4-INGREDIENT CHOCOLATE NUT TOFFEE
This is the simplest toffee recipe ever. I love it because it only takes 4 ingredients that I always have around the house. Follow a few easy steps and voila--instant gratification! This recipe makes great Holiday gifts for the neighbors (they'll think you slaved over a hot stove all day, but the truth will be our little secret!).
Provided by jeniwan
Categories Candy
Time 25m
Yield 2 pounds
Number Of Ingredients 4
Steps:
- Melt the butter over medium heat in a large saucepan. Stir in the sugar.
- Stir constantly until the toffee mixture turns a lovely caramel color. (You don't necessarily need a candy thermometer, but if you want to use one, the mixture is at around 280-300°F at this point).
- You can add the nuts now, or wait and sprinkle them on top of the chocolate.
- Carefully pour the hot toffee onto a large cookie sheet (a rimmed cookie sheet or you'll coat your counter with hot toffee) that's been lightly coated with cooking spray.
- After a few minutes, when the toffee begins to set up but is still hot, sprinkle the chocolate chips on top.
- Once melted, spread out the chocolate to evenly coat the toffee. If you didn't already mix in the nuts, sprinkle them on top of the still warm chocolate -- or mix the nuts in AND sprinkle them on top, knock yourself out.
- Once the toffee is completely cooled, you can break it up into bite size pieces.
Nutrition Facts : Calories 3318.1, Fat 244, SaturatedFat 148, Cholesterol 488.1, Sodium 158.2, Carbohydrate 311.8, Fiber 11.6, Sugar 293.5, Protein 12
TOFFEE CHOCOLATE NUT WEDGES
Bar cookie made in a tart pan for beautiful presentation. From "The Weekend Baker". Haven't made it yet, so prep time is a guess.
Provided by Burgundy Damsel
Categories Tarts
Time 45m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Position oven rack on middle rung. Heat oven to 350*. Lightly grease the bottom and sides of a 9 1/2" tart pan with a removable bottom.
- In a large bowl, combine the butter, dark brown sugar and salt. Beat with an electric mixer on medium speed until well blended. Add the egg yolk and vanilla and beat just until combined. Pour in the flour and beat on low speed until the dough begins to clump together. Scrape the dough into the prepared pan, scattering the pieces evenly. Using your fingertips (lightly floured if necessary), pat the dough into the bottom (not up the sides) of the pan to form an even layer. Bake until the top looks dry and dough begins to pull away from the sides of the pan, 25 to 27 minute
- Meanwhile, melt the chocolate with the cream in a double boiler or in the microwave. Stir until smooth. When the crust is baked, transfer the pan to a rack. Pour the warm ganache (chocolate cream mixture) over the warm crust and spread evenly to within 1/2 inch of the edge. Scatter the pecans evenly over the ganache and gently press them into the chocolate. Let cool completely until the chocolate is set, about 4 hours at room temperature or 2 hours in the refridgerator. Remove the outer ring of the tart pan and cut the "cookie tart" into 16 wedges. Serve chilled or at room temperature.
- Big Batch Tip: Double all ingredients, following the same directions and timing, and bake in a 9x13" metal pan. Once cooled, cut into about 6 dozen bars.
Nutrition Facts : Calories 186.3, Fat 14.2, SaturatedFat 7.5, Cholesterol 30.9, Sodium 43.6, Carbohydrate 15.9, Fiber 2, Sugar 6.9, Protein 2.5
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