Toffee Ii Recipes

CHOCOLATE TOFFEE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees F).
• Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
• Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
• Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.

TOFFEE II

Steps:

• Grease a 9x13 inch baking pan.
• Combine sugar, butter, water, and salt in a heavy saucepan. Cook, stirring continuously until the mixture reaches light crack stage (310 degrees F, 160 degrees C) on a candy thermometer). Remove the pan from heat and stir in vanilla. Pour mixture into the prepared baking pan.
• Lay chocolate bars on top of the hot mixture and spread the melting chocolate over the top of the mixture. Chill well. Crack into pieces to serve.

BACON TOFFEE II

Steps:

• Put all the ingredients except the bacon into a large, heavy saucepan over medium-high heat. Go with a larger pot than you think you'll need because the toffee has a tendency to boil up the sides. You really don't want that to happen. Have you ever had hot toffee on your skin or tried to clean it off the stove? Don't go there.
• Bring to a boil, stirring frequently. Cook until the mixture hits 300F on a candy thermometer. This goes fast once you hit about 200F, so don't walk away from the pan. You will regret it if you do. Trust me and the big, sooty, burned sugar mess I had to clean up once.
• Once the toffee mixture hits 300F, stir the crispy bacon in and pour immediately into the prepared pan. Use a silicone or offset spatula to gently spread the toffee into an even layer. And do not, no matter how BADLY you want to, lick that spatula if you want to keep your tongue. Again, I ask you to trust me here!
• Allow to rest at room temperature until the toffee has cooled and firmed completely. When completely cool, break into pieces with your hands. Store, refrigerated, in a zipper top bag in the back of the fridge to discourage people from snitching it when they think you're not looking.
• One comment on the blog: "As if this recipe wasn't already decadent enough, I just topped my bacon toffee with dark chocolate & cayenne-dusted pecans. it's obscenely good. Talk about a new guilty pleasure!".

TOFFEE BLONDIES II

Steps:

• Preheat the oven to 350 degrees F.
• Prepare an 8 by 8 inch square pan by lining it with foil.
• In an electric mixer, cream together the butter and brown sugar. It won't quite cream like unmelted butter, but just get it mixed really well.
• Add the eggs, vanilla, and salt and mix until well combined.
• Add the flour and mix on low until just combined.
• Add the toffee bits and, with a rubber spatula, mix them in, scraping down the bowl and giving the batter a final mix by hand.
• Bake the blondies for 30-35 minutes until just golden brown and firm.
• Enjoy!