Best 6 Makeover Toffee Crunch Dessert Recipes

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Welcome to the realm of delectable desserts, where sweet temptations await your palate! In this culinary journey, we'll delve into the secrets of creating the ultimate Makeover Toffee Crunch Dessert, a masterpiece that combines the irresistible crunch of toffee with the velvety smoothness of whipped cream. Prepare to tantalize your taste buds as we embark on a step-by-step guide, revealing the ingredients and techniques that will transform ordinary ingredients into an extraordinary dessert sensation.

Here are our top 6 tried and tested recipes!

TOFFEE CRUNCH DESSERT



Toffee Crunch Dessert image

This light and fluffy after-dinner delight was Kim Belcher's signature dessert. The Kingston Mines, Illinois reader loved the recipe's candy topping and creamy layers, but hated all of the fat and calories it offered. That's why she lightened it up herself. See Makeover Toffee Crunch Dessert for the skinny on her revision.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 15 servings.

Number Of Ingredients 5

1 package (16 ounces) angel food cake mix
3 egg yolks
1 cup confectioners' sugar, divided
4 cups heavy whipping cream, divided
8 Butterfinger candy bars (2.1 ounces each), crushed

Steps:

  • Prepare and bake cake according to package directions. Cool completely., In a heavy saucepan, combine egg yolks and 3/4 cup confectioners' sugar. Gradually stir in 1/2 cup cream. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Transfer to a bowl. Cover and refrigerate for at least 30 minutes or until cooled. , In a large bowl, beat remaining cream and confectioners' sugar until stiff peaks form. Stir 3 cups whipped cream into egg yolk mixture. Fold in remaining whipped cream. , Cut cake into cubes. In a 13-in. x 9-in. dish coated with cooking spray, layer half of the cake, cream mixture and crushed candy bars. Repeat layers (dish will be full). Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 527 calories, Fat 31g fat (18g saturated fat), Cholesterol 130mg cholesterol, Sodium 311mg sodium, Carbohydrate 56g carbohydrate (46g sugars, Fiber 1g fiber), Protein 9g protein.

MAKEOVER TOFFEE CRUNCH DESSERT



Makeover Toffee Crunch Dessert image

I cut 90% of the fat and nearly half the calories from one of my favorite desserts. Try it for yourself! Guests will never suspect that the fluffy, layered specialty is on the light side. -Kim Belcher, Kingston Mines, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 5

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cartons (8 ounces each) frozen fat-free whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
4 Butterfinger candy bars (2.1 ounces each), crushed

Steps:

  • In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Stir in 2 cups whipped topping. Fold in remaining whipped topping. , In a 13x9-in. dish coated with cooking spray, layer half the cake cubes, pudding mixture and crushed candy bars. Repeat layers. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 177 calories, Fat 3g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 33g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

COFFEE-TOFFEE CRUNCH TORTE



Coffee-Toffee Crunch Torte image

Categories     Coffee     Chocolate     Dairy     Egg     Nut     Dessert     Bake     Freeze/Chill     Almond     Summer     Chill     Bon Appétit

Yield Makes 12 Servings

Number Of Ingredients 20

Crust
1 cup almonds, toasted
1 1/2 cups ground sugar cookies (such as Pepperidge Farms Bordeaux; about 6 3/4 ounces)
1/2 cup coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 3 ounces)
5 to 6 tablespoons butter, melted, hot
Ganache
1/2 cup whipping cream
2 tablespoons dark corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Mousse
3/4 cup plus 2 tablespoons sugar
6 large egg yolks
1/3 cup water
3 tablespoons instant espresso powder
1/2 teaspoon ground nutmeg
2 1/2 cups chilled whipping cream
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 9 ounces)
20 (about) whole almonds, toasted

Steps:

  • For crust:
  • Preheat oven to 350°F. Grind nuts with ground cookies and toffee in processor. Add 5 tablespoons butter; blend until nuts are finely chopped. To moisten crumbs, if necessary, blend in 1 tablespoon butter. Using plastic wrap as aid, press mixture onto bottom an dup sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 15 minutes.
  • Bake crust until golden, about 12 minutes. Freeze crust.
  • For ganache:
  • Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool to room temperature.
  • For mousse:
  • Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.
  • Beat 2 1/2 cups cream, liqueur and vanilla in another large bowl until stiff peaks form. Fold cream mixture and toffee into egg mixture. Spoon half of mousse into crust. Drizzle 1/4 cup ganache over. Using tip of knife, swirl mixtures together. Carefully spoon remaining mousse over; smooth top. Cover and freeze torte overnight. Cover remaining ganache; chill.
  • Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted. If necessary, let stand until firm enough to pipe. Spoon ganache into pastry bag fitted with star tip. Run sharp knife around torte pan sides. Release pan sides. Pipe ganache in lattice design atop torte. Pipe ganache in star shapes around border. Garnish with almonds. (Can be prepared 1 week ahead. Freeze until lattice sets, then cover and keep frozen.)

