Crunchy Toffee Muffins Food

CRUNCHY TOFFEE BUCKEYES

Steps:

• Combine the peanut butter, vanilla and salt in a large bowl. Beat with an electric mixer, adding about 1/2 cup confectioners' sugar at a time, until all the sugar is incorporated and the mixture is stiff and dry to the touch. Mix the toffee by hand.
• Roll the mixture into 1-inch balls (about 32) and place on plates. Insert a toothpick into the center of each ball and freeze until firm, 1 hour.
• Once the balls are frozen, put the chopped chocolate in a small, heat-safe bowl. Set the bowl over a saucepan filled with 1/2 inch of barely simmering water (make sure the bottom of the bowl does not touch the water) and heat, stirring, until melted. Remove the balls from the freezer and, one at a time, dip them in the chocolate, leaving a small round of peanut butter still visible. Let the excess chocolate drip off before returning the balls to the plate. Refrigerate until ready to serve. Remove the toothpick before serving.

CRUNCHY RHUBARB MUFFINS

Steps:

• Combine sugar, oil, egg, buttermilk and vanilla.
• Mix well.
• Combine flour, salt, and soda and add to oil mixture.
• Add rhubarb and nuts.
• Full muffin pan 2/3 full.
• Combine topping and sprinkle on top of batter.
• Bake 30 minutes at 325 degrees.

EASY CRUNCHY TOFFEE

Steps:

• Place the matzo crackers on a greased jellyroll pan, to cover the entire bottom.
• Bring butter and brown sugar to a boil, boil for three minutes. Pour the mixture over the crackers. Bake in preheated 350 degree oven for 15 minutes. Remove, sprinkle chocolate chips evenly over the top. Wait five minutes, then spread the melted chips over the crackers. Sprinkle toasted almonds over the crackers, chill. Break apart, and enjoy!
• You can adapt this with saltines, simply cover the pan with them. I have to say, I couldn't believe how good they were, and I'm not a sugary treat kind of girl!

CRUNCHY TOFFEE MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease ten 2-1/2-inch muffin cups or line with paper bake cups; set aside.
• In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
• Make a well in the center of flour mixture.
• In another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla.
• Add all at once to the flour mixture.
• Stir just until moistened (batter should be lumpy).
• Gently fold two-thirds of the chopped toffee into batter.
• Spoon batter into prepared muffin cups, dividing batter evenly.
• Sprinkle tops with remaining chopped toffee.
• Bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean.
• Cool in muffin cups on a wire rack for 5 minutes.
• Remove from muffin cups. Serve warm.
• Make-Ahead Tip: Prepare and bake the muffins as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 300 degree F oven about 15 minutes or until heated through.