HOMEMADE TOFFEE BITS
Homemade toffee bits are so easy to make, and they taste so much better than the store bought bag 'o bits. Use them in cookies, in muffins or on ice cream.
Provided by Christie Vanover
Categories Dessert
Time 18m
Number Of Ingredients 4
Steps:
- Place all ingredients in a saucepot and bring to a boil over medium-high heat (about 5 minutes.)
- Continue cooking for about 8 more minutes, until the mixture reaches 300 degrees and begins to turn brown.
- Pour onto a silpat-lined baking sheet and spread thin.
- Allow to cool. Place in a plastic bag and break the bits with a can or measuring cup.
Nutrition Facts : Calories 60 kcal, Carbohydrate 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 40 mg, Sugar 4 g, ServingSize 1 serving
HOMEMADE TOFFEE BITS
Just 3 ingredients and 15 minutes and you have DIY homemade toffee bits from scratch! They're absolutely amazing in cookies, brownies, streusel toppings on muffins or pies, or just as a sweet snack.
Provided by Tessa Arias
Categories Dessert
Time 35m
Number Of Ingredients 3
Steps:
- Line a small rimmed baking sheet with parchment paper or a silicone baking mat.
- In a heavy bottomed small saucepan, melt the butter over medium heat. Add the sugar and salt and whisk vigorously for one minute until combined. Cook, stirring constantly, until the mixture looks like melted peanut butter and a candy thermometer reaches 295 to 305°F, about 10 minutes.
- If the mixture separates at all, remove from heat and whisk vigorously until recombined. Return to heat and continue cooking.
- Immediately and carefully pour the hot toffee onto the prepared baking pan, allowing it to spread into an even layer. Let cool and harden for about 20 minutes.
- Place the sheet of toffee on a cutting board or in a zip top bag. Use a mallet, rolling pin, or heavy object to crack it into small pieces. You can also cut into bits with a sharp serrated knife. Store in an airtight container for up to 1 week.
TOFFEE BITS
You can make your own (nut free) toffee really simply! It's fast too - it takes longer to wash up! Serving size is for 1/4 cup.
Provided by YummySmellsca
Categories Canadian
Time 12m
Yield 1 1/4 cups, 5 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 371.9, Fat 24.6, SaturatedFat 15.6, Cholesterol 65.1, Sodium 216.6, Carbohydrate 40, Sugar 39.9, Protein 0.3
CHOCOLATE TOFFEE BITES
Notes: This is a great way to get your chocolate fix in warm weather since the chocolate is stirred into the toffee and so no melting on the fingers! It's great to snack on and nice at the end of a meal with coffee. I learned this from the head pastry chef at Valrhona Chocolates.
Provided by Food Network
Categories dessert
Time 1h
Yield 10 servings
Number Of Ingredients 3
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.
HOMETOWN TOFFEE
Ree Drummond's Hometown Toffee recipe is super easy and endlessly customizable. A base layer of caramel candy is topped with a layer of chocolate and finished with trail mix favorites.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Tip the almonds, sunflower seeds and pumpkin seeds onto a baking sheet. Toast until they begin to color, 10 to 12 minutes. Allow to cool.
- Melt the chocolate in a glass bowl over a pan of simmering water (or in the microwave for 1 to 2 minutes) and stir until smooth and glossy. Set aside.
- Spray a 9-by-12-inch baking sheet with nonstick cooking spray.
- Add the granulated sugar, butter, brown sugar, kosher salt and 2 tablespoons of water to a heavy-bottomed saucepan fitted with a candy thermometer. Cook over medium-high heat, swirling the pan occasionally, until the thermometer registers 300 degrees F, 5 to 8 minutes. Remove from the heat and stir in the vanilla. Sprinkle in the baking soda and mix. Pour onto the prepared baking sheet and tip the baking sheet to spread the toffee evenly. Let it cool and set, about 6 minutes.
- Drizzle the melted chocolate over the toffee. Scatter the toasted nuts and seeds, raisins and mini chocolate candy over the melted chocolate and sprinkle with the sea salt. Let set for 2 hours, then break the toffee into shards.
TOFFEE BITS TRIANGLES
Here is a quick and easy dessert. Place the pan in the refrigerator for 45 minutes to 1 hour to set the chocolate faster.
Provided by Chef mariajane
Categories Bar Cookie
Time 20m
Yield 48 triangles (approx)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F Line a 15 1/2 x 10 1/2 inch rimmed baking sheet with parchment paper; set aside.
- In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy.
- Stir in flour and 1 cup of the toffee bits until well combined. Press dough evenly into prepared baking sheet.
- Bake for 18-20 minutes or until light brown; transfer pan to a cooling rack. Immediately sprinkle with chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set, about 2-3 hours. Cut into 3-inch squares; cut each square diagonally to make 4 triangles.
