CHOCOLATE TOFFEE MATZO CANDY
This sweet-and-salty holiday treat made with matzo is so delicious, you'll probably want to make it all year.
Provided by Food Network Kitchen
Time 2h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
- Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
- Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
- Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
- Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.
CHOCOLATE-COVERED TOFFEE
Chocolate-covered toffee is one of my favorite candies and it's easy to make. All you need is a candy thermometer and some time. The result is a buttery caramel, with a slightly toasty flavor. I added a bit of coffee to the toffee, giving them a slight bitter edge, which is a perfect complement to the sweet candy. To finish them off dip some of them in milk chocolate or drizzle in dark chocolate and sprinkled with toasted almonds and sea salt.
Provided by Food Network
Time 1h15m
Yield 72 pieces
Number Of Ingredients 10
Steps:
- Prepare a baking sheet with a silicone baking mat or greased parchment or wax paper.
- In a large sized heavy-bottomed sauce pan, with a candy thermometer attached, bring all the ingredients, excluding the chocolate, to a boil over medium low heat.
- Continue to cook and stir the mixture until it reads 275 degrees F on the candy thermometer.
- The mixture will be much thicker. Stir constantly until it reaches 315 degrees F, which will happen pretty quickly. Remove it from the heat and stir until very smooth, just a few seconds.
- Pour the toffee onto the prepared baking sheet.
- Using a spatula, spread the toffee out, working quickly because the toffee will set fast.
- Using a pastry wheel or pizza cutter, VERY GENTLY (you don't want to cut so deep that it actually reaches the bottom or you may destroy your silpat) score the toffee into bite sized pieces.
- You should get about 72 pieces. Again work quickly so the toffee doesn't set before you are done.
- Allow the toffee to sit until it is room temperature and then break apart the pieces.
- Melt the chocolate over a double boiler until perfectly smooth. Remove from the heat and allow to cool to just above room temperature. If the chocolate is too hot it will run off the toffee and not give you a nice coating, if it is too cold it will be too thick to work with.
- Set up a second baking sheet with a sheet of parchment or wax paper.
- Drop a piece of the toffee into the chocolate. Use a fork to flip the toffee over to coat the other side.
- Lift the covered toffee from the chocolate and shake gently to allow the excess to fall away.
- In order to get a nice smooth bottom, you want to scrape the bottom of the fork on the edge of the bowl, before laying it on the parchment to harden.
- If you want to sprinkle with toasted nuts and sea salt, this is the time.
- Continue dipping until they are all covered in chocolate. Allow them to sit out in a cool spot to set up or you can set them in the refrigerator for a few minutes until they are firm.
- Fill decorative bags as gifts for Valentine's Day.
CHOCOLATE TOFFEE DELIGHTS
"I combined my favorite shortbread recipe with some ingredients on hand and came up with these wonderful bars that remind me of my favorite Girl Scout cookies." -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to creamed mixture and mix well., Press into a greased 13x9-in. baking pan. Bake 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set., Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake 5-10 minutes or until edges are bubbly. Cool on a wire rack., In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 149 calories, Fat 8g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 92mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
KRISTA'S TOFFEE DELIGHTS
These are just sinful. Packed with chocolate and yummy toffee, you can't go wrong if you need a sweet fix!! My version of 7 layer bars - just in chocolate!
Provided by Krista Ferrill Donahue
Categories Desserts Cookies Chocolate Cookie Recipes
Time 8h40m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13 inch baking pan with nonstick spray. Stir together crushed chocolate graham snacks and the melted butter; press evenly into the bottom of the pan.
- Bake in the preheated oven for 5 minutes. Remove from oven; layer the toffee baking bits, crushed toffee candy bars, chocolate chips, and chopped pecans evenly over the crust. Pour the sweetened condensed milk evenly over the layers.
- Bake in the preheated oven until set, about 20 minutes. Cool overnight before cutting.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 38.8 g, Cholesterol 22.1 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 188.4 mg, Sugar 27.5 g
CHOCOLATE DELIGHT
Make and share this Chocolate Delight recipe from Food.com.
Provided by Kilalaflames
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
- Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
- Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
- (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).
