Best 5 Chocolate Toffee Delights Recipes
Tantalize your taste buds with the irresistible Chocolate Toffee Delights, a confectionery masterpiece that harmonizes the rich flavors of chocolate and toffee in a delightful symphony. These delectable treats, hailing from the kitchens of AliceRecipes.com, are sure to become a favorite among chocolate and toffee aficionados. Embark on a culinary journey as we unveil the secrets behind this tantalizing dessert, featuring a crispy toffee center enveloped in a luscious chocolate ganache, all encased within a delicate layer of dark chocolate. Prepare to indulge in a symphony of textures and flavors that will leave you craving more. This article presents a collection of recipes, each meticulously crafted to guide you through the process of creating these Chocolate Toffee Delights. From gathering the finest ingredients to mastering the art of tempering chocolate, we'll unveil the techniques that transform simple ingredients into an extraordinary dessert.
Let's cook with our recipes!
CHOCOLATE TOFFEE CRUNCHIES
From the buttery crust to the golden toffee, melted chocolate and chopped pecans, these bars are filled with Noel flavor. -Joni Crans, Woodhull, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Toss wafer crumbs with brown sugar and butter; press into an ungreased 13x9-in. pan. Bake until lightly browned, 8-10 minutes., For topping, place butter and brown sugar in a small saucepan. Bring to a boil over medium heat; cook and stir 1 minute. Pour evenly over crust., Bake 10 minutes. Remove from oven; let stand 2 minutes. Sprinkle with chocolate chips; let stand until chips have softened. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.
Nutrition Facts : Calories 93 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 55mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE-COVERED TOFFEE
Chocolate-covered toffee is one of my favorite candies and it's easy to make. All you need is a candy thermometer and some time. The result is a buttery caramel, with a slightly toasty flavor. I added a bit of coffee to the toffee, giving them a slight bitter edge, which is a perfect complement to the sweet candy. To finish them off dip some of them in milk chocolate or drizzle in dark chocolate and sprinkled with toasted almonds and sea salt.
Provided by Food Network
Time 1h15m
Yield 72 pieces
Number Of Ingredients 10
Steps:
- Prepare a baking sheet with a silicone baking mat or greased parchment or wax paper.
- In a large sized heavy-bottomed sauce pan, with a candy thermometer attached, bring all the ingredients, excluding the chocolate, to a boil over medium low heat.
- Continue to cook and stir the mixture until it reads 275 degrees F on the candy thermometer.
- The mixture will be much thicker. Stir constantly until it reaches 315 degrees F, which will happen pretty quickly. Remove it from the heat and stir until very smooth, just a few seconds.
- Pour the toffee onto the prepared baking sheet.
- Using a spatula, spread the toffee out, working quickly because the toffee will set fast.
- Using a pastry wheel or pizza cutter, VERY GENTLY (you don't want to cut so deep that it actually reaches the bottom or you may destroy your silpat) score the toffee into bite sized pieces.
- You should get about 72 pieces. Again work quickly so the toffee doesn't set before you are done.
- Allow the toffee to sit until it is room temperature and then break apart the pieces.
- Melt the chocolate over a double boiler until perfectly smooth. Remove from the heat and allow to cool to just above room temperature. If the chocolate is too hot it will run off the toffee and not give you a nice coating, if it is too cold it will be too thick to work with.
- Set up a second baking sheet with a sheet of parchment or wax paper.
- Drop a piece of the toffee into the chocolate. Use a fork to flip the toffee over to coat the other side.
- Lift the covered toffee from the chocolate and shake gently to allow the excess to fall away.
- In order to get a nice smooth bottom, you want to scrape the bottom of the fork on the edge of the bowl, before laying it on the parchment to harden.
- If you want to sprinkle with toasted nuts and sea salt, this is the time.
- Continue dipping until they are all covered in chocolate. Allow them to sit out in a cool spot to set up or you can set them in the refrigerator for a few minutes until they are firm.
- Fill decorative bags as gifts for Valentine's Day.
TOFFEE DELIGHT
Steps:
- 1. Prepare pudding according to package directions using 2 cups milk.
- 2. Meanwhile, slice cakes in half horizontally. Line an 11 x 7 inch dish with bottom halves of cakes, cut sides up. Sprinkle with 1/2 candy.
- 3. Spoon pudding over candy. Place top of cakes over pudding, cut sides down.
- 4. Spread with whipped topping; sprinkle with remaining candy.
- 5. Cover and chill 2 hours.
BEST TOFFEE EVER - SUPER EASY
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Provided by FUNKYSEAMONKEY
Categories Desserts Candy Recipes Toffee Recipes
Time 1h20m
Yield 32
Number Of Ingredients 5
Steps:
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g
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.
Tips:
- Use good quality chocolate for the best flavor. At least 60% cacao is recommended.
- Don't overcook the toffee. It should be slightly firm but still soft and chewy.
- Use a sharp knife to cut the toffee into bars. This will help prevent it from crumbling.
- If you don't have a candy thermometer, you can test the toffee by dropping a small amount into a glass of cold water. If it forms a hard ball, it is ready.
- Store the toffee bars in an airtight container at room temperature. They will keep for up to 2 weeks.
Conclusion:
Chocolate toffee delights are a delicious and easy-to-make treat. With just a few simple ingredients, you can create a batch of these decadent bars that are perfect for any occasion. Whether you're looking for a sweet snack or a special dessert, chocolate toffee delights are sure to please.
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