Posts Tagged ‘Toffee’

Aka….Cookie Failure!!  Do you guys remember my cookie failure rant from a few weeks ago??  Well I wish I was here to tell you that I conquered the thick, chewy oatmeal cookie that I had been longing for.  Unfortunately, I’ve tried 3 times since then and it’s still flat.  After my last attempt, I stomped around the kitchen, tossing my oven mitts, huffing and puffing about being defeated by a fricken’ cookie!  I was ticked!

After staring at rows of cookies that I deemed a failure, there was one thing that stayed constant this whole time.  The taste was sooo good!!  Too good, in fact, to be tossed to the wayside.  I “taste tested” 4 of them just to make sure.  Besides, who am I to judge this cookie just because it’s flatter than I was hoping.  Maybe you like a flat cookie and this is just what you are looking for.  This cookie is chewy, sweet, and piled high with all the flavors of the holiday season.  Just to recap:  we have a soft and chewy cookie with wonderful holiday flavor!  Yup…..no failure here!

One more week til Christmas!!  :)  How is everyone’s holiday baking and shopping coming along?

(Printable Recipe)

Apple Oatmeal Toffee Cookies

Recipe adapted from Sophistimom


  • 1 cup unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/3 tsp salt
  • 1/2 tsp  ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 stick unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cup quick oats
  • 1 small apple, shredded and water drained (about 1/2 cup)
  • 1/4 cup Heath bits
  • 1/4 cup dried cranberries


1.  In a small bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg.  Set aside.

2.  In a large bowl, beat butter and sugars together until light and fluffy, about 2 minutes.  Add egg and vanilla, beat until well incorporated.

3.  Reduce speed to low and slowly add in flour mixture.  Mix just until combined.  Add oatmeal, apple, heath bits, and cranberries and stir by hand until combined.  Cover dough with plastic wrap and refrigerate for at least an hour.

4.  (When ready to bake) Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Using a medium scoop, place tablespoon size dough onto cookie sheets.  Bake for 12-15 minutes or until edges start to turn golden brown.  Remove from oven and allow to cool on pan for 5 minutes before transferring to a cooling rack.


  • I tried the apples small diced, medium diced, and shredded and found that the shredded produced the best cookie.  
  • Watch your baking time.  Mine took about 12 minutes, sometimes  a little less.  Be sure to remove cookies when edges start to turn golden brown.

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Are you tired of toffee posts yet??  I’ve been on a major toffee kick the last few months.  Lucky for you guys, my last bag is about half way gone and then I’ll call it quits for a bit.  Promise.

Similar to the Andes Cookies, I turned to the back of one of my favorite add-ins for a new recipe to try out.  I was a little timid to make the brownies.  You see, I found this other recipe a while ago and it’s been my go-to ever since.  I’ve made it time and time again and it’s never failed me.  I was also didn’t want to waste 1 1/3 cups of buttery, toffee bits in a dud recipe.  Wasted they were not!  The brownie itself was dense and fudgy.  Top it with a nice layer of toffee bits and I brought home an empty pan.  Trust me when I tell you, no brownie square will go undressed.  There is plenty to cover each and every one.  Did the recipe beat out my go-to?  Not sure about that, but this one is pretty good as well.

(Printable Recipe)

All American Heath Brownies

Recipe from the  back of Heath Bits bag


  • 1/3 cup butter
  • 1 1/2 oz Unsweetened Chocolate, roughly chopped
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/3 cup (8 oz pkg) Heath Toffee Bits

1.  Preheat oven to 350 degrees.  Grease an 8×8 inch baking pan.  Set aside.

2.  In a small bowl, combine flour, baking powder and salt.

3.  Melt butter and chocolate in a medium size saucepan over low heat, stirring occasionally.  Be careful not to let chocolate burn.  Once melted, remove from heat and stir in sugar until a coarse sand forms.

4.  Add eggs, one at a time, beating after each addition.  Stir in vanilla.

5.  Add flour to chocolate mixture, stirring until well blended.  Pour into prepared pan and spread evenly.

6.  Bake for 18-20 minutes or until brownie begins to pull away from the edge of pan.  Remove from oven, sprinkle with toffee bits, and cover tightly with foil.  Place on a wire rack to cool completely.  Remove foil, cut into squares.


  • Brownies are best the day they are baked.  I thought the toffee got a little soft the next day.
  • Mini chocolate chips would be good mixed into the brownie batter.

