CARAMEL DRIZZLED BUTTERSCOTCH TOFFEE CRUNCH PIE
I love butterscotch, toffee, and caramel. What more can you ask for? This is very rich. Chill time is cook time.
Provided by Chef shapeweaver
Categories Pie
Time 4h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, beat cream cheese, 1 tablespoon milk, and sugar.
- Gently stir in half of the whipped topping and spread evenly over crust.
- Sprinkle half of the crushed toffee bars over cream cheese mixture.
- Pour 2 cups milk in large bowl. Add pudding mixes; beat with wire whisk until smooth (mixture will be thick).
- Pour over crushed toffee bits. Sprinkle remaining toffee bits evenly over pudding mix.
- Chill for 4 hours before serving.
- Spread remaining whipped topping on pie. Drizzle caramel ice cream topping over pie.
- If desired, you can crush more toffee bars and sprinkle over caramel topping.
PHILADELPHIA 3-STEP TOFFEE CRUNCH CHEESECAKE
A ready-to-use graham cracker crumb crust and chopped chocolate-covered English toffee bars help keep the prep time for this cheesecake to just 10 minutes.
Provided by My Food and Family
Categories Recipes
Time 4h50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 3/4 cup chopped toffee bars.
- Pour into crust; sprinkle with remaining chopped toffee bars.
- Bake 35 to 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
Nutrition Facts : Calories 480, Fat 33 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 125 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
TOFFEE BAR CRUNCH PIE
I always bring two of these pies to the Forth of July potluck each year! It's my most requested recipe! It's a very yummy and a cool treat for the whole family!
Provided by Heather Clemen
Categories Pies
Time 4h20m
Number Of Ingredients 6
Steps:
- 1. Spread caramel topping on the bottom of the crust.
- 2. Pour milk into a large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes.
- 3. Stir in Cool Whip and chopped toffee bars. Spoon into crust.
- 4. Freeze 4 hours or until set.
- 5. Let stand at room temperature for 15 minutes. Garnish with mini toffee bars. Store leftover pie in freezer.
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.
TOFFEE BAR CRUNCH PIE
I found this recipe in a little recipe booklet put out by Jello. It looked wonderful and a delicious option for a holiday dessert... Cook time denotes freezing time.
Provided by SilentCricket
Categories Pie
Time 4h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Spread dessert topping on bottom of crust.
- Pour milk into large bowl.
- Add pudding mix.
- Beat with wire whisk 2 minutes.
- Let stand 5 minutes.
- Stir in cool-whip and chopped toffee bars.
- Spoon into crust.
- Freeze 4 hours or until set.
- Let stand at room temperature 15 minutes or until pie can be sliced easily.
- Garnish as desired.
- Store any leftovers in freezer.
COFFEE TOFFEE CRUNCH BARS
These homemade candy bars are reminiscent of your favorite Ben & Jerry's ice cream - chocolate feuilletine crust and a coffee mousse are layered together for contrasting flavor and crunch. Once the bars have set, cut them into rectangles and top each with a white chocolate cremeux for a decadent, sweet treat.
Provided by Jet Tila
Categories dessert
Time 10h30m
Yield About 24 bars
Number Of Ingredients 16
Steps:
- For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
- Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
- For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
- Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
- Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
- For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
- Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
- Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.
CANDY CRUNCH PUDDING PIE
Watch now to learn how to make a Candy Crunch Pudding Pie. This Candy Crunch Pudding Pie, featuring an OREO pie crust, will be sure to knock their socks off.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. toffee.
- Pour into crust.
- Refrigerate 1 hour.
- Top with remaining COOL WHIP, toffee and melted chocolate before serving.
Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 9 g, TransFat 1.5 g, Cholesterol 10 mg, Sodium 590 mg, Carbohydrate 59 g, Fiber 1 g, Sugar 40 g, Protein 4 g
HEATH BAR PIE
If you like Heath candy bars, you'll love this pie!
Provided by Donna
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 4h30m
Yield 8
Number Of Ingredients 6
Steps:
- Spread caramel topping into pie crust.
- Beat milk and pudding mix for 2 minutes; let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
- Freeze for 4 hours or until set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.
Nutrition Facts : Calories 495.2 calories, Carbohydrate 66.4 g, Cholesterol 19.3 mg, Fat 24.9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 13.7 g, Sodium 512.9 mg, Sugar 46.7 g
FROZEN TOFFEE CRUNCH PIE
Make and share this Frozen Toffee Crunch Pie recipe from Food.com.
Provided by Sherrybeth
Categories Pie
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Make vanilla pie filling per package directions; cool to room.
- temperature, stirring occasionally.
- Fold whipped topping, caramel syrup and candy into cooled pie filling; set aside. Spread ice cream topping on bottom of crust; top with pie filling mixture.
- Spread whipped topping over the top and top with chopped English toffee candy.
- Freeze four hours or until set. Store leftovers in freezer.
- Before serving, let pie stand at room temperature for 15.
- minutes or until pie can be easily cut.
Nutrition Facts : Calories 482, Fat 26.8, SaturatedFat 12.5, Cholesterol 62.8, Sodium 576.2, Carbohydrate 57.7, Fiber 0.8, Sugar 32.4, Protein 5.3
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