Toffee Bits Recipes

HOMEMADE TOFFEE BITS

Steps:

• Line a small rimmed baking sheet with parchment paper or a silicone baking mat.
• In a heavy bottomed small saucepan, melt the butter over medium heat. Add the sugar and salt and whisk vigorously for one minute until combined. Cook, stirring constantly, until the mixture looks like melted peanut butter and a candy thermometer reaches 295 to 305°F, about 10 minutes.
• If the mixture separates at all, remove from heat and whisk vigorously until recombined. Return to heat and continue cooking.
• Immediately and carefully pour the hot toffee onto the prepared baking pan, allowing it to spread into an even layer. Let cool and harden for about 20 minutes.
• Place the sheet of toffee on a cutting board or in a zip top bag. Use a mallet, rolling pin, or heavy object to crack it into small pieces. You can also cut into bits with a sharp serrated knife. Store in an airtight container for up to 1 week.

EASY HOMEMADE TOFFEE BITS

Steps:

• Cut butter into cubes and place in heavy saucepan with sugar. Heat on low to medium low setting, whisking rarely while the sugar and butter melt. As the toffee cooks it will start to look clumpy, whisk or use a rubber spatula to scrape the bottom of the pan while it is cooking to prevent any burning. As the color of the toffee starts to darken, stir in the vanilla and the salt. Continue to cook and until the temperature on the candy thermometer reaches 295F to 305F and the toffee is approximately the color of peanut butter. Carefully pour the hot toffee onto a parchment or silicone baking mat lined baking sheet. The toffee will cool and harden within 10 - 20 minutes. Crack it with a spoon or pestle. Store in airtight container for up to one week.

TOFFEE BITS

Steps:

• Line a rimmed baking sheet with parchment.
• Combine the butter and sugar in a saucepan over medium heat.
• Cook until the mixture reaches 305F on an instant-read thermometer (hard-crack stage). Stir occasionally.
• Remove from the heat and pour onto the parchment, spreading thinly.
• Cool completely - about 4 hours - then break into bits.
• Store in an airtight container.

HOMEMADE TOFFEE BITS

Steps:

• Place all ingredients in a saucepot and bring to a boil over medium-high heat (about 5 minutes.)
• Continue cooking for about 8 more minutes, until the mixture reaches 300 degrees and begins to turn brown.
• Pour onto a silpat-lined baking sheet and spread thin.
• Allow to cool. Place in a plastic bag and break the bits with a can or measuring cup.

TOFFEE BITS

Steps:

• Place all ingredients in a saucepot.
• Bring to a boil over medium-high heat (about 5 minutes).
• Continue cooking for about 8 more minutes, until the mixture reaches 300° F degrees and begins to turn brown.
• Pour onto a Silpat-lined baking sheet and spread thin.
• Allow to cool. Place in a plastic bag and break the bits with a can or measuring cup.

RECIPE: HEATH TOFFEE COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl, combine the flour, baking soda and salt. Whisk until ingredients are well combined, then set aside.
• In a large bowl with a spatula, or a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, mixing them in after each addition. You may need to stop and scrape the bottom and sides of the bowl to make sure you combine everything.
• Add the flour mixture and mix on low until just combined, then add the chocolate chips and all but 1/2 cup of the toffee bits. Mix gently by hand using a rubber spatula, making sure to scrape the bottoms and sides of the bowl and combine all ingredients well.
• Using a small ice cream scoop, or a spoon, scoop and roll dough into 1 1/4" balls. Line them up a couple inches apart on a baking sheet lined with parchment paper or a Silpat. Use the palm of your hand to press the balls down down so the dough ball is about 3/4" thick.
• Bake for 10-12 minutes, or until the edges begin to turn lightly golden brown. Once baked, remove from the oven and sprinkle the reserved Toffee Bits on top of the cookies.
• Let the cookies cool on the baking sheet for a couple minutes before moving them to a wire rack to cool completely. Enjoy!

