Toffee Mocha Dessert Recipes

TOFFEE MOCHA DESSERT

Steps:

• Place cake cubes in an ungreased 13-in. x 9-in. dish. Add coffee and toss lightly. , In a large bowl, combine the cream cheese, chocolate syrup and sugar until smooth. Fold in whipped topping. Spread over cake. Sprinkle with crushed Heath bars. , Cover and refrigerate for at least 1 hour. Garnish with additional Heath bars if desired.

MOCHA FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC).
• Cut each biscuit into 4 pieces and place in a large bowl.
• In a separate bowl, whisk the eggs, milk, vanilla extract, and instant coffee until well-blended.
• Pour the liquid mixture over the biscuits and stir to coat.
• Spoon half of the biscuit and liquid mixture into a greased 9-inch (22 cm) square baking dish.
• Place the chocolate bars on top and cover with the remaining half of the biscuit mixture.
• Bake for 25-30 minutes, or until the biscuits are no longer doughy on the inside and there is no more liquid.
• Cool for 10 minutes and serve with a dollop of whipped cream and drizzle of chocolate syrup.
• Enjoy!

MOCHA-TOFFEE TRUFFLE BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Spread dough in bottom of a 9x13-inch ungreased pan. Bake 12 to 15 minutes or until light golden brown.
• Meanwhile, in small microwavable bowl, microwave sweetened condensed milk uncovered on High for 1 minute. Stir in instant coffee until coffee is mostly dissolved; set aside.
• Sprinkle warm crust with chocolate chips, toffee bits and pecans. Drizzle sweetened condensed milk mixture evenly over pecans.
• Bake 23 to 27 minutes or until top is golden brown and bubbly in center. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

MOCHA-TOFFEE CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. In small bowl, stir together coffee and vanilla until coffee is dissolved. In large bowl, mix cake mix, coffee mixture, butter and eggs with spoon until soft dough forms. Stir in chocolate chips and toffee bits.
• On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store covered.

DOUBLE CHOCOLATE MOCHA TRIFLE

Steps:

• Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
• In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
• In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

MOCHA WHITE CHOCOLATE WITH CHOCOLATE TOFFEE CANDY

Steps:

• Melt the chocolate and coffee in a double boiler. Stir them until creamy and then add the crushed heath bar. Dip fruits and cakes into the mixture and serve.

FROZEN MOCHA TOFFEE-CRUNCH TERRINE

Steps:

• Line a 9-by-5-inch loaf pan with 2 sheets of plastic wrap, with long sides overhanging by about 3 inches. Arrange 3 wafers, flat side up, in a row in the bottom of the pan.
• In a large bowl, beat mascarpone and sugar until light and fluffy. Stir in vanilla. In another bowl, beat cream until it holds soft peaks. In three additions, fold the whipped cream into the sweetened mascarpone with a rubber spatula.
• In a bowl, mix 1 1/3 cups mascarpone mixture with toffee bits. In a separate bowl, mix another 1 1/3 cups mascarpone mixture with chocolate and cocoa powder. Dissolve the coffee in 1 teaspoon hot water; stir into the remaining mascarpone mixture.
• Spread coffee mixture in prepared pan. Cover with 8 wafers, overlapping if necessary. Spoon chocolate mixture into pan; cover with 8 wafers. Spoon toffee mixture into pan.
• Wrap pan with overhanging plastic; freeze at least 4 hours and up to 2 weeks. To serve, invert onto a serving platter. Remove plastic. Let terrine sit 5 minutes, then cut into slices.

MOCHA TOFFEE PIE

Steps:

• Preheat oven to 375.
• Topping, Step 1.
• Combine cream, sugar and instant coffee in small mixer bowl and chill for one hour, while you prepare the rest of the pie.
• Prepare crust.
• Combine flour and salt in a large bowl.
• Cut in shortening with pastry blender until it forms rice-size particles.
• Stir in walnuts, brown sugar and chocolate.
• Add water and vanilla.
• toss with fork then press into a 9-inch pie pan to form crust.
• Bake at 375 for 15 minutes, then cool.
• Prepare filling.
• Beat butter in mixer bowl until creamy.
• Gradually add sugar and beat until mixture is light and fluffy.
• Blend in chocolate and instant coffee.
• Add eggs, 1 at a time, beating for 2- 3 minutes after each addition.
• Turn into cooled pie shell and chill.
• Topping, Step 2.
• Beat chilled topping ingredients until stiff and spread on top of chilled pie.
• Decorate with chocolate curls.

MOCHA TOFFEE CASHEW BARS

Steps:

• Preheat oven to 350°F.
• Beat together butter and brown sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Beat in yolk and vanilla, then gradually add espresso mixture, beating until combined well. Add flour and salt and mix at low speed until just combined.
• Spread batter evenly in an ungreased 15 1/2- by 10 1/2-inch baking pan (1 inch deep) and bake in middle of oven until top puffs slightly and sides pull away from edge of pan, 16 to 22 minutes. (Watch carefully toward end of baking; base can burn easily.)
• While base is baking, melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Spread chocolate over warm base and immediately sprinkle with cashews. Cool completely in pan on a rack, then cut into 48 bars. Chill until chocolate is firm, about 15 minutes.

TOFFEE MOCHA DESSERT

Steps:

• Place cake cubes in an ungreased 13 x 9 x 2 inch dish.
• Add coffee and toss lightly.
• In a mixing bowl, combine cream cheese, chocolate syrup and sugar until blended.
• Fold in whipped topping.
• Spread over cake.
• Sprinkle with crushed Heath bars.
• Cover and refrigerate for at least 1 hour.
• Garnish with additional Heath bars if desired.