TOFFEE BAR CRUNCH PIE
Time 3h
Yield 12
Number Of Ingredients 6
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
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
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
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
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
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
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
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
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
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
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
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.
TOFFEE CRUNCH PIE
Number Of Ingredients 6
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
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
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
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
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
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
PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH
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
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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