toffee

Studded with almonds and coated in silky chocolate, this roca--essentially toffee--is utterly impossible to resist. Give it as a holiday gift.

Almond Roca

unsalted butter,

sugar

water

lemon juice

corn syrup

almonds

41% milk chocolate, melted

Lightly butter a 17-by-12-by-1-inch baking sheet (half sheet pan), and line with parchment paper to cover the bottom and all sides. (The butter will anchor the parchment to the pan.)

Melt the butter in a large pot over medium-high heat. Add the sugar, water, lemon juice, and corn syrup and bring the mixture to a gentle boil, stirring to dissolve the sugar. Once the mixture boils, stop stirring. Brush down any sugar crystals clinging to the sides of the pot with a pastry brush dipped in water.

Clip a candy thermometer to the side of the pot and cook for 15 minutes, or until the mixture reaches 300°F (150°C). If the mixture threatens to boil over, lower the heat as necessary. (If the liquid is too shallow for the thermometer to measure the temperature, tilt the pot to get an accurate reading.) Resist the temptation to stir; if the caramel is not coloring evenly, swirl the pan from time to time.

Remove the pot from the heat and stir in 2 cups of the almonds. Quickly spread the caramel in an even layer on the prepared baking sheet. Let cool completely. Spread the chocolate over the top of the caramel, then sprinkle with the remaining 1 1/2 cups almonds. Let the chocolate harden at room temperature or in the refrigerator.

Break the roca into irregular pieces. Store in an airtight container at room temperature or freeze for longer storage.

Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.

Brown Butter and Toffee Chocolate Chip Cookies

(2 sticks; 227 g) unsalted butter

(250 g) all-purpose flour

baking soda

salt

(packed; 215 g) dark brown sugar

(73 g) granulated sugar

eggs, room temperature

vanilla extract

1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces

(216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)

Flaky sea salt

Bon Appétit

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly., about 10 minutes (an instant-read thermometer should register 125°).

Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.

Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.

Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.

Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

If you have never tried saltine toffee before, I have to warn you that this stuff is very addictive! I don't think it's possible to stop at just one piece.

Saltine Toffee

saltine crackers

unsalted butter

brown sugar

semisweet chocolate chips

Preheat oven to 425 F. Line a rimmed cookie sheet with aluminum foil. Fill sheet with all 40 saltine crackers in a single layer.

In a medium saucepan over medium-high, melt butter and brown sugar together and bring to a boil. Stir occasionally until combined and sugar is melted.

Then boil undisturbed for 5 minutes.

Remove from heat and pour caramel mixture over the cracker layer. Spread with a wooden spoon if needed to cover them evenly.

Bake in preheated oven for 4-5 minutes, or until just bubbly.

Remove from oven and sprinkle immediately with chocolate chips. When chips begin to melt, spread them over crackers with an icing spatula. Transfer pan to refrigerator until firm, about 2 hours. Break into pieces and store in an airtight container.

https://embed.mediavine.com/videos/mgo8jno7fxulqovkwxr0

HOW TO MAKE SALTINE TOFFEE! You can PRINT the full recipe here http://amandascookin.com/toffee It's super easy to make and is a perfect holiday gift. Delicious!

Pretzel Topped Saltine Toffee

This Christmas Crack is the most addicting holiday treat! Buttery saltines are layered with homemade toffee, melted chocolate, and Heath toffee bits. It&#039;s crunchy, salty, sweet, and so good!

Christmas Crack Recipe

sleeve salted saltine crackers (about 42 crackers)

unsalted butter (1 cup = 2 sticks)

brown sugar (packed)

(12 oz) package (dark chocolate chips)

heath toffee bits

white chocolate (melted)

Preheat oven to 375 degrees F and line a rimmed cookie sheet with parchment paper. Grease parchment paper with cooking spray.&nbsp;

Place crackers side by side on lined pan. Set aside.

In a large saucepan, combine butter and brown sugar.

Bring to boil over medium/medium-high heat and boil for 3 minutes, stirring constantly.

Pour evenly over crackers.

Bake in preheated oven for 5 minutes.

Remove from oven and sprinkle chocolate chips on top.

Let stand for 5 minutes, then use the back of a spoon to spread melted chocolate chips evenly over the crackers.

Top with toffee bits and drizzle with white chocolate.

Cool completely in fridge (about an hour or two) or in freezer (about 20 minutes), then break into pieces.

Store in fridge in covered airtight container.

https://content.jwplatform.com/videos/V3hU75Ih.mp4

This Christmas Crack is the most addicting holiday treat! Salty and buttery saltines are layered with homemade toffee, melted chocolate, and Heath toffee bits. It's crispy, crunchy, salty, sweet, and so good!