CHOCOLATE TOFFEE
Notes about the recipe: I'm always searching for the perfect crunchy toffee that's not sticking to your teeth once you bite into it, and I think I have it here! I serve this on my elaborate petit-four cart as one of 12 treats at the end of the very long meal at my restaurant Tru. I have recently discovered (and become totally addicted to) the marvelous Marcona almond, the favorite of Spanish chefs and tapas-lovers. I nibble them with wine before dinner; I add them to salads; I serve them with cheese; and I stick them into every dessert I can - sometimes all in one day! Marconas are tender and toasty, never hard and dry like some supermarket almonds: you can buy them online at www.tienda.com. This combination of almonds with crunchy toffee and bittersweet chocolate is fantastic. You'll be amazed that you made it - and so will any friends that you give it to. It makes a great holiday gift.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
- Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
- Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out - it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.
CHOCOLATE TOFFEE CRUNCH CANDY
The name says it all! Very simple to make and so delicious! A great topping or ingredient to add to ice cream!
Provided by sassafrasnanc
Categories Candy
Time 20m
Yield 16-18 pieces, 12 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle walnuts on bottom of a greased 9x9 inch pan.
- Combine sugar and butter in a saucepan.
- Bring to a boil and boil for 7 minutes, stirring constantly.
- Spread over nuts.
- Sprinkle chips on top of hot sugar mix and nuts.
- Spread melted chips with a knife to cover the top.
- Refrigerate to set.
- Cut into pieces. It will crack apart as well.
Nutrition Facts : Calories 250.5, Fat 18.2, SaturatedFat 7.9, Cholesterol 20.3, Sodium 61.6, Carbohydrate 23.6, Fiber 1.5, Sugar 21.1, Protein 2.1
TOFFEE CANDY
This crunchy toffee is covered with milk chocolate and topped off with a generous sprinkling of pecans.-Janice Cranor, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 pounds.
Number Of Ingredients 5
Steps:
- Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. In a large heavy saucepan, melt the remaining butter. Add sugar and water; cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage)., Quickly pour into prepared pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over toffee. Sprinkle with pecans. Let stand until set, about 1 hour. Break into bite-size pieces. Store in an airtight container.
Nutrition Facts : Calories 174 calories, Fat 14g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE DELIGHTS
Easy to make and taste so good.
Provided by J Mayo
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 27m
Yield 34
Number Of Ingredients 6
Steps:
- Put almond bark into a microwave-safe bowl; heat in microwave oven for 90 seconds and stir. Continue to heat in microwave in 15-second intervals until completely melted and smooth, 15 to 60 seconds.
- Stir peanut butter with the melted chocolate bark until smooth; add crispy rice cereal and pecans and stir to coat. Fold marshmallows and chocolate chips into the mixture to coat.
- Spread a sheet of waxed paper onto a flat surface. Drop the mixture by the spoonful onto the waxed paper and allow to cool completely.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 19.7 g, Fat 16.2 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 6.7 g, Sodium 52.5 mg, Sugar 7 g
CHOCOLATE-CASHEW TOFFEE
Categories Candy Chocolate Nut Dessert Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 1/2 pounds
Number Of Ingredients 8
Steps:
- In a heavy 2-quart saucepan combine the brown sugar, the corn syrup, the butter, the vinegar, and the water, bring the mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil the syrup, undisturbed, until it is deep golden and a candy thermometer 290°F. Stir in the vanilla, pour the mixture into a buttered 13- by 9-inch metal baking pan, tilting the pan and spreading mixture with a wooden spoon, and let the toffee cool completely.
- In the top of a double boiler set over barely simmering water melt the chocolate chips, stirring until the chocolate is smooth, and spread the chocolate evenly over the toffee. Sprinkle the cashews evenly over the chocolate, pressing them gently into it, and chill the confection for 30 minutes, or until the chocolate is firm. With a thin knife loosen the confection from the pan and, using the knife as a lever, remove it in one piece from the pan. Cut or break the toffee into serving pieces. The toffee keeps, separated by sheets of wax paper in an airtight container lined with wax paper, in a cool dry place for 2 weeks.
CHOCOLATE DELIGHT DESSERT
My three children loved this dessert so much that they begged me to get the recipe. It's so easy to make and tastes so good. And making it ahead of time frees your hands and your time for other to-do's! -Ruth Dyck, Forest, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine saltines and graham cracker crumbs; stir in butter. Press onto the bottom of a greased 13x9-in. baking pan. Refrigerate 15 minutes. , Meanwhile, in a large bowl, whisk milk and pudding mixes 2 minutes. Fold in ice cream. Spread over crust. Top with whipped topping; sprinkle with crushed candy bars. Freeze, covered, until firm. Remove from freezer 30 minutes before serving.
Nutrition Facts : Calories 439 calories, Fat 22g fat (14g saturated fat), Cholesterol 44mg cholesterol, Sodium 477mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
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