COFFEE TOFFEE CRUNCH BARS
These homemade candy bars are reminiscent of your favorite Ben & Jerry's ice cream - chocolate feuilletine crust and a coffee mousse are layered together for contrasting flavor and crunch. Once the bars have set, cut them into rectangles and top each with a white chocolate cremeux for a decadent, sweet treat.
Provided by Jet Tila
Categories dessert
Time 10h30m
Yield About 24 bars
Number Of Ingredients 16
Steps:
- For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
- Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
- For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
- Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
- Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
- For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
- Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
- Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.
COFFEE-TOFFEE CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 24 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
- Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
- Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.
COFFEE PECAN TOFFEE
Old fashioned chocolate dipped Coffee Pecan Toffee! This makes a great gift! From Better Homes and Gardens. A popular variant of toffee in the US is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions; there is some debate as to which is the traditional English style and which is an Americanized version. A popular presentation of English toffee is covered in chocolate and almond pieces.
Provided by Sharon123
Categories Candy
Time 50m
Yield 48 pieces
Number Of Ingredients 9
Steps:
- Line a 15x10x1-inch baking pan with foil, extending excess over edges of pan.
- Set pan aside.
- Butter the sides of a heavy 3-quart saucepan.
- Melt the 2 cups butter in saucepan.
- Add sugar, 1/3 cup water, molasses, and 1 tablespoon espresso powder.
- Cook and stir over medium-high heat until mixture boils.
- Clip a candy thermometer to side of pan.
- Reduce heat to medium; continue boiling at a moderate steady rate, stirring frequently, until thermometer registers 290 degree F.
- ,soft-crack stage (about 25 minutes).
- Watch carefully after 280 degree F to prevent scorching.
- Remove saucepan from heat; remove thermometer.
- Stir in vanilla.
- Pour candy into the prepared pan.
- Let candy stand about 1 hour or until firm.
- Use foil to lift candy out of pan.
- Break candy into pieces that are about 2 inches in size.
- Melt the 3 tablespoons butter in a heavy medium saucepan.
- Stir in the 1 teaspoon espresso powder till dissolved.
- Add chocolate pieces and melt over low heat, stirring often.
- Place pecans in a shallow dish or on waxed paper.
- Dip half of each candy piece into melted chocolate mixture, coating all sides.
- Place dipped candy on waxed paper.
- Sprinkle with pecans.
- Chill until chocolate is firm.
- Store in a tightly covered container.
- Makes about 2-3/4 pounds (about 48 piecies).
- Give a Gift: With old-fashioned chocolate-dipped Coffee-Pecan Toffee.
- Package the pieces in a cone-shaped paper container.
- Simply lay squares of parchment paper, textured gold paper, and wire mesh atop one another, then roll and twist into a cone.
- Tie the outside of the cone with ribbon and secure the candies inside with cellophane.
CHEWY TOFFEES
Treat yourself to the ultimate sweet treat - chewy toffee. Toffees aren't hard to make, but remember to be careful when you're dealing with very hot sugar
Provided by Barney Desmazery
Categories Treat
Time 30m
Yield Cuts into about 40 squares
Number Of Ingredients 5
Steps:
- Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
- Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.
Nutrition Facts : Calories 90 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 0.1 grams protein, Sodium 0.06 milligram of sodium
COFFEE - TOFFEE TORTE
Layers of toffee-studded, coffee-flavoured mousse and chocolate ganache fill an almond and sugar-cookie crust. From Bon Appetit.
Provided by evelynathens
Categories Frozen Desserts
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For crust: Preheat oven to 350°F Grind nuts with ground cookies and toffee in processor.
- Add 5 tblsps butter, blend until nuts are finely chopped.
- To moisten crumbs, if necessary, blend in 1 tblsp butter.
- Using plastic wrap as aid, press mixture onto bottom and up sides of 9-inch-diameter springform pan.
- Freeze 15 minutes.
- Bake crust until golden, about 12 minutes.
- Freeze crust.
- For ganache: Bring cream and corn syrup to simmer in medium saucepan.
- Remove from heat.
- Add chocolate; whisk until melted and smooth.
- Cool to room temperature.
- For mousse: Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl.
- Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk until candy thermometer registers 160F, about 3 minutes.
- Remove bowl from over water.
- Add nutmeg.
- Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
- Beat 2 ½ cups cream, liqueur and vanilla in another large bowl until stiff peaks form.
- Fold cream mixture and toffee into egg mixture.
- Spoon half of mousse into crust.
- Drizzle ¼ cup ganache over.
- Using tip of knife, swirl mixtures together.
- Carefully spoon remaining mousse over; smooth top.
- Cover and freeze torte overnight.
- Cover remaining ganache; chill.
- Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted.
- If necessary, let stand until firm enough to pipe.
- Spoon ganache into pastry bag fitted with star tip.
- Run sharp knife around torte pan sides.
- Release pan sides.
- Pipe ganache in lattice design atop torte.
- Pipe ganache in star shapes around border.
- Garnish with almonds.
- Note: This torte can be prepared up to 1 week ahead.
- Freeze until lattice sets, then cover and keep frozen.
Nutrition Facts : Calories 435.3, Fat 36.2, SaturatedFat 18.1, Cholesterol 199.1, Sodium 105.8, Carbohydrate 23.4, Fiber 1.6, Sugar 17.3, Protein 5.8
COFFEE TOFFEE PUFFS
Choux Pastry Cases (as used for Cream Puffs) filled with a coffee liqueur cream and topped with toffee and almonds. This is enough filling for 6 large or 12 small Choux Puffs. Use home made or store bought.
