  • Cut brownies into 1 inch cubes.
  • Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
  • Repeat layers 2 more times.
  • Chill 30 minutes before serving.

MOCHA TOFFEE CASHEW BARS



Mocha Toffee Cashew Bars image

Categories     Coffee     Chocolate     Nut     Dessert     Bake     Cashew     Edible Gift     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 4 dozen bars

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg yolk
1 1/2 teaspoons vanilla
3 tablespoons instant-espresso powder* dissolved in 2 tablespoons boiling water
2 cups all-purpose flour
1/2 teaspoon salt
8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
3/4 cup salted roasted cashews (4 oz), chopped

Steps:

  • Preheat oven to 350°F.
  • Beat together butter and brown sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Beat in yolk and vanilla, then gradually add espresso mixture, beating until combined well. Add flour and salt and mix at low speed until just combined.
  • Spread batter evenly in an ungreased 15 1/2- by 10 1/2-inch baking pan (1 inch deep) and bake in middle of oven until top puffs slightly and sides pull away from edge of pan, 16 to 22 minutes. (Watch carefully toward end of baking; base can burn easily.)
  • While base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Spread chocolate over warm base and immediately sprinkle with cashews. Cool completely in pan on a rack, then cut into 48 bars. Chill until chocolate is firm, about 15 minutes.

MOCHA TRUFFLES



Mocha Truffles image

Provided by Barbara Kafka

Categories     dessert

Time 45m

Yield 80 truffles

Number Of Ingredients 8

1 cup heavy whipping cream
3 tablespoons granulated sugar
4 tablespoons unsalted butter, cut in 1/2-inch pieces
10 ounces semisweet chocolate (best quality possible), grated
3 tablespoons coffee liqueur
1/2 cup unsweetened cocoa powder
2 tablespoons confectioners sugar
1 1/2 teaspoons instant espresso powder

Steps:

  • Place cream, sugar and butter in a 4-cup glass measure or a one-quart souffle dish. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 1/2 minutes.
  • Remove from oven. Add chocolate and stir until melted and mixture is smooth. Stir in liqueur. Transfer mixture to a metal bowl. Chill until very firm, about an hour.
  • Sift cocoa, confectioners sugar and espresso powder onto a sheet of wax paper. Line a baking sheet that will fit in your refrigerator with wax paper. Rinse a 1-inch melon baller or a measuring teaspoon in hot water. Scoop out a truffle, using the tip of a small knife to help release it.
  • Drop the truffle into the cocoa mixture. Coat it with the mixture, touching it as little as possible. Transfer to baking sheet. Repeat with remaining chocolate, rinsing melon baller with hot water each time. If chocolate becomes too soft, chill until firm before continuing.
  • Chill truffles until firm, about half an hour. Sprinkle with remaining cocoa mixture. Store in layers separated by wax paper, tightly covered and refrigerated.

Nutrition Facts : @context http, Calories 38, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 3 grams, TransFat 0 grams

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From unp.me


MOCHA-TOFFEE TRUFFLES
Mocha-Toffee Truffles. Source of Recipe Dessert du Jour - e-mail Mocha-Toffee Truffles WW Points Makes 30 truffles. 1/2 cup butter (no substitutes) 1/2 cup semisweet chocolate pieces 1 tablespoon instant coffee crystals 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 teaspoons vanilla 2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon …
From recipecircus.com


MOCHA CHOCOLATE TRUFFLE COOKIES - SCOTCH & SCONES
2017-02-24 Line a half sheet baking pan with a Silpat silicone mat or parchment paper. In a large microwave safe bowl, melt 1 cup (170 grams) of chocolate chips with the butter on HIGH in 30 second bursts. Alternatively, melt 1 cup of chocolate chips with the butter together in a large saucepan over low heat. Remove from heat.
From scotchandscones.com


MATT'S DELIGHTS: MOCHA-TOFFEE TRUFFLE BARS
Ingredients/recipe Recipe adapted from Betty Crocker 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 cup butter or margarine, melted 1 egg, slightly beaten 1 can (14 oz) sweetened condensed milk (not evaporated) 1 teaspoon instant espresso powder 1 package (11.5 oz) milk chocolate chips (2 cups) 1 package (8 oz) toffee bits (1 1/2 cups)
From mattsdelights.blogspot.com


KAHLUA TOFFEE TRUFFLES - CONFESSIONS OF A BAKING QUEEN
2014-02-14 Instructions. In a double broiler or in a bowl set over a saucepan with little water over medium-low heat combine the chocolate, cream and butter. Let the mixture melt and stir until it is smooth. Remove from heat. Pour mixture into a shallow casserole dish and let cool to room temperature, approx. 30 minutes.
From confessionsofabakingqueen.com


EASY MOCHA CHOCOLATE TRUFFLES RECIPE - NOURISH PLATE
2021-12-28 Start by warming the heavy cream in the microwave for 30 – 45 seconds, or until it reaches about 115°F/45°C. Make sure that the heavy cream is not boiling, but slightly simmering. As very hot cream will result in greasy truffles. In a large bowl, combine the warm cream, chocolate, espresso, butter, vanilla, and salt.
From nourishplate.com


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