Best Almond Chocolate Toffee Recipes

CHOCOLATE-COVERED ALMOND TOFFEE BARS

Steps:

• Position rack in center of oven and preheat oven to 375 degrees F.
• Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
• Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
• Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
• Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
• While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
• When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
• Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
• For filling:
• Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For bark, sauce, and topping:
• Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
• Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
• Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.

ALMOND BUTTER PIE WITH CHOCOLATE SALTINE TOFFEE CRUST

Steps:

• Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.
• Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl.
• Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling.
• Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined.
• Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight.

TOFFEE-CHOCOLATE-ALMOND BARS

Steps:

• Preheat the oven to 350 degrees.
• Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end.
• Grease and flour the foil.
• Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes.
• Pour them out of the pan and set aside.
• Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half).
• Sift together the flour, baking powder and salt.
• In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar.
• Beat in the egg, vanilla and almond extract.
• Beat in the flour mixture.
• Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins.
• Scrape the batter into the prepared pan and spread it evenly.
• Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan), until a toothpick inserted near the center comes out clean.
• (If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.) A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet.
• Some people might like the bars that way; they're certainly gooey, but they really aren't done.
• Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary) and cut into serving pieces.

CHOCOLATE-COVERED ALMOND TOFFEE

Steps:

• Pulse almonds in a food processor until coarsely chopped, then transfer to a small bowl. Pulse walnuts in food processor until finely chopped and set aside.
• Finely chop 1 bar of milk chocolate and 1 bar of bittersweet chocolate with a large knife, then combine in a bowl. Repeat with remaining 2 chocolate bars and combine in another bowl.
• Butter a large baking sheet and put on a heatproof work surface. Bring butter, sugar, and water to a boil over moderately high heat, whisking until smooth, then stirring occasionally, until mixture is golden and registers 300°F on thermometer, 20 to 30 minutes.
• Immediately stir in almonds, then carefully pour mixture onto center of prepared baking sheet (use caution when pouring hot liquids). Spread toffee into a 15- by 12-inch rectangle (1/4 inch thick) with a heatproof spatula, smoothing top, and let stand 1 minute, then sprinkle 1 bowl of chopped chocolate evenly on top of hot toffee. Let stand until chocolate is melted, 4 to 5 minutes. Spread chocolate evenly using a heatproof rubber spatula or an offset metal spatula. Sprinkle half of walnuts evenly over melted chocolate, then cover with a sheet of wax paper or parchment.
• Wearing oven mitts, invert second baking sheet over toffee and carefully invert toffee and sheet. If toffee does not release itself, use a spatula to loosen it. Sprinkle remaining chocolate on top to melt, then spread (as above) and sprinkle with remaining walnuts. Place a sheet of wax paper or parchment on top and press lightly to help nuts adhere. Freeze toffee on baking sheet until chocolate is firm, about 30 minutes. Break toffee into pieces, then transfer to an airtight container and keep at room temperature.

CHOCOLATE-DIPPED ALMOND-TOFFEE MOONS

Steps:

• Heat oven to 325°F. In large bowl, beat powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until well blended. Stir in 1/2 cup toffee bits.
• Shape dough into 1-inch balls. Shape each ball into 2-inch-long log; bend into crescent shape. On ungreased cookie sheets, place crescents 1 inch apart.
• Bake 13 to 15 minutes or until set and bottoms are golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In 1-cup microwavable measuring cup, microwave chocolate chips and shortening on High 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Dip 1 end of each cookie halfway into melted chocolate, letting excess drip off. If desired, sprinkle additional toffee bits over chocolate. Place on waxed paper or cooking parchment paper until set.

