Toffee Delight Recipes

COFFEE DELIGHT

Steps:

• In a blender, combine ice cream, milk, instant coffee and ice. Blend until smooth. Pour into glasses and serve.

KRISTA'S TOFFEE DELIGHTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13 inch baking pan with nonstick spray. Stir together crushed chocolate graham snacks and the melted butter; press evenly into the bottom of the pan.
• Bake in the preheated oven for 5 minutes. Remove from oven; layer the toffee baking bits, crushed toffee candy bars, chocolate chips, and chopped pecans evenly over the crust. Pour the sweetened condensed milk evenly over the layers.
• Bake in the preheated oven until set, about 20 minutes. Cool overnight before cutting.

ANGEL FOOD DELIGHT

Steps:

• In a large bowl, fold whipped topping into chocolate sauce just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with a fourth of the topping mixture and a fourth of the toffee bits. Repeat layers. Top with remaining cake layer. , Frost the top and sides with remaining topping mixture; sprinkle with remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate leftovers.

CHOCOLATE TOFFEE DELIGHTS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to creamed mixture and mix well., Press into a greased 13x9-in. baking pan. Bake 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set., Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake 5-10 minutes or until edges are bubbly. Cool on a wire rack., In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container.

DOUBLE TOFFEE DELIGHT

Steps:

• Preheat oven to 350*. Grease a 9x13 inch pan.
• Combine and set aside brown sugar, nuts, and cinnamon.
• In a large bowl, combine flour, sugar, baking powder, salt, pudding, water, cooking oil, vanilla and eggs.
• Beat 2 minutes at medium speed. Pour 1/3 of batter in prepared pan.
• Sprinkle with 1/3 of brown sugar mixture.
• Pour remaining batter over brown sugar and sprinkle with remaining brown sugar mix.
• Bake at 350* for 45 minutes or when top springs back when touched lightly in center.

CHOCOLATE TOFFEE CANDY DELIGHT

Steps:

• 1. Preheat oven to 350 degrees. Line baking sheet w/ aluminum foil and spray with nonstick cooking spray. 2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now. 3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. (Or do this in the microwave- beware of boiling over.) Once boiled, pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don't worry as the toffee will spread in the oven. 4. Bake at 350 degrees for five minutes, until the toffee is bubbling all over. Remove the pan from the oven and allow to cool for one minute. 5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers. 6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

TOFFEE DELIGHT

Steps:

• 1. Prepare pudding according to package directions using 2 cups milk.
• 2. Meanwhile, slice cakes in half horizontally. Line an 11 x 7 inch dish with bottom halves of cakes, cut sides up. Sprinkle with 1/2 candy.
• 3. Spoon pudding over candy. Place top of cakes over pudding, cut sides down.
• 4. Spread with whipped topping; sprinkle with remaining candy.
• 5. Cover and chill 2 hours.