Toffee dessert?

Question

Anyone have a recipe for a toffee based desert or cake..?

Answer 1

ANGEL TOFFEE DESSERT

1 Angel Food cake mix or cake
6 bars (1 1/8 oz. each) chocolate covered toffee candy
2 c. chilled whipping cream
1/4 c. sugar

Bake cake; cool. Refrigerate candy bars until chilled. Crush or chop finely candy bars. Reserve 1/3 cup. Beat whipping cream and sugar in chilled bowl until stiff, fold in remaining crushed candy. Tear cake into 1 inch pieces. Mix cake and whipped cream mix. Press lightly in ungreased square pan 13 x 9 x 2 inches. With back of spoon. Sprinkle with reserved crushed candy. Freeze until firm at least 1 1/2 hours. Cut into squares or spoon into dessert dishes. Freeze any left. Serves about 15.
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ENGLISH TOFFEE DESSERT

1/4 lb. vanilla wafers
1/2 c. pecans
1/4 lb. melted butter
1/2 lb. butter
2 c. powdered sugar
6 well beaten egg yolks
6 well beaten egg whites
2 1/2 sq. melted chocolate

Grind wafers, (like bread crumbs). Add pecans and 1/4 pound melted butter. Mix well. Line greased (8 x 8 inch) cake pan on bottom and sides with crumb mixture. Leave about 1/3 of crumb mixture for topping.

Cream 1/2 pound butter and powdered sugar well. Add egg yolks and chocolate. Fold in egg whites. Pour into pan. Top with remaining crumbs. Pat smooth. Place in refrigerator for at least 4 hours. Serves 8. Double recipe for larger (9 x 14 inch) pan.
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TOFFEE ICE CREAM DESSERT

10 oz. Health bars
1/2 pkg. Famous chocolate wafers, crushed
1/4 c. butter, melted
1/2 gal. vanilla ice cream or ice milk

SAUCE:

1 stick butter
1 (12 oz.) pkg. chocolate chips
2 c. powdered sugar
1 lg. can evaporated milk
1 tbsp. vanilla

Put Heath bars in freezer to harden. Mix chocolate wafer crumbs and butter and press in 9x13 inch pan. Refrigerate to harden. Crush Heath bars and mix with softened ice cram. Spread over crust and freeze 6-8 hours.

Sauce: Melt butter and chips. Add milk and sugar. Cook 8 minutes or until thick, stirring constantly. Add vanilla and serve warm over the ice cream. You can cut the sauce recipe in half and still have enough.

It helps to place ice cream pan in refrigerator for 30-45 minutes to soften a little before cutting.
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TOFFEE PUDDING DESSERT

1 pkg. Lorna Doone shortbread cookies
1 stick butter
3 sm. pkg. instant vanilla pudding
3 c. milk
1 (8 oz.) carton of Cool Whip
5 Heath candy bars

Crush cookies and mix with butter. Press mixture into bottom of 9 x 13 inch pan. Mix pudding with 3 cups milk and pour over crust. Cover pudding layer with Cool Whip. Chop Heath bars fine and sprinkle over Cool Whip. Refrigerate several hours or overnight.
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FROZEN MOCHA - TOFFEE DESSERT

1 (3 oz.) pkg. lady fingers
2 tbsp. instant coffee
1 tbsp. boiling water
1/2 gal. softened vanilla ice cream
4 Heath candy bars, crushed
1/2 c. whipping cream or 1 can instant whipped cream
Maraschino cherries

Split lady fingers and cut 2 to 2 1/2 inches high. Line sides of an 8 inch spring-form pan with lady fingers, placing cut part on base of pan. Dissolve instant coffee in boiling water. Cool. Stir together coffee, ice cream, and crushed candy bars, saving 2 tbsp. candy for garnish. Spoon into pan and grease. Before serving, whip cream and spread over top of frozen ice cream layer. Garnish with leftover crushed candy and maraschino cherries.

Answer 2

Best Toffee Ever - Super Easy

INGREDIENTS
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds



DIRECTIONS
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.

i hope this helped

Answer 3

This one is really easy and really good.

Chocalate cake mix(in a box)
Jar of toffee ice cream topping
Cool Whip
Heath bars

Make cake like normal
Cool
Heat toffee topping
Poke 12 holes in cake with butter knife handle
Pour toffee topping evenly over cake
Pop in the fridge for an hour
Cover in Cool Whip
Break up heath bars and sprinkle over

I think this is called better than sex cake, its a really yummy treat.

