CARAMEL DRIZZLED BUTTERSCOTCH TOFFEE CRUNCH PIE
I love butterscotch, toffee, and caramel. What more can you ask for? This is very rich. Chill time is cook time.
Provided by Chef shapeweaver
Categories Pie
Time 4h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, beat cream cheese, 1 tablespoon milk, and sugar.
- Gently stir in half of the whipped topping and spread evenly over crust.
- Sprinkle half of the crushed toffee bars over cream cheese mixture.
- Pour 2 cups milk in large bowl. Add pudding mixes; beat with wire whisk until smooth (mixture will be thick).
- Pour over crushed toffee bits. Sprinkle remaining toffee bits evenly over pudding mix.
- Chill for 4 hours before serving.
- Spread remaining whipped topping on pie. Drizzle caramel ice cream topping over pie.
- If desired, you can crush more toffee bars and sprinkle over caramel topping.
CARAMEL TOFFEE ICE CREAM PIE
This caramel toffee ice cream pie is easy to make and is so pretty. It comes together in under 30 minutes-and since you can make it in advance, it's ideal for entertaining. -Diane Lombardo, New Castle, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake 6-8 minutes or until set. Cool completely on a wire rack., Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Layer with remaining yogurt, toffee and caramel topping. Cover and freeze 8 hours or overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 304 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 289mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
TOFFEE BAR CRUNCH PIE
I found this recipe in a little recipe booklet put out by Jello. It looked wonderful and a delicious option for a holiday dessert... Cook time denotes freezing time.
Provided by SilentCricket
Categories Pie
Time 4h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Spread dessert topping on bottom of crust.
- Pour milk into large bowl.
- Add pudding mix.
- Beat with wire whisk 2 minutes.
- Let stand 5 minutes.
- Stir in cool-whip and chopped toffee bars.
- Spoon into crust.
- Freeze 4 hours or until set.
- Let stand at room temperature 15 minutes or until pie can be sliced easily.
- Garnish as desired.
- Store any leftovers in freezer.
FROZEN TOFFEE CRUNCH PIE
Make and share this Frozen Toffee Crunch Pie recipe from Food.com.
Provided by Sherrybeth
Categories Pie
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Make vanilla pie filling per package directions; cool to room.
- temperature, stirring occasionally.
- Fold whipped topping, caramel syrup and candy into cooled pie filling; set aside. Spread ice cream topping on bottom of crust; top with pie filling mixture.
- Spread whipped topping over the top and top with chopped English toffee candy.
- Freeze four hours or until set. Store leftovers in freezer.
- Before serving, let pie stand at room temperature for 15.
- minutes or until pie can be easily cut.
Nutrition Facts : Calories 482, Fat 26.8, SaturatedFat 12.5, Cholesterol 62.8, Sodium 576.2, Carbohydrate 57.7, Fiber 0.8, Sugar 32.4, Protein 5.3
TOFFEE CRUNCH CARAMEL CHEESECAKE
Make and share this Toffee Crunch Caramel Cheesecake recipe from Food.com.
Provided by icetea
Categories Cheesecake
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- For gingersnap crust:.
- Preheat oven to 350°F Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray.
- Stir ground cookies, butter, and sugar in medium bowl until moist clumps form.
- Press cookie mixture firmly onto bottom of prepared pan.
- Wrap outside of pan with 3 layers of heavy-duty foil.
- Bake crust until firm and beginning to darken, about 14 minutes.
- Cool crust.
- Maintain oven temperature.
- For cheesecake:.
- Beat cream cheese and sugar in large bowl until smooth.
- Beat in butter, then eggs, 1 at a time, until just blended.
- Beat in vanilla.
- Pour batter over crust in pan.
- Place springform pan in large roasting pan.
- Add enough hot water to come halfway up sides of springform pan.
- Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes.
- Remove pan from water; remove foil.
- Place hot cheesecake uncovered in refrigerator overnight.
- For caramel topping:.
- Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves.
- Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.
- Add cream (mixture will bubble).
- Reduce heat to medium-low.
- Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes.
- Chill until thickened but still pourable, about 15 minutes.
- Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides).
- Garnish top edges with chopped English toffee.
- Chill at least 2 hours and up to 6 hours.
- Run knife around pan sides to loosen cake; release pan sides.
Nutrition Facts : Calories 774.1, Fat 56.1, SaturatedFat 34.3, Cholesterol 267.9, Sodium 386.9, Carbohydrate 59.9, Fiber 0.2, Sugar 56.5, Protein 11.1
CARAMEL CRUNCH
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes scant 1/2 cup
Number Of Ingredients 1
Steps:
- Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
- Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.
MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH
Provided by Marcy Goldman
Categories Candy Chocolate Dessert Bake Passover Spring Family Reunion Kosher Edible Gift
Number Of Ingredients 4
Steps:
- Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.
- Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
- Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
- Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
- This makes a good gift.
- Variation:
- You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.
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