Premium Toffee Crunch Recipes

TOFFEE CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
• Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

TOFFEE BUTTER CRUNCH

Steps:

• Butter the sides of a 2 quart saucepan.
• Melt the butter.
• Add sugar, water and Karo syrup.
• Heat to 290 degrees using a candy thermometer.
• Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
• As soon as it reaches 290 pour into a greased pan.
• Let sit for 2 minutes.
• Sprinkle chips on top and let set for 3 minutes.
• Spread the chips out, freeze and cut or break into little pieces.

TOFFEE CRUNCH CHEESECAKE RECIPE

Steps:

• Preheat oven to 325 Degrees. Line the bottom of a multiReplace" id="158″ data-gr-id="158″>9 inch springform pan with parchment paper. Set aside.
• In a medium bowl, combine the graham cracker crumbs, pecan pieces, melted butter, and sugar and mix well. Pour the graham cracker crumbs into the bottom of the springform pan and press firmly into the bottom of the pan and along sides. Set aside.
• In a large bowl, blend the cream cheese until creamy; add the eggs one a time making sure they are well mixed into the cream cheese; and add the sugar while still mixing. Add the flour, sour cream, salt, and vanilla extract. Use a rubber spatula to scrape the bottom and sides of the bowl and stir once more. Pour multiReplace" id="153″ data-gr-id="153″>in the pan on top of the graham cracker crumbs. Smooth the top with spatula.
• Take two long pieces of aluminum foil and place on the counter making a "t" shape. Place the springform pan on top of the aluminum foil and bend the foil along the sides of the pan halfway tightly. Place the springform pan inside a larger and long baking dish that will allow the springform pan to sit comfortably. Pour in some hot water into the pan filling halfway. Place in the oven carefully on the middle rack and bake for 1 hour. The cheesecake may be slightly golden once finished and hardly no jiggle. Allow to cool room temperature for 60 minutes.
• Warm the hot fudge. When ready to pour on top of the cheesecake the fudge should not be hot just barely warm. Pour the hot fudge and caramel on top of the cheesecake; sprinkle the toffee pieces on top; and press the toffee into the sauce lightly. Place in the refrigerator for, at least, 4 hours or overnight.

ALMOND CRUNCH TOFFEE

Steps:

• Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally. , Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes. , Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm. , In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm., Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.

PREMIUM® TOFFEE CRUNCH

Steps:

• Preheat oven to 400 degrees F. Line 15x10x1-inch baking pan with foil; grease foil. Spread crackers evenly into prepared pan.
• Place butter and sugar in saucepan. Bring to boil on medium-high heat, stirring frequently. Reduce to low; boil 3 min. (Do not stir.) Immediately spread over crackers.
• Bake 7 min. Immediately sprinkle with chocolate; let stand 5 min. Spread melted chocolate over tops of crackers. Sprinkle with walnuts. Cool. Break into pieces.

BUTTERCRUNCH TOFFEE

Steps:

• Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.

PREMIUM® TOFFEE CRUNCH

Steps:

• Preheat oven to 400 degrees F. Line 15x10x1-inch baking pan with foil; grease foil. Spread crackers evenly into prepared pan.
• Place butter and sugar in saucepan. Bring to boil on medium-high heat, stirring frequently. Reduce to low; boil 3 min. (Do not stir.) Immediately spread over crackers.
• Bake 7 min. Immediately sprinkle with chocolate; let stand 5 min. Spread melted chocolate over tops of crackers. Sprinkle with walnuts. Cool. Break into pieces.