CRUNCHY TOFFEE BUCKEYES
Provided by Valerie Bertinelli
Categories dessert
Time 1h30m
Yield 32 buckeyes
Number Of Ingredients 6
Steps:
- Combine the peanut butter, vanilla and salt in a large bowl. Beat with an electric mixer, adding about 1/2 cup confectioners' sugar at a time, until all the sugar is incorporated and the mixture is stiff and dry to the touch. Mix the toffee by hand.
- Roll the mixture into 1-inch balls (about 32) and place on plates. Insert a toothpick into the center of each ball and freeze until firm, 1 hour.
- Once the balls are frozen, put the chopped chocolate in a small, heat-safe bowl. Set the bowl over a saucepan filled with 1/2 inch of barely simmering water (make sure the bottom of the bowl does not touch the water) and heat, stirring, until melted. Remove the balls from the freezer and, one at a time, dip them in the chocolate, leaving a small round of peanut butter still visible. Let the excess chocolate drip off before returning the balls to the plate. Refrigerate until ready to serve. Remove the toothpick before serving.
CRUNCHY PECAN-TOFFEE COOKIES
Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.
Provided by lutzflcat
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
- Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
- Move the bowl to the refrigerator and chill for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
- Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
- Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g
PEANUT BUTTER TOFFEE COOKIES
These sweet and salty cookies will be gobbled up in minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
- Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
CRUNCHY PEANUT & TOFFEE BONBONS
Serve these gorgeous peanut butter and milk chocolate balls as a party buffet sweet treat, or wrap up as an edible gift
Provided by Jennifer Joyce
Categories Buffet, Canapes, Treat
Time 35m
Yield Makes about 30
Number Of Ingredients 6
Steps:
- Put the peanut butter, butter and sugar in a food processor. Pulse until it comes together. Add the toffee and pulse again. Remove and, using the palms of your hands, roll mixture into small balls. Place on a tray. Chill for 30 mins.
- Melt the chocolate in a heatproof bowl in the microwave on High for 1 min or set over a pan of boiling water (make sure the bowl doesn't touch the water). Using a fork, dip the balls, one at a time, until half covered in chocolate. Roll in the peanuts. Put on a tray lined with baking parchment and leave to harden (about 2 hrs).
- Store between layers of baking parchment in a covered container and keep chilled. Will keep for 1 week in an airtight container.
Nutrition Facts : Calories 108 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
TOFFEE PEANUT CLUSTERS
Joy Dulaney sends in this delightful recipe from Highland Village, Texas. "These are a favorite among all my family and friends. They come together quickly and the toffee adds a nice unique twist."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 3
Steps:
- In a microwave, melt candy coating; stir until smooth. Stir in peanuts and toffee bits. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 78mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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