Toffee Turtles Recipes

Steps:

• Heat oven to 350°F. In large bowl, beat butter, granulated sugar, brown sugar and peanut butter with electric mixer on medium speed until creamy. Beat in egg until blended. Add Bisquick mix, beating on low speed just until blended. Stir in toffee bits, peanuts and 2/3 cup of the chocolate chips. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart; flatten with hand.
• Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. In microwavable bowl, microwave caramels and 2 tablespoons of the whipping cream uncovered on High 1 minute; stir. Microwave 1 minute longer, stirring every 30 seconds, until caramels are melted and mixture is smooth; add remaining 1 tablespoon whipping cream, if necessary. Stir in vanilla. Spoon caramel mixture onto tops of cookies. Melt remaining 2/3 cup chocolate chips; drizzle over caramel.

Steps:

• 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.

Steps:

• Prepare angel food cake as directed and cool.
• Prepare instant pudding as directed and chill.
• Cut angel food cake into thirds. Take one third and tear into pieces that are about ½ to 1 inch in diameter. Place the torn pieces in the bottom of a trifle dish.
• Drizzle 3 Tbsp chocolate syrup over the torn cake pieces. Drizzle 3 Tbsp caramel syrup over the torn cake pieces.
• Spread one third of the chocolate pudding over the cake layer.
• Sprinkle ¼ cup toffee bits over the pudding. Sprinkle ¼ cup chopped pecans over the pudding.
• Spread one third of the cool whip over the toffee and nuts.
• Repeat the layer two more times. Sprinkle the last cool whip layer with 2 Tbsp toffee bits.

Steps:

• Make sure your truffle is thoroughly clean, slice it thinly or grate it and poach it in a little water with the salt and pepper, for just four or five minutes.(For preserved truffles, no cleaning in needed, but they need to be drained.) Reduce the water to a dessertspoonful, allow it cool and add it to the cream.
• Whisk your eggs, add the poaching water and cream to them and whisk again.
• Heat your pan gently & add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in & move them around a little until JUST starting to set on the outside. Then add the sliced truffles.
• Allow the top to almost set - baveuse - fold and serve immediately.
• Serve with a fresh green salad, some warm crusty bread and a good bottle of French red wine.