Unlike most caramel recipes that are rich, soft, and chewy, toffee desserts are crunchy and wonderfully sweet.
Toffee is basically caramel without the cream, so you’ll still get a layer of rich buttery flavor.
But since the sugar is heated for longer, it can have a slight bitterness, too.
Toffee is the perfect addition to cookies, cakes, and brownies because it will provide incredible texture, and it’s available ready-made in most stores.
Of course, it’s pretty easy to make your own. You’ll just need a decent candy thermometer. Nobody likes burned toffee, after all!
If you’ve never tried this before, you’ll think it’s way more complicated than it really is. When, in fact, this recipe doesn’t even need a thermometer.
Instead, the oven finishes the toffee for you!
The cracker layer on the bottom provides an excellent salty crunch, though it will also infuse with the toffee as you pour it over.
In the oven, the toffee will engulf the crackers and turn a deep amber color.
When it’s still hot, sprinkle over the chocolate and let the residual heat melt it.
This recipe is similar to the recipe above, in that you’ll make a basic caramel recipe, pour it over the popcorn, and then let the oven finish cooking it.
One difference, though, is that this recipe calls for corn syrup.
It’s not uncommon to add corn syrup to caramel or toffee, as it helps prevent the sugar from crystallizing as it cools back down.
To get the crunchiest final result, be sure to spread the popcorn out on the tray.
If you let it cool in clumps, you might see it turn sticky rather than firm.
Skor candy bars are made up of a thin layer of toffee covered in chocolate. Skor also makes delicious toffee bits that you can add to your baking.
This recipe is a play on that classic candy bar, only it adds a surprisingly delicious cracker layer on the bottom.
The simple blend of Ritz crackers, Skor toffee bits, and condensed milk bakes into a cross between a graham cracker crust and salty-sweet cookie.
If you like a little crunch in your brownies but need to keep them nut-free, this recipe is for you.
It’s super decadent and beautifully fudgy, and the toffee bits leave behind a subtle caramel flavor along with pops of texture you’ll soon fall in love with.
As with all good brownie recipes, be gentle when mixing the dry ingredients into the wet.
I like to hold the last little part back and add the chocolate chips and toffee bits with it, so the batter doesn’t over-mix.
To make this velvety smooth ice cream, you’ll make a simple vanilla base with half and half, heavy cream, sugar, and vanilla.
Once the sugar is dissolved, the mix will go into your ice cream maker until it’s at the consistency you prefer.
Then, you’ll mix through toffee bits and caramel sauce.
If you don’t have an ice cream machine, just grab a quart of a good quality vanilla ice cream and let it soften at room temperature.
Then, mix in the extras and pop it back in the freezer for later.
Although I prefer the rich decadence of baked cheesecake, no-bake cheesecakes are a fantastic way to curb the craving in a pinch.
First, you’ll need to thoroughly beat the cream cheese before folding through the whipped cream to ensure there are no lumps.
This is easiest with a mixer, but if you have the upper body strength, grab a whisk and go for it!
I love to serve these in whiskey glasses as they offer the perfect-sized portion. But you could use wine glasses or mason jars if you prefer.
If you can’t find Skor toffee bits, chances are you’ll see Heath English toffee bits on the shelves instead.
Heath bars are like Skor bars; only they usually include almonds.
These cookies might not be thick, but that doesn’t mean they’re not totally irresistible. Their blend of salty-sweet goodness will leave you reaching for more.
After 10-11 minutes in the oven, the toffee and chocolate will melt, and the edges will turn golden.
When they’re cool, the toffee firms back up, and the middle stays nice and chewy.
Banana bread will always be one of my favorite things to make. And yes, I buy bananas and leave them out just so I can get baking!
Usually, I add chocolate chips and chopped nuts to my banana bread, but one bite of this and I’ll never go back.
Banana and caramel are made for each other.
When you slice into this, you can see the flecks of golden deliciousness throughout.
Though some will harden back up to give you texture, some will infuse into the bread to add another level of flavor.
This brown sugar brittle has such a stunning color, and the flavor is magnified, thanks to the molasses.
The first step in this recipe is to get your nuts ready.
Once the sugar starts to boil, you won’t want to be caught with your hands full, right?
Not to mention, sugar can go from pale yellow to black in the blink of an eye.
So, it’s best to have everything else ready to go before you even turn on the stove.
