Best 2 Chocolate Dipped Almond Toffee Moons Recipes

Indulge in a symphony of flavors with Chocolate Dipped Almond Toffee Moons, a delightful confection that combines the richness of chocolate, the crunch of toffee, and the nutty goodness of almonds. These celestial treats are perfect for special occasions or simply as a sweet indulgence. With variations such as Almond Roca and Salted Almond Toffee Moons, this article offers a range of recipes to satisfy every palate. Discover the secrets of crafting these exquisite candies, from preparing the toffee filling to dipping them in luscious chocolate. Let your taste buds embark on a journey of pure bliss with Chocolate Dipped Almond Toffee Moons, a culinary masterpiece that will leave you craving for more.

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CHOCOLATE DIPPED TOFFEE MOONS

Chocolate Dipped Toffee Moons image

I love the cookie recipes by Pillsbury, this is one of my favorites, found in one of their cookbooks. the almond and toffee cookie tastes great with the chocolate glaze.

Provided by Dawn399

Categories Fruit

Time 1h

Yield 5 dozen

Number Of Ingredients 9

Ingredients

1/2 cup powdered sugar
1 cup butter (softened)
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped or ground almonds
1/2 cup toffee pieces
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
2 teaspoons shortening

Steps:

Preheat oven to 325 ° F.
Mix 1/2 cup powdered sugar, butter, and vanilla in a large bowl.
Add flour, almonds, toffee bits, and salt, and mix well.
Roll dough itno 1 inch balls, then into the shape of a log, bend to make a crescent shape.
Place 1 inch apart on ungreased cookie and bake for 13-15 minutes.
Make glaze.
In a microwave safe dish mix glaze ingredients.
Microwave on high for 45-60 seconds, stirring once halfway through.
After glaze is finished cooking, stir until smooth.
Dip half of each cookie into glaze and place on waxed paper.

Nutrition Facts : Calories 819.4, Fat 58.6, SaturatedFat 27.9, Cholesterol 97.6, Sodium 474.5, Carbohydrate 66.3, Fiber 5.6, Sugar 22.6, Protein 12.3

CHOCOLATE-COVERED ALMOND TOFFEE

Chocolate-Covered Almond Toffee image

Provided by Joe Miller

Categories Candy Chocolate Nut Dessert Freeze/Chill Quick & Easy Almond Winter Chill Edible Gift Simmer Gourmet Montana Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes about 3 1/2 lb

Number Of Ingredients 9

Ingredients

1 cup slivered or sliced almonds (about 4 ounces), toasted
3 cups walnuts (10 ounces)
2 (3 1/2- to 4-ounce) bars fine-quality milk chocolate
2 (3 1/2- to 4-ounce) bars fine-quality bittersweet chocolate
1 lb salted butter plus additional for greasing
2 cups sugar
2 tablespoons water
Special Equipment
2 large (17- by 13-inch) baking sheets; a candy or deep-fat thermometer

Steps:

Pulse almonds in a food processor until coarsely chopped, then transfer to a small bowl. Pulse walnuts in food processor until finely chopped and set aside.
Finely chop 1 bar of milk chocolate and 1 bar of bittersweet chocolate with a large knife, then combine in a bowl. Repeat with remaining 2 chocolate bars and combine in another bowl.
Butter a large baking sheet and put on a heatproof work surface. Bring butter, sugar, and water to a boil over moderately high heat, whisking until smooth, then stirring occasionally, until mixture is golden and registers 300°F on thermometer, 20 to 30 minutes.
Immediately stir in almonds, then carefully pour mixture onto center of prepared baking sheet (use caution when pouring hot liquids). Spread toffee into a 15- by 12-inch rectangle (1/4 inch thick) with a heatproof spatula, smoothing top, and let stand 1 minute, then sprinkle 1 bowl of chopped chocolate evenly on top of hot toffee. Let stand until chocolate is melted, 4 to 5 minutes. Spread chocolate evenly using a heatproof rubber spatula or an offset metal spatula. Sprinkle half of walnuts evenly over melted chocolate, then cover with a sheet of wax paper or parchment.
Wearing oven mitts, invert second baking sheet over toffee and carefully invert toffee and sheet. If toffee does not release itself, use a spatula to loosen it. Sprinkle remaining chocolate on top to melt, then spread (as above) and sprinkle with remaining walnuts. Place a sheet of wax paper or parchment on top and press lightly to help nuts adhere. Freeze toffee on baking sheet until chocolate is firm, about 30 minutes. Break toffee into pieces, then transfer to an airtight container and keep at room temperature.

Tips:

Line baking sheets with parchment paper to prevent toffee from sticking.
Use a heavy saucepan to evenly distribute heat and prevent burning.
Stir toffee mixture constantly to prevent crystallization.
When toffee reaches 300°F, remove from heat and immediately stir in chopped almonds.
Pour toffee mixture onto prepared baking sheets and allow to cool completely before breaking into pieces.
Melt chocolate in a double boiler or microwave until smooth and creamy.
Dip cooled toffee pieces into melted chocolate and place on a wire rack to set.

Conclusion:

The end result is a delicious and elegant treat that is perfect for gift-giving or enjoying yourself. With its sweet and crunchy toffee center and rich chocolate coating, these Chocolate-Dipped Almond Toffee Moons are sure to be a hit with everyone who tries them. These little bites of toffee are perfect for satisfying your sweet tooth or giving as gifts. The combination of crunchy toffee, almonds, and rich chocolate is irresistible. Follow these tips to make sure your Chocolate-Dipped Almond Toffee Moons turn out perfectly.