BUTTER PECAN-TOFFEE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.
CHOCOLATE-CARAMEL PECAN TART
Categories Dessert Bake Thanksgiving Kid-Friendly Pecan Bon Appétit Small Plates
Yield 12 servings
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven and preheat to 350°. Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and darkened, 10-15 minutes (you want them well toasted). Let cool, then coarsely chop.
- Roll out dough on a lightly floured surface into a 13" round. Transfer to pan. Lift up edge and allow dough to slump down into pan; trim excess. Prick dough in a few places with a fork to prevent bubbles. Cover with parchment paper or heavy-duty foil, leaving overhang. Fill with pie weights or dried beans.
- Place pan on a rimmed baking sheet and bake until crust is just golden and dry around the edge, 10-15 minutes. Remove pie weights and parchment and bake until golden brown and surface looks dry, 10-15 minutes longer. Transfer pan to a wire rack and let crust cool.
- Meanwhile, cook sugar and corn syrup in a medium pot over medium heat, stirring occasionally, until dark amber, 8-10 minutes. Remove from heat and, whisking, gradually add cream and bourbon, if using. Add chocolate, butter, and kosher salt, stirring until chocolate and butter are melted; stir in pecans. Scrape filling into crust; sprinkle with sea salt. Let sit at room temperature at least 1 hour before slicing.
- Do ahead: Tart can be baked 3 days ahead. Store tightly wrapped at room temperature.
MILK CHOCOLATE-PECAN TOFFEE
Enjoy this toffee that's made with pecans and chocolate - a nutty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 6
Steps:
- Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray. In 3-quart heavy saucepan, heat sugar, butter, corn syrup and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium; cook about 10 minutes, stirring constantly, to 300°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)
- Stir in 1 cup of the pecans; immediately pour toffee mixture into pan. Quickly spread mixture to 1/4-inch thickness with rubber spatula. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with remaining 1 cup pecans.
- Let stand at room temperature about 1 hour or refrigerate, if desired, until firm. Break into pieces. Store tightly covered.
Nutrition Facts : Calories 185, Carbohydrate 15 g, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 71 mg
CHOCOLATE PECAN TOFFEE
This is a great recipe, and it melts in your mouth. Whenever I make this, it is gone in two days, or sooner!
Provided by banad
Categories Candy
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Butter sides of heavy saucepan.
- Cook the butter, sugar, corn syrup, and water over medium heat until it reaches 290 degrees, stirring constantly.
- Remove from heat.
- Spread coarsely chopped nuts evenly on a 9x9" baking pan.
- Pour sugar mixture onto baking pan.
- Spread to edges with a wooden spoon.
- Place finely chopped nuts on sugar mixture.
- Place chocolate chips on top of sugar mixture, then wait for them to melt.
- Once the chocolate chips melt, spread them evenly around sugar mixture and nuts.
- Put in cool place to harden.
- Break into pieces, and store covered in a refrigerator.
Nutrition Facts : Calories 362.3, Fat 28.1, SaturatedFat 14.4, Cholesterol 48.8, Sodium 132.3, Carbohydrate 30.5, Fiber 1.5, Sugar 27.7, Protein 1.5
CHOCOLATE PECAN TART
Provided by Food Network
Yield 10 servings
Number Of Ingredients 20
Steps:
- To make the crust:
- Place the flour, sugar, and salt in the bowl of a food processor and pulse two or three times to combine. Add the butter and continue pulsing until the mixture resembles coarse meal. Add the water by drizzling about 1 tablespoon at a time, pulsing after each drizzle. Stop once the dough begins to come together.
- Transfer the dough to a board and use the heel of your hand or a pastry scraper to press it together. Pat into a disk approximately 6 inches in diameter, wrap in plastic wrap, and refrigerate until firm, about 2 hours.
- On a lightly floured board, roll out the dough to a 13 to 14-inch circle, flouring the dough and board as necessary to keep it from sticking. Roll up the dough around the rolling pin and unroll it into the tart pan. Gently lift the edges to ease the dough into the corners of the pan, then push the dough down gently to be certain the dough around the sides is 1/4 inch thick. Use a paring knife to cut excess dough from the rim of the pan. If necessary, pat a bit of the dough trimmings into any thin spots. Cover with plastic wrap and refrigerate for 1 hour.
- Position a rack in the middle of the oven and preheat the oven to 375degreesF. Place the tart pan on a baking sheet.
