Best Cathys Toffee Blondies For C A C H E Recipes

TOFFEE BLONDIES WITH WHISKEY-CARAMEL SAUCE

Steps:

• To make caramel sauce, in 1-quart saucepan, mix sugar, 1/3 cup water and the lemon juice. Heat over medium-high heat until bubbles form and mixture is simmering. DO NOT STIR but occasionally lift saucepan from heat and very gently swirl mixture while sugar is heating. In about 10 minutes, sugar will start to caramelize; resist the urge to stir. Simmer until mixture is a rich, dark amber color. Remove from heat.
• Immediately, and very carefully, stir in whiskey. Add whipping cream; stir to combine. Cook over medium-low heat about 10 minutes, stirring constantly, until mixture thickens. Remove from heat; set aside.
• To make blondies, heat oven to 350°F if using glass baking dish or shiny metal pan (325°F for dark or nonstick metal pan). Spray bottom only of 13x9-inch baking dish or pan with cooking spray.
• In large bowl, stir together cake mix, butter, 2 tablespoons water and the eggs. Stir in toffee bits. Spread mixture evenly in baking dish. Carefully drizzle about one-third of the caramel sauce evenly over top of mixture.
• Bake 20 to 25 minutes or until edges are golden brown. Cool completely, about 1 hour.
• Drizzle another one-third of the caramel sauce over bars; set aside remaining one-third of sauce for a later use. Let bars stand about 30 minutes or until caramel is set.
• Cut bars into 6 rows by 2 rows; then cut each bar diagonally in half to form triangles.

TOFFEE BLONDIES

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, with a bit of an overhang on two sides. Set aside.
• In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla, and salt. With mixer on low speed, add flour, and beat until combined. Stir in toffee bits by hand.
• Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
• Grasping foil, lift cake from pan. Peel off foil. Using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.

ALMOND JOY CANDIES

Steps:

• Toast the almonds in the oven at 400°F just till they are warm and you can start to smell them (3-5 min); set aside.
• Bring the Karo to a boil and add the coconut, remove from heat and add extract.
• Place in fridge till firm.
• Form into 12 round balls or 6 ovals and place on waxed paper -- press 1 almond to each ball or 2 to each oval and chill for 1/2 hour. (You can play with the size of these, if you like more filling to less chocolate, make them bigger, you'll just get fewer).
• Melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook--just melt.
• Dip each candy into the chocolate; coat evenly and completely. No coconut should be exposed! Place on a wax paper lined cookie sheet in the fridge till chocolate is set.
• Store in a airtight container.

CHOCOLATE THUNDER CAKE

Steps:

• Bake cake in a 13x9 pan according to directions on box.
• Let cool 25-30 minutes in pan.
• Poke holes in cake with wooden spoon handle.
• Pour on sweetened condensed milk.
• Spread evenly and wait 5 minutes.
• Pour on fudge topping (I melt it a few seconds in microwave to pour evenly).
• Spread evenly and wait 5 minutes.
• Spread Cool Whip over top.
• Sprinkle crushed candy bars on top.