Answer 4

A quick and easy toffee desert. Fill a ready cooked pastry case with Carnation Caramel
or try Sticky Toffee Pudding. This recipe was from Britains Top Dish
INGREDIENTS
FOR THE PUDDING
• 100g chopped dates
• 90 ml boiling water
• ½ tsp vanilla extract
• 35g softened butter
• 65g demerara sugar
• 1 egg
• 1 tsp black treacle
• 75g self-raising flour
• ½ tsp bicarbonate of soda
• 60 ml milk
FOR THE SAUCE
• 25g butter
• 75g dark soft brown sugar
• 120 ml double cream
• 1 tbsp black treacle
TO SERVE
• crème fraîche
JOHN AND ED’S MASTERCLASS
John and Ed made no changes to Alison’s recipe but they made some serving suggestions to her. They suggested that she cut the top off her pudding and serve them upside down to give it a neater appearance. They also suggested she serve it with slightly less sauce and that she should lose the spun sugar decoration.
The frozen crème fraîche proved a little too much of a contrast of texture for the judges so they suggested that she poured it into an ice cream machine and churned it until it was semi frozen instead of rock hard. They also thought that the pudding would be even better if served with a shot of golden rum.
METHOD

1. In a small bowl, soak the dates with boiling water and vanilla extract for 5 minutes the drain and mash.
2. Cream together the butter and demerara sugar
3. Beat the egg, add to butter mixture then beat in the black treacle.
4. Fold in 1/3 of the flour and all the bicarbonate of soda.
5. Add half the milk and repeat continuously adding the milk and flour until it is all used then stir in the mashed dates.
6. Spoon in the date/treacle mixture into ramekins and bake for 20-25 minutes at 180 degrees Celsuis.
7. To make the sauce, melt the butter, sugar and half the cream, bring to the boil and simmer for about 5 minutes until sugar has dissolved.
8. Stir in the black treacle, turn up the heat and let mixture simmer for 2-3 minutes, stir occasionally.
9. Remove from heat and add rest of cream
10. To serve, turn the pudding out and cut off the top. Place it upside down on a plate. Pour 2 tablespoons of toffee sauce over the top and serve with a dollop of semi frozen crème fraîche and a shot of rum.

Answer 5

Sticky Toffee Pudding

Step 1: You will need
180 g dates, stoned and chopped
320 ml water
1 tsp baking soda
50 g butter
160 g sugar
2 eggs
180 g self-raising flour
2 Tbsp rum
for the toffee sauce:
140 g sugar
50 g butter
320 ml cream
25 g toasted hazelnuts, chopped
2 saucepans
1 mixer with whisk attachment
1 spoon
1 rubber spatula
1 wooden spoon
1 buttered loaf tin, 25cm by 11cm
1 toothpick
1 knife
1 chopping board

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Step 2: Preheat the oven
Set the temperature of the oven to 180ºC (350ºF/ gas mark 4).

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Step 3: Prepare the dates
Place the pan on a medium heat and spoon in the chopped dates. Pour in the water, stir, add the baking soda and bring to a simmer. Cook gently for 4-5 minutes, stirring frequently to prevent the liquid from overflowing and remove from the heat.

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Step 4: Combine the butter, sugar and eggs
Add the sugar and butter to the mixer. Start blending slowly, then speed it up to whip until well combined.
Whilst still blending, add one egg. Stop and scrape the mixture from the sides of the bowl.
Start to blend again, add the other egg and whip it into a creamy paste.

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Step 5: Mix in the dates, rum and flour
Add the dates with the liquid and the rum and slowly begin to blend. Add the flour little by little, turn up the speed and blend into a creamy, smooth liquid.
When it's reached the right consistency, take out the head of the blender and remove the bowl.

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Step 6: Transfer to loaf tin
Pour the mixture into the loaf tin.

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Step 7: Bake
Place the tin in the centre of the preheated oven and bake for 40-45 minutes.

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Step 8: Make the toffee sauce
Place a small pan on a medium-high heat and let it warm through. Add the sugar and allow it to melt and caramelize slowly.
Once it begins to caramelize, begin to mix from the sides in and be careful that it doesn't burn.
When a rich, dark brown colour, add the butter and stir it in. Then add the cream, stir, let it simmer for a short while and remove it from the heat.

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Step 9: Remove the sticky toffee pudding
After 45-50 minutes, check to see if the pudding is done. Pierce the centre with a toothpick. If it is dry, it's ready to remove.

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Step 10: Cut and present
Remove the pudding from the tin and place it onto the chopping board. Cut it into generous chunky slices and each slice in half. If it's still hot be careful while cutting as it's more prone to breaking.

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Step 11: Serve
Place two chunks of sticky toffee pudding onto a serving plate, spoon over the toffee sauce, sprinkle chopped hazelnuts on top and serve.

Answer 6

This site has plenty of recipes for you to choose from.
http://www.recipezaar.com/recipes.php?q=toffee

Answer 7

you just have to try this. its sticky toffee pudding. every one who eats it loves it. i make if on any special occasion and people litrely will fight for the last peice.
hope you give it a go... you won't regret it

Answer 8

Toffee Cheescake is gorgeous!!!!

Answer 9

Get a choclate cake and warm it up and then put mekted toffie on it.

Its really nice

Answer 10

http://www.askyourneighbor.com/recipes/246.htm
http://desertculinary.blogspot.com/2005/05/mocha-toffee-crescents.html

Answer 11

ITV Best dish -
http://www.itv.com/Lifestyle/BritainsBestDish/Weeksix/Thursday2/Dateandtoffeepudding/default.html