Ginger Toffee Bites Food

TOFFEE BLONDIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside.
• In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand.
• Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
• Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.

GINGER TOFFEE BITES

Steps:

• Preheat oven to 350 degrees F. Prepare baking sheet with cooking spray.
• Mix first flour, ginger, baking soda cinnamon and allspice together in medium bowl. Set aside.
• Using electric mixer, cream butter and sugar in large bowl until well blended, about 1-2 minutes. Add egg and molasses and beat until well blended, about 30 seconds. Add dry ingredients and beat on low speed just until blended. Mix in toffee and crystallized ginger. Chill dough 1 hour.
• After chilling, shape dough into 24 balls, each about 1 1/2-inches in diameter. Roll each dough ball in turbinado sugar, coating completely. Place balls on prepared sheet, spacing evenly apart.
• Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer. Cool cookies on sheets 5 minutes.
• Using metal spatula, transfer cookies to racks and cool completely.

CHOCOLATE TOFFEE BITES

Steps:

• Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container.

GINGER TOFFEE CHEESECAKE

Steps:

• In a bowl, combine cookie crumbs and toffee bits; stir in butter.
• Press onto the bottom and 2 inches up the sides of an ungreased 9 inch springform pan.
• In a large mxing bowl, beat cream cheese and sugar until smooth.
• Beat in flour.
• Add eggs; beat on low speed just until combined.
• Beat in sour cream and vanilla just until blended.
• Pour into crust.
• Place pan on a baking sheet.
• Bake at 350 for 45-50 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool for 1 hour.
• Cover and chill overnight.
• Remove sides of pan.
• Combine topping ingredients; serve with cheesecake.
• Refrigerate leftovers.

TOFFEE BITS

Steps:

• Line a rimmed baking sheet with parchment.
• Combine the butter and sugar in a saucepan over medium heat.
• Cook until the mixture reaches 305F on an instant-read thermometer (hard-crack stage). Stir occasionally.
• Remove from the heat and pour onto the parchment, spreading thinly.
• Cool completely - about 4 hours - then break into bits.
• Store in an airtight container.