Homemade Toffee

27

Homemade Toffee

An unbelievably easy, no-fuss, homemade toffee recipe. So addictive, you won’t want to share!

INGREDIENTS:

1 cup raw almonds

1 cup unsalted butter, cubed

1 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

1/3 cup pecans, chopped

DIRECTIONS:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Spread almonds in an even layer on the prepared baking sheet. Place into oven and bake until toasted, about 10 minutes; set aside.
  • In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes.
  • Immediately spread the hot caramel mixture evenly over the almonds. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.
  • Let cool completely, about 2 hours. Break into pieces.

source:  damndelicious

PUMPKIN TOFFEE CHEESECAKE

pumpkin toffee cheesecake VBB

PUMPKIN TOFFEE CHEESECAKE

Yields:   9″ cake
Baking time: 60-65 mins

INGREDIENTS:

CRUST:

1 3/4 cups (about 14 to 16) shortbread cookies, crushed

1 tablespoon butter or margarine, melted

CHEESECAKE:

3 pkgs. (8 oz. each) cream cheese, softened

1 1/4 cups packed brown sugar

1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk

2 large eggs

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1 cup (about 25 to 30) crushed toffee candies

TOPPING:

1 container (8 oz.) sour cream, at room temperature

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

Caramel ice cream topping (optional)

DIRECTIONS:

PREHEAT oven to 350° F.

FOR CRUST:
COMBINE
cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.

BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT
cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.

BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.

FOR TOPPING:
COMBINE
sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.

BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving

source:  verybestbaking

Chocolate Chip Toffee Treasure Cookies

18

Chocolate Chip Toffee Treasure Cookies

Yield : 3 dozens

INGREDIENTS:

14 graham crackers, ground to powder, 1 1/2 cups worth
1/2 cup flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, softened
1 1/2 cups sweetened flaked coconut
1 1/2 cups semi-sweet chocolate
1 cup toffee bits
DIRECTIONS:

Preheat oven to 375 degrees. Combine the butter and the milk in a mixing bowl and beat until smooth. Add the graham cracker crumbs, flour and baking powder and mix to combine. Stir in the coconut, chocolate chips and toffee bits.

Scoop onto a parchment or silpat lined baking tray. Bake for 10 minutes, until the tops are set and the edges are lightly browned. Remove from the oven and let cool on the baking sheet for about 2 minutes before transferring to a wire rack to finish cooling. Store in an airtight container

source: barefeetinthekitchen

Banana Chocolate Toffee Cupcakes

2

Banana Chocolate Toffee Cupcakes

INGREDIENTS:

For the cupcakes:
  • ½ cup unsalted butter
  • 1 cup mashed ripe banana, about 2 large bananas
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅛ tsp cinnamon
  • ½ cup whole milk
For the frosting:
  • ¾ cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • ½ tsp vanilla extract
  • 2 Tbsp heavy cream
  • 3 Tbsp chocolate toffee bits, you can always add more if desired

DIRECTIONS:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat butter in a small saucepan over medium heat for 2 to 4 minutes, or until browned.
  3. In a large bowl, combine the browned butter, banana, and granulated sugar; beat on medium speed until smooth. Add the eggs one at a time; beat well after each addition. Beat in the vanilla extract.
  4. Measure flour by fluffing it with a fork then lightly spoon it into a dry measuring cup, level the top with the back of a knife. Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; stir with a fork or whisk. Gradually add the flour mixture to the banana mixture alternating with the milk. Begin and end with the flour mixture.
  5. Line a 12 cup muffin pan with paper cups. Spoon ¼ cup of batter into each cup. Bake for 20 to 24 minutes or until the cupcake springs back when touched. Remove from pan immediately and allow the cupcakes to cool completely on a wire rack.
  6. To make the frosting: Beat the butter on medium speed until fluffy. Add the powdered sugar; beat on low until smooth. Beat in vanilla extract and heavy cream just until incorporated. Fold in toffee bits. Spread the frosting over the cupcakes and top with additional toffee bits if desired.

