Almond Chocolate Toffee Crunchies Food

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.

ALMOND CHOCOLATE TOFFEE CRUNCHIES

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.

CHOCOLATE ALMOND TOFFEE

Steps:

• Spread oil on large rimmed baking sheet; set aside.
• In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300°F (150°C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
• Remove from heat.
• Whisk in cocoa; stir in almonds.
• Quickly spread as thinly as possible on prepared pan.
• Let cool completely.
• Break into pieces.
• Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).

CHOCOLATE-COVERED ALMOND TOFFEE BARS

Steps:

• Position rack in center of oven and preheat oven to 375 degrees F.
• Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
• Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
• Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
• Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
• While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
• When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
• Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

ALMOND TOFFEE SQUARES

Steps:

• Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and vanilla. Add flour and salt; mix well. Press firmly onto bottom of greased 13x9-inch baking pan.
• Bake 30 min. or until edges are golden brown. Remove from oven. Immediately sprinkle with chocolate. Cover with aluminum foil; let stand 5 min. or until chocolate is softened.
• Spread chocolate evenly over crust; sprinkle with coconut and almonds. Cool slightly. Cut into 32 squares. Cool completely.

CHOCOLATE ALMOND CRUNCHIES

Steps:

• First of all, using a sharp knife, chop the chocolate into small chunks about ¼ inch (5 mm) square. Now put the butter, sugar and syrup in a saucepan, place it on the gentlest heat possible and let it all dissolve, which will take 2-3 minutes. Meanwhile, chop the nuts into small chunks about the same size as the chocolate pieces. When the butter mixture has dissolved, take it off the heat. In a large mixing bowl, sift in the flour and salt and add the porridge oats and half the chocolate and nuts, then give this a quick mix before pouring in the butter mixture. Now, using a wooden spoon, stir and mix everything together, then switch from a spoon to your hands to bring everything together to form a dough. If it seems a bit dry, add a few drops of cold water. Now take half the dough and divide it into nine lumps the size of a large walnut, then roll them into rounds using the flat of your hand. Place them on a worktop and press gently to flatten them out into rounds approximately 2½ inches (6 cm) in diameter, then scatter half the remaining chocolate and almonds on top of the biscuits, pressing them down lightly. Once you have filled one tray (give them enough room to spread out during baking), bake them on the middle shelf of the oven for 15 minutes while you prepare the second tray. When they're all cooked, leave them to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to finish cooling. You could store the biscuits in a sealed container, but I doubt you'll have any left!

CHOCOLATE TOFFEE CRUNCHIES

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.

CHOCOLATE TOFFEE CRUNCHIES

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.