- Prick the bottom of the crust with a fork, line with aluminum foil or parchment paper, and fill with pie weights or dry beans. Bake for 15 minutes.
- Remove the parchment and weights, and continue to bake for 15 to 20 minutes, or until the crust is golden. Sprinkle the chopped chocolate evenly over the bottom of the crust and bake for an additional minute, just to melt the chocolate. Remove from the oven and use the back of a spoon or a small offset spatula to spread the chocolate in an even layer. Let cool on a rack while you prepare the filling. Raise the oven temperature to 400degreesF.
- To make the filling:
- In a medium saucepan, combine the sugar and water and stir over medium-low heat until the sugar dissolves. Increase the heat to medium-high and cook, without stirring, swirling the pan so the caramel colors evenly. If sugar crystals form on the sides of the pan, brush with a wet pastry brush. Test the color of the caramel by drizzling a few drops onto a white plate. When the color is medium to dark amber, remove from the heat. Slowly and carefully - it will bubble up - add the cream.
- Return the caramel to medium heat and cook for 3 minutes to thicken slightly, reducing the heat to medium-low if the caramel bubbles too much. Remove from the heat and cool for 15 minutes.
- Place the tart shell on a baking sheet.
- In a medium bowl, whisk together the vanilla, egg, and yolk. Slowly whisk into the caramel. Stir in the melted butter, followed by the nuts and nibs, if using. Pour the filling into the prepared tart shell. The filling will come to the top of the shell. (If the crust has shrunk during baking, it may not hold all the filling.)
- Bake the tart for 15 minutes. Lower the oven temperature to 375degreesF and bake for an additional 15 minutes, or until the filling is set.
- Let cool on a rack for about 10 minutes. While still warm, move the tart in the pan to loosen the edges where the caramel has stuck, but keep it in the pan.
- Let cool completely before removing the tart ring.
- Serve each wedge of tart with a dollop of the cocoa whipped cream.
- Cocoa Whipped Cream:
- Place the cream in a chilled metal bowl or mixer bowl. With a whisk, or the whisk attachment, whip the cream until slightly frothy. Combine the sugar with the cocoa powder. Sprinkle into the cream and continue to whip until soft peaks form. Use immediately, or refrigerate for up to 1 hour.
PECAN TART
Steps:
- In a saucepan, combine sugar, corn syrup, rum and butter. Bring to a boil, then let cool until lukewarm. Beat eggs 1 at a time into this mixture, then add remaining ingredients. Fill tart shell and bake in a preheated 350 degree oven for 50 minutes.;
COFFEE TOFFEE TART
Steps:
- HEAT oven to 350 degrees F. Spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray.
- COMBINE shortening and sugar until light and fluffy. Add vanilla. Sift flour into small bowl; add to shortening mixture. Mix on low speed until mixed.
- TRANSFER to lightly floured surface; shape into disk. Press onto bottom and up sides of prepared pan (make sure the finished edge is flat). Chill until firm.
- PLACE a square of aluminum foil over crust; fill shell with 2 cups dried beans or rice to keep crust flat. Bake 20 minutes. Remove foil and beans; bake about 20 minutes longer or until lightly browned. Cool.
- HEAT 3/4 cup cream and 1 tablespoon shortening in microwave in medium bowl until boiling (about 90 seconds). Add chocolate chips; whisk until smooth. Set aside.
- RESERVE 1/2 cup chocolate mixture. Pour remainder into cooled crust. Refrigerate 1 hour. Remove from refrigerator. Beat cream cheese in large bowl with electric mixer until fluffy.
- ADD remaining 1/2 cup cream, 1 cup whipped topping, coffee crystals, cocoa powder and powdered sugar. Beat on high 2 minutes (or until coffee has dissolved), scraping down sides occasionally.
- STIR in 1/2 cup toffee bits. Spread over chocolate layer. Refrigerate 2 hours (or overnight, if desired). Spread remaining whipped topping over coffee layer; sprinkle with remaining 1/4 cup toffee bits.
- CUT tart into 8 slices; place slices on serving plates. Place remaining chocolate mixture in small resealable plastic food storage bag. Microwave until warm. Cut small corner off bag; squeeze to drizzle over tart slices; serve.
TOFFEE-CHOCOLATE PECAN BARS
Make and share this Toffee-Chocolate Pecan Bars recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 24 squares
Number Of Ingredients 10
Steps:
- Set oven to 325 degrees.
