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.
CHOCOLATE-TOFFEE BROWNIE CAKE
Categories Cake Mixer Chocolate Nut Dessert Bake Kid-Friendly Pecan Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 18
Steps:
- Make cake:
- Position rack in center of oven and preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Sprinkle pan with 1/2 tablespoon cocoa powder; tilt pan to coat bottom and sides. Shake out excess.
- Mix flour, baking powder and salt in small bowl. Stir butter and remaining 3 tablespoons cocoa in heavy small saucepan over medium-low heat until butter melts and mixture is smooth. Remove from heat.
- Using electric mixer, beat eggs and sugar in large bowl until thick and fluffy. Mix in hot water and cocoa mixture. Mix in flour mixture. Stir in pecans, toffee bits and chocolate chips.
- Transfer batter to prepared pan; smooth top. Bake cake until top is firm and tester inserted into center comes out with moist crumbs still attached, about 25 minutes. Cool in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Turn cake out onto platter. Cool.
- Make glaze:
- Stir chocolate, butter and honey in small saucepan over medium-low heat until mixture is smooth. Cool until mixture thickens slightly but is still pourable, about 10 minutes.
- Pour glaze over top of cake, allowing some to run down sides. Spread glaze over top and sides of cake. Sprinkle top of cake with pecans and toffee bits. Chill until glaze is set, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let stand at room temperature 15 minutes before serving.)
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
TOFFEE TRIANGLES
Add a touch of elegance to cookie trays with these easy nutty bars. They're perfect with coffee, cocoa or tea. -Jeanette Meidal, Savage, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cookie mix, brown sugar, butter and vanilla until mixture resembles coarse crumbs. Add egg and mix well. , Spread batter into a greased 13x9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned. , Sprinkle with chocolate chips; let stand for 5 minutes. Spread chocolate over bars. Sprinkle with nuts. Let stand until chocolate is set. Cut into squares, then cut in half to form triangles. Store in an airtight container.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 59mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
TOFFEE SQUARES
To heighten the toffee flavor, substitute toffee baking bits for half of the chopped almonds.
Provided by Barbara Grunes
Categories Cookies Chocolate Nut Dessert Bake Christmas Vegetarian Kid-Friendly Tree Nut Almond Winter Party Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 48 squares
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.
- 2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
- 3. Bake in the center of the oven until pale gold on top, about 20 minutes.
- 4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
- 5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.
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