Best 5 Toffee Crunch Coffee Sundaes Recipes

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Indulge in a delightful symphony of flavors with our Toffee Crunch Coffee Sundaes, a dessert masterpiece that elevates the classic sundae to a whole new level. Picture scoops of creamy vanilla ice cream nestled atop a bed of crunchy toffee pieces, generously drizzled with rich chocolate sauce and a cascade of caramel. But that's not all – a sprinkling of chopped nuts adds a delightful textural contrast, while whipped cream and a maraschino cherry provide the perfect finishing touches. Prepare to embark on a culinary journey that will transport your taste buds to a realm of pure bliss.

**Recipes Included:**

* **Toffee Crunch Topping:** A step-by-step guide to creating the ultimate toffee crunch topping, featuring a combination of butter, sugar, and chopped nuts, resulting in a delectable combination of sweetness and crunch.

* **Chocolate Sauce:** Discover the secrets of crafting a velvety smooth chocolate sauce using simple ingredients like chocolate chips, heavy cream, and butter. This rich and decadent sauce will elevate your sundaes to new heights.

* **Caramel Sauce:** Learn how to make a luscious caramel sauce from scratch, using granulated sugar, corn syrup, and butter. This golden-hued sauce will add a touch of sweetness and a hint of saltiness to your sundaes.

* **Whipped Cream:** Master the art of homemade whipped cream with this easy-to-follow recipe. All you need is heavy cream, powdered sugar, and vanilla extract to create a light and fluffy topping that will add a touch of elegance to your sundaes.

Get ready to tantalize your taste buds and impress your loved ones with this extraordinary dessert experience.

Here are our top 5 tried and tested recipes!

COFFEE TOFFEE CRUNCH BARS



Coffee Toffee Crunch Bars image

These homemade candy bars are reminiscent of your favorite Ben & Jerry's ice cream - chocolate feuilletine crust and a coffee mousse are layered together for contrasting flavor and crunch. Once the bars have set, cut them into rectangles and top each with a white chocolate cremeux for a decadent, sweet treat.

Provided by Jet Tila

Categories     dessert

Time 10h30m

Yield About 24 bars

Number Of Ingredients 16

Nonstick cooking spray
11.28 ounces (320 grams) praline paste
6.35 ounces (180 grams) white chocolate pistoles
4 cups (340 grams) feuilletine
1 1/2 cups (340 grams) crushed toffee candy pieces, such as Heath Toffee Bar
17 ounces (482 grams) milk chocolate pistoles
3.6 sheets (9 grams total) silver leaf gelatin
1 1/2 cups (360 grams) milk
2 tablespoons (27 grams) coffee extract
1 1/2 teaspoons (5 grams) kosher salt
3 1/2 cups (642 grams) heavy cream
6 ounces (170 grams) white chocolate pistoles
1 teaspoon (5 grams) glucose syrup
2.25 sheets (6 grams) silver leaf gelatin
1 cup (200 grams) heavy cream
1/2 cup (100 grams) whole milk

Steps:

  • For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
  • Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
  • For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
  • Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
  • Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
  • Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
  • For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
  • Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
  • Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
  • Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.

COFFEE-TOFFEE SUNDAES



Coffee-Toffee Sundaes image

Categories     Coffee     Dessert     Quick & Easy     Frozen Dessert     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 sundaes

Number Of Ingredients 6

2 tablespoons plus 1/3 cup water
3 1/2 teaspoons instant espresso powder
1 1/2 cups sugar
3/4 cup whipping cream
2 pints vanilla or coffee ice cream
2 1.4-ounce chocolate-covered English toffee bars, coarsely chopped (about 1/2 cup)

Steps:

  • Stir 2 tablespoons water and espresso powder in small bowl until espresso powder dissolves. Combine remaining 1/3 cup water and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Add cream and espresso mixture (mixture will bubble vigorously). Return to medium heat and stir until any caramel bits dissolve, about 2 minutes. Cool sauce until slightly thickened, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat until just warmed through.) Divide ice cream among bowls. Top with sauce and toffee, dividing equally.

COFFEE-PRALINE CRUNCH ICE CREAM CAKE



Coffee-Praline Crunch Ice Cream Cake image

Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.

