TOFFEE BAR BROWNIE TORTE
Heads will turn when you serve this showstopping cake. The mild espresso frosting nicely complements the bittersweet brownie layers.-Megan Byers, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Grease three 9-in. round baking pans and line with parchment; set aside. In a large saucepan, melt butter and chocolate over low heat, stirring often. Remove from the heat; cool., In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans., Bake at 350° until a toothpick inserted in center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat cream until soft peaks form. Add 1/3 cup confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting., In another large bowl, combine cheese, salt, and remaining confectioners' sugar, vanilla and espresso liquid; beat on medium speed until fluffy, about 2 minutes. Fold in reserved whipped cream mixture., Place 1 brownie layer on a serving plate; spread with half the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator.
Nutrition Facts : Calories 1101 calories, Fat 85g fat (48g saturated fat), Cholesterol 303mg cholesterol, Sodium 417mg sodium, Carbohydrate 84g carbohydrate (64g sugars, Fiber 3g fiber), Protein 12g protein.
TOFFEE BROWNIES
These look absolutely divine! The Symphony bar is one of my favorite chocolate bars, so this will be a winner in my book!
Provided by BamaBelle30
Categories Bar Cookie
Time 35m
Yield 24 brownies
Number Of Ingredients 5
Steps:
- Prepare the brownie mix according to package directions.
- Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
- Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
Nutrition Facts :
TOFFEE BARS
My mom made these bars when I was a child, and she still does, so they bring back a lot of memories for me. This recipe is my own variation that I developed in recent years; I love the colors of the cranberries and white chocolate - they're very festive. But sometimes I make them just like Mom with milk chocolate and walnuts. Most of the time I forget to add the salt, and I find it doesn't make any difference - they always taste delicious and are always a hit!
Provided by Food Network
Categories dessert
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, beat the butter, sugar, egg yolk, and vanilla. Gradually mix in flour, then salt, and continue beating until well blended, scraping down the sides of the bowl as necessary. Transfer batter to a 9 by 13-inch pan, and flatten out with a rubber spatula.
- Bake until slightly browned, about 20 to 25 minutes. Remove from the oven and immediately place squares of white chocolate on top, gently spreading with an off-set spatula or dull knife as they melt. Sprinkle with nuts and cranberries. Allow to set, about 15 minutes, and then cut into squares.
SWEET AND SALTY DOUBLE NUT TOFFEE BROWNIE BARS
Steps:
- Preheat oven to 350 degrees F. Line an 8-inch square metal cake pan with parchment.
- In large bowl, whisk together 4 tablespoons melted butter and the melted chocolate. Blend in granulated sugar, 1/4 cup brown sugar, and vanilla. Whisk in egg. Then stir in flour. Spread in pan and bake for 15 minutes, remove and leave oven on.
- Heat 1/2 cup butter and 3/4 cup of the brown sugar in a medium saucepan over medium-high heat. Boil for 2 minutes. Pour over brownie base and bake 7 minutes more. Remove from oven and sprinkle with milk chocolate, let sit 5 minutes, and spread to cover the top. Dust with ground almonds and then pecans. Sprinkle with salt. Press down pecans. Cool, then freeze 30 minutes before cutting. Serve at room temperature.
TOFFEE BROWNIE TRIFLE
This decadent combination of pantry items is a terrific way to dress up a brownie mix. Try this trifle with other flavors of pudding or substitute your favorite candy bar. It tastes great with low-fat and sugar-free products, too. -Wendy Bennett, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake brownies according to package directions for cakelike brownies, using a greased 13x9-in. baking pan. Cool completely on a wire rack., In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand until soft-set, 2 minutes. Fold in whipped topping. , Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.
Nutrition Facts : Calories 265 calories, Fat 8g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 329mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
TOFFEE BROWNIES
The moistest squidgiest brownies to grace the planet. The recipe is from the Good Food 'Cakes & Bakes' book and I have no clue why it is not on the website-You really must give these a go!
Provided by emilyrose4
Time 1h5m
Yield Makes Brownies
Number Of Ingredients 0
Steps:
- Preheat oven 160C/Gas 3/fan oven 140C. Butter and line the base of a shallow 23cm/9in square cake tin. Melt the chocolate and butter together, stir well and cool.
- Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
- Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and stir gently until smooth.
- Pour into the prepared tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle-there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre but will firm up on cooling.
- Cool in the tin on a wire rack for at least 1 hour, then cut into 16 squares and finish cooling on the rack, although I must admit it is much better to skip all this cooling malarky and eat them immediately when warm and fudgy!
TOFFEE BAR CAKE
A quick crumb cake with toffee bits, chopped nuts and streusel topping...enjoy!
Provided by Scarlett
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine brown sugar, flour and butter; mix on low speed with an electric mixer until crumbly. Remove 1 cup of crumb mixture and set aside to be used for topping. To the remainder, add egg, baking soda, milk, vanilla and salt. Batter will be thin; pour into prepared pan. Sprinkle top with chopped walnuts, toffee bits and reserved crumb mixture.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 389 calories, Carbohydrate 56.7 g, Cholesterol 41.1 mg, Fat 16.7 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 6.8 g, Sodium 399.8 mg, Sugar 36.9 g
BROWNIE TORTE
This is a rich chocolate dessert that is so simple to make, looks impressive and tastes divine. The original recipe came from the Betty Crocker site. The hour cooling time is not included in the prep time shown.
Provided by Junebug
Categories Dessert
Time 44m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees.
- Line a 13x9 pan with foil, extending it 2 inches over the sides of the pan.
- Spray lightly with cooking spray.
- Stir together the mix, water, oil and eggs until well blended.
- Pour into prepared pan and bake according to package directions.
- Cool cpmpletely, about an hour.
- Remove from pan by lifting the foil.
- Cut brownie in half lengthwise.
- Peel one piece away from foil and place on a plate.
- Microwave frosting following directions on the tub.
- Pour half of frosting on top of brownie on the plate.
- Top with about half of the toffee pieces.
- Put other brownie half on top.
- Pour the rest of the frosting on top, spreading if necessary.
- Top with the other half of the toffee bits.
- *The original recipe did not call for toffee, but used 1/2 cup of chopped peanut butter cups on the top.
Nutrition Facts : Calories 290.5, Fat 24, SaturatedFat 7.5, Cholesterol 67.9, Sodium 107.5, Carbohydrate 17.6, Fiber 0.4, Sugar 17.1, Protein 2.5
WONDERFUL TOFFEE BARS
This is a easy recipe, but better than that, they taste wonderful! Everyone that tastes them always wants the recipe. Try them once and you'll be hooked!
Provided by Dyanne Gurchek
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 25m
Yield 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a 10x15-inch baking sheet with graham cracker quarters.
- Bring butter, margarine, and sugar to a boil in a saucepan, stirring constantly, until sugar is dissolved, about 3 minutes. Pour butter mixture over graham crackers and sprinkle with walnuts.
- Bake in the preheated oven until butter is browned and nuts are toasted, about 10 minutes. Immediately transfer toffee bars from the baking sheet to a platter lined with aluminum foil or wax paper.
- Melt chocolate chips in 2 batches in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drop spoonfuls of melted chocolate over each toffee bar.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 9.1 g, Cholesterol 7.4 mg, Fat 6.9 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 68.5 mg, Sugar 7 g
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