TOFFEE COFFEE RECIPE RECIPES

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COFFEE TOFFEE BARS



Coffee Toffee Bars image

Total Time 2 hours 0 minutes0S

Prep Time 15 minutes0S

Cook Time 45 minutes0S

Yield 3

Number Of Ingredients 12

Crisco® Original No-Stick Cooking Spray
1/2 cup (1 stick) butter
1 cup quick rolled oats
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/2 cup finely chopped nuts
1/4 tsp. baking soda
2 tbsps. butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 tsps. Folgers Classic Roast® Instant Coffee Crystals
1 tsp. vanilla extract
1 cup (6 oz. pkg.) semi-sweet chocolate chips

Steps:

  • 1. HEAT oven to 350ºF. Coat 13 x 9-inch baking pan with no-stick cooking spray.
  • 2. COMBINE 1/2 cup melted butter, oats, brown sugar, flour, nuts and baking soda in large bowl. Press firmly onto bottom of prepared pan.
  • 3. BAKE 10 to 15 minutes or until surface is bubbly. Melt 2 tablespoons butter in medium saucepan, over medium heat. Add sweetened condensed milk, coffee and vanilla. Cook and stir until mixture thickens, about 15 minutes. Pour over crust.
  • 5. BAKE an additional 10 to 15 minutes or until golden brown. Remove from oven. Immediately sprinkle chocolate chips on top. Let stand 1 minute. Spread chocolate while warm. Cool thoroughly. Refrigerate 30 minutes if chocolate is still soft. Cut into bars.

Nutrition Facts : Calories 140, CarbohydrateContent 18, CholesterolContent 10, FatContent 7, FiberContent 1, ProteinContent 2, SaturatedFatContent 4, ServingSize 1 bar, 1/36 of recipe, SodiumContent 50, SugarContent 15

COFFEE-TOFFEE ICE CREAM TART RECIPE | EPICURIOUS



Coffee-Toffee Ice Cream Tart Recipe | Epicurious image

English toffee puts the finishing touch on this scrumptious tart. For especially good results, use strongly flavored coffee ice cream.

Provided by EPICURIOUS.COM

Yield Makes 8 servings

Number Of Ingredients 9

1 1/2 cups finely ground or crushed chocolate wafer cookie crumbs (about 7 ounces)
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup coarsely chopped chocolate-covered English toffee bars (such as Skor or Heath; about 4 ounces)
1 1/2 pints coffee ice cream, slightly softened
1/3 cup whipping cream
1 tablespoon unsalted butter
6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 9 minutes. Cool completely.
  • Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.
  • Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes.
  • Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)
  • Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.

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