TOFFEE COOKIES

Steps:

• Whisk together the flour, baking soda, cornstarch, and salt until well combined. Set aside.
• In a large bowl, beat together the butter and brown sugar until light and fluffy.
• Add the egg and vanilla extract and beat to combine.
• Add the dry ingredients and mix until well combined. NOTE: the dough will be thick.
• Fold in the mini chocolate chips and toffee bits.
• Use a tablespoon or 1 tablespoon cookie scoop to scoop out balls of dough. Roll the balls between your hands to smooth them, then place the balls on a plate or baking sheet and chill for at least 2 hours.
• When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and place the dough balls two inches apart on the prepared pan.
• Bake in the preheated oven for 10 to 12 minutes, until the edges are just beginning to brown.
• Allow the cookies to cool for 5 minutes on the pan, then transfer to a wire cooling rack to cool completely.

TOFFEE BARS

Steps:

• Preheat oven to 350°F. Line an 8x8 square baking dish with foil or parchment paper, grease and set aside.
• Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and brown sugar until smooth and combined. Add flour and salt and beat until combined (the mixture will be crumbly, but should hold together if you press it between two fingers).
• Dump the crust into the prepared pan and use the bottom of a measuring cup to press the crust into a flat even layer. Bake for about 15 minutes, until the edges are just beginning to turn golden brown.
• Immediately after removing the crust from the oven, sprinkle the top with 1/4 cup toffee bits. Combine the sweetened condensed milk and melted butter, then evenly pour it over the top of the toffee chips (I pour it in a zig-zag/back and forth motion so that there is even coverage).
• Return to the oven and bake for another 7-10 minutes, until the mixture is bubbling.
• Remove from the oven and place the pan on a wire rack. Sprinkle the chocolate chips over the top. Wait 3-5 minutes for the chocolate chips to soften, then gently spread the softened chocolate chips using a small offset spatula. Be careful not to push down too hard with spatula, you only want to spread the chocolate, not the toffee layer underneath. Immediately top with 3/4 cup toffee bits, and a sprinkling of flaky sea salt (if desired).
• Allow the bars to continue to cool until they are room temperature. After cooling you can move them to the refrigerator briefly to firm up the chocolate (if necessary).

EASY TOFFEE BARS

Steps:

• Preheat oven to 350 degrees
• In a mixing bowl, cream the butter, sugar and egg yolk
• Stir in the vanilla, flour and salt. Batter will be very thick
• Line a 9 x 13-inch metal pan with parchment paper, (recommended) and press the dough into the pan so that it covers the bottom
• Bake for 18 to 20 minutes or until crust is light golden brown. It may puff up but will settle when cool
• Remove from oven, sprinkle with chocolate chips, and return to oven for 1 minute or until chips start to melt
• Remove from oven, use spatula to spread chocolate evenly over crust, and allow to cool slightly
• Sprinkle butterscotch morsels and toffee bits over melted chocolate, and allow to cool completely before removing from pan ( lift the parchment paper up) and cutting into bars

TOFFEE APPLE DIP

Steps:

• In a medium mixing bowl, beat cream cheese with an electric hand mixer on medium speed for 2-3 minutes. Add in brown sugar, cinnamon and vanilla and continue beating for an additional 3 minutes. With a rubber spatula, fold in the toffee bits until fully incorporated.
• Cover and refrigerate for at least 3 hours. Serve with apple slices.

TOFFEE BITS COOKIES

Steps:

• Heat oven to 375°F (190°C).Stir together flour, baking soda and salt; set aside.Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended.Add eggs; beat well.Gradually add flour mixture, beating until well blended.Stir in toffee bits.Drop by rounded teaspoons onto prepared cookie sheet.Bake 9 to 11 minutes or until lightly browned.Cool slightly; remove from cookie sheet to wire rack.Cool completely.