COFFEE CRUNCH



Coffee Crunch image

Use this recipe to make Blum's Coffee Crunch Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 10-inch cake

Number Of Ingredients 4

3/4 cup sugar
2 tablespoons strong brewed coffee
2 tablespoons light corn syrup
1 1/2 teaspoons baking soda

Steps:

  • Line a rimmed baking sheet with a nonstick cooking mat; set aside.
  • In a small saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil. Cook over medium heat to 300 degrees on a candy thermometer.
  • Remove from heat for 10 seconds. Sift baking soda evenly over sugar syrup. Whisk just until combined. Pour immediately into the center of the prepared baking sheet. Let stand, without spreading, until cool, about 30 minutes.
  • When ready to use, tap the crunch lightly with a spoon or knife handle to crack. Break into irregular pieces.

TOFFEE DESSERT



Toffee Dessert image

A graham cracker crust filled with creamy chocolate and vanilla pudding then covered with whipped topping and candy bar pieces. A quick, delicious dessert that is sure to please anyone with a sweet tooth!

Provided by thedailygourmet

Categories     Desserts     Chocolate Dessert Recipes

Time 8h25m

Yield 12

Number Of Ingredients 10

1 (1.4 ounce) bar chocolate covered toffee
1 (1.6 ounce) bar chocolate covered crispy peanut butter flavored candy
1 cup crushed saltine crackers
2 cups crushed graham crackers
½ cup butter, melted
1 (5.1 ounce) package instant vanilla pudding mix
1 (5.9 ounce) package instant chocolate pudding mix
2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
  • In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
  • In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
  • Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 55.5 g, Cholesterol 25.3 mg, Fat 24.5 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 16.9 g, Sodium 617.3 mg, Sugar 39 g

FROZEN MOCHA TOFFEE-CRUNCH TERRINE



Frozen Mocha Toffee-Crunch Terrine image

Run a sharp knife under hot water to cut this layered cake into neat slices.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Yield Makes 16 slices

Number Of Ingredients 9

19 chocolate wafer cookies
11 ounces mascarpone or cream cheese, or a combination
1/2 cup sugar
1 tablespoon vanilla extract
1 1/4 cups heavy cream
1/2 cup toffee bits
1/3 cup semisweet chocolate chips, melted and cooled
1 tablespoon unsweetened cocoa powder
2 tablespoons instant-coffee granules

Steps:

  • Line a 9-by-5-inch loaf pan with 2 sheets of plastic wrap, with long sides overhanging by about 3 inches. Arrange 3 wafers, flat side up, in a row in the bottom of the pan.
  • In a large bowl, beat mascarpone and sugar until light and fluffy. Stir in vanilla. In another bowl, beat cream until it holds soft peaks. In three additions, fold the whipped cream into the sweetened mascarpone with a rubber spatula.
  • In a bowl, mix 1 1/3 cups mascarpone mixture with toffee bits. In a separate bowl, mix another 1 1/3 cups mascarpone mixture with chocolate and cocoa powder. Dissolve the coffee in 1 teaspoon hot water; stir into the remaining mascarpone mixture.
  • Spread coffee mixture in prepared pan. Cover with 8 wafers, overlapping if necessary. Spoon chocolate mixture into pan; cover with 8 wafers. Spoon toffee mixture into pan.
  • Wrap pan with overhanging plastic; freeze at least 4 hours and up to 2 weeks. To serve, invert onto a serving platter. Remove plastic. Let terrine sit 5 minutes, then cut into slices.

Tips:

  • For a richer toffee flavor, use dark brown sugar instead of light brown sugar.
  • To make the toffee crunch even crunchier, bake it for a few minutes longer.
  • If you don't have a candy thermometer, you can test the toffee by dropping a small amount into a glass of cold water. If the toffee forms a hard ball, it is ready.
  • Be careful not to overcook the toffee, or it will become too hard and brittle.
  • Store the toffee crunch in an airtight container at room temperature for up to 2 weeks.

Conclusion:

This toffee crunch dessert is a delicious and easy-to-make treat that is perfect for any occasion. With its sweet and crunchy toffee topping and creamy chocolate filling, this dessert is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this toffee crunch dessert a try.

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