Toffee Blondies With Whiskey Caramel Sauce Recipes

CARAMEL APPLE TOFFEE BLONDIES

Steps:

• Make sure to dice the apples very small. Place in a small bowl and heat in the microwave for 2 minutes. Cool 15 minutes and drain well before making bars.
• Preheat oven to 350°F. Line a 9x13" pan with foil and spray with cooking spray.
• Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
• Mix in the apples and toffee bits.
• Press into prepared pan (dough is very wet and sticky, spray your hands with cooking spray to avoid it sticking to your hands). Bake for about 30-35 minutes, until the edges are golden brown and the center just loses the wet look.
• Cool bars completely before cutting.
• Make the caramel: melt butter in a medium saucepan. Add the brown sugar and stir until the mixture boils. Boil for 1 minute without stirring. Turn off the heat and stir in the vanilla and heavy cream. Transfer to a jar to cool.
• Serve bars with a generous drizzle of caramel. Store bars in a covered container for up to 3 days.

TOFFEE BLONDIES RECIPE

Steps:

• Preheat oven to 350°F. Line a 9x13" pan with foil and spray with cooking spray.
• Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix. Stir in 1/2 cup of the chopped Skor bars (2 candy bars).
• Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). Press remaining chopped Skor bars evenly on top of dough.
• Bake for 24-26 minutes. Be careful not to overcook - the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool. Cool completely before slicing into squares.

TOFFEE BLONDIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside.
• In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand.
• Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
• Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.

THE BEST CARAMEL SAUCE RECIPE (WITH WHISKEY)

Steps:

• Melt the butter in a saucepan over medium heat. Then add the sugar and whisk until melted.
• Add the whiskey, salt, and vanilla. Let simmer steadily for 5 minutes, stirring frequently.
• Add the cream and let the sauce slowly simmer and reduce for 20-25 minutes, until it has thickened. Stir every few minutes. You want the caramel to be thick enough to for a thick layer to stick on the back of a spoon.
• Pour the sauce into mason jars and store in the fridge for up to a week, or use it in a recipe.

TOFFEE BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
• Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.

CARAMEL TOFFEE BLONDIES

Steps:

• Heat oven to 350°F. Line a 9×13-inch baking pan with aluminum foil leaving excess foil hang over the sides for easy removal. Lightly grease bottom and sides of foil; set aside.
• In large bowl, melt butter in microwave on high at 30 second intervals. Stop microwave when 75% of butter has melted. Stir and set aside to slightly cool.
• Mix in sugars, whole eggs plus egg yolks and vanilla until just combined. Whisk in flour, baking powder, baking soda and salt.
• Separate 2 cups of blondie batter into a small bowl and stir in 6 oz. of toffee chips. Pour this batter evenly into baking pan. Bake for 15 minutes.
• Meanwhile, place caramels into a small bowl with heavy cream and melt in microwave on HIGH at 30 second intervals stirring in between each interval. May take up to 3 minutes for caramels to completely melt. Pour over toffee-blondie crust.
• Gently blot the remaining blondie batter over the caramel sauce. An angled spatula may be needed to evenly spread batter. Sprinkle remaining 2 oz. of toffee chips over the batter.
• Continue to bake for an additional 35-45 minutes until top is golden brown and toothpick inserted in center comes out clean.
• Remove from oven and allow to cool to room temperature before cutting into squares. ENJOY!

TOFFEE BLONDIES WITH WHISKEY-CARAMEL SAUCE

Steps:

• To make caramel sauce, in 1-quart saucepan, mix sugar, 1/3 cup water and the lemon juice. Heat over medium-high heat until bubbles form and mixture is simmering. DO NOT STIR but occasionally lift saucepan from heat and very gently swirl mixture while sugar is heating. In about 10 minutes, sugar will start to caramelize; resist the urge to stir. Simmer until mixture is a rich, dark amber color. Remove from heat.
• Immediately, and very carefully, stir in whiskey. Add whipping cream; stir to combine. Cook over medium-low heat about 10 minutes, stirring constantly, until mixture thickens. Remove from heat; set aside.
• To make blondies, heat oven to 350°F if using glass baking dish or shiny metal pan (325°F for dark or nonstick metal pan). Spray bottom only of 13x9-inch baking dish or pan with cooking spray.
• In large bowl, stir together cake mix, butter, 2 tablespoons water and the eggs. Stir in toffee bits. Spread mixture evenly in baking dish. Carefully drizzle about one-third of the caramel sauce evenly over top of mixture.
• Bake 20 to 25 minutes or until edges are golden brown. Cool completely, about 1 hour.
• Drizzle another one-third of the caramel sauce over bars; set aside remaining one-third of sauce for a later use. Let bars stand about 30 minutes or until caramel is set.
• Cut bars into 6 rows by 2 rows; then cut each bar diagonally in half to form triangles.

WHISKY CARAMEL SAUCE

Steps:

• Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
• Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
• Remove from heat and carefully add Scotch, butter, and salt (caramel will steam vigorously and harden). Cook over moderately low heat, stirring, until caramel is dissolved.
• Cool sauce to warm.

IRISH STICKY DATE PUDDING WITH IRISH WHISKEY TOFFEE SAUCE

Steps:

• Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
• In saucepan, bring water, dates and baking soda to boil; let cool.
• In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
• Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
• While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
• Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.).
• To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
• Canadian Living Magazine: March 2007.

THREE INGREDIENT CARAMEL TOFFEE SAUCE

Steps:

• Place all the ingredients into a pan and gently heat, stirring all the time until you have a thick bubbling sauce.
• Allow to cool then pour into a jar. Store in the fridge before use.