WHITE CHOCOLATE ALMOND TOFFEE

Steps:

• Line a 15x10x1" jelly-roll pan with non-stick foil,or spray regular foil with non-stick spray. In medium saucepan; heat butter, sugar, corn syrup, and 2 tbsp water. Heat over medium heat to melt butter. Increase heat to med-high and insert candy thermometer.
• Cook mixture about 12 minutes until golden brown and temp reaches 300°F DO NOT STIR. Remove from heat and remove thermometer. Carefully stir in 1c. chopped almonds.
• Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30mins.
• Melt half of the chocolate in microwave on High for 45 seconds. Stir to smooth. Spread over top of cooled toffee. Refrigerate 20 minutes until firm.
• Once bar is firm, flip over onto a piece of wax paper; remove foil. Microwave remaining chocolate on High 45 seconds and stir to smooth. Spread over toffee bar; sprinkle with remaining 1/4c. almonds. Use wax paper to slide toffee bar back onto baking pan. Refrigerate 20 more minutes.
• Once chocolate is firm, break bar into 2.5" pieces. Store airtight at room temperature up to 1 month.

CHOCOLATE TOFFEE ALMOND SQUARES

Steps:

• CRUST: Combine first four ingredients in mixing bowl.
• Add melted butter.
• Mix well.
• Reserve 1 1/4 cups of the mixture for topping.
• Press remainder into greased 13" x 9" cake pan.
• Bake at 350°F (180°C) for 12-15 minutes, or until light golden.
• TOPPING: Combine baking chips, almonds and toffee bits.
• Sprinkle evenly over base.
• Mix together sundae sauce and flour until smooth.
• Pour evenly over crust.
• Sprinkle reserved oat mixture on top.
• Bake for 20-25 minutes longer, or until golden.
• Cool completely, then cut into squares.

CHOCOLATE ALMOND ENGLISH TOFFEE

Steps:

• Combine all ingredients except the Hershey Bars.
• Cook in heavy pan over high heat.
• Stir until shade darker than brown sugar- about 10 to 12 minutes.
• Pour onto cookie sheet and spread with back of wooden spoon to all edges.
• Crush five Hershey Bars and spread over the top.
• Refrigerate immediately for about an hour or until cool.
• When harden, break into pieces and store in air tight container.
• Best if kept in refrigerator.

ALMOND CHOCOLATE TOFFEE CRUNCHIES

Steps:

• Set oven to 375°.
• Set oven rack to second-lowest position.
• Line a baking sheet with parchment.
• In a bowl, beat the butter, brown sugar, white sugar, egg and almond extract for about 3-4 minutes or until light and fluffy.
• In another bowl combine flour, oats, baking soda and salt.
• Add the flour mixture to the creamed mixture until blended.
• Stir/mix in toffee chips, milk chocolate chips and almonds; mix well to combine.
• Drop dough by tablespoonfuls onto baking sheet, leaving about 1-1/2 inches between dough.
• Bake for about 8-12 minutes, or until light golden brown.
• Cool for 5 minutes on sheet, then transfer to a wire rack to cool completely.

CHOCOLATE ALMOND TOFFEE

Steps:

• Spread oil on large rimmed baking sheet; set aside.
• In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300°F (150°C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
• Remove from heat.
• Whisk in cocoa; stir in almonds.
• Quickly spread as thinly as possible on prepared pan.
• Let cool completely.
• Break into pieces.
• Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).

CHOCOLATE-ALMOND BUTTERCRUNCH TOFFEE

Steps:

• 1. Line a baking sheet with parchment or a silicone baking mat. 2. Sprinkle half the nuts into a rectangle about 8' x 10" on the baking sheet. 3. In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda handy. 4. Immediately remove from heat and stir in the baking soda and vanilla. 5. Quickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don't overwork it.) 6. Strew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer. 7. Sprinkle the remaining nuts over the chocolate and gently press them in with your hands. 8. Cool completely and break into pieces to serve. Store in an airtight container, for up to ten days.

