Best Toffee Butter Crunch Recipes

BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES

Steps:

• HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
• COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
• ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
• DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
• BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Evenly pour cereal in an even layer in pan, clustering cereal tightly. Set aside.
• In 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until well blended. Heat to boiling; cook about 5 minutes or until dark golden brown. Remove from heat. Stir in vanilla. Drizzle over cereal; using spatula, spread evenly over cereal.
• Bake 10 minutes. Cool 3 minutes.
• Meanwhile, in medium bowl, stir melted chocolate and peanut butter until well blended. Drizzle over cereal; spread in an even layer. Sprinkle with pretzels and peanuts. Press into chocolate mixure.
• Refrigerate about 1 hour or until chocolate is set. Remove from pan; cut into 5 rows by 4 rows. Cut each square diagonally into 2 triangles.

TOFFEE BUTTER CRUNCH

Steps:

• Butter the sides of a 2 quart saucepan.
• Melt the butter.
• Add sugar, water and Karo syrup.
• Heat to 290 degrees using a candy thermometer.
• Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
• As soon as it reaches 290 pour into a greased pan.
• Let sit for 2 minutes.
• Sprinkle chips on top and let set for 3 minutes.
• Spread the chips out, freeze and cut or break into little pieces.

ALMOND BUTTER CRUNCH (TOFFEE)

Steps:

• Combine butter, sugar and 1/2 c. almonds in a heavy, large sauce pan. Heat slowly to boiling point. Boil gently until mixture reaches the hard-crack stage (305 degrees on a candy themometer) stirring constantly. Pour on to a large, buttered pan (a pizza pan is good.) Sprinkle with the chocolate bits and the remaining nuts. Spread the morsels gently to help the chocolate melt. Cool completely. Break or cut in to desired sized pieces. Store in an airtight container.

CINNAMON TOFFEE BUTTER CRUNCH WITH MACADAMIA NUTS

Steps:

• Melt butter in a large saucepan.
• Add sugar, corn syrup, and water.
• Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer)- watch carefully after temperature reaches 280°F.
• Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan.
• Cool thoroughly.
• Turn out on waxed paper; spread top with the melted chocolate; sprinkle with half the finely chopped nuts.
• Cover with waxed paper; invert; spread with melted cinnamon chips.
• Sprinkle top with remaining nuts.
• (Unless you want to get creative and swirl 1/2 of each(melted chocolate and melted cinnamon) into each other!).
• If necessary, chill to firm.
• Break into pieces.

TOFFEE BUTTER CRUNCH CAKE

Steps:

• Set oven to 350 degrees.
• Grease and flour a 9" square baking pan.
• In a bowl, beat together the coffee, 3/4 cup brown sugar, 6 tbsp butter and 1 egg until smooth.
• Add the milk, 1-1/4 cups flour, vanilla, baking powder and salt; beat 1 minute to blend well.
• Pour into prepared pan.
• In another bowl, mix together the 1/3 cup brown sugar, 2 tbsp flour, and 1 tbsp butter with cool fingertips, until crumbly.
• Mix in toffee chips.
• Sprinkle evenly over cake batter.
• Bake 35 minutes, or until cake tests done.
• Cool on wire rack.

PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH RECIPE - (4.6/5)

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Evenly pour cereal in pan, clustering cereal tightly. Set aside. In 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until well blended. Heat to boiling; cook about 5 minutes or until dark golden brown. Remove from heat. Stir in vanilla. Drizzle over cereal; using spatula, spread evenly over cereal. Bake 10 minutes. Cool 3 minutes. Meanwhile, in medium bowl, stir melted chocolate and peanut butter until well blended. Spread evenly over cereal. Sprinkle with pretzels and peanuts. Refrigerate about 1 hour or until chocolate is set. Remove from pan; cut into 5 rows by 4 rows. Cut each square diagonally into 2 triangles. To melt chocolate chips, place in medium microwavable bowl; microwave uncovered on High 1 minute, stirring every 15 seconds, until melted and smooth.

TOFFEE BUTTER CRUNCH

Steps:

• Sprinkle the 1/2 cup of sliced toasted almonds on the bottom of a buttered cookie sheet (I cover the cookie sheet with release foil for easy candy removal and easy clean up.
• Butter the sides of a 2-quart saucepan; melt the 1 cup of butter, add the sugar, water and corn syrup.
• Cook over medium heat to 290°F (soft crack stage) watch carefully after 280°F so it won't scorch, stirring frequently (mixture should boil gently over entire surface).
• Remove from heat; immediately turn into prepared pan & spread, (Best to use a cookie sheet).
• Wait 2 to 3 minutes for toffee surface to firm.
• Then sprinkle with chocolate chips; Let stand 1 to 2 minutes; When chocolate is softened, Spread over TOFFEE.
• Sprinkle with the finely crushed almonds,Chill till firm, Break ito pieces, Makes about 1 1/2 pounds, ENJOY.

TOFFEE BUTTER CRUNCH

Steps:

• Line a 13x9x2 inch baking pan with foil, extending foil over edges of pan. Sprinkle the coarsely chopped nuts in pan. Set pan aside. Melt butter in 2-qt. heavy saucepan, swirling to coat sides. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degrees, a soft crack (270-290) stage. Remove saucepan from heat; remove thermometer. Pour candy into prepared pan (over nuts), spreading evenly with a silicon spatula. Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1-2 minutes. When chocolate has softened, spread over candy. Sprinkle with finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of the pan; break into pieces. Store tightly covered.