Best 7 Chocolate Toffee Crunchies Recipes
Indulge in a symphony of flavors with our irresistible Chocolate Toffee Crunchies, a delectable treat that tantalizes taste buds with every bite. These scrumptious morsels are a harmonious blend of rich chocolate, buttery toffee, and a symphony of crunchy textures. Dive into this culinary journey as we unveil the secrets behind this delightful confection, guiding you step-by-step through three enticing variations: the classic Chocolate Toffee Crunchies, the tempting Peanut Butter Chocolate Toffee Crunchies, and the irresistible Salted Caramel Chocolate Toffee Crunchies. Prepare to embark on a flavor adventure that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE TOFFEE
Notes about the recipe: I'm always searching for the perfect crunchy toffee that's not sticking to your teeth once you bite into it, and I think I have it here! I serve this on my elaborate petit-four cart as one of 12 treats at the end of the very long meal at my restaurant Tru. I have recently discovered (and become totally addicted to) the marvelous Marcona almond, the favorite of Spanish chefs and tapas-lovers. I nibble them with wine before dinner; I add them to salads; I serve them with cheese; and I stick them into every dessert I can - sometimes all in one day! Marconas are tender and toasty, never hard and dry like some supermarket almonds: you can buy them online at www.tienda.com. This combination of almonds with crunchy toffee and bittersweet chocolate is fantastic. You'll be amazed that you made it - and so will any friends that you give it to. It makes a great holiday gift.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
- Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
- Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out - it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.
CRUNCHY TOFFEE BUCKEYES
Provided by Valerie Bertinelli
Categories dessert
Time 1h30m
Yield 32 buckeyes
Number Of Ingredients 6
Steps:
- Combine the peanut butter, vanilla and salt in a large bowl. Beat with an electric mixer, adding about 1/2 cup confectioners' sugar at a time, until all the sugar is incorporated and the mixture is stiff and dry to the touch. Mix the toffee by hand.
- Roll the mixture into 1-inch balls (about 32) and place on plates. Insert a toothpick into the center of each ball and freeze until firm, 1 hour.
- Once the balls are frozen, put the chopped chocolate in a small, heat-safe bowl. Set the bowl over a saucepan filled with 1/2 inch of barely simmering water (make sure the bottom of the bowl does not touch the water) and heat, stirring, until melted. Remove the balls from the freezer and, one at a time, dip them in the chocolate, leaving a small round of peanut butter still visible. Let the excess chocolate drip off before returning the balls to the plate. Refrigerate until ready to serve. Remove the toothpick before serving.
CHOCOLATE TOFFEE CRUNCHIES
From the buttery crust to the golden toffee, melted chocolate and chopped pecans, these bars are filled with Noel flavor.
Provided by Allrecipes Member
Time 40m
Yield 48
Number Of Ingredients 7
Steps:
- Combine crumbs, brown sugar and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 8-10 minutes or until lightly browned. In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute. Pour evenly over crust. Bake at 350 degrees F for 10 minutes. Remove from oven; let stand for 2 minutes. Sprinkle with chocolate chips; let stand until chocolate is melted. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.
Nutrition Facts : Calories 107.8 calories, Carbohydrate 11.1 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 51.5 mg, Sugar 5.3 g
CHOCOLATE-TOFFEE CRUNCH LAYER CAKE
This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
- Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
- In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g
CHOCOLATE CRUNCHIES
I took this recipe from Good Food Cakes, Bakes and Chocolate. They are very rich and never stay in my house for long. They will keep for up to a week wrapped in foil. Cooking time is actually chilling time.
Provided by Lou van
Categories < 60 Mins
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 18cm / 7in sandwich tin.
- Melt the butter and syrup in a pan.
- Stir in the cocoa and raisins, then thoroughly stir in the biscuit crumbs.
- Spoon into the tin and press down firmly.
- Melt the chocolate in a bowl over a pan of simmering water and spread over the biscuit base.
- Chill for about half an hour.
CHOCOLATE TOFFEE CRUNCHIES
From the buttery crust to the golden toffee, melted chocolate and chopped pecans, these bars are filled with Noel flavor.
Provided by Allrecipes Member
Time 40m
Yield 48
Number Of Ingredients 7
Steps:
- Combine crumbs, brown sugar and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 8-10 minutes or until lightly browned. In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute. Pour evenly over crust. Bake at 350 degrees F for 10 minutes. Remove from oven; let stand for 2 minutes. Sprinkle with chocolate chips; let stand until chocolate is melted. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.
Nutrition Facts : Calories 107.8 calories, Carbohydrate 11.1 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 51.5 mg, Sugar 5.3 g
ALMOND CHOCOLATE TOFFEE CRUNCHIES
I recently made these cookies using half milk chocolate and half white chocolate chips, I just had to post the recipe... they are just fantastic! also, the dough freezes excellent.
Provided by Kittencalrecipezazz
Categories Dessert
Time 32m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Set oven to 375°.
- Set oven rack to second-lowest position.
- Line a baking sheet with parchment.
- In a bowl, beat the butter, brown sugar, white sugar, egg and almond extract for about 3-4 minutes or until light and fluffy.
- In another bowl combine flour, oats, baking soda and salt.
- Add the flour mixture to the creamed mixture until blended.
- Stir/mix in toffee chips, milk chocolate chips and almonds; mix well to combine.
- Drop dough by tablespoonfuls onto baking sheet, leaving about 1-1/2 inches between dough.
- Bake for about 8-12 minutes, or until light golden brown.
- Cool for 5 minutes on sheet, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 1494.3, Fat 82.4, SaturatedFat 41.5, Cholesterol 203, Sodium 986.8, Carbohydrate 173.4, Fiber 9.7, Sugar 100, Protein 22.1
Tips:
- To ensure the toffee layer is perfectly smooth and creamy, be sure to stir it continuously while cooking. Keep an eye on the temperature, as it can easily burn if overcooked.
- For a crispier toffee layer, spread it out thinly on the prepared baking sheet. For a softer, chewier toffee, spread it out thicker.
- Sprinkle the chocolate chips over the toffee layer while it is still hot and pliable. This will help them to melt and adhere to the toffee.
- If you don't have a candy thermometer, you can test the toffee for doneness by dropping a small amount into a glass of cold water. If it forms a hard, brittle ball, it is ready.
- Once the chocolate-toffee crunchies have completely cooled and hardened, break them into pieces and store them in an airtight container at room temperature.
- Enjoy the chocolate-toffee crunchies as a sweet and crunchy snack, or use them to decorate desserts like cakes, ice cream, and cupcakes.
Conclusion:
Chocolate-toffee crunchies are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a batch of these crunchy, chocolatey treats that will satisfy your sweet tooth. Whether you enjoy them as a snack, use them to decorate desserts, or give them as gifts, chocolate-toffee crunchies are sure to be a hit.
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