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The best toffee recipes - 75 recipes

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1. Heat oven to 400°F. 2

  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/2 cup shortening
  • 1 cup plus 3 tablespoons sugar, divided
  • 2 eggs
  • 2-3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
  • 1 teaspoon ground cinnamon
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I was looking for a chewy toffee cookie recipe to make as sandwiches with butter cream

  • 3/4 cup butter softened
  • 3/4 cup white sugar
  • 3/4 cup light brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 large eggs
  • 2 3/4 cup white flour
  • 1 1/2 - 2 cups toffee bits
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Line a nine inch baking tray with parchment paper and grease thoroughly

  • 2 Cups Sugar
  • 1/2 Cup Light Corn Syrup
  • 1/3 Cup Water
  • 1 Tbsp. Baking Soda
  • Dark Chocolate
  • Sea Salt/Maldon Salt
  • Candy Thermometer
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Taste of Home Magazine

  • FILLING:
  • 2-1/2 cups chocolate wafer crumbs
  • 1/2 cup butter, melted
  • 2 tbsp. sugar
  • 1 cup (6oz.) semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 4 tsp. instant coffee granules
  • 3 pkg. (8oz. each) cream cheese, softened
  • 1-1/3 cups sugar
  • 1-1/2 cups (12 oz.) sour cream
  • 1 tbsp. vanilla extract
  • 1/8 tsp. salt
  • 3 eggs, lightly beaten
  • 4 heath candy bars (1.4 oz. each), chopped
  • 1 dark chocolate candy bar (1.45 oz.)
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In. bowl, cover dates with boiling water

  • Toffee Sauce:
  • 8 oz.pitted dates, chopped
  • 1 1/4 c boiling water
  • 1/3 c softened butter ( 3`1/2 T for batter, rest to butter pan)
  • 1 c dark brown sugar
  • 2 eggs
  • 2 T dark molasses
  • 1 T Lyle's Golden syrup
  • 1 t vanilla
  • 2 c self rising flour
  • 1/2 c sugar
  • T butter
  • 6 oz. cream
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Combine cookie crumbs and butter

  • 1 3/4 cups shortbread cookies,
  • crushed
  • 1 T. butter, melted
  • 3 (8 oz.) pkgs. cream cheese,
  • softened
  • 1 1/4 cups brown sugar
  • 15 oz. can pumpking puree
  • 5 oz. evaporated milk
  • 2 large eggs
  • 2 T. cornstarch
  • 1/2 t. ground cinnamon
  • 1 cup crushed toffee candies
  • 1 container sour cream, room
  • temperature
  • 2 T. sugar
  • 1/2 t. vanilla
  • caramel topping
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Stir all toffee ingredients on stove for 5 min

  • Toffee Sauce
  • 300 ml heavy cream
  • 100 g dark brown sugar
  • 75 g softened butter
  • 75 g chopped pecans
  • Sponge
  • 125 g lt brown sugar
  • 125 g softened butter
  • 1 egg
  • 1 tsp vanilla
  • 125 g self rising flour
  • 1 Granny Smith, small diced
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Jan Forrester's recipe Scotland 1995

  • 90 grams butter, softened plus extra for greasing
  • 150 grams Muscovado sugar
  • 2 eggs, beaten
  • coffee essence (about 1 T)
  • 175 grams self-rising flour
  • 174 grams stoned dates, coarsely chopped
  • 90 grams, roughly chopped walnuts
  • 175 ml hot water
  • Toffee Sauce
  • 125 grams butter
  • 175 grams light muscovado sugar
  • 6 T double cream
  • 60 grams walnuts, roughly chopped
  • Deep 7 inch square cake tin
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Combine brown sugar and water in pan over medium heat

  • 1 1/2 cups unsalted peanuts
  • 1/2 cup brown sugar
  • 1/6 cup water
  • 1/4 tsp. Kosher salt
  • 1/2 tsp. Vanilla/butter extract, optional
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1 - Line a 15x10x1-in. baking pan with heavy-duty foil

  • 40 Saltines
  • 1 cup butter, cubed
  • 3/4 cup sugar
  • 2 cups (12 ozs) Semisweet chocolate chips
  • 1 package (8 ozs) mil chocolate English Toffee bits
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Put the first four ingredients into a heavy bottomed sauce pan

  • 2 cups butter
  • 2 cups sugar
  • 1/4 cup water
  • 1/2 teas. salt
  • ***************
  • 2 cup chocolate chips
  • 1 cup chopped almonds
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2 pounds

  • 40 saltines
  • 1 c butter, cubed
  • 3/4 c sugar (or brown sugar)
  • 2 c (12 ozs) semisweet chocolate chips
  • 8 oz pkg milk chocolate English toffee bits
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