Toffee Bar Crunch Pie Recipes

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TOFFEE BAR CRUNCH PIE



Toffee Bar Crunch Pie image

Time 3h

Yield 12

Number Of Ingredients 6

1/3 cup caramel dessert topping
1 1/2 cup cold milk
1 small package instant vanilla pudding mix
1 container (8 ounce size) frozen whipped topping, thawed
6 bars (1.4 ounce size) chocolate-covered English toffee, chopped
6 ounces prepared graham cracker pie crust

Steps:

  • Spread dessert topping on bottom of crust. Pour milk into a large bowl. Add pudding mix. Beat with a wire whisk for 2 minutes. Let stand for 5 minutes. Stir in whipped topping and chopped toffee bars. Spoon into crust. Freeze for 4 hours or until set. Let stand at room temperature for 15 minutes or until pie can be cut easily. Garnish as desired. Store leftover pie in freezer.

CANDY CRUNCH PUDDING PIE



Candy Crunch Pudding Pie image

Watch now to learn how to make a Candy Crunch Pudding Pie. This Candy Crunch Pudding Pie, featuring an OREO pie crust, will be sure to knock their socks off.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 chocolate-covered toffee bars (1.4 oz. each), chopped, divided
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. toffee.
  • Pour into crust.
  • Refrigerate 1 hour.
  • Top with remaining COOL WHIP, toffee and melted chocolate before serving.

Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 9 g, TransFat 1.5 g, Cholesterol 10 mg, Sodium 590 mg, Carbohydrate 59 g, Fiber 1 g, Sugar 40 g, Protein 4 g

HEATH BAR PIE



Heath Bar Pie image

If you like Heath candy bars, you'll love this pie!

Provided by Donna

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 4h30m

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
⅓ cup caramel ice cream topping
1 ½ cups milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered English toffee, chopped

Steps:

  • Spread caramel topping into pie crust.
  • Beat milk and pudding mix for 2 minutes; let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
  • Freeze for 4 hours or until set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.

Nutrition Facts : Calories 495.2 calories, Carbohydrate 66.4 g, Cholesterol 19.3 mg, Fat 24.9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 13.7 g, Sodium 512.9 mg, Sugar 46.7 g

TOFFEE BAR CRUNCH PIE



Toffee Bar Crunch Pie image

I found this recipe in a little recipe booklet put out by Jello. It looked wonderful and a delicious option for a holiday dessert... Cook time denotes freezing time.

Provided by SilentCricket

Categories     Pie

Time 4h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1/3 cup caramel ice cream topping
1 1/2 cups cold milk
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) container Cool Whip, thawed
6 (1 1/2 ounce) chocolate-covered english toffee bars, chopped
1 graham cracker pie crust (8 oz if ready-made)

Steps:

  • Spread dessert topping on bottom of crust.
  • Pour milk into large bowl.
  • Add pudding mix.
  • Beat with wire whisk 2 minutes.
  • Let stand 5 minutes.
  • Stir in cool-whip and chopped toffee bars.
  • Spoon into crust.
  • Freeze 4 hours or until set.
  • Let stand at room temperature 15 minutes or until pie can be sliced easily.
  • Garnish as desired.
  • Store any leftovers in freezer.

COFFEE TOFFEE CRUNCH BARS



Coffee Toffee Crunch Bars image

These homemade candy bars are reminiscent of your favorite Ben & Jerry's ice cream - chocolate feuilletine crust and a coffee mousse are layered together for contrasting flavor and crunch. Once the bars have set, cut them into rectangles and top each with a white chocolate cremeux for a decadent, sweet treat.

Provided by Jet Tila

Categories     dessert

Time 10h30m

Yield About 24 bars

Number Of Ingredients 16

Nonstick cooking spray
11.28 ounces (320 grams) praline paste
6.35 ounces (180 grams) white chocolate pistoles
4 cups (340 grams) feuilletine
1 1/2 cups (340 grams) crushed toffee candy pieces, such as Heath Toffee Bar
17 ounces (482 grams) milk chocolate pistoles
3.6 sheets (9 grams total) silver leaf gelatin
1 1/2 cups (360 grams) milk
2 tablespoons (27 grams) coffee extract
1 1/2 teaspoons (5 grams) kosher salt
3 1/2 cups (642 grams) heavy cream
6 ounces (170 grams) white chocolate pistoles
1 teaspoon (5 grams) glucose syrup
2.25 sheets (6 grams) silver leaf gelatin
1 cup (200 grams) heavy cream
1/2 cup (100 grams) whole milk

Steps:

  • For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
  • Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
  • For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
  • Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
  • Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
  • Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
  • For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
  • Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
  • Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
  • Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.

TOFFEE BARS



Toffee Bars image

My mom made these bars when I was a child, and she still does, so they bring back a lot of memories for me. This recipe is my own variation that I developed in recent years; I love the colors of the cranberries and white chocolate - they're very festive. But sometimes I make them just like Mom with milk chocolate and walnuts. Most of the time I forget to add the salt, and I find it doesn't make any difference - they always taste delicious and are always a hit!

Provided by Food Network

Categories     dessert

Time 1h

Yield 48

Number Of Ingredients 9

1 cup unsalted butter
1 cup light brown sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
8 ounces white chocolate or milk chocolate, chopped into 1-inch squares
3/4 cup walnuts, coarsely chopped
3/4 cup dried cranberries, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
  • Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.

TOFFEE CRUNCH DESSERT



Toffee Crunch Dessert image

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

1 package (16 ounces) angel food cake mix
3 egg yolks
1 cup confectioners' sugar, divided
4 cups heavy whipping cream, divided
8 Butterfinger candy bars (2.1 ounces each), crushed

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.

