Toffee Coffee Recipes

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TOFFEE COFFEE CAKE



Toffee Coffee Cake image

Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 10

1/2 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 cup buttermilk
1 large egg, room temperature
1 teaspoon baking soda
1 teaspoon vanilla extract
3 chocolate English toffee candy bars (1.4 ounces each), chopped
1/4 cup chopped pecans

Steps:

  • In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

BANANA-TOFFEE COFFEE CAKES



Banana-Toffee Coffee Cakes image

Why make an entire cake when you can make a dozen mini cakes? These mini cakes have a killer banana-toffee flavor that's so good, you might have to indulge in more than just one.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 12

2 cups Original Bisquick™ mix
1/3 cup granulated sugar
1 cup mashed ripe bananas (about 2 medium)
2/3 cup milk
1 egg, slightly beaten
1/2 teaspoon ground allspice
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter
2 tablespoons peanut butter
1/2 cup white vanilla baking chips
2 tablespoons whipping cream

Steps:

  • Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
  • In medium bowl, stir coffee cake ingredients with whisk or spoon until blended. Divide batter among muffin cups.
  • In small bowl, mix flour and brown sugar. Cut in butter and peanut butter, using pastry blender or fork, until mixture looks like small peas. Sprinkle topping evenly over batter.
  • Bake 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Gently run knife around edge of cups; remove to cooling rack.
  • In small microwavable bowl, microwave baking chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted; stir until smooth. Place sheet of waxed paper under cooling rack. Drizzle glaze back and forth over tops of cakes with tines of fork. Serve warm.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 1 g

TOFFEE COFFEE



Toffee Coffee image

Sweeten up your coffee game with this delicious Toffee Coffee recipe. Complete with caramel, chocolate syrup and COOL WHIP, this quick and easy Toffee Coffee is just as awesome as you would imagine.

Provided by My Food and Family

Categories     Meal Recipes

Time 10m

Yield Makes 5 servings, about 1 cup each.

Number Of Ingredients 5

6 Tbsp. MAXWELL HOUSE Decaffeinated Coffee
1/3 cup caramel ice cream topping
1/3 cup chocolate syrup
4-1/2 cups cold water
1/3 cup thawed COOL WHIP Whipped Topping

Steps:

  • Place coffee in filter in brew basket of coffee maker. Place toppings in empty pot of coffee maker.
  • Add water to coffee maker; brew. When brewing is complete, stir until well blended.
  • Pour into 5 coffee mugs. Top evenly with whipped topping.

Nutrition Facts : Calories 130, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 20 g, Protein 2 g

HOT BUTTERED TOFFEE COFFEE



Hot Buttered Toffee Coffee image

Got this in a recipe group. I haven't tried it (Yes I know that's annoying) but it sounds awesome and I WILL try it & thought some of you might like to also.

Provided by JanetB-KY

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 6

4 ounces coffee mocha ice cream
6 ounces hot coffee
2 tablespoons butterscotch topping
2 teaspoons almond liqueur
whipped topping
1 tablespoon toffee pieces or 1 tablespoon chopped chocolate-covered english toffee bar

Steps:

  • Spoon ice cream into a large coffee mug;pour coffee, butterscotch topping and almond liqueur over ice cream.
  • Garnish with a dollop of whipped cream and sprinkle of toffee chips.

Nutrition Facts : Calories 105.1, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.4, Sodium 146.6, Carbohydrate 27, Fiber 0.4, Protein 0.8

TOFFEE COFFEE MIX



Toffee Coffee Mix image

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

1 cup instant coffee granules
2 cups powdered milk
1 cup non-dairy coffee creamer, i used coffeemate,non-fat
1 cup brown sugar
1/4 cup instant butterscotch pudding mix

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

COFFEE TOFFEE CRUNCH BARS



Coffee Toffee Crunch Bars image

These homemade candy bars are reminiscent of your favorite Ben & Jerry's ice cream - chocolate feuilletine crust and a coffee mousse are layered together for contrasting flavor and crunch. Once the bars have set, cut them into rectangles and top each with a white chocolate cremeux for a decadent, sweet treat.

Provided by Jet Tila

Categories     dessert

Time 10h30m

Yield About 24 bars

Number Of Ingredients 16

Nonstick cooking spray
11.28 ounces (320 grams) praline paste
6.35 ounces (180 grams) white chocolate pistoles
4 cups (340 grams) feuilletine
1 1/2 cups (340 grams) crushed toffee candy pieces, such as Heath Toffee Bar
17 ounces (482 grams) milk chocolate pistoles
3.6 sheets (9 grams total) silver leaf gelatin
1 1/2 cups (360 grams) milk
2 tablespoons (27 grams) coffee extract
1 1/2 teaspoons (5 grams) kosher salt
3 1/2 cups (642 grams) heavy cream
6 ounces (170 grams) white chocolate pistoles
1 teaspoon (5 grams) glucose syrup
2.25 sheets (6 grams) silver leaf gelatin
1 cup (200 grams) heavy cream
1/2 cup (100 grams) whole milk

Steps:

  • For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
  • Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
  • For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
  • Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
  • Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
  • Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
  • For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
  • Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
  • Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
  • Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.

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