source :  dessertnowdinnerlater

Gluten Free Toasted Coconut, Toffee and Chocolate Chip Cookies

14

Gluten Free Toasted Coconut, Toffee and Chocolate Chip Cookies

Yield : 2 dozens

INGREDIENTS:

1 cup sweetened coconut
3/4 cup brown rice flour *
1/2 cup tapioca starch *
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup light brown sugar
1/4 cup butter, room temperature
1 teaspoon vanilla
1 egg
1 cup toffee bits
3/4 cup semi-sweet chocolate chips
* if you do not need a GF version of this recipe, simply substitute 1 cup AP flour for the items marked with an *
DIRECTIONS:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat and spread the coconut across it. Bake for 5 -7 minutes, until the coconut is lightly browned and toasted. Stirring once through the baking process. Set coconut aside to cool completely.

Whisk together, flours, baking soda and baking powder. Set aside. In a second mixing bowl, combine the butter and brown sugar and mix until creamy and smooth, about 2-3 minutes. Add the egg and the vanilla and mix again. Slowly add the dry ingredients and continue stirring until combined. Stir in the coconut, toffee bits and chocolate chips. Chill for 1 hour before baking. (The chilling is not required, but the cookies will hold their shape better after the dough has chilled. This is especially true for the GF version.)

Preheat oven to 350 degrees. Scoop 1 – 2 tablespoon size balls of cookie dough onto a parchment or silpat lined baking sheet. Bake for about 10 minutes, until the cookies begin to brown around the edges. Let cool for a minute on the baking sheets and then transfer to a wire rack to finish cooling completely

Toasted Coconut, Toffee and Chocolate Chip Cookies

15Toasted Coconut, Toffee and Chocolate Chip Cookies

Yield : 2 dozens

INGREDIENTS:

1 cup flaked sweetened coconut
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed light brown sugar
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 large egg
1 cup Heath toffee bits
3/4 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and arrange coconut in a single layer on the pan. Bake for 5-7 minutes or until coconut is lightly toasted, stirring once. Set coconut aside to cool.

2. Line another baking sheet with parchment paper or a silicone baking mat and set aside. Whisk together flour, baking powder, soda, and salt in a medium bowl.

3. In the bowl of a stand mixer, add brown sugar and butter. Beat at medium speed until creamy and smooth, about two minutes. Beat in vanilla extract, coconut extract, and egg. Slowly add dry ingredients and mix until combined. Stir in toasted coconut, toffee bits, and chocolate chips.

4. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet. Bake at 350° for 10 minutes or until cookies start to brown around the edges. Remove from pan, and cool completely on wire racks.

Note-if you can’t find Heath Toffee Bits you can chop up Heath or Skor candy bars.

source: twopeasandtheirpod

Gluten Free Dark Chocolate Toffee Cookies

13

Gluten Free Dark Chocolate Toffee Cookies

Yield : 2 dozens

INGREDIENTS:

1/4 cup brown rice flour *
1/4 cup tapioca starch *
2 tablespoons potato starch *
1/8 teaspoon xanthan gum *
1/4 cup, plus 2 tablespoons dutch process cocoa
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 cup butter, softened
1/2 cup light brown sugar
1/3 cup sugar
1 teaspoon vanilla
1 egg
1/2 cup dark or bittersweet chocolate chips
1/3 – 1/2 cup toffee bits
* if you do not need a GF version of this recipe, simply substitute 1/2 cup all purpose flour for the items marked with an *
DIRECTIONS:

Whisk dry ingredients together and set aside. In a mixing bowl, beat the butter and sugars together until smooth, about 2-3 minutes. Add the egg and vanilla and beat again. Add the dry ingredients and beat again just until combined. Stir in the chocolate chips and toffee bits. Chill the dough 1 hour.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough by tablespoons onto the baking sheet, leaving at least 2″ in between the cookies. Return the remaining dough to the refrigerator in between batches.

Bake the cookies for 10 minutes, only until they begin to crisp on the edges and they look just a tiny bit gooey still in the center. Allow the cookies to cool on the baking sheet for at least 2-3 minutes before transferring to a wire rack to cool completely