TOFFEE CRUNCH PIE



Toffee Crunch Pie image

Number Of Ingredients 6

1 1/2 cups milk
1 (3-ounce) package instant vanilla pudding
2 tablespoons coffee granules plus 1 teaspoon instant
1 (9-ounce) package chocolate-covered toffee candy bar
1 (8-ounce) container frozen whipped topping thawed (about 3 1/2 cups)
1 graham cracker pie crust ready-made

Steps:

  • In a medium saucepan, stir milk, pudding mix, and coffee granules. Cook according to package directions for pie filling. Place plastic wrap or wax paper directly on surface of pudding. Refrigerate 1 hour or until chilled.Coarsely chop candy bars (you will have about 1 1/2 cups). Set 1/2 cup aside for topping.Gently fold whipped topping into chilled pudding mixture. Stir in 1 cup of the candy. Mound in crust. Freeze, uncovered, until top is set. Cover and freeze overnight.Uncover and place in refrigerator 1 hour before serving. Just before serving, sprinkle with reserved candy.

Nutrition Facts : Nutritional Facts Serves

COFFEE TOFFEE CRUNCH-A-BUNCH PIE



Coffee Toffee Crunch-A-Bunch Pie image

Susan Boyle won Best of Show in Professional Division of the 2012 National Pie Championships by the American Pie Council for her Coffee Toffee Crunch a Bunch Pie. Chill time is part of prep time.

Provided by gailanng

Categories     Dessert

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup unsalted butter, melted
1 (1 1/2 ounce) bar melted toffee crunch milk chocolate candy bars
1 (5 1/8 ounce) box vanilla pudding mix
2 cups heavy whipping cream
1/2 cup half-and-half
1/2 cup strong coffee
1 teaspoon caramel flavoring
5 (1 1/2 ounce) crushed english chocolate-covered english toffee bars
1/2 cup caramel ice cream topping
2 cups whipping cream
1/2 cup sugar
chocolate-covered english toffee bar (crushed or chunked)

Steps:

  • For the Crust; Combine crumbs and sugar. Slowly add butter and mix well. Press into bottom and sides of pie plate. Preheat oven to 400 degrees. Bake for 8 to 10 minutes. Let cool. Once cool, brush melted toffee crunch milk chocolate bar on bottom and sides of crust before filling.
  • For the Filling: Whip pudding mix, half and half, heavy whipping cream, coffee, and caramel flavoring until creamy but firm. Fold in by hand the crushed toffee bars. Refrigerate for about 15 minutes. Spoon 1/2 cup caramel topping on bottom of pie crust that has been brushed with melted chocolate. Spoon filling on top of caramel layer. Return to refrigerator for 6 to 8 hours.
  • For the Topping: Whip cream and sugar until stiff. Decorate pie as desired with whipped cream and toffee bars.

Nutrition Facts : Calories 983.8, Fat 69, SaturatedFat 42, Cholesterol 214.4, Sodium 401.9, Carbohydrate 90.8, Fiber 1.2, Sugar 62.7, Protein 5.7

PHILADELPHIA 3-STEP TOFFEE CRUNCH CHEESECAKE



PHILADELPHIA 3-STEP Toffee Crunch Cheesecake image

A ready-to-use graham cracker crumb crust and chopped chocolate-covered English toffee bars help keep the prep time for this cheesecake to just 10 minutes.

Provided by Kraft Heinz

Yield 8 servings

Number Of Ingredients 6

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup packed brown sugar
tsp. vanilla
eggs
chocolate-covered toffee bars (1.4 oz. each), chopped, divided
ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 3/4 cup chopped toffee bars.
  • Pour into crust; sprinkle with remaining chopped toffee bars.
  • Bake 35 to 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

MAKEOVER TOFFEE CRUNCH DESSERT



Makeover Toffee Crunch Dessert image

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

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cartons (8 ounces each) frozen fat-free whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
4 Butterfinger candy bars (2.1 ounces each), crushed

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

PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH



Peanut Butter Chocolate Toffee Crunch image

Kids and adults will love this peanut butter and cereal twist on toffee brittle.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 40

Number Of Ingredients 8

4 1/2 cups Reese's Puffs® cereal
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon vanilla
1 bag (12 oz) semisweet chocolate chips, melted*
1/2 cup creamy peanut butter
2 cups miniature pretzel twists, coarsely chopped
1/2 cup salted peanuts

Steps:

  • Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Evenly pour cereal in an even layer in pan, clustering cereal tightly. Set aside.
  • In 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until well blended. Heat to boiling; cook about 5 minutes or until dark golden brown. Remove from heat. Stir in vanilla. Drizzle over cereal; using spatula, spread evenly over cereal.
  • Bake 10 minutes. Cool 3 minutes.
  • Meanwhile, in medium bowl, stir melted chocolate and peanut butter until well blended. Drizzle over cereal; spread in an even layer. Sprinkle with pretzels and peanuts. Press into chocolate mixure.
  • Refrigerate about 1 hour or until chocolate is set. Remove from pan; cut into 5 rows by 4 rows. Cut each square diagonally into 2 triangles.

Nutrition Facts : Calories 170, Carbohydrate 17 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Piece, Sodium 130 mg, Sugar 12 g, TransFat 0 g

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    #weeknight     #time-to-make     #course     #preparation     #occasion     #low-protein     #pies-and-tarts     #desserts     #potluck     #dinner-party     #holiday-event     #pies     #freezer     #dietary     #comfort-food     #low-in-something     #taste-mood     #to-go     #equipment

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