Toffee treasure is a delectable dessert that combines the irresistible flavors of toffee and chocolate to create a sweet and satisfying treat. This scrumptious dish is a fantastic option for special occasions or a delightful indulgence to enjoy on a cozy evening. The preparation involves layering ingredients like crushed toffee, chocolate chips, crackers, butter, and condensed milk to create a rich and smooth texture. Whether you are a seasoned baker or a novice in the kitchen, this article will guide you through the steps of crafting a toffee treasure that is sure to impress your taste buds and leave you craving more.
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TREASURE TOFFEE CAKE
This is a magic cake that forms its own toffee topping as it bakes with trails of toffee and chocolate woven all through it. Spectacular!
Provided by Ian Snell
Categories Dessert
Time 50m
Yield 1 Cake
Number Of Ingredients 13
Steps:
- Combine cinnamon and ¼ cup of sugar, keep aside.
- Combine remaining ingredients (except peanut bars and melted butter).
- Blend at low speed until moistened, beat at a medium speed for 3 minutes.
- Spoon half the batter into a well greased and floured 25cm Bundt, Kuglehopf or ring tin.
- Sprinkle with 2 tablespoons of the cinnamon and sugar mixture.
- Spoon remaining batter into tin.
- Top with remaining cinnamon and sugar mix and broken peanut bars.
- Pour melted butter over the top.
- Bake at 160°C for 40minutes.
- Cool for 10min and remove from tin.
- You will now see that the peanut bars have melted and slowly migrated through the cake, leaving delicious trails of toffee and chocolate, and have settled to form a caramel/toffee crust on top.
- The secret is in preparing the tin well before you start to avoid sticking.
- Timing when you remove the cake is also important, but not critical.
- If you remove it too soon, the toffee is still liquid and will ooze over the cake (not necessarily a bad thing), or if you let it cool too much the toffee may set and stick to the tin and break away from the top.
- This is not a big problem either, if this happens simply put the cake tin back into your oven with the toffee still stuck inside, and heat it up for a minute or so.
- It will then be a simple job to remove the softened toffee from the tin and place it back on top of your cake, no one will ever know.
TOFFEE TREASURE CAKE
Time 2h
Yield 10
Number Of Ingredients 14
Steps:
- Generously grease and flour a 10" bundt cake pan. Combine 1/4 cup sugar with cinnamon and set aside. Combine flour, 1 cup sugar, baking powder, baking soda, salt, vanilla, sour cream, 1/2 cup softened butter and eggs. Blend at low speed of mixer until moist, then beat 3 minutes on high speed. Spoon half batter in pan, sprinkle with 2 Tbs. of the cinnamon-sugar mix. Top with nuts and coarsely crushed candy. Spoon remaining batter over the filling. Pour 1/4 cup melted butter over cake. Bake at 325 for 45-50 minutes. Cool upright in pan on rack for 15 minutes before removing.
TOFFEE TREASURE
Number Of Ingredients 5
Steps:
- Place cream, powdered sugar, and vanilla in a small mixer bowl. With an electric mixer, beat at medium speed until stiff peaks form.Set about 1/4 cup chopped candy aside. Fold remaining candy into whipped cream.Spread about 1 tablespoon of the cream mixture on each wafer, covering completely. Make stacks of four or five cookies, then stand stacks on edge and make two separate logs on a serving plate, using half the wafers for each. Frost top and sides of each log with remaining whipped cream mixture. Sprinkle tops with reserved candy. Cover loosely and refrigerate at least 4 hours or up to 12 hours before serving.To serve, slice diagonally.
Nutrition Facts : Nutritional Facts Serves
TOFFEE CASHEW TREASURES
After searching for a recipe that combined all of my favorite cookie ingredients, I decided to create my own. The result is a lacy, crisp cookie that's sure to earn you rave reviews.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 247 calories, Fat 13g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 240mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
BEST TOFFEE EVER - SUPER EASY
Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
Provided by FUNKYSEAMONKEY
Categories Desserts Candy Recipes Toffee Recipes
Time 1h20m
Yield 32
Number Of Ingredients 5
Steps:
- In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
- Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g
Tips:
- Use high-quality chocolate. This will make a big difference in the flavor of your toffee.
- Be careful not to overcook the toffee. It should be a light golden brown color, not dark brown.
- Let the toffee cool completely before cutting it. This will help prevent it from crumbling.
- Store the toffee in an airtight container at room temperature. It will keep for up to 2 weeks.
- If you want to add nuts or other toppings to your toffee, do so after it has cooled slightly. This will help prevent them from sinking to the bottom.
Conclusion:
Toffee is a delicious and versatile candy that can be enjoyed in many different ways. Whether you like it plain, with nuts, or covered in chocolate, there's sure to be a toffee recipe that you'll love. So next time you're looking for a sweet treat, give toffee a try. You won't be disappointed!
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