STICKY TOFFEE PUDDING BLONDIES

Steps:

• Preheat the oven to 350F and grease a 9X13 pan, set aside.
• Melt the butter in a large saucepan over medium heat, stirring frequently so the butter does not burn. Let cool cool for about 5 minutes. Then add brown sugar mix until combined, add in eggs one at a time. Next mix in the vanilla extract.
• Fold in the flour, baking soda and salt until just combined. Add dates and toffee bits and mix until just combined.
• Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Let the bars cool in pan. Drizzle with caramel sauce.

WHISKEY BUTTER TOFFEE

Steps:

• Preheat the oven to 350°F. Place the walnuts on a small baking sheet and toast in the oven for 5-7 minutes, or until lightly browned and fragrant. Let cool completely on the pan.Line a large baking sheet with parchment paper and set aside.In a heavy saucepan, combine the butter, sugars, whiskey and sea salt. Place over medium-high heat and clip a candy thermometer to the side of the pot. Cook, whisking occasionally, until the mixture reaches 250°F, then whisk constantly until the mixture reaches 298°F. Remove from the heat.Immediately pour the hot candy onto the parchment-lined baking sheet and sprinkle on the toasted walnuts. Sprinkle over the candy one or two pinches of flaky sea salt. Let the candy set at room temperature until hard and brittle, about 30 minutes. Break the candy into pieces. Store the candy at room temperature in an air-tight container.

CARAMEL & WHISKY SAUCE

Steps:

• Put the butter, sugar, condensed milk, caramel and ginger in a pan. Heat gently until the butter melts - make sure you don't boil the sauce. Remove from the heat, then stir in the whisky until smooth. Pour into sterilised jars and allow to cool before sealing.

BUTTERSCOTCH SAUCE

Steps:

• Melt the butter in a saucepan over medium high heat. Stir in the sugar and salt. Cook over medium high heat for 3 to 4 minutes until the sugar turns a dark amber color. Only stir occasionally during the first couple of minutes to distribute the heat evenly. When the mixture starts to get darker start to stir frequently.
• When the mixture is a dark amber color, slowly pour in the cream while constantly whisking. If the it starts to bubble up too much stop pouring the cream and give the mixture a good whisk then start pouring slowly again.
• Reduce the heat to medium-low. Add the rum or whiskey, if using and cook for 3 to 5 minutes until the sauce is glossy.
• Remove from heat and stir in the vanilla extract.

STICKY TOFFEE BLONDIES RECIPE

Steps:

• Oven to 175C, line an 8″ square tin with parchment paper and set aside.
• In a mixing bowl, mix the melted butter and sugar until combined, then stir in the eggs. Combine in the flour, baking powder and salt and add the dry ingredients to the batter.
• Stir in the chopped dates and 75g of the fudge cubes, spoon the batter into the prepared tin and level the surface. Scatter the remaining 25g fudge cubes over the surface. Bake for 18-20 mins, until the golden on the surface. Allow to cool.
• Next, make the Salted Caramel. In a medium saucepan, over medium heat, sprinkle a layer of the icing sugar (not using it all, just a couple of tablespoons worth), when you start seeing the sugar melting to a liquid through the surface, sprinkle on more icing sugar. If starts to smoke a little, lift the pan off the heat and then return it. Continue until all the sugar is melted, giving it a slight stir. Reduce the heat to low, whilst stirring add the cream a drop at a time as will spit and will seize if you add all at once. When all the cream has been added, stir in the butter and the salt, stir until the butter has melted. Pour into a bowl and cool until needed.
• To decorate, cut the blondie into 9 pieces, spoon some of the cooled salted caramel into a piping bag and drizzle over the blondies. Or you can go wild and pour over them!

BUTTER PECAN BLONDIES WITH MISO CARAMEL SAUCE

Steps:

• Begin the blondies: In medium pot, heat butter and brown sugar to boiling over medium-high heat. Boil 1 minute, stirring constantly. Transfer to refrigerator for 45 minutes.
• Preheat & toast: Preheat oven to 350°F. Measure 1/2 cup Fisher® Pecan Halves and reserve. Coarsely chop remaining pecans. Bake coarsely chopped pecans on rimmed baking sheet for 5 minutes or until lightly browned. Remove from oven and cool. Reserve 1/2 cup chopped toasted pecans for sauce.
• Prepare pan: Spray 9 x 9-inch metal baking pan with cooking spray. Line bottom of pan with parchment paper, then spray parchment with cooking spray. If using, lightly dust with Fisher® Almond Flour.
• Mix dry ingredients: Add all-purpose flour, baking powder and salt to medium bowl and whisk until well combined.
• Combine batter: Transfer cooled butter mixture to mixing bowl and add egg and vanilla. Using mixer with whisk attachment, beat on medium speed 2 minutes or until light, thick and pale. Add flour mixture and beat on low 30 seconds or until just combined, scraping bowl as needed. Gently fold in remaining 1-1/2 cups chopped toasted pecans.
• Finish blondies for baking: Transfer batter to pan and smooth batter into even layer. Sprinkle with reserved 1/2 cup (whole) pecan halves.
• Bake blondies: Transfer to oven and bake 22 to 24 minutes or until toothpick inserted in center of pan comes out clean. Transfer pan to cooling rack and allow to cool completely before turning out onto cutting board and cutting into 16 squares.
• Make the sauce: Place sugar and water in medium pot over medium-high heat. Cook 8 to 12 minutes or until mixture becomes dark golden brown, carefully swirling mixture as it cooks (do not stir).
• Finish the sauce: Remove pot from heat. While whisking carefully, gradually add cream until all cream is incorporated. Whisk in miso; then stir in reserved 1/2 cup chopped toasted pecans.
• To serve, place blondies on small plates and top each blondie with 1/2 cup vanilla ice cream. Drizzle with warm caramel sauce.