looking for a recipe for "toffee pops" cookie crust, soft toffee centre, chocolate topping... heavenly

Question

looking for anyone that nmight have the recipe for this heavenly dessert

Answer 1

look up name of caramel squares as well to get recipe

http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=caramelsquares

Answer 2

My friend Laura used to make these for dessert after dinner parties. I lost her recipe so have taken what I remembered of it and added different ingredients to make these a bit more adult. You don't have to use the liqueur if you don't want to, if you do you can also use Kahlua or Tia Maria if you prefer. This bit has been added as a result of Andria's review - if you use any other biscuits apart from toffee pops (eg Twix) make sure that there is a lot more biscuit than toffee - otherwise the mixture may not harden. I have used Twix in the UK but put them in the freezer for a couple of hours before making. Also, these are not hard truffles anyway - they are quite soft but hold their shape well so long as they are refrigerated until just prior to serving.
1 (250 g) packet ToffeePop cookies, which have been chilled in the fridge (cookies)
250 g cream cheese (full fat seems to works best)
1/4 cup icing sugar
3 tablespoons Bailey's Irish Cream (optional)
1/2 cup desiccated coconut

Process the biscuits in a food processor until they resemble small chunky bits of biscuit. You will have a mixture of fine crumbs & chunky bits of biscuit. If you don't have a food processor you can put these in a bag and bash with a rolling pin -very therapeutic after a hard day at work!
Beat the cream cheese, icing sugar and Baileys (if using) until well combined and creamy.
Add the ground biscuits and combine until well mixed.
Add coconut a little at a time until the mixture is relatively stiff. It should still feel a bit gooey as it will harden in the fridge.
Cover the bowl and put in the fridge until this is firm, which should take about 2-4 hours.
Put the remaining coconut in a bowl. Using a teaspoon, take small amounts of the biscuit mixture from the bowl and roll into balls, then roll in the coconut.
Keep in a container in the fridge until using

Answer 3

My friend Laura used to make these for dessert after dinner parties. I lost her recipe so have taken what I remembered of it and added different ingredients to make these a bit more adult. You don't have to use the liqueur if you don't want to, if you do you can also use Kahlua or Tia Maria if you prefer. This bit has been added as a result of Andria's review - if you use any other biscuits apart from toffee pops (eg Twix) make sure that there is a lot more biscuit than toffee - otherwise the mixture may not harden. I have used Twix in the UK but put them in the freezer for a couple of hours before making. Also, these are not hard truffles anyway - they are quite soft but hold their shape well so long as they are refrigerated until just prior to serving.
1 (250 g) packet ToffeePop cookies, which have been chilled in the fridge (cookies)
250 g cream cheese (full fat seems to works best)
1/4 cup icing sugar
3 tablespoons Bailey's Irish Cream (optional)
1/2 cup desiccated coconut

30 balls Change size or US/metric
Change to: balls US Metric

4 hours 40 minutes 40 mins prep

Process the biscuits in a food processor until they resemble small chunky bits of biscuit. You will have a mixture of fine crumbs & chunky bits of biscuit. If you don't have a food processor you can put these in a bag and bash with a rolling pin -very therapeutic after a hard day at work!
Beat the cream cheese, icing sugar and Baileys (if using) until well combined and creamy.
Add the ground biscuits and combine until well mixed.
Add coconut a little at a time until the mixture is relatively stiff. It should still feel a bit gooey as it will harden in the fridge.
Cover the bowl and put in the fridge until this is firm, which should take about 2-4 hours.
Put the remaining coconut in a bowl. Using a teaspoon, take small amounts of the biscuit mixture from the bowl and roll into balls, then roll in the coconut.
Keep in a container in the fridge until using.

or


Ingredients:
35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread cookies (40)
2 bags milk chocolate chips (12 ounce)


Directions:
Combine the caramels with the water in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.

In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator. Rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes.

Makes 40 bars.

NOTES: M&M/Mars Peanut Butter Twix Bars: Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.

Answer 4

Toffee Pops Biscuits

Answer 5

Strawberry Cream

Answer 6

I tried making these with a shortbread base, but they didn't taste half as good as shop bought ones. I think it's called Millionaire shortbread.

Answer 7

www.pimpmysnack.co.uk (or com), can't remember, but it's coooooolllll :-)