Chocolate Coffee Toffee Chex Mix Recipes
CHOCOLATE COFFEE TOFFEE COOKIES
Make and share this Chocolate Coffee Toffee Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 22m
Yield 5 dozen
Number Of Ingredients 12
Steps:
- preheat oven to 350*.
- Line cookie sheet with parchment paper --
- cool coffee to room temperature.
- in large bowl, beat sugar and butter on medium speed till creamy --
- add egg, beat well.beat in coffee and vanilla and baking soda.mix well.
- gradually add to creamed mixture.beat well.
- stir in toffee bits, chocolate chips and sugar cones.
- drop dough by heaping tsps 2" apart on cookie sheets.
- bake 12-14 minutes or golden brown.
- cool 1 minute on sheet.
- remove and cool on wire rack -- .
Nutrition Facts : Calories 1147.9, Fat 58.6, SaturatedFat 34.2, Cholesterol 141.7, Sodium 787.5, Carbohydrate 150.2, Fiber 8.8, Sugar 88.9, Protein 15.4
CHOCOLATE COFFEE TOFFEE TRIFLE
This is a tasty dessert for any occasion. It uses cook and serve pudding and real whipped cream so you have to plan accordingly. Prep and cook time does not include time needed for chilling.
Provided by Chef Buggsy Mate
Categories < 4 Hours
Time 1h30m
Yield 1 Trifle, 8-10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 559.8, Fat 24.9, SaturatedFat 10.9, Cholesterol 32.8, Sodium 718.4, Carbohydrate 83.9, Fiber 2.7, Sugar 51.7, Protein 5.9
TOFFEE COFFEE MIX
This is the recipe for a incredibly good coffee mix that one of my resident's son gave me as a Christmas gift, Easy and rich. To make the coffee 2-3 teaspoons in a mug and add boiling water to fill and stir well. I am not sure of the yield, but I know it is delicious.
Provided by mandabears
Categories Beverages
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place 2-3 teaspoons in a mug.
- Add boiling water to fill.
- Stir well and enjoy.
Nutrition Facts : Calories 2547.8, Fat 92.5, SaturatedFat 47.6, Cholesterol 248.3, Sodium 1218.7, Carbohydrate 361.2, Sugar 339.1, Protein 75.9
BLUM'S COFFEE-TOFFEE PIE
Make and share this Blum's Coffee-Toffee Pie recipe from Food.com.
Provided by mydesigirl
Categories Pie
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate.
- Press mixture firmly into bottom and up the sides of pie plate.
- Bake at 375 degrees for 15 minutes.
- Cool the pastry shell in the pie plate on a wire rack.
- For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy.
- Gradually add sugar,beating until light.
- Blend in cool,melted chocolate and 2 teaspoons instant coffee.
- Add 1 egg and beat 5 minutes.
- Add egg number 2 and beat 5 more minutes.
- Turn filling into cooled pastry shell.
- Refrigerate pie,covered,overnight.
- Next day make topping.
- In a large bowl,combine cream with instant coffee and powdered sugar.
- Refrigerate mixture,covered,for one hour.
- Beat cream mixture until stiff.
- Decorate pie with topping.
- If you feel like being really fancy add chocolate curls as a garnish.
- Refrigerate for 2 hours berfore serving.
Nutrition Facts : Calories 640.9, Fat 50.2, SaturatedFat 25.5, Cholesterol 164.9, Sodium 234.8, Carbohydrate 46.6, Fiber 1.9, Sugar 33.3, Protein 6.7
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RIDICULOUSLY ADDICTING TOFFEE CHEX MIX RECIPE
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- Place 2 racks as near to the center of the oven as possible and preheat to 250 degrees. Line 2 baking sheets with aluminum foil and spray generously with cooking spray. In a very large mixing bowl, add the entire box of cereal, assorted nuts and pretzels then set aside.
- Place a large saucepan over medium heat and melt the butter. (You will need a larger than normal pan because the toffee mixture will expand by 5 times its volume once the soda is added!) When the butter is melted, add the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring frequently. Allow the mixture to boil for 2 minutes and then remove from the heat.
- CAREFULLY stir in vanilla extract, then after that is mixed in, add the baking soda and mix thoroughly. The toffee will foam and bubble furiously, but just keep stirring until the baking soda is completely combined.
- Pour the hot toffee over the cereal, nuts and pretzels and gently fold to combine. Be careful not to flip any toffee on yourself or get any on your fingers while stirring. Work from the bottom of the bowl bringing the ingredients up through the toffee to coat. Don’t worry about complete and even coverage; just get a relatively even distribution of toffee over the mix.
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