CHOCOLATE TOFFEE COOKIE DOUGH BITES

Adapted from http://family.go.com/food/recipe-639377-cookie-dough-bites-t/#memberViews

Ingredients:

1 cup salted butter, softened
1½ cups packed light brown sugar
1 teaspoon vanilla paste or extract

¼ teaspoon salt
2 cups flour
6 ounces Chocolate Toffee Bits (Heath Chocolate Toffee Bits in the chocolate chip section)

Directions:

Using a mixer, Cream butter and sugar together.

Add remaining ingredients and mix well .

Roll into 1-inch balls.

Refrigerate until firm, about 30 minutes.

Store in the refrigerator.

Ingredients

All Mixed

Ready to Chill

Ready to Serve

TOFFEE CHIP & BUTTER PECAN ICE CREAM PIE

Ingredients:

1 (16 oz. ) package ginger snaps

½ cup Butter, melted

1 (1.5 Quart) Butter Pecan Ice Cream softened

1(1.5 Quart)  Breyers Heath Blast Ice Cream, softened

Caramel syrup for garnish

Tofee Chips, for garnish

Whipping cream for garnish

Directions:

Make ginger snap dust for crust by placing 1 gingersnap at a time in a food processor.  Pour gingersnap dust into a large springform pan.  Pour melted butter into pan and mix gingersnap dust into the butter.  With a fork, press the mixture down on the bottom of the pan forming the crust.  Place springform pan in the freezer. 

Pour softened butter pecan ice cream into a large mixing bowl .Mix with a mixer . Remove pan from freezer and spread butter pecan ice cream over crust.  Place in the freezer.

Pour Heath Toffee Blast Ice Cream into a large mixing bowl.    Add about ¼ cup toffee bits. Mix with a mixer.  Remove pie from freezer .  Spread Toffee ice cream on top of Butter Pecan layer. Sprinkle Toffee Bits on top of Pie.

 Place in freezer .  Place in the freezer and freeze overnight. 

Carefully remove from freezer and using a knife dipped in hot water, scrape it along the sides of the springform pan and remove the sides of the pan. 

Serve with Caramel Sauce and Whipping Cream.

ingredients

the two ice creams

gingersnap dust

crust

softening butter pecan ice cream

butter pecan layer

softening toffee ice cream

adding toffee bits

toffee layer

ready to freeze

just out of freezer

EASY PRETZEL PEANUT TOFFEE

SWEET & SALTY = Delicious Toffee

Ingredients:

Bottom Layer:

2 cups pretzel pieces

1 cup lightly salted peanuts

Toffee:

1 lb butter (frozen)

1 ½ cups sugar

2 tablespoons cold water

Top Layer:

1 cup chocolate chips (I like Ghirardelli or other premium chocolate)

1 cup peanut butter chips

1 cup lightly salted peanuts

1 cup pretzel pieces or square pretzels

Directions:

Line a baking sheet with foil or parchment paper, extending it over edges of pan.

Evenly distribute  peanuts and pretzels over parchment paper.

In a 3 - 4 quart heavy saucepan combine  the frozen butter, sugar, and cold water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Butter/ Sugar Mixture should boil at a steady rate over the entire surface.  The butter and sugar will change color when it is ready…it will be a light brown color. (Adjust heat as necessary so that mixture does not boil over.)

Remove from heat; remove thermometer.  Pour toffee (butter and sugar) over pretzels and peanuts.  Wait a few minutes and mix the chocolate chips and the peanut butter chips, then sprinkle the chip mixture over the toffee.  Wait about 3 minutes to let the chips melt, then ,using a spatula (I like to use an angled spatula), spread the melted chips over the toffee.  Add  1 cup peanuts and 1 cup chopped pretzels and gently press into the chocolate. Carefully Lift the parchment from the baking sheet and set on a cooling rack to let it evenly cool.    Let sit overnight or up to 24 hours in a cool dry place.  Break into pieces (I used a multi pronged ice pick) and store any leftovers in an airtight container.

Ingredients

Pretzel Peanut Layer

Getting Ready to Make Toffee

Toffee and Sugar Cooking

Almost Done

Done

Pretzel, peanuts, and chips

setting

Ready to Serve

EASY CHOCOLATE ALMOND TOFFEE

Ingredients:

1 cup chopped almonds

1 lb butter (frozen)

2 cups sugar

2 tablespoons cold water

1 ½ cups chocolate chips (I like Ghirardelli or other premium chocolate)

½ cup sliced almonds

½ cup Milk Chocolate Toffee Bits, optional

Directions:

Line a baking sheet with foil or parchment paper, extending it over edges of pan.

Chop almonds and evenly distribute over parchment paper.

In a 3 - 4 quart heavy saucepan combine  the frozen butter, sugar, and cold water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Butter/ Sugar Mixture should boil at a steady rate over the entire surface.  The butter and sugar will change color when it is ready…it will be a light brown color. (Adjust heat as necessary so that mixture does not boil over.)

Remove from heat; remove thermometer.  Pour toffee (butter and sugar) over chopped almonds.  Wait a few minutes, then sprinkle the chocolate chips over the toffee.  Wait about 3 minutes to let the chocolate melt, then ,using a spatula (I like to use an angled spatula), spread the melted chocolate chips over the toffee.  Add the sliced almonds and the Milk Chocolate Toffee Bits   and gently press into the chocolate. Carefully Lift the parchment from the baking sheet and set on a cooling rack to let it evenly cool.    Let sit overnight or up to 24 hours in a cool dry place.  Break into pieces (I used a multi pronged ice pick) and store any leftovers in an airtight container.

CHOCOLATE CARAMEL TOFFEE BARS

Ingredients:

Chocolate layers (layers 1 and 4):

2 lbs.  melted chocolate (use premium chocolate – Nestle does not temper well), divided

3 oz. slivered almonds, toasted (optional)

Toffee -  layer 2:

1 ½ cups butter

1 ½ cups sugar

4 ½ tablespoons water

4 tablespoons malted milk powder, divided (the malted milk powder helps the candy layers to stick together)

Caramel -  layer 3:

½ cup caramel ice cream topping (or melted caramels)

Directions:

Melt  12 oz. chocolate in or heavy saucepan or double boiler.  Add in toasted slivered almonds (optional).

Slivered Almonds ready to Toast

Melted Chocolate with Almonds

Spread 2 cups melted  chocolate in a prepared 13 X 9 inch baking pan (lined with parchment paper and lightly sprayed with cooking spray.) 

Prepared 13 X 9 inch baking dish with sprayed parchment paper

Chocolate layer with toasted almonds

Sprinkle with 2 tablespoons malted milk powder. 

Malted Milk Powder on top of chocolate layer

Let set in refrigerator (about 10 minutes).   In a 2-quart heavy saucepan combine butter, sugar, and water. 

Toffee Ingredients ready to boil

Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)

Remove from heat; remove thermometer. Pour mixture quickly over chocolate layer.

Toffee Layer

Let sit for a few minutes.  Sprinkle 2 tablespoons malted milk powder over toffee.  

Toffee Layer with Malted Milk Powder

Pour caramel ice cream topping over toffee. 

Caramel Layer

Place in freezer and Freeze for 1 hour.  Melt approximately 4 cups chocolate and pour over Caramel layer. 

Chocolate over Caramel

Final Chocolate Layer

Cool about 1 hour before breaking into pieces. 

Set and ready to Cut in Pieces

Ready to Serve