English Toffee Choclate Cream Pie Recipes
FROSTY TOFFEE BITS PIE
On a hot summer day or to finish off a wonderful meal any time, this dessert tastes oh-so-good! -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits. , Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 403 calories, Fat 25g fat (14g saturated fat), Cholesterol 29mg cholesterol, Sodium 262mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.
TOFFEE CREAM PIE
Frozen desserts are ideal for party hosts, but guests who don't have far to travel will also appreciate this make-ahead favorite. I've prepared it with chocolate, vanilla and white chocolate instant pudding, too. -Tammy Campbell, Chesapeake, Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup chopped candy. Fold in 2 cups whipped topping. Transfer to crust., Spread remaining whipped topping over top and sprinkle with remaining candy. Cover and freeze for at least 4 hours or until firm.
Nutrition Facts : Calories 445 calories, Fat 23g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 367mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
HEATH TOFFEE CHOCOLATE PIE
Heath Toffee Chocolate Pie is rich, decadent and absolutely divine. This dessert is so mouthwatering you'll find yourself drooling after the first bite. It uses only 5 ingredients, but those ingredients pack a powerful punch. It's perfect for holidays or company but easy enough to make every day. If you have a sweet tooth, this is the dessert for you.
Provided by Teresa
Time 6h15m
Number Of Ingredients 5
Steps:
- Reserve 8 of the Heath Toffee bars; set aside.
- Coarsely chop 1 ¼ cups Heath Toffee bars; reserve ¼ cup for topping.
- Combine pudding with half and half and whisk vigorously for two minutes.
- Fold in Cool Whip or other non-dairy topping.
- Stir in the coarsely chopped Heath Toffee bars.
- Pour chocolate mixture into chocolate crust.
- Sprinkle remaining ¼ cup coarsely chopped Heath Toffee bars on top.
- Line the pie evenly on the outside edge of the pie with the eight, whole miniature Heath Toffee bars.
- Freeze for about six hours before serving.
Nutrition Facts : Calories 537 kcal, Carbohydrate 68 g, Protein 3 g, Fat 29 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 25 mg, Sodium 630 mg, Fiber 2 g, Sugar 50 g, UnsaturatedFat 0.7 g, ServingSize 1 serving
ENGLISH TOFFEE CHOCLATE CREAM PIE
Easiest pie you'll ever make.
Provided by Gail Charbonneau
Categories Pies
Time 20m
Number Of Ingredients 5
Steps:
- 1. Sprinkle 1/4 cup of toffee bits on the crust. Pour warm pudding into crust. Place in refrigerator for at least an hour or overnight.
- 2. Top the pie with the cool whip. Sprinkle with I tablespoon health bits and shave the Hershey bar on top.
CARAMEL TOFFEE ICE CREAM PIE
This delicious pie is easy to make and so pretty. It comes together in under 30 minutes and since you can make it in advance, it's ideal for entertaining.
Provided by looneytunesfan
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375° for 6-8 minutes or until set. Cool completely on a wire rack.
- Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Repeat with remaining yogurt, toffee and caramel. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.
CHOCOLATE-TOFFEE CREAM PIE
A chocolate cream cheese filling, with chocolate covered toffee bits on a chocolate crust, topped off with whipped topping :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the chopped chocolate candy bars in a small bowl; set aside.
- Microwave 1/2 cup whipping cream for 1-1/2 minutes on HIGH then pour the hot cream over the chopped chocolate, let stand 5 minutes, then stir until smooth.
- Using an electric mixer beat cream cheese, brown sugar and vanilla in a medium bowl until smooth.
- Add remaining 1/4 cup of cream then gently beat in chocolate mixture.
- Fold in 1/2 cup chocolate covered toffee bits.
- Pour the filling into prepared chocolate crust.
- Spread the 2 cups Cool Whip thawed topping over filling then top with remaining toffee bits.
- Refrigerate for 2 or more hours before serving.
Nutrition Facts : Calories 665.2, Fat 48.6, SaturatedFat 26.9, Cholesterol 89.8, Sodium 349.7, Carbohydrate 50.7, Fiber 1.5, Sugar 37.2, Protein 7.6
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CHOCOLATE TOFFEE CREAM PIE - BROWN SUGAR FOOD BLOG
From bsugarmama.com
Estimated Reading Time 3 mins
- Beat the softened cream cheese, sugar, cocoa powder, milk, melted chocolate and extract until smooth and fluffy. Using a wooden spoon or rubber spatula, stir in the toffee pieces. Pour the mixture into the pre-made graham cracker crust.