Also, remember that even after you remove the toffee from the heat, it will continue to cook.
With that in mind, you should be ready to pour it out as soon as it reaches 285°F/140°C.
If you thought that top recipe was good, just wait until you try this one!
It’s still crunchy, sweet, and superbly salty, but it also has a creamy layer of peanut butter to boot.
You might notice that this recipe is a little different in its approach.
The one above doesn’t require a candy thermometer, and you can follow that method if it’s easier for you.
In this case, you need to ensure the toffee reaches 285°F/140°C, and then once it’s poured over the crackers, let it sit for 5 minutes.
This doesn’t need to be finished in the oven to harden.
Kitchen sink cookies are a Panera Bread creation that essentially suggests they use everything but the kitchen sink.
By that, I mean the recipe includes chocolate chips, toffee bits, and pretzels, though I’ve seen some pretty crazy extras, too.
Of course, potato chips are a top choice, as are white chocolate chunks and raisins. But feel free to get creative! The sky is the limit.
Much like a standard chocolate chip cookie, this recipe calls for white and brown sugar.
You should pull them from the oven when they’re still a little undercooked if you want them to be chewy.
Shortbread is the kind of cookie that can only get better with extras.
It’s already buttery and tender, but when you throw over a sticky-sweet layer of condensed milk, chocolate chips, and toffee bits, you’ll have a hard time stopping at just one.
I know it will be tough, but you need to let these cool completely before slicing; otherwise, the filling will seep out and make a (tasty) mess.
Forget that herby cheeseball your mom usually puts out over the holidays. This year, it’s all about the sweet cream cheese and crunchy coating.
Once you have the cheeseball ingredients nice and smooth, you must let them firm up in the fridge. Be sure to cover the ball and leave it for as long as you can.
After about an hour (minimum), it should be solid enough that you can roll it in a mixture of chocolate chips, toffee bits, and chopped pecans.
A favorite indulgence of mine is to eat fresh apple slices with sultry caramel dip.
That combination of tart, crisp apple with the creamy, super sweet caramel is out of this world.
Plus, it’s almost healthy, right?
Though I usually buy the ready-made stuff from the store, I enjoy making my own if I have the time.
And this recipe takes it a step further, adding a layer of sweetened cream cheese under the caramel. How could anyone say no?
Almond Roca is a type of candy made with a hard almond and toffee center and a rich chocolate coating.
This recipe takes all the same flavors and turns them into brittle, using layers of toasted almonds, toffee, and of course, melted chocolate on top.
I like to finish it with a sprinkling of sea salt and an extra drizzle of dark chocolate.
Did you know that authentic English toffee is made with brown sugar, while the kind made with white sugar is known as buttercrunch?
Also, English toffee does not traditionally have any nuts mixed in, so what we’re used to eating is really buttercrunch toffee.
No matter what you call it, it’s a fun recipe to make at home, and it’s even better to give as gifts.
Although truffles are usually a bit time-consuming to make, I love to make a whole variety over the holidays.
And as tasty as cake truffles are, these no-bake peanut butter truffles can be made in half the time.
The filling is a blend of peanut butter and butter along with powdered sugar, toffee bits, rice cereal.
Once it’s firm, coat them in chocolate and top with extra toffee bits.
If you’ve never baked with brown butter before, you’re in for a real treat.
It adds notes of caramel and nuts, which perfectly complement the brown sugar in the cookie dough.
All you need to do is heat the butter over medium heat until it turns golden brown and fragrant. Keep an eye on it, as it will foam if it heats too quickly.
Feel free to strain away the brown bits if you want, but they’re extra tasty and will blend right into the cookie dough.
Baked donuts are a terrific little homemade treat that will satisfy your sweet tooth without you needing to work with hot oil.
They’re super fluffy and light, and I just want to drown in that caramel coating!
If you can’t find salted caramel in the grocery store, this recipe is very straightforward.
However, I suggest you make extra because you’ll want to put it on everything.
Trifle is the kind of over-the-top dessert that looks like it would take hours to make when, in reality, you can throw it together in a snap.
The trick is to have enough components to create contrasting color layers. That usually means vanilla pudding, fruits, cake, and whipped cream.
In this case, you’ll use boxed devil’s food cake (or buy brownie bites if you’re in a rush), fudge sauce, whipped cream, and toffee bits for texture.
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