CARAMEL TOFFEE COOKIES
Provided by azestybite
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In small bowl combine flour, baking soda and salt. Set aside. In large mixing bowl beat butter, sugar, vanilla, eggs, and milk until creamy. Then slowly add in the flour mixture. Beat until everything is incorporated. Stir in the morsels, caramel and toffee bits. Spoon a little mixture onto baking silicone mats or onto cookie sheets spacing every two inches. Cook for 10 minutes or until cookies are slightly brown. Let them cool for about 2 minutes before placing on wire racks.
SALTED CARAMEL TOFFEE CHIP COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Line baking sheet(s) with parchment paper, set aside
- In a large bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.
- In a stand mixer, (or using hand mixer) cream butter and both sugars together on medium speed, beating until light and fluffy 2-3 minutes.
- Reduce mixer speed and add in egg, vanilla and toffee chips, scraping sides when needed. Mix 1-2 minutes on medium until fully blended.
- Reduce mixer speed and add in flour mixture until dough forms.
- Hand fold in caramel bits and mix well to distribute evenly.
- Using a 1 inch scoop (or heaping tablespoon) drop cookie dough onto parchment lined baking sheet.
- Dip the top of each cookie dough ball into caramel crunch and return to parchment paper.
- Sprinkle a few grains of coarse sea salt onto the top of each cookie. I repeat...a few grains!
- Insert cookies into preheated oven and bake for 12-14 minutes until edges are just golden.
- Be careful not to over bake. Cookies will be extremely soft to the touch.
- Slide parchment sheet to cooling rack to allow cookies to cool.
CARAMEL TOFFEE BROWNIES
I love to make up recipes for foods that I am craving, such as chocolate, toffee and caramel. They came together in this brownie for one sensational treat. I frequently make these to add to care packages for family and friends.-Brenda Caughell, Durham, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. In a small bowl, combine caramel topping and milk; add to batter and mix well. Fold in toffee bits; set aside., In a microwave, melt butter and chocolate. Beat in eggs, sugar and vanilla; gradually beat in flour. , Spread half of brownie batter into a greased 13x9-in. baking pan. Drop caramel batter by spoonfuls onto brownie batter; swirl to combine. Drop remaining brownie batter on top., Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 355 calories, Fat 18g fat (10g saturated fat), Cholesterol 78mg cholesterol, Sodium 230mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
TOFFEE CRUNCH CARAMEL CHEESECAKE RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 17
Steps:
- 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. 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. 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.
TOFFEE CRUNCH COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
- Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE
Number Of Ingredients 6
Steps:
- Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- I keep this cake in the fridge- it's delicious cold!
Nutrition Facts : Servingsize 1 serving, Calories 77 kcal
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.
TOFFEE CRUNCH CARAMEL CHEESECAKE
Categories Cheese Dessert Bake Kid-Friendly Cream Cheese Birthday Shavuot Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 17
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.
CHOCOLATE TOFFEE CRUNCH COOKIE
This recipe is from a Holiday Pillsbury Company coupon flier from 1986, I still have the original. There were multiple recipes but this one has been made every year since with Christmas baking. If you like toffee you will adore this. I've never had anyone not come back for more. Enjoy.
Provided by Goat mom
Categories Dessert
Time 48m
Yield 4-5 dozen pieces
Number Of Ingredients 7
Steps:
- Cookie base: Preheat oven to 350°F In bowl combine wafer crumbs and brown sugar, stir in melted butter. Press into 13 X9 baking pan.
- Bake for 8 minutes.
- Toffee layer: In saucepan , combine butter and brown sugar. Cook over medium hear, stirring constantly, untill mixture comes to boil; boil 1 minute. Pour immeadiately over baked base.
- Bake for 10 minutes.
- Let stand 2 minutes. Sprinkle Nestle Toll House semi-sweet morsels on top. Let stand 2-3 minutes till morsels are shiny and soft; spread evenly. Sprinkle with chopped nuts.
- Chill and either break into pieces or cut into squares.
- Keep refrigerated.
Nutrition Facts : Calories 789.8, Fat 60.8, SaturatedFat 32.6, Cholesterol 101.6, Sodium 293, Carbohydrate 68.6, Fiber 3.8, Sugar 63.1, Protein 3.4
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