Best 4 Milk Chocolate And Molasses Toffee Skipping Stones With Chile Mango Recipes

CHOCOLATE-CHILE CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
• In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.
• Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
• Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
• Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.

CHOCOLATE MOLASSES MAPLE TOFFEE

Steps:

• Combine white sugar, brown sugar, butter, water, molasses and cinnamon in 3 quart saucepan. Cook over low heat, stirring gently until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes. Wash down sugar crystals from side of pan. Uncover and cook to hard crack stage at 300 degrees. Remove from heat and stir in vanilla and maple extract. Pour into 15 by 10 by 1-inch greased jelly roll pan, quickly spreading mixture to edges of pan. Sprinkle 1 1/4 cups chocolate morsels over hot toffee. Let stand 1 minute or until chocolate begins to melt. Spread chocolate evenly over candy. Sprinkle with 1 cup chopped pecans and 1/2 cup toffee bits and let stand until set. Place remaining 1 1/4 cups chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Remove from heat. Run a knife around the edge of toffee in jelly roll pan. Carefully invert coffee onto waxed paper lined baking sheet. Spread melted chocolate over uncoated side of toffee. Sprinkle with remaining 1 cup chopped pecans and 1/2 cup toffee bits. Let stand until set. Break into pieces.

CHOCOLATE TOFFEE CRUNCHIES

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.

CHOCOLATE CHIP TOFFEE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in almonds and 1-1/2 cups chocolate chips. Set aside 1-1/2 cups for topping. Press remaining mixture into a greased 13x9-in. baking pan., Bake 10 minutes. Pour milk over crust; sprinkle with 1-1/2 cups toffee bits, reserved topping and remaining chocolate chips. Bake 25-30 minutes longer or until lightly browned. Sprinkle with remaining toffee bits. Cool on a wire rack. Cut into bars.