Provided by Jen T
Categories Dessert
Time 20m
Yield 6 large puffs
Number Of Ingredients 11
Steps:
- Combine egg yolks, sugar, flour, cornflour and 1/4 cup of the milk in small bowl of electric mixer.
- Beat until combined.
- Combine remaining 1/2 cup of milk and coffee powder in saucepan and bring to the boil.
- Gradually add this to egg mixture while continuing to beat on medium speed.
- Once all is added and mixed in, pour mixture back into saucepan and stir constantly over heat until it boils and thickens.
- Transfer to a bowl, cover and cool to room temperature.
- Beat cream until soft peaks form, then lightly fold into the cold mixture.
- Toffee:.
- Combine sugar and water in a small saucepan and stir over heat without boiling until sugar is dissolved.
- Bring to boiling point and boil rapidly, uncovered, without stirring for 5 minutes or until golden.
- Remove from heat and use to top puffs.
- PUFFS:.
- Cut puffs in half and fill with the coffee cream.
- Top with the toffee and place on the almonds.
Nutrition Facts : Calories 202.5, Fat 6.9, SaturatedFat 3.5, Cholesterol 73.2, Sodium 26.8, Carbohydrate 33, Fiber 0.3, Sugar 28.7, Protein 2.6
COFFEE TOFFEE YUM YUMS
This recipe just came to me one night. The coffee adds so much flavor! Coffee and chocolate go together very well! If you are not a coffee fan, don't be afraid to try. However, if you still do not want to try then simply do not add.
Provided by roxy_froggy25
Categories Drop Cookies
Time 50m
Yield 36 cookies, 1 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream butter with the brown sugar and sugar in a large mixing bowl. Add 1 egg and beat, add last egg and beat. Add vanilla and stir until incorporated.
- Dissolve coffee in the water by stirring in a small bowl. Add this mixture to the large bowl.
- Add 1 cup flour, 1/4 cup cocoa powder, and 1 teaspoon baking soda. Stir by hand with wooden spoon until well mixed. Add enough remaining flour until a thick dough is formed.
- Grease baking sheets. Drop dough onto sheets by rounded teaspoon. Bake until crackers in the center of the cookie form, and edges turn light brown. About 10-12 minutes. Remove from oven and let sit about 2 minutes, transfer to wire rack to cool completely.
Nutrition Facts : Calories 3669.1, Fat 145.9, SaturatedFat 67.2, Cholesterol 667, Sodium 2129.3, Carbohydrate 554.2, Fiber 18.9, Sugar 312.7, Protein 56.8
SEA SALTED COFFEE TOFFEE BARS
A dense, buttery cookie with a hint of coffee forms a base for the soft, nutty topping. Finished with a sprinkling of sea salt, these bars offer a contemporary balance of both sweet and savory flavors.
Provided by Sandi From CA
Categories Bar Cookie
Time 45m
Yield 18 2-inch bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, beat together butter, brown sugar and salt until light and fluffy.
- Add flour, 1 cup at a time, stirring between additions. Add instant coffee crystals and blend until well incorporated.
- Pat batter into ungreased 9x13x2-inch baking pan in an even layer.
- Bake until edges are lightly browned and center is puffy, 12 to 15 minutes.
- Meanwhile, in heavy saucepan, stir condensed milk and 2 tablespoons butter over low heat until butter melts. The mixture will thicken and become smooth. Stir in vanilla or rum, remove from heat and let sit until bottom layer is done baking.
- Sprinkle nuts over baked bottom layer and pour hot condensed milk mixture evenly over nuts using a spatula to spread.
- Return to the oven and bake until top is golden and bubbling, 10 to 12 minutes.
- Immediately sprinkle desired amount of sea salt over bubbling toffee top. Cool slightly in pan and cut into bars. Bars can be kept up to one week in an airtight container.
Nutrition Facts : Calories 328.5, Fat 19.5, SaturatedFat 9, Cholesterol 38, Sodium 391.5, Carbohydrate 35.9, Fiber 1.2, Sugar 24.3, Protein 4.1
More about "coffee toffee food"
COCONUT COFFEE TOFFEE RECIPE BY SURESH BABU - NDTV FOOD
From food.ndtv.com
TOFFEE COFFEE - GOURMET COFFEE
From shop.gourmetcoffee.ca
COFFEE TOFFEE RECIPE FROM THE SMITTEN KITCHEN COOKBOOK …
From whiteonricecouple.com
THE BLENDED COFFEE TOFFEE BY MASTER FOOD - BUYMASSRY.COM
From buymassry.com
TOFFEE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
COFFEE TOFFEE PIE RECIPE - FOOD.COM
HOMEMADE COFFEE TOFFEE - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
COFFEE TOFFEE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
FOOD THAT GOES WITH COFFEE: 15 DELICIOUS PAIRINGS TO TRY
From beanpoet.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HOW TO MAKE TOFFEE | BBC GOOD FOOD
From bbcgoodfood.com
13 BEST COFFEE-BASED RECIPES | EASY COFFEE RECIPES - NDTV FOOD
From food.ndtv.com
COFFEE TOFFEE LIGHT ICE CREAM | ENLIGHTENED
From eatenlightened.com
THE BLENDED COFFEE TOFFEE BY MASTER FOOD - BUYMASSRY.COM
From buymassry.com
ECLAIRS + COFFEE = HOT COFFEE☕ - YOUTUBE
From youtube.com
COFFEE TOFFEE - COMPLETELY DELICIOUS
From completelydelicious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love