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Toffee-Topped Bars

  • 2 cups firmly packed brown sugar
  • 2 cups all purpose flour
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 egg
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts
  • 1/4 cup unsweetened flaked coconut (optional)
  1. Preheat oven to 350. Lightly grease a 9X13 baking pan; set aside.
  2. In a large mixing bowl, mix together brown sugar and flour.
  3. Using pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside.
  4. To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk, and egg.
  5. Continue beating until a smooth batter forms. Pour batter into prepared baking pan.
  6. In a small bowl, combine chocolate chips and walnuts. Fold in the coconut.
  7. Sprinkle reserved crumb mixture over top of batter in pan. sprinkle with the chocolate chips, and walnuts.
  8. Using a long flat spatula, spread topping evenly over the top of the batter in pan.
  9. Bake bars for 35 minutes, or until skewer inserted in center comes out clean.
  10. Transfer pan to a wire rack. Cool bars in pan completely before slicing.
  11. Using a serrated knife, cut into 24 bars. Store in an airtight container for up to 5 days.

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Chocolate toffee crunch fantasy

  • 1 package DUNCAN HINES moist deluxe devil’s food cake mix
  • 12 bars(1.4 ounces each) chocolate covered toffee bars, divided (our buy toffee pieces)
  • 3 cups whipping cream, chilled

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan

Prepare, bake and cool cake following package directions. Split cake horizontally into three layers; set aside. Chop 11 candy bar into pea-size pieces. Fold candy pieces into whipped cream.

To assemble, place on split cake layer on serving plate. Spread 1 1/2 cups whipped cream mixture on top. Repeat with remaining layers and whipped cream mixture. Frost sides and top with remaining filling. Chop remaining candy bar coarsely. Sprinkle over top. Refrigerate until ready to serve.

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English Toffee

  • 2 Cups butter or margarine (half and half)
  • 2 Cups sugar
  • 2 Tablespoons light corn syrup
  • 6 Tablespoons water
  • 1 teaspoon vanilla
  • Butter
  • 2 cups chopped nuts (walnuts or pecans)
  • 1 Cup chocolate, grated

Butter a cookie sheet. Add chopped nuts and grated chocolate.

Melt 2 cups butter or margarine (half and half) in large pan.

Add 2 cups sugar, sugar, corn syrup, and water. Stir until well blended.

Cook to hard threads (290 degrees) and stir to prevent burning.

Remove from heat. Add vanilla.

Pour candy over nuts and chocolate. Do NOT scrape pan.

Cool and break into pieces.

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Chocolate Trifle

You need to prepare ahead:

  1. A chocolate cake in a 9X13 pan.  A cake mix is fine.  Andrew used brownies.
  2. 3 boxes of instant chocolate pudding.  The small 4 serving size.
  3. 2 large containers of Cool Whip, thawed.  You won’t need all of this, but you need 3 or 4 small ones or 2 large ones.  You don’t want to run out of this part.
  4. Hershey’s Heath, English Toffee Bits.  Usually in the baking section.  But if you can’t find them you could buy Heath Bars and break them apart.

When you have everything ready you cut the cake into small pieces.  Usually I cut in about 1 inch squares, but it doesn’t have to be exact.

Put the cake in one layer in the bottom of Trifle bowl.  Squeeze it in so the whole bottom is covered.  If you make three layers you have plenty of cake.

Then add the pudding in a generous layer, but not quite as thick at the cake.  As the trifle sits overnight in the fridge the pudding and cake merge.

Then cover with cool whip and sprinkle with Heath bits.

Repeat until bowl is full.  You may have some ingredients left.

Cover with plastic wrap and refrigerate at least overnight.  It looks so impressive and is so easy to make and so delicious.