Best 8 Mixed Berry Chocolate Toffee Bites Recipes

MIXED-BERRY CHOCOLATE-TOFFEE BITES

Steps:

• Line large baking sheet with foil. Stir chocolate in small bowl set over saucepan of simmering water until melted, smooth, and warm. Remove bowl from over water. Mix orange peel into chocolate, if desired. Spoon by teaspoonfuls onto foil, spacing about 1 1/2 inches apart (do not spread). Top with berries and toffee, making sure toppings touch melted chocolate. Chill until chocolate sets, about 15 minutes. Remove from foil.

CHOCOLATE TOFFEE BITES

Steps:

• Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container;

CHOCOLATE TOFFEE BITES

Steps:

• Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container.

CHOCOLATE-MIXED BERRY BAKED CUSTARD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Use 1 tablespoon butter to grease a 9x13-inch pan.
• Scatter thawed berries and chopped dark chocolate evenly over the bottom of the pan. Set aside.
• Whisk together flour, sugar, cocoa powder, salt, and cinnamon in a large bowl until thoroughly combined. Add in eggs, and whisk until mixture is smooth and free of lumps. Mix in 2 tablespoons melted butter, vanilla, and almond extracts. Gradually pour in milk and heavy cream, whisking constantly, until incorporated. Pour batter over berries and chocolate in the prepared pan.
• Place pan into the preheated oven and bake until the center is just set and sides are slightly puffed, about 25 minutes. Can be eaten immediately, cooled slightly, or at room temperature, as desired. Sprinkle generously with powdered sugar before serving.

CHOCOLATE TOFFEE BITES

Steps:

• Base:.
• Preheat oven to 350ºF (180ºC). Line a 9" x 13" (3 L) baking sheet with parchment paper.
• Mix flour, sugar and butter until mixture resembles coarse crumbs. Mixture will be ery dry. Press into prepared pan. Sprinkle pecans evenly over mixture.
• Topping:.
• Cook butter and sugar in a small saucepan, stirring constantly until mixture begins to boil. Boil one minute. Pour over pecans.
• Bake in preheated oven 18-20 minutes, until topping is bubbling.
• Remove from oven and immediately sprinkle with chocolate chips. Let stand 3-5 minutes. Carefully spread to cover. Cool in refrigerator until chocolate sets. Cut into squares.
• Quick Tips and Tricks:.
• Lining a baking sheet with parchment paper, overlapping the sides, makes for easy removal and cutting of squares.

EASY MIXED BERRY AND CHOCOLATE TART RECIPE BY TASTY

Steps:

• Position an oven rack in the bottom third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Fill a small saucepan with about an inch of water and bring to a strong simmer. Place a medium heatproof bowl over the pot (making sure the bottom isn't touching the water) and add the chocolate chips. Melt, stirring often, until completely smooth, about 2 minutes. Remove the pot from the heat but leave the bowl sitting over the water so the chocolate stays warm. Alternatively, microwave the chocolate chips in 30-second intervals, stirring between, until melted and smooth.
• In a medium bowl, toss the thawed berries with the cornstarch and granulated sugar until fully coated.
• Lay the thawed puff pastry sheet on the prepared baking sheet. Drizzle the melted chocolate over to the center of the pastry and spread evenly, leaving a 1½-inch border around the edges. Scoop the berries on top of the chocolate. Fold the edges of the pastry over the berries.
• In a small bowl, whisk together the honey and warm water until fully combined. Brush the honey mixture over the exposed pastry.
• Bake the tart until the pastry is puffed and golden brown, 18-20 minutes. Remove the tart from the oven and let cool for 15-20 minutes.
• Dust the tart with powdered sugar, then slice and serve.
• Enjoy!

DOUBLE CHOCOLATE-TOFFEE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift together flour, cocoa powder, baking soda, and salt.
• Cream together butter, white sugar, and brown sugar. Mix in eggs and vanilla. Mix in sifted dry ingredients, then stir in white chocolate chips, toffee bits, and chopped pecans.
• Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
• Repeat Steps 4 and 5 to bake remaining batches.

CHOCOLATE TOFFEE BROWNIE BITES RECIPE

Steps:

• Pre-heat oven to 325 degrees. Generously grease and flour 2 mini 12 cup muffin tins. Be sure to grease them well so they don't stick when removing.
• Combine butter and chocolate in a medium bowl. Microwave until melted and smooth. Microwave for about 30 seconds and stir. Then repeat for another 30 seconds until the mixture is completely smooth. Let cool until tepid, about 10 minutes at room temp.
• Sift the flour, baking powder and salt together in a medium bowl. Stir until combined. Set aside.
• Stir the sugar, eggs, vanilla, and almond extract into the chocolate/butter mixture until well combined. Then add the flour mixture and stir til it's all well blended.
• Spoon Batter into the prepared mini muffin tins. Fill them 2/3 full. Bake 14 - 15 minutes, until set but still soft in the center. Let them cool in the pan for about 10 minutes. Then invert them onto a plate or rack and let them cool completely.
• For the glaze heat the chocolate, cream, and corn syrup in a microwave safe bowl. Stirring every 30 seconds until mixture is melted and smooth. Then stir in the almond extract. Then add in the toffee bits and stir until well blended.
• Spoon glaze over the brownie bites covering tops and let it drip down the sides. You can sprinkle extra toffee bits on top (optional).
• Let the glaze set up for about 10 minutes. Store any leftover brownie bites in the fridge.