- Line a 13 x 9-inch baking dish with foil, leaving 2 inches of overhang at each end, then lightly butter foil (or use an 11 x 7-inch baking pan and adjust the baking time slightly).
- In a large bowl whisk together brown sugar with butter until well blended.
- Add in eggs, milk and vanilla; whisk until combined.
- Add in flour and salt and mix until blended.
- Stir in 1/2 cup mini chocolate chips.
- Spread into prepared baking pan.
- Sprinkle with the remaining 1/2 cup chocolate chips, pecans and toffee bits.
- Bake for about 222-25 minutes or until the center tests done with a toothpick.
- Allow to cool completely in the pan on a rack.
- Using the foil overhang, remove from pan and transfer to a cutting board, then cut into 24 squares.
Nutrition Facts : Calories 187.7, Fat 10.4, SaturatedFat 5.4, Cholesterol 34.3, Sodium 104.8, Carbohydrate 22.3, Fiber 0.9, Sugar 13, Protein 2.5
CHOCOLATE TOFFEE CRUNCHIES
From the buttery crust to the golden toffee, melted chocolate and chopped pecans, these bars are filled with Noel flavor. -Joni Crans, Woodhull, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 93 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 55mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE, PECAN, AND CARAMEL TART
Categories Milk/Cream Food Processor Chocolate Nut Dessert Bake Kid-Friendly Kentucky Derby Pecan Double Boiler Bon Appétit Small Plates
Yield Makes 12 to 14 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Blend crackers and 2 tablespoons sugar in processor until fine crumbs form. Add melted butter; process until moist clumps form. Press mixture firmly over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until golden and firm, about 7 minutes. Cool completely on rack.
- Stir bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Pour chocolate into tart crust. Using small metal spatula, spread over bottom of crust. Arrange 1 1/2 cups pecans in single layer over chocolate.
- Mix 1/4 cup water and 1 cup sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Remove from heat. Add 3/4 cup cream and 2 tablespoons butter (mixture will bubble vigorously). Set over low heat; stir until caramel is smooth, about 1 minute. Pour over pecans atop chocolate in crust. Chill until set, about 45 minutes. Stir milk chocolate and 1/4 cup cream in heavy saucepan over low heat until smooth. Pour over caramel; spread evenly. Arrange 1/2 cup pecans around edge of tart. Chill at least 8 hours and up to 1 day.
SALTED CHOCOLATE-PECAN TOFFEE
I plan on making this over the holidays. The time includes chill time in the fridge. Toffee keeps for 2 weeks in an airtight container at room temperature or for a month if chilled. Please be careful while working with the hot toffee and keep some ice water nearby.
Provided by cookiedog
Categories Candy
Time 3h
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Put pecans on a baking sheet and cook, stirring occasionally, until toasted, about 8 minutes. When cool, chop roughly. Divide into 2 batches; chop 1 batch finely. Set both batches aside.
- Put sugar, butter, salt, and 3/4 cup water in a 4-qt. saucepan over medium heat. When butter and sugar are melted, increase heat to medium-high and cook, stirring occasionally, until mixture is a deep golden brown and measures 310° on a candy thermometer, about 20 minutes. Remove from heat and carefully stir in vanilla (mixture will bubble up) and finely chopped pecans. Pour into a 10- by 15-in. rimmed baking sheet. Let toffee cool until set, at least 30 minutes. (For even pieces, you can ?score? the toffee by cutting it with a sharp knife after it has set for about 10 minutes, scoring into 5 strips lengthwise and 8 strips crosswise to yield 40 pieces. Wipe knife clean with warm water after each slice for easier cutting.).
- Chop chocolate and put in a medium metal bowl. Fill an 8- or 10-in. frying pan with 1/2 inches of water and bring to a boil. Take off heat and put bowl of chocolate in the water. Let sit about 5 minutes. Stir chocolate until melted. Pour over toffee; with a knife or offset spatula, spread evenly. Sprinkle chocolate with roughly chopped pecans. Let sit 20 minutes, or until chocolate is cool but still a bit soft. Sprinkle with fleur de sel. Chill until set, about 1 hour.
- To remove, gently twist pan to release toffee, then chop or break into chunks. Store in an airtight container.