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I’ve been on a bit of a toffee kick the past few weeks: herehere and also a few recipes that didn’t make it to the blog.  Although delicious, I’ve had no self-control lately and HAD to make something to use up the rest of the bag.  A few months ago I shared this recipe that rocked my cookie world.  It’s part brownie, part cookie, and totally amazing!

There is a thin, crispy outside with a rich chocolate brownie texture on the inside.  Perfection I tell you!  I especially liked that the mini chocolate chips and toffee bits were scattered throughout each cookie.  So let’s review real quick shall we:  Chocolate – love, Toffee – love, Coffee – love, Brownie – love, Cookie – love!  Needless to say……my lack of self-control is sticking around a bit longer with these in the house.

(Printable Recipe)

Chocolate Toffee Coffee Cookies

Adapted from Giada De Laurentiis


  • 6 oz semi-sweet chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 2 tbsp Bailey’s (or water)
  • 1 tsp pure vanilla extract
  • 1/2 cup semi-sweet mini chocolate chips
  • 1/2 cup toffee bits

1.  Preheat the oven to 300 degrees.  Line 2 baking sheets with parchment paper or silpats.  Set aside.

2.  In a small glass bowl, combine the chocolate and butter.  Place the bowl over a pan of simmering water and stirring frequently until the chocolate has melted and the mixture is smooth.

3.  In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt.  Set aside.

4.  In large bowl, whisk together the sugar, eggs, water, and vanilla extract until combined, about 2-3 minutes.  Fold in flour mixture until batter is thick and smooth.  Be careful not to over mix.  Fold in the melted chocolate.  Stir in the chocolate chips and toffee bits. Using a cookie scoop measure 1/4 cupfuls of batter (about 2 scoops) onto prepared baking sheets.  Bake until slightly puffed and the tops begin to crack, 15 to 18 minutes.  Allow the cookies to cool completely on the baking sheets and serve.


  • For regular size cookies, use 1 medium size cookie scoop.  Bake for 10-12 minutes or until tops begin to crack.
  • Cookies are best the day of or next day.  Store in an air tight container for up to 3 days.

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Moving to a new city can always be a bit daunting.  New job, new friends, new house, new neighbors…..and let’s be honest….the new neighbors thing can play a  huge part in liking said new house.  We have been very lucky to have met some fantastic neighbors and they are just the sweetest people.  Added bonus – they LOVE food!!  I mean, could this be any better.  Now, the hubs tells me they have quite the extensive cookbook collection and I’m secretly (or maybe not so secretly now) dying to check it out.  Last weekend we did some major spring cleaning and our wonderful neighbors were kind enough to let us borrow their power washer.  So from one foodie to another, I decided to say “Thanks” with some baked goodies.

Brent and I both thought these turned out quite tasty and based off the reviews we got next door and from his co-workers, they all agree.  The added buttercream gives the brownie bites an extra bit of sweet and salty that plays off the toffee beautifully.  I always think toffee bits get lost in the sea of chocolate batter, so I added a few on top and even a few in between.  I love me some toffee!  Happy Thursday folks!

(Printable Recipe)

Toffee Brownie Bites with Salted Caramel Buttercream

Toffee Brownie Bite Ingredients

  • 10 tbsp unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/3 toffee bits
  • 1/4 cup chocolate chips

1.  Preheat oven to 350 degrees.  Spray a mini cupcake pan with non-stick spray.

2.  In a mixer combine the butter, sugar, cocoa powder and salt until combined, about 2 minutes.  Add the vanilla extract and eggs.  Beat until combined.  With mixer on low, add the flour just until combined.  Stir in toffee bits and chocolate chips.

3.  Using a medium cookie scoop (about 1 1/2 tbsp), place 1 scoop of batter into mini cupcake pan and bake for 12-15 minutes.  Allow to cool in pan for about 5-7 minutes.  Run a knife along the edge to lift out brownie bite and let cool completely on a cooling rack.

Salted Caramel Buttercream


  • 2 sticks unsalted butter, room temperature
  • 1 tbsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 1/2 cup caramel
  • 1/8-1/4 tsp salt

1.  In a large mixing bowl, beat butter and vanilla on high speed until pale and fluffy, about 3-4 minutes.  Turn mixer to low/medium and slowly add 1/2 cup powdered sugar at a time.  Beat until combined.  Add in caramel sauce and salt.  Beat until desired consistency is achieved.

2.  After brownie bites have completely cooled, cut in half with a serrated knife.  To achieve a clean cut, you may  need to clean the knife off every so often.

