Toffeefingers Recipes

Steps:

• 1. Line a few baking sheets with parchment paper. Combine the nuts and toffee bits in a shallow bowl.
• 2. Combine the chocolate and oil in a small microwave-safe bowl. Heat the chocolate in the microwave on high until melted, 30 seconds to 1 minute depending on the strength of your microwave. Stir until smooth. (Alternatively, place water to a depth of 1 inch in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate chips and oil in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan without touching the water. Heat, whisking occasionally, until the chocolate is melted.)
• 3. Hold a cookie by one end and dip it into the chocolate, turning, to coat three quarters of the cookie; let the excess drip back into the bowl. Hold the cookie over the bowl of nuts and toffee bits and sprinkle some of the mixture onto the chocolate-coated top and sides of the cookie. Place the cookie on a prepared baking sheet. Repeat with the remaining cookies. Let the cookies rest until the chocolate is set, about 30 minutes.
• Chocolate-Toffee Shortbread Fingers will keep, between layers of parchment paper, in an airtight container at room temperature for up to 1 week
• Note:
• To toast the pecans, place them in a single layer on an ungreased baking sheet and bake in a 350°F oven, shaking the pan occasionally, until fragrant, 5 to 10 minutes. Watch them closely to make sure they don't burn, and transfer the toasted nuts to a plate to let them cool.

Steps:

• Preheat oven to 350 degrees F.
• Cover jelly roll pan with foil.
• Cover with wafers, touching.
• Melt butter, stir in brown sugar, and bring to a boil.
• Add almonds or sesame seeds and spread immediately over wafers.
• Bake 9 minutes or until very bubbly.
• Break into serving pieces while warm.
• Store in refrigerator.
• May be frozen.

Steps:

• Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper.
• Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute, then stir and return to the microwave at 30 second increments until melted and smooth. Stir in the peanut butter and the ground roasted peanuts. Spread into an even layer in the prepared baking dish and let cool completely until set, about 30 minutes. Use the parchment paper to help you lift the candy out of the baking dish. Cut into 1-by-2-inch pieces using a pastry wheel or pizza cutter.
• Line a baking sheet with parchment paper. Melt the chocolate chips in 30 second increments in the microwave or over a double boiler until smooth (see Cook's Note). Dip each piece of candy into the chocolate, using a fork to turn and coat. Let any excess chocolate drip off before placing onto the prepared baking sheet. Repeat with the remaining pieces of candy. Drizzle the chocolate decoratively over the top of the chocolate-coated candy. Let the chocolate cool and set up completely.

Steps:

• Position 2 racks in the middle of the oven; preheat the oven to 325. Generously grease 2 baking sheets with butter (about 2 tablespoons) and dust with flour; tap off the excess flour.
• Measure out the flour and put in a fine-mesh strainer set in a bowl. Beat the egg yolks and 1/2 cup sugar in a stand mixer fitted with the paddle attachment on medium-high speed until thick and pale, 6 to 7 minutes. Add the vanilla and beat until just combined. Transfer the egg yolk mixture to a large bowl. Clean out the mixer and dry.
• Put the egg whites and salt in the mixer; beat with the whisk attachment on medium speed, adding the remaining 1/2 cup plus 2 tablespoons sugar, 1 tablespoonful at a time, until combined, about 3 minutes. Increase the speed to medium high and continue beating until the egg whites are shiny and stiff, 4 to 6 minutes.
• Add one-third of the egg white mixture to the yolk mixture, then sift about one-third of the flour over the eggs. Gently fold the ingredients together with a rubber spatula. Repeat 2 more times, folding in one-third each of the egg white mixture and flour each time. (Do not overmix or the batter will deflate.) Put the confectioners' sugar in the mesh strainer.
• Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe 3-inch ladyfingers onto the prepared baking sheets, about 11/2 inches apart. Dust the ladyfingers with some of the confectioners' sugar to coat and set aside until the sugar starts to dissolve, about 5 minutes. Dust with another coating of confectioners' sugar. Bake until golden, 20 to 25 minutes, rotating the baking sheets halfway through the cooking time. Remove the ladyfingers with a spatula and transfer to a rack to cool.

Steps:

• Combine all ingredients, except French bread.
• Eat as finger food and use the bread to dip into the amazing "infused" oil. Enjoy!