Nutrition Facts : Calories 163.9, Fat 10.5, SaturatedFat 4.7, Cholesterol 18.3, Sodium 223.3, Carbohydrate 18.2, Fiber 0.5, Sugar 17.7, Protein 0.5
CHOCOLATE & PECAN TART
Pecan pie crossed with chocolate tart with a dash of maple syrup - we can't argue with that
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 1h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
- Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.
Nutrition Facts : Calories 898 calories, Fat 63 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE FUDGE-TOFFEE-CARAMELIZED PECAN TORTE WITH COFFEE WHIPP
This is a dangerous, and show-stopping, confection--with a taste like no other:) It is very tedious and consumes a full day of preparation; I have never made this myself. Instead, it was presented to my husband and me on the eve of our wedding by my baker father-in-law--a gift in itself. I actually think this got more attention than we did!! And after eating just a few bites, I knew that my wedding dress would probably pop at the seams (but thankfully it didn't)!! Good luck with this--it would be great as a special celebration or holiday dessert.
Provided by JamesDeansGirl
Categories Dessert
Time 11h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- MAKE THE PECAN LAYER: Preheat oven to 350*F.
- Lightly grease the bottom and sides of a 10" springform pan; line the bottom with a circle of waxed paper and grease the paper.
- In a food processor, process the pecans, sugar, and salt until finely chopped.
- In a medium bowl, combine the pecan mixture and melted butter; press firmly and evenly into the prepared pan.
- Freeze for 10 minutes, or until very cold.
- Bake for 15 minutes, or until the edges begin to brown.
- Cool completely on a wire rack.
- Cover pan tightly with plastic wrap and chill for 1 hour, or until cold and firm.
- MAKE THE FUDGE LAYER: Melt the chocolate with the heavy cream in a saucepan over low heat, stirring often, until smooth; remove pan from heat.
- Stir in the butter until melted and well combined; stir in the corn syrup.
- Transfer the mixture to a medium bowl; set over another bowl of ice water.
- Stir the fudge until it has cooled and begins to thicken.
- Remove plastic wrap from the pecan layer; spread the fudge evenly over the pecans.
- Cover loosely with plastic wrap and chill for 1 hour, or until cold and firm.
- MAKE THE TOFFEE LAYER: Melt the chocolate with the instant coffee over low heat, stirring often, until smooth; remove pan from heat.
- Using an electric mixer on medium-high speed, beat in the eggs, one at a time, beating well after each addition.
- Gradually beat in the brown sugar; mix for 1 minute, or until light and fluffy.
- While continuing to beat, gradually add the butter and mix until smooth.
- Remove plastic wrap from the fudge layer; evenly spread the toffee mixture over the fudge.
- Cover the surface with plastic wrap and freeze 1-2 hours, or until very firm.
- MAKE THE FROSTING: In a small saucepan over low heat, warm 1/3 cup of the heavy cream with the instant coffee, stirring until the coffee has dissloved.
- Transfer the cream to a small bowl; set in a larger bowl filled with ice water and stir until it is very cold.
- In a chilled bowl, beat the remaining cream with the coffee-cream mixture and powdered sugar until stiff and holds its shape when cut into with a knife.
- ASSEMBLE THE TORTE: Remove the torte from the freezer; uncover it.
- Loosen edges from sides of pan; remove sides.
- Rest the frozen torte on its side; using a sharp knife, separate torte from the bottom of the pan; peel off the waxed paper.
- Place the torte, pecan-layer down, on an inverted 10" round cake pan.
- Reserve 3/4 cup of the whipped cream mixture for garnish.
- Spread about 2/3 of the remaining cream in a thick, even layer on top of the torte.
- Frost the sides with the remaining 1/3 cup of the cream; lightly sprinkle with grated chocolate.
- Decoratively pipe reserved cream on individual servings.
- Serve chilled.
Nutrition Facts : Calories 987.8, Fat 86.6, SaturatedFat 44.8, Cholesterol 250.4, Sodium 311.6, Carbohydrate 58.2, Fiber 6.1, Sugar 44.5, Protein 9.2
CHOCOLATE-TOFFEE PECAN TART
Make and share this Chocolate-Toffee Pecan Tart recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
- Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.
- Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.
- Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.).
- Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.
Nutrition Facts : Calories 869.6, Fat 56.9, SaturatedFat 25.1, Cholesterol 232.6, Sodium 250.2, Carbohydrate 84.2, Fiber 5.3, Sugar 42.9, Protein 10.4
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