TOFFEE CARAMEL COOKIES RECIPES

STICKY TOFFEE PUDDING RECIPES - BBC GOOD FOOD

Sticky toffee pudding recipes - BBC Good Food image

See our most indulgent sticky toffee pudding recipes, perfect for Christmas. Try our vegan option for a new twist or go for one of our easy classics.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BROWN BUTTER AND TOFFEE CHOCOLATE CHIP COOKIES RECIP…

Brown Butter and Toffee Chocolate Chip Cookies Recip… image

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.

Provided by Kate Davis

Yield Makes about 20

Number Of Ingredients 11

Ingredients

1 cup (2 sticks; 227 g) unsalted butter
2 cups (250 g) all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (packed; 215 g) dark brown sugar
⅓ cup (73 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces
1½ cups (216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)
Flaky sea salt

Steps:

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, until cool enough to touch (like the temperature of a warm bath), about 10 minutes.
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.

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ENGLISH TOFFEE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Each Christmas I make several pounds of candy and cookies for friends, neighbors and business associates. This tasty toffee is covered in chocolate and sprinkled with nuts...and it won't stick to your teeth! -Don McVay, Wilsonville, Oregon
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Reviews 4.7
Total Time 20 minutes
Category Desserts
Cuisine Europe, British
Calories 206 calories per serving

Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

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Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.

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BROWN BUTTER AND TOFFEE CHOCOLATE CHIP COOKIES RECIP…

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.
From bonappetit.com
Reviews 4.7

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.

See details

ENGLISH TOFFEE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour. , In a microwave, heat chocolate chips for 30 seconds; stir. Repeat until chocolate is melted and smooth. Spread over toffee. Sprinkle with pecans. Let stand until chocolate is set, about 1 hour. Break into bite-size pieces. Store in an airtight container at room temperature.

See details

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Line a 15x10x1-in. baking pan with heavy-duty foil. Arrange saltines in a single layer on foil; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in sugar. Bring to a boil; cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers., Bake at 350° for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool., Cover and refrigerate for 1 hour or until set. Break into pieces. Store in an airtight container.

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This Triple-Layer Toffee Cracker Bars recipe is basically a toffee lasagna. Layer creamy caramel and smooth chocolate over buttery crackers for an easy cracker toffee bars recipe that uses ingredients you have in your pantry. Sprinkle on your favorite chopped nuts for an added crunch.
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Reviews 4
Total Time 1 hours 25 minutes
Calories 140 per serving

In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.

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