Toffee Trifle Food

CARAMEL FLUFF & TOFFEE TRIFLE

Steps:

• In a large bowl, beat cream, brown sugar and vanilla just until blended. Refrigerate, covered, 20 minutes. Beat until stiff peaks form., In a 4-qt. glass bowl, layer one-third of each of the following: cake cubes, whipped cream and toffee bits. Repeat layers twice. Refrigerate until serving.

TOFFEE BROWNIE TRIFLE

Steps:

• Prepare and bake brownies according to package directions for cakelike brownies, using a greased 13x9-in. baking pan. Cool completely on a wire rack., In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand until soft-set, 2 minutes. Fold in whipped topping. , Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.

TOFFEE BROWNIE TRIFLE

Steps:

• Prepare and bake brownies as directed on package.
• Cool completely, then cut into 1-inch cubes.
• Beat milk and pudding mixes on low speed 2 minutes.
• Fold Cool Whip into pudding.
• Place 1/2 brownies into dish, cover with 1/2 pudding mixture.
• Repeat layers.
• Refrigerate until needed.
• Sprinkle top with Heath bits just before serving.

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.

TOFFEE TRIFLE

Steps:

• Bake cake as directed on package and let cool.
• Cut into slices or cubes.
• Prepare pudding according to package directions.
• Fold whipped topping into pudding, mixing well.
• Cover bottom of trifle dish with cake pieces.
• Next, cover cake pieces with pudding mixture.
• Sprinkle toffee (Skor) pieces over pudding mixture.
• Repeat layers 2 more times, ending with pudding.
• Garnish with extra toffee pieces and some cake crumbs.
• Chill at least 2 hours until set.

CHOCOLATE-TOFFEE TRIFLE

Steps:

• Preheat oven to 375°F. Butter and flour 9-inch square baking pan with 2-inch-high sides. Melt 1 1/2 ounces chocolate in top of double boiler set over simmering water, stirring until smooth. Remove from over water. Let cool 10 minutes.
• Sift flour, baking soda and salt into medium bowl. Beat brown sugar and butter in large bowl until blended. Add egg; beat well. Beat in yolk.Add melted chocolate; beat until blended. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Add 1/2 cup boiling water and vanilla; stir until blended (batter will be thin.)
• Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack and cool completely. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.)
• Beat cream in large bowl until stiff peaks form. Spoon 1 1/2 cups whipped cream into bottom of large glass trifle bowl. Sprinkle with 1/2 cup toffee bits. Crumble 1/3 of cake over toffee. Repeat layering of whipped cream, toffee bits and cake, creating 3 layers of each. Spoon remaining whipped cream over top, spreading to cover. Cover trifle; refrigerate at least 4 hours. (Trifle can be prepared 1 day ahead. Keep refrigerated.)
• Sprinkle trifle with chocolate shavings and serve.

CHOCOLATE KAHLUA TOFFEE TRIFLE

Steps:

• Prepare cake according to the box.
• Set aside to cool.
• Cut the cake up into cubes.
• Combine pudding mix, milk and Kahlua.
• If it is too runny, set it aside in the fridge to allow it to thicken for 20 minutes.
• It will make it easier to work with.
• To assemble, use a pretty straight-sided glass bowl or trifle bowl.
• Layer the bottom with 1/2 the cake cubes making sure to line the sides of the bowl.
• I usually like to cut a few rectangular pieces to line the side with and then fill the inside with the cubes.
• Pour 1/2 the the pudding over the the cake layer making sure to spread it to the side of the bowl so you can see the layer.
• Spread 1/2 the Cool Whip on top of the pudding mix in the same manner.
• Sprinkle 1/2 the Skors bits on top of the Cool Whip.
• Repeat the layering with the rest of the ingredients ending with the Skors bits on top.
• Chill overnight before serving.

CHOCOLATE COFFEE TOFFEE TRIFLE

Steps:

• Bake the cake according to the package directions and allow to cool.
• Prepare pudding according to package directions; set aside to cool slightly. Pudding is easier to work with before it has cooled completely and set up.
• Crumble cake or cut into small cubes; reserving 1/2 cup for garnish.
• Place half of the remaining cake crumbs in the bottom of a 4-1/2 to 5-qt. trifle dish or decorative glass bowl.
• Drizzle cake with half of the coffee.
• Top cake with half of the pudding, half of the whipped cream and half of the crushed toffee bars.
• Repeat layers of cake, coffee, pudding and whipped cream.
• Combine remaining crushed candy with reserved cake crumbs; sprinkle over top.
• Refrigerate 4-5 hours before serving.

TOFFEE TURTLE TRIFLE

Steps:

• Prepare angel food cake as directed and cool.
• Prepare instant pudding as directed and chill.
• Cut angel food cake into thirds. Take one third and tear into pieces that are about ½ to 1 inch in diameter. Place the torn pieces in the bottom of a trifle dish.
• Drizzle 3 Tbsp chocolate syrup over the torn cake pieces. Drizzle 3 Tbsp caramel syrup over the torn cake pieces.
• Spread one third of the chocolate pudding over the cake layer.
• Sprinkle ¼ cup toffee bits over the pudding. Sprinkle ¼ cup chopped pecans over the pudding.
• Spread one third of the cool whip over the toffee and nuts.
• Repeat the layer two more times. Sprinkle the last cool whip layer with 2 Tbsp toffee bits.

HEATH TOFFEE CHOCOLATE TRIFLE

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.

BONFIRE TOFFEE

Steps:

• Line the base and sides of an A4 sized tin with non-stick parchment and then grease it really well.
• Put the sugar and hot water in a heavy bottomed pan and heat gently until the sugar is dissolved, do not stir the mixture at any point instead tilt the pan if you need to move it around.
• Weigh out your remaining ingredients, if you put them in a really well greased jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and pop the sugar thermometer in, you can use the thermometer to give it a quick swirl but try not to mix it too much.
• Bring to the boil and boil until you reach soft crack on your thermometer (270/140C) This may take up to 30 minutes, be patient and do not leave the pan unattended as it can change quickly. As soon as it reaches the temp, tip it into your tin and leave it to cool.
• Once cool remove it from the tin a break up with a toffee hammer or rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags to give as gift.

TIRAMISU TOFFEE TRIFLE

Steps:

• Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool.
• Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake.
• Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.
• Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.