CHOCOLATE ALMOND TOFFEE BARS

Steps:

• - Preheat oven 350F - Grease jelly roll pan - In bowl mix flour, sugar, butter, vanilla, & egg. - Beat on low until mixed. - With floured hands, pat dough into pan, cut into 36 bars - Bake 20 minutes - Meanwhile lightly toast almonds - Remove toffe crust from oven and sprinkle with chocolate & almonds - Cool and re-cut

CHOCOLATE-ALMOND SALTINE TOFFEE

Steps:

• 1. Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden. Line a 17-by-11 inch rimmed baking sheet with lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits. In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Cook the syrup over moderate heat without stirring until it starts to brown around the edges, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until a honey-colored carmel forms and the temperature reaches 300 degrees, about 6 minutes longer. Slowly and carefully pour the carmel over the crackers, being sure to cover most of them evenly. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds over the chocolate. Freeze the toffee until set, about 15 minutes. Insert the toffee onto a work surface and peel off parchment paper. Invert again, break into large shards. The chocolate-almond toffee can be refrigerated for up to 2 weeks in an airtight container. Enjoy!

CHOCOLATE-ALMOND SALTINE TOFFEE

Steps:

• Preheat oven to 350 degrees.
• Spread almonds on a baking sheet and toast for about 6 minutes, until golden.
• Line a 12 x 17" rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
• In a medium saucepan, combine the sugar, butter, and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until a honey-colored caramel forms and the temperature reaches 300 degrees, about 6 minutes longer.
• Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
• Invert the toffee onto a work surface and peel off the mat or paper Invert again, break into large shards and serve.
• The chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.

CHOCOLATE ALMOND SALTINE TOFFEE

Steps:

• Preheat oven to 350*. Spread almonds on a baking sheet and toast for 6 minutes. Line rimmed baking sheet with silicone. Arrange saltines on sheet in single layer, patching holes and gaps. In medium saucepan, combine sugar, butter and corn syrup. Cook over low heat until sugar is melted. Brush side of pan to wash down sugar crystals. Cook syrup over med heat without stirring until it starts to brown around edges, about 5 minutes. Insert candy thermometer until temp reaches 300*, about 6 minutes longer. Slowly and carefully pour the caramel over the crackers, being sure to cover most any gaps. Let cool 3 minutes, then sprinkle chopped chocolate evenly on top. Let stand 3 minutes, spread almonds evenly over chocolate. Freeze toffee until set, about 15 minutes. Invert toffee onto work surface, peel off mat or paper, break into shards and serve. Can be made 2 weeks ahead. Store in air tight container for 2 weeks.

CHOCOLATE-ALMOND SALTINE TOFFEE

Steps:

• Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until golden. Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay. In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer. Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes. Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

CHOCOLATE-ALMOND SALTINE TOFFEE

Steps:

• 1. Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast for about 6 min., until golden.
• 2. Line a 12x17 inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits.
• 3. In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until a honey-colored caramel forms and the temperature reaches 300°F, about 6 minutes longer.
• 4. Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, and then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, and then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes. Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

CHOCOLATE-ALMOND TOFFEE

Steps:

• Prepare 1-2 trays with waxed paper, foil, or parchment, sprayed lightly with nonstick cooking spray. Melt butter on low heat. Add the sugar, saltwater and syrup. Increase the heat slightly and stir and heat until mixture reaches 260 degrees on your candy thermometer. Add 1⁄8 of the almonds and continue cooking until mixture is 305 degrees. Once the mixture reaches 305, remove from heat and pour onto your prepared pan. Let cool completely. When the candy has cooled break into pieces. Using a knife or your food processor, chop the remaining almonds into small pieces. Melt the chocolate in your microwave at 11/2 - 2 minute intervals, checking and stirring until just melted. Dip the toffee into the melted chocolate then press the chocolate-coated candy into the nuts.

ALMOND CHOCOLATE TOFFEE

Steps:

• Grease a 13x9-inch pan.
• In a heavy saucepan, combine butter and sugar over low heat, and stir constantly until the mixture comes to a boil.
• Continue to cook, stirring occasionally, until a candy thermometer reaches 290 degrees.
• Stir in the coarsely chopped almonds.
• Immediately pour into greased 13x9-inch pan.
• Allow mixture stand until set but still warm, 15 minutes or so.
• Arrange chocolate on top of warm toffee, and spread with a spatula as it melts.
• Sprinkle with the more finely chopped almonds, pressing them lightly into the chocolate.
• Cool.
• Break into bite sized pieces.