FUDGY TOFFEE BARS
Sweet treats always go over well in my family, especially during the holidays. We think these rich bars-dotted with walnuts, toffee bits, chocolate chips and coconut-are better than candy! They're nice to share with a group since one pan goes a long way.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a saucepan, heat milk and 1 cup chocolate chips over medium heat until chocolate is melted, stirring until smooth. Remove from the heat. Stir in vanilla. , Pour filling over crust. Sprinkle with the walnuts, coconut, toffee bits and remaining chocolate chips; press down firmly. Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 238 calories, Fat 14g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
CHEWY SKOR TOFFEE BITS COOKIES
Make and share this Chewy Skor Toffee Bits Cookies recipe from Food.com.
Provided by Mirj2338
Categories Drop Cookies
Time 20m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Stir together flour, baking soda and salt.
- In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
- Add eggs and blend thoroughly.
- Gradually add flour mixture, beating well.
- Stir in toffee bits.
- Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
- Bake 10 minutes or until lightly browned.
- Cool slightly, remove from the cookie sheet to a wire rack.
- Cool completely.
THE WORLD'S BEST OATMEAL TOFFEE COOKIES
The softest, chewiest, sweetest oatmeal cookies with the decadent addition of toffee bits. One thing to consider before making this recipe is that the cookies are a tab bit thin and are not sturdy. I still need to alter it, but if you make the dough balls a little taller and less round, they should turn out just fine. The flavor is AMAZING. Recipe from "The Cookie Bible" cookbook.
Provided by Jessa M
Categories Drop Cookies
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Place one sheet of parchment paper on each cookie sheet you plan on using. Greasing is not necessary if you use parchment paper. Beat the butter, brown sugar, eggs, and vanilla until blended. Add the flour, baking soda, cinnamon and salt. Beat until blended. Stir in the oats, toffee, and coconut (optional) with spoon or blender. Drop dough by rounded teaspoonfuls a couple of inches apart onto the prepared cookie sheets. Bake 8-10 minutes until edges are lightly browned (may need to cook longer if cookies are bigger). Cool a few minutes and remove from cookie sheets.
Nutrition Facts : Calories 216.1, Fat 8.7, SaturatedFat 1.6, Cholesterol 17.6, Sodium 203.2, Carbohydrate 31.8, Fiber 1.3, Sugar 17.9, Protein 3.2
CHOCOLATE CHIP COOKIES WITH OATS AND TOFFEE BITS
Got this out of the Chicago Tribune and wanted to save the recipe electronically... A key to making superior cookies - is to make the dough a day ahead and let it sit in the fridge so the flavors meld -- fuller flavor with notes of toffee and caramel (so says the article)
Provided by Gidget265
Categories Drop Cookies
Time 25m
Yield 5 dozen 2 1/2 inch cookies
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees.
- Combine flour, oats, baking soda and salt in a small bowl.
- Beat the butter, brown sugar, sugar and vanilla with a mixer until creamy in a large mixing bowl.
- Add the eggs one at a time, beating well after each.
- Add the flour mixture a little at a time; beat until incorporated.
- Stir in chocolate chips, toffee and nuts.
- Either refrigerate for a day or make cookies --
- Line baking sheets with parchment paper.
- For cakier cookies - using a teaspoon drop cookie dough onto baking sheets, leaving 2 inches between each cookie. Or for crispier cookies - drop 4 scoops of cookie dough with a 1 inch ice cream scoop onto each baking sheet ; press them into thin rounds using the heel of your hand until they are 4 inches across, leaving 2 inches between the cookies.
- Bake until golden 9 - 11 minutes per batch. If using 2 oven rackes, swap the baking sheets halfway through baking.
- Let cookies cool on sheets 2 minutes. Transfer to wire racks to finish cooling.
Nutrition Facts : Calories 1147.8, Fat 66.2, SaturatedFat 34.1, Cholesterol 172, Sodium 770, Carbohydrate 136.9, Fiber 6.2, Sugar 91, Protein 13.3
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BEST TOFFEE BITES RECIPE - HOW TO MAKE TOFFEE BITES
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3/5 (2)Total Time 1 hr 30 mins
- Add sugar then let dissolve and bring to a boil, then cook, whisking constantly to combine the butter and sugar, until mixture turns a soft caramel color and is thick, about 4 minutes. (A candy thermometer should read 290°.) Remove pan from heat and stir in vanilla and a pinch of salt.
- Working quickly, pour toffee mixture into silicone ice tray, about 1 teaspoonful in each cube, and immediately top each square with about 10 chocolate chips.
- Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with the back of a spoon to create a layer on top of toffee.
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