Provided by Samantha Seneviratne

Categories     ice creams and sorbets, dessert

Time 5h25m

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/2 cups/355 milliliters heavy cream
2/3 cup/145 grams light or dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon salt
3/4 cup/70 grams Dutch-process or natural cocoa, sifted
1 teaspoon pure vanilla extract
Nonstick cooking spray
1 1/2 quarts/48 ounces coffee ice cream (about 3 pints)
10 graham crackers (about 6 ounces/160 grams)
2 cups/340 grams chopped store-bought or homemade praline, plus more for serving
3/4 cup/180 milliliters cold heavy cream, whipped to stiff peaks just before serving

Steps:

  • Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
  • Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
  • To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
  • Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
  • To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

COFFEE-TOFFEE CRUNCH TORTE



Coffee-Toffee Crunch Torte image

Categories     Coffee     Chocolate     Dairy     Egg     Nut     Dessert     Bake     Freeze/Chill     Almond     Summer     Chill     Bon Appétit

Yield Makes 12 Servings

Number Of Ingredients 20

Crust
1 cup almonds, toasted
1 1/2 cups ground sugar cookies (such as Pepperidge Farms Bordeaux; about 6 3/4 ounces)
1/2 cup coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 3 ounces)
5 to 6 tablespoons butter, melted, hot
Ganache
1/2 cup whipping cream
2 tablespoons dark corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Mousse
3/4 cup plus 2 tablespoons sugar
6 large egg yolks
1/3 cup water
3 tablespoons instant espresso powder
1/2 teaspoon ground nutmeg
2 1/2 cups chilled whipping cream
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 9 ounces)
20 (about) whole almonds, toasted

Steps:

  • For crust:
  • Preheat oven to 350°F. Grind nuts with ground cookies and toffee in processor. Add 5 tablespoons butter; blend until nuts are finely chopped. To moisten crumbs, if necessary, blend in 1 tablespoon butter. Using plastic wrap as aid, press mixture onto bottom an dup sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 15 minutes.
  • Bake crust until golden, about 12 minutes. Freeze crust.
  • For ganache:
  • Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool to room temperature.
  • For mousse:
  • Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
  • Beat 2 1/2 cups cream, liqueur and vanilla in another large bowl until stiff peaks form. Fold cream mixture and toffee into egg mixture. Spoon half of mousse into crust. Drizzle 1/4 cup ganache over. Using tip of knife, swirl mixtures together. Carefully spoon remaining mousse over; smooth top. Cover and freeze torte overnight. Cover remaining ganache; chill.
  • Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted. If necessary, let stand until firm enough to pipe. Spoon ganache into pastry bag fitted with star tip. Run sharp knife around torte pan sides. Release pan sides. Pipe ganache in lattice design atop torte. Pipe ganache in star shapes around border. Garnish with almonds. (Can be prepared 1 week ahead. Freeze until lattice sets, then cover and keep frozen.)

STICKY TOFFEE SUNDAE



Sticky Toffee Sundae image

Here's a delicious sundae for the caramel fans in your family. Top vanilla ice cream with caramel syrup and chopped toasted pecans. Garnish with whipped cream and chocolate sprinkles...It's divine!!

Provided by Chef mariajane

Categories     Frozen Desserts

Time 5m

Yield 1 Sundae

Number Of Ingredients 4

1 large scoop vanilla ice cream (about 1 1/2 cups)
2 tablespoons smucker's sundae syrup, caramel flavor
2 tablespoons chopped toasted pecans
whipped cream and chocolate sprinkles

Steps:

  • Place ice cream in serving dish nad top with remaining ingredients. Serve Immediately.

Nutrition Facts : Calories 287.8, Fat 20.4, SaturatedFat 1.8, Sodium 32.2, Carbohydrate 28.1, Fiber 3, Sugar 14.1, Protein 2.6

Tips:

  • Choose high-quality ingredients: Use the best quality chocolate, coffee, and ice cream you can find. This will make a big difference in the overall flavor of the sundae.
  • Don't skimp on the toffee crunch: This is the key ingredient that gives the sundae its signature flavor and texture. Be generous with the amount you use.
  • Get creative with your toppings: In addition to the toffee crunch, you can top your sundae with a variety of other ingredients, such as whipped cream, nuts, sprinkles, or even fresh fruit.
  • Serve immediately: Sundaes are best enjoyed immediately after they are made. The ice cream will start to melt quickly, so don't delay!

Conclusion:

Toffee crunch coffee sundaes are a delicious and easy-to-make dessert that is perfect for any occasion. With just a few simple ingredients, you can create a sundae that is sure to impress your friends and family. So next time you're looking for a sweet treat, give toffee crunch coffee sundaes a try!

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