- In a medium-sized bowl beat the mascarpone cheese and sugar until creamy. Slowly add the heavy cream into the cheese mixture. Use a rubber spatula to scrape the sides of the bowl and continue to slowly add the cream until all is added. Beat until firm peaks are created. Scrape the whipped cream on top of the chocolate pie and top with additional toffee piece (optional). Place in the refrigerator for 1 hour to set.
ENGLISH TOFFEE - RECIPES FOR HOLIDAYS
From recipesforholidays.com
Reviews 3Calories 227 per servingCategory Desserts
- TOAST THE PECANS: Place a skillet over medium heat. Add the pecans and toast them in the skillet until they are fragrant and lightly browned. Remove the pecans to a paper towel or cutting board to cool.
- Line a 9x13-inch pan with parchment paper. Sprinkle half of the toasted nuts evenly on top of the parchment paper.
- MAKE THE TOFFEE:Spray a heavy, light-colored saucepan with nonstick spray. This is a crucial step because it will help to prevent boiling syrup from flowing over the pan. Combine butter, sugar, water, corn syrup and salt in the pan and heat over medium temperature. It's important to use a light-colored pan so you can more easily observe the color of the toffee as it's cooking. Clip a candy thermometer to the side of the pan so it's touching the ingredients but not the bottom of the pan.
- Cook to the "hard crack" stage (295 to 300 degrees F), whisking constantly and watching closely. This should take 15 to 20 minutes. Don't rush the process. Low and slow is good. Syrup that does not reach temperature will be chewy instead of crunchy. And if you try to cook it more quickly, you'll end up with the butter separating from the sugar.
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5/5 (1)Category DessertServings 8-12Total Time 4 hrs 20 mins
- In a medium to large saucepan, whisk together the milk, half-and-half, and egg yolks. In a small mixing bowl, combine the sugar, cornstarch, and salt.
- In a large mixing bowl, beat together the heavy cream and powdered sugar until the cream begins to thicken. Add the Hershey’s Caramel Topping and continue to whisk until medium peaks form.
- Remove the pie from the fridge and peel off the plastic wrap. Top the pie with your caramel whipped cream, starting in the center and then spreading out the whipped cream towards the edges. (I like to leave a 1-inch gap between the edge and the whipped cream so you can see the filling.)
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Servings 8Calories 273 per servingTotal Time 8 hrs 32 mins
- Spoon caramel ice cream evenly into chocolate crust; sprinkle with half of crushed toffee bars. Freeze 10 minutes.
- Spoon chocolate chunk ice cream evenly over toffee layer. Freeze 10 minutes. Spread whipped topping evenly over chocolate ice cream layer. Drizzle with chocolate syrup, and sprinkle with remaining crushed toffee bars. Freeze at least 8 hours or overnight.
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3.7/5 (34)Total Time 5 minsCategory DessertCalories 476 per serving
- In a mixing bowl add the softened cream cheese, sugar, and vanilla extract. Beat together until combined well.
- Add the chopped Heath bars and stir together with a wooden spoon or spatula. Spread the cheesecake mixture into the prepared graham cracker crust and smooth the top.
- Cover pie with the enclosed lid (from the crust) and place in the refrigerator for at least 8 hours before serving. You can also leave it in the fridge overnight.
BEST ENGLISH TOFFEE RECIPE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
4.8/5 (17)Total Time 35 minsCategory HolidaysCalories 377 per serving
- Cut butter into pieces and mix with sugar, corn syrup and water. Bring to boil over medium high heat, stirring until sugar is dissolved. Insert candy thermometer and allow to boil, stirring occasionally, until liquid turns amber and temperature reaches 290º. Remove from heat immediately and add vanilla. Stir to combine and pour onto prepared sheet.
- Allow to cool about a minute, then sprinkle with chocolate. Allow heat to melt chocolate, then smooth out with spatula. Sprinkle with nuts and gently pat down so nuts adhere to chocolate. Chill for 2 hours, then break into small pieces. Store in refrigerator.
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Servings 6Estimated Reading Time 2 minsCategory DessertTotal Time 25 mins
- While ice cream is softening, put English Toffee Bars into a baggie. Using the back of a spoon, crush bars into a crumble.
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