Toffee Chip Fudge Food

TOFFEE CHIP FUDGE

Steps:

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, combine sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil 5 minutes, stirring constantly., Remove from heat; stir in chocolate chips and marshmallows until melted. Fold in 1/2 cup toffee bits and vanilla. Pour into a prepared pan. Sprinkle with remaining toffee bits. Chill until firm. Remove from pan and cut into 1-in. squares. Store in the refrigerator.

ENGLISH TOFFEE

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

ESPRESSO TOFFEE FUDGE

Steps:

• Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
• Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

HEATH BAR TOFFEE FUDGE RECIPE

Steps:

• Spray pan with cooking spray and cover bottom and sides of the pan with parchment paper and set aside.
• In a medium size bowl, add chocolate chips and butter. Melt chips in microwave in 30 second bursts until completely melted and smooth.
• Do not cook for more than 30 seconds at a time or you will burn them.
• Fold in sweetened condensed milk.
• Fold in 4 ounces of the Heath Bar English Toffee Baking Bits.
• Spread mixture evenly into the pan.
• Press rest of the Crushed Heath Candy Bars Topping into the top of the fudge.
• Cover baking pan with foil and place in refrigerator until fudge is firm. Place fudge on cutting board and cut into 1-2" pieces and enjoy!

TOFFEE FUDGE

Steps:

• Line in a 10 inches square pan foiled and greased, and put that aside.
• In a medium-large saucepan, combine the condensed milk, the white chocolate chips and put it on the stove with medium heat.
• After about 5 minutes, make sure the chips are melted.
• Add salt and butter and stir until nice and smooth.
• Remove from heat and stir little toffee bits into a prepared pan.
• Cover and put in the refrigerator for about 2 hours.
• Using foil, remove yummy fudge from the pan and carefully remove the foil.
• Cut into desired sized squares.
• Serve when you want to and decorate however you want.
• You may refreeze this treat.

TOFFEE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Spray an 8x8 inch baking pan with baking spray.
• Whisk together melted butter, sugar, eggs, and vanilla extract.
• Whisk in the cocoa powder, flour, salt, and baking powder.
• Fold in the chocolate chips and 3/4 cup of the toffee chips.
• Spread batter evenly into greased baking pan.
• Sprinkle the remaining 1/4 cup of toffee chips over the top of the batter.
• Bake for 30 to 35 minutes.

SHAMROCK TOFFEE FUDGE

Steps:

• Line a 9-inch square pan with foil and grease the foil; set aside.
• In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted.
• Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits ans extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.
• Using foil, remove frdge from pan; carefully remove foil. Cut fudge into 1 inch squares.
• Place the frosting in a small resealable plastic bag; tint with food coloring. Cut a small hole in a corner of bag; pipe a shamrock onto each square.

HEATH TOFFEE FUDGE RECIPE

Steps:

• Line 8×8 or 9×9 baking dish with foil, then spray foil with Pam. {allow a little extra foil on the sides, so the fudge can easily be lifted out later}
• In large microwave safe bowl, combine chocolate chips and sweetened condensed milk.
• Microwave for 1 minute, then stir.
• Microwave for an additional 45 seconds, and stir until melted. {or microwave an additional 45 seconds if needed}.
• Once melted, quickly transfer to foil lined baking dish and spread out evenly. {the fudge likes to set fast, so no dilly-dallying on this part}
• Sprinkle top of mixture in pan evenly with approx. 1 cup Heath Toffee baking chips.
• Transfer to refrigerator, and chill for approx. 2 hours, or until set.
• Cut into 1 inch squares, and ENJOY!
• Store leftovers in the refrigerator.

FUDGY CHOCOLATE CHIP-TOFFEE BARS

Steps:

• Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
• In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
• Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
• In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
• Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

FOUR-CHIP FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons of butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next six ingredients. Cook and stir constantly until smooth. (Mixture will first appear separated; continue stirring until fully blended). Remove from the heat; stir in the marshmallow creme and extracts until well blended. Stir in nuts., Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator.