HEATH TOFFEE CHOCOLATE TRIFLE
Looking for a sweet dessert that is easy to make and delicious to eat? My Heath Toffee Chocolate Trifle is a show stopper with its many layers of chocolate pudding, devils food cake and whipped topping. Garnished with a layer of Heath Toffee Bits and whipped topping, this chocolate trifle is inexpensive and serves a crowd easily.
Provided by The Hot Mess Kitchen
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Follow the instructions on the box to prepare the cake mix and chocolate pudding.
- Crumble the cake witha fork until you get smaller pieces and let the cake cool for 30 minutes.
- In a large glass bowl, layer - cake, chocolate pudding and whipped topping until you get to the top.
- The top layer is whipped topping with a garnish of Heath Toffee Bits.
- Serve immediately or chill in the refrigerator for up to one day and serve.
- * I recommend layering in a glass bowl to show off both the layers of this dessert and the garnish of the Heath Toffee Bits.
Nutrition Facts : Calories 230.1, Fat 15.8, SaturatedFat 9.3, Cholesterol 40.6, Sodium 140, Carbohydrate 20.9, Fiber 0.2, Sugar 17.7, Protein 2.3
CHOCOLATE TOFFEE TRIFLE
Steps:
- Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush.
- In a very large pretty Trifle dish or glass bowl, layer in this order:
- 1/2 the cake cubes
- 1/2 the pudding mixture
- 1/2 the whipped cream
- 1/2 the Heath bars
- Repeat layers. Cover with plastic wrap and refrigerate overnight.
CHOCOLATE TOFFEE COOKIES
Provided by Ginny Leith Holland
Categories Cookies Chocolate Dessert Quick & Easy Bon Appétit New Jersey Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
- Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely (cookies will become crisp). Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
MILK CHOCOLATE TOFFEE BARS
These bars take a little extra time to make but are well worth it! Be sure to use Eagle Brand sweetened condensed milk (or another brand you are familiar with) for best results. Several people have requested this recipe so I decided to post it and forward them all copies. Enjoy!
Provided by Debbb
Categories Bar Cookie
Time 55m
Yield 48 squares
Number Of Ingredients 7
Steps:
- Preheat oven to 350° (325° glass pan).
- Grease 9x13 pan.
- To prepare crust, cream all ingredients until very well blended.
- Press evenly into pan.
- Bake for 20 minutes or until light brown.
- Set aside to cool while making the filling.
- Heat milk and margarine on stove, stirring constantly, until thickened.
- This will take 5-10 minutes.
- Spread over crust.
- Bake for 15 minutes, until golden brown.
- Sprinkle evenly with chocolate chips.
- Return to oven for 2 minutes to melt the chocolate.
- Remove from oven and spread chocolate smooth.
- Sprinkle toffee bits on top.
- Using the back of a spoon, gently press the toffee into the melted chocolate.
- Cool completely.
- Cut into bars before refrigerating.
Nutrition Facts : Calories 103.5, Fat 4.5, SaturatedFat 2, Cholesterol 4.2, Sodium 38.6, Carbohydrate 14.5, Fiber 0.3, Sugar 11, Protein 1.6
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