Christmas Crack

Graham cereal, peanuts, and toffee bits make these amazing little cluster bites when covered in chocolate.  It's so hard to stop snacking on this mix.

Chocolate Toffee Graham Clusters

Golden Grahams cereal

peanuts

Heath toffee bits

bag chocolate melts

Stir together the cereal, peanuts, and toffee bits...

Stir together the cereal, peanuts, and toffee bits in a large bowl.

Melt the chocolate melts according to the package...

Melt the chocolate melts according to the package directions. Pour over the mixture in the bowl. Stir until everything is completely covered.

Press the mixture into a parchment paper lined...

Press the mixture into a parchment paper lined 9x13 pan. Let cool completely.

Break into chunks. Store in a tightly sealed...

Break into chunks. Store in a tightly sealed container. Makes 6 cups snack mix.

Make a thick, butterscotch-like sauce with nothing but patience and a can of sweetened condensed milk.

Easy Dulce De Leche Recipe

Easy Dulce de Leche Recipe

Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can.

Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 2 hours for a lighter caramel, and up to 3 hours for a darker caramel; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.

Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature (important: do not attempt to open the can while still hot, which can cause pressurized hot caramel to spray dangerously).

Unopened cans of dulce de leche can be stored at room temperature for up to 3 months. To use dulce de leche, open can when cool and scoop out of can; reheat in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency. Dulce de leche can be tranferred to an airtight container and refrigerated for up to 3 weeks.

This crunchy toffy melts in your mouth and has a wonderful finish of chocolate and lots of delicious pecans.

Toffee

pecans

unsalted butter (226 grams)

sugar (200 grams)

tsp kosher salt

tsp vanilla extract

milk chocolate chips

Line a 9x9 inch baking dish with parchment paper then sprinkle the bottom evenly with chopped pecans and set aside.

Add the sugar, water, salt and butter to a heavy-bottomed pot. Place over medium heat and  bring to a boil, stirring frequently.

Once boiling stir occasionally until the mixture reaches 300F, which is the hard crack stage.

Remove from heat and carefully stir in the vanilla then immediately pour over the chopped pecans. Use a spatula to spread to the edges into a flat layer then set aside to cool slightly for about 2 minutes.

Sprinkle chocolate chips over the top and cover with foil for 4 minutes so the chocolate chips soften. Use a spatula to spread the chocolate into a thin layer then sprinkle with finely chopped pecans and a bit of sea salt if desired.

Refrigerate for at least an hour before lifting from baking dish and breaking into pieces. You can score the top with a knife then snap into pieces for a cleaner look.

Our 25 Best Christmas Cookie Recipes are packed with a variety of cookies that are perfect to give as gifts or to make with family. Everything from chocolate dipped cookies to beautiful snowflake sugar cookies, there&#039;s something for everyone. These Browned Butter Chocolate Toffee Cookies are a flavorful twist on the classic chocolate chip cookie!

25 Christmas Cookies: Brown Butter Chocolate Toffee Cookies

unsalted

molasses

all-purpose flour

dark chocolate, chopped

toffee chips

sea salt flakes

Melt 1 stick butter in a small saucepan over medium-low heat and continue to cook until butter begins to smell nutty and lightly brown. Remove from heat and cool completely.

Place remaining stick of butter and cooled browned butter in a bowl and using an electric mixer, beat until light and fluffy.

Add both sugars and continue to beat together until light and fluffy.

Scrape down sides of the bowl, add molasses and vanilla and continue to mix together.

Stir in egg and egg yolk.

In another bowl whisk dry ingredients together and add to the butter mixture.

Beat together until a dough comes together.

Fold in chopped chocolate and toffee chips until fully combined.

Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days.

Preheat oven to 350˚F.

Scoop 3 ½ tablespoon sized balls onto a parchment lined baking sheet, about 1 ½ inches apart.

Sprinkle cookies with sea salt flakes and bake for 12 to 14 minutes or until cookies are golden brown.

Cool cookies and serve warm.

People go CRAZY for this Christmas Crack recipe! Made with 5 simple ingredients in less than 30 minutes, they&#x27;re a perfect quick and easy holiday treat!

Graham Cracker Toffee Bars

graham crackers

Hershey's chocolate bars ((I use two large 7 oz bars))

butter (2 sticks)

Preheat oven to 350 degrees F. 

Line a 9x13'' pan with parchment paper (or spray with cooking spray.)&nbsp;

Place graham cracker sheets along the bottom of the pan.

Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and pecans, and stir constantly, bringing the mixture to a full boil.&nbsp;

Boil for 5 minutes, stirring constantly.&nbsp;

Remove from heat and pour mixture over graham crackers and spread into an even layer.&nbsp;

Bake for 7 minutes.&nbsp;

While the bars are baking, unwrap the Hershey's chocolate bars and break them into pieces.&nbsp;

Remove bars from oven and carefully place chocolate pieces across the top of the toffee layer. Cover the pan with a lid or aluminum foil to allow the chocolate to melt (5-10 minutes).

Once chocolate has begun to melt, remove the lid and use a spatula to spread the melted chocolate evenly over the bars.&nbsp;

Allow to cool completely before serving. I like to store mine in the fridge to set up (not required) but I leave them out at room temperature for 15 minutes before cutting them, to allow the chocolate to soften.

https://content.jwplatform.com/videos/krvFw7js.mp4

Graham Cracker Toffee Bars - only 5 ingredients to make the tastiest, easiest toffee bars! Perfect for an easy holiday treat. | Tastes Better From Scratch

This recipe comes from my mom - a Christmas tradition I&#x27;ve been enjoying since I was a kid. With buttery toffee, chocolate, and nuts, it tastes like a homemade Heath bar!

Toffee 

1-1/2 c. granulated sugar

mini semisweet chocolate chips

c. finely chopped roasted almonds

Maldon sea salt flakes

This recipe works best when you prep everything...

This recipe works best when you prep everything first. Line a 15″ x 10″ rimmed pan with foil, extending over the edges. Butter the sides of a heavy-bottomed 2-quart sauce pan with the 1/2 teaspoon of butter. And measure out all ingredients.

Place sauce pan over medium heat and melt...

Place sauce pan over medium heat and melt remaining 1-1/2 cups butter. Then stir in sugar, corn syrup, and water with a wooden spoon. Nudge the heat up just a bit (nearly medium-high) and stir fairly constantly, until mixture comes to a boil.

Clip candy thermometer to the inside of the...

Clip candy thermometer to the inside of the sauce pan. Stir only occasionally and briefly with a wooden spoon, slowly and evenly, until candy thermometer reaches 305° F - this should take about 15 to 17 minutes. The mixture will change color as it cooks, from very light to deep amber. Watch carefully, especially near the end, as the temperature rises at a faster rate right at the end. Immediately remove sauce pan from heat. 

Pour hot liquid toffee mixture into foil-lined pan. Allow to...

Pour hot liquid toffee mixture into foil-lined pan. Allow to sit until mixture is stable, but still hot - this should take 2 to 3 minutes.

Quickly sprinkle mini chocolate chips over the top...

Quickly sprinkle mini chocolate chips over the top of the hot toffee, in an even layer. Cover pan with foil to seal in heat and melt the chocolate chips. Let sit for 3 minutes undisturbed, or until all the chocolate chips look glossy. Then spread the melty chocolate chips into an even layer - an offset spatula works great for this. Immediately sprinkle with the chopped nuts and sea salt flakes.

Chill until firm - I place the pan...

Chill until firm - I place the pan in the freezer for 30 minutes. Remove pan from freezer, lift toffee out of pan by pulling up on the foil, and transfer to a large cutting board. With a large, heavy, sharp-tipped knife, press into the top of the candy to crack it into pieces. Start toward the outer edge and work your way in. Store in airtight container in a cool place. Keeps very well in the freezer.

Make a statement with the perfect autumn entertaining cake. Tart toffee-coated apples top a luscious cream-cheese filled cake bursting with flavour. Oh, and did we mention the apple caramel sauce to finish it all off?

Toffee apple cake with apple maple caramel

(700 grams) self-raising flour

cinnamon

nutmeg

unsalted butter, chopped, softened

caster sugar

eggs

(250 milliliters) buttermilk

peeled,

(250 milliliters) apple juice

(250 milliliters) maple syrup

rose petals (from gourmet food shops), to serve

(440 grams) caster sugar

gala apples

(55 grams) roasted almonds

cream cheese, softened

unsalted butter, softened

(210 grams) pure icing sugar, sifted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981872972001&=domain=del

5348771529001-5981872972001

Toffee Pecan Banana Bread. Old fashioned, moist delicious banana bread with the addition of crunchy pecans and toffee chips. Perfect for lunchboxes, coffee breaks or a grab and go breakfast.

Toffee Pecan Banana Bread

white sugar

vegetable oil

eggs beaten

bananas.

flour

tsp baking powder

tsp baking soda

tsp salt

orange juice

toffee chips, like Skor bits

Preheat oven to 350 degrees F.

Toast the pecans on a cookie sheet for...

Toast the pecans on a cookie sheet for 10 minutes in the preheated oven. Turn them after 5 minutes.

Allow them to cool to room temperature while...

Allow them to cool to room temperature while you prepare the rest of the recipe

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