TOFFEE BAR CAKE
A quick crumb cake with toffee bits, chopped nuts and streusel topping...enjoy!
Provided by Scarlett
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine brown sugar, flour and butter; mix on low speed with an electric mixer until crumbly. Remove 1 cup of crumb mixture and set aside to be used for topping. To the remainder, add egg, baking soda, milk, vanilla and salt. Batter will be thin; pour into prepared pan. Sprinkle top with chopped walnuts, toffee bits and reserved crumb mixture.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 389 calories, Carbohydrate 56.7 g, Cholesterol 41.1 mg, Fat 16.7 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 6.8 g, Sodium 399.8 mg, Sugar 36.9 g
TOFFEE COFFEE CAKE
Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
TOFFEE BAR CHEESECAKE
A rich cheese cake with chocolate and caramel bits. Goes great with a nightcap.
Provided by Dania
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
- In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
- Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.
Nutrition Facts : Calories 501 calories, Carbohydrate 51.1 g, Cholesterol 135.5 mg, Fat 31.1 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 345.2 mg, Sugar 43.2 g
TOFFEE BAR COFFEE CAKE
Make and share this Toffee Bar Coffee Cake recipe from Food.com.
Provided by Bev I Am
Categories Breads
Time 50m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter 13x9x2-inch glass baking dish and set aside.
- Beat first 5 ingredients in large bowl on low speed using electric mixer until mixture resembles coarse meal.
- Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans.
- Set aside.
- Stir baking soda into remaining butter-sugar mixture in large bowl.
- Add buttermilk, egg and vanilla, beating until just combined.
- Transfer batter to prepared dish.
- Sprinkle toffee topping evenly over batter.
- Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes.
- Cool completely in baking dish.
- Cut into 16 squares.
- (Can be made 1 day ahead. Store in airtight container at room temperature.) Makes 16 squares.
Nutrition Facts : Calories 298.2, Fat 14.6, SaturatedFat 6.2, Cholesterol 34.6, Sodium 211.4, Carbohydrate 39.7, Fiber 1.2, Sugar 26.8, Protein 3.5
HEATH BAR TOFFEE COFFEE CAKE
This is a dangerous cake to have around, it's *so* delicious! for the members that live in Canada and cannot get heath bars use Hershey's Skor toffee pieces, sold in a 200 gram package. This cake has a sweet crunchy topping and is really easy to make. This cake is like no other, just make it and see! This cake can also be made in an 11 x 7-inch baking pan or a springform pan also.
Provided by Kittencalrecipezazz
Categories Breads
Time 50m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking pan.
- In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
- Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
- Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
- Add in buttermilk, egg and vanilla; beat until JUST combined.
- Transfer to prepared baking dish.
- Sprinkle with reserved toffee topping evenly over batter.
- Bake for about 35 minutes, or until golden brown and the cake tests done.
- Cool completely in baking dish and cut into squares.
TOFFEE BAR COFFEE CAKE
Categories Cake Egg Breakfast Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.
- Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)
TOFFEE BARS
My mom made these bars when I was a child, and she still does, so they bring back a lot of memories for me. This recipe is my own variation that I developed in recent years; I love the colors of the cranberries and white chocolate - they're very festive. But sometimes I make them just like Mom with milk chocolate and walnuts. Most of the time I forget to add the salt, and I find it doesn't make any difference - they always taste delicious and are always a hit!
Provided by Food Network
Categories dessert
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
- Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.
TOFFEE BARS III
This was a favorite of my mom's when she had seven kids running around. It is VERY easy!! It is very important to cut these right out of the oven.
Provided by Mary Ellen
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter and sugar. Stir in the vanilla, then the flour; mix well. Stir in the chocolate chips. Press into an unprepared jellyroll pan. Bake for 20 minutes in the preheated oven. Cut into bars while hot.
Nutrition Facts : Calories 116.4 calories, Carbohydrate 14.3 g, Cholesterol 13.6 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 38.7 mg, Sugar 8.5 g
BETTER THAN SEX CAKE (TOFFEE BAR CAKE)
This was one of my favorite cakes that my mom made. Everyone called it better than sex cake. The prep time includes freezer time for it to set.
Provided by Miss Diggy
Categories Dessert
Time 2h10m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Mix cool whip, syrup, and equivalent to 5 skor bars together.
- Spread some on top of one cake, and place other cake directly on top of that one.
- Put more on top of that cake and on sides.
- Sprinkle the rest of skor bar crumbs on top.
- Put in freezer for about an hour, or until firm.
CANDY BAR COFFEE CAKE
A sweet, nutty topping is the crowning touch to this dessert-like coffee cake from Mrs. Eugene Plager of Grundy Center, Iowa. "It tastes especially good when warm," she adds.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and sugars; cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup for topping. To the remaining crumb mixture, add baking soda and salt. Beat egg, buttermilk and vanilla; add to the crumb mixture and mix well. Pour into a greased 11x7-in. baking pan. Combine candy bars, pecans and reserved crumb mixture; sprinkle over the top. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 414 calories, Fat 20g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 505mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
TOFFEE BUNDT CAKE
This is almost as easy as a dump cake. It's wonderfully tasty and frequently demanded by my friends.
Provided by Tinacooks
Categories Bundt Cake From a Mix
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
- Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.
- Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.
- Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.
- Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.
- Sift powdered sugar over the cooled cake.
Nutrition Facts : Calories 516.8 calories, Carbohydrate 59.7 g, Cholesterol 87.4 mg, Fat 29.4 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 539.7 mg
TOFFEE STREUSEL COFFEE CAKE
A delicious reminder of my childhood, this coffee cake was one of the many delightful treats my mom often made. -Megan Taylor
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first four ingredients; cut in butter until crumbly. Set aside 1/2 cup for topping. Stir baking soda into remaining flour mixture. Combine the buttermilk, egg and vanilla; stir into flour mixture just until moistened., Pour into a greased 13x9-in. baking pan. Add the toffee bits to the reserved crumb topping; sprinkle over batter. Cut through batter with a knife to swirl the topping., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 274 calories, Fat 11g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.
COFFEE-TOFFEE ICE CREAM CAKE
I make this quite often in the summertime, it is one of the most delicious frozen ice cream cakes that you will ever have. Note: plan ahead, this ice cream cake needs to be frozen for 8 hours or overnight before serving. Prep time includes freezer time.
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time P1D
Yield 1 cake
Number Of Ingredients 7
Steps:
- Layer bottom of an 8-inch springform pan with 1-1/4 cups macaroon crumbs.
- Spread the chocolate ice cream evenly over the crumbs.
- Sprinkle 4 crushed Heath bars over the chocolate ice cream.
- Dribble with 3 Tbsp chocolate syrup, and 2 tbsp liqueur.
- Cover with the remaining 1 cup macaroons.
- Layer the vanilla ice cream over the macaroons.
- Top with remaining 4 Heath bars, 1 Tbsp chocolate syrup (or more if desired), and the 1 Tbsp coffee liqueur.
- Cover, and freeze at least 8 hours, or overnight.
- When ready to serve, run a blade of a kitchen knife around the edges of the pan.
- Remove the sides, and place the ice cream cake on a platter.
- For presentation, more crushed heath bars may be sprinkled on top before serving if desired, but it is not necessary.
- Slice and serve-- Yummy!
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