3.  Place about 1 tsp of buttercream on the bottom half of brownie.  Lightly press down top half of brownie bite to slightly flatten buttercream.  Garnish top with more buttercream and toffee bits.


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I’m not sure if my love for toffee candy has come through on the blog yet…but I LOVE toffee bars!!!  Love, Love, Love!  I can’t remember if it was my mom or dad that always had it around or if it was a shared love between them.  But I remember every time it was stashed away in the fridge door, I would always sneak a few pieces.  I couldn’t take the first bite and I couldn’t take too big of bites for fear someone would notice.  I like to think I mastered the art of sneakiness, but I doubt it.

So of course I had to try this recipe out.  Who could resist the words brown sugar and toffee and cake all together in one glorious description.  Not this girl…..and I am so glad I didn’t.  The cake itself is soft and airy and when topped with a plethora of chopped toffee candy, it is just wonderful.  I took it to a get together this week and it was a huge hit!!  I had a feeling it would be a winner so I saved a piece to take some pictures.  Well that….and I knew Brent would want other slice.  And if you are anything like me, you may want to grab 4 toffee bars.  Somehow pieces seem to disappear while chopping.  It’s the darndest thing.  Happy Weekend!!!  Thanks for stopping by!!


(Printable Recipe)

Brown Sugar Toffee Cake

Recipe from vegetariantimes.com


  • 1 1/2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp baking powder
  • 1/8 tsp salt
  • 6 tbsp butter, softened
  • 1 cup dark brown sugar
  • 1/2 cup sugar
  • 2 eggs, room temperature
  • 1/4 cup cold strong coffee
  • 1 tsp vanilla extract
  • 1/2 cup fat-free plain yogurt, room temperature
  • 3-4 milk chocolate-toffee bars, such as Heath

1.  Preheat oven to 325°F. Coat 9-inch round cake pan with cooking spray.

2.  Whisk together flour, baking soda, baking powder, and salt in large bowl. Set aside.

3.  Beat butter, brown sugar, and sugar with electric mixer until smooth in separate bowl. Beat in eggs one at a time, and then beat in coffee and vanilla extract. Add 1/4 cup yogurt, and beat until smooth. Add half of flour mixture, and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture. Beat 2 to 3 minutes, or until batter is smooth and creamy.

4.  Spread batter in prepared cake pan, and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.

5.  Meanwhile, pulse milk chocolate-toffee bars in food processor 8 times, or until crushed into bits. (It’s OK if some bits are larger than others.) Unmold cake from pan, and set on wire rack. Sprinkle chocolate-toffee bits on top of cake while hot. Cool completely before serving.

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These brownies are sinfully chocolaty, fudgy and decadent. The addition of coffee and toffee is a welcomed change to the old standby brownie.  I didn’t have any toffee bits on hand, but candy bars were on sale 4 for $1.00 (can’t beat that price) so I picked up some toffee bars.  I finely chopped two toffee bars – added 1 into the batter and sprinkled 1 on top.  A little bit of toffee in every bite!!!  Print off this recipe and make it for your next picnic or get together.  You might want to cut them into smaller pieces – a little goes a long way for those non-chocolate lovers.

Fudgy Mocha Toffee Brownies

Recipe adapted from cookinglight.com


  • 2  tablespoons  instant coffee granules
  • 1/4  cup  hot water
  • 1/4  cup  butter
  • 1/4  cup  semisweet chocolate chips
  • 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
  • 1 1/3  cups  sugar
  • 1/2  cup  unsweetened cocoa
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 1  teaspoon  vanilla extract
  • 2  large eggs
  • 1/4  cup  toffee chips

1.  Preheat oven to 350°.  Coat bottom of a 9-inch square baking pan with cooking spray.

2.  Combine coffee granules and 1/4 cup hot water, stirring until the coffee granules dissolve.

3.  Combine butter and semisweet chocolate chips in a small microwave-safe bowl. Microwave at HIGH for 1 minute or until butter melts; stir until chocolate is smooth.  Be careful not to burn the chocolate.

4.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, unsweetened cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla extract, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Stir in 1 chopped up toffee bar into brownie batter.  Spread evenly into prepared pan. Sprinkle evenly with remaining chopped toffee bar.   Bake at 350° for 22 – 30 minutes (mine baked closer to 28-30).   Cool on a wire rack.

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There aren’t too many times that I keep my baked goods in the house.  I’m always trying to pawn them off on other people or I take them to work.  But we kept these all to ourselves!  If you remember a couple of months ago, I attempted to make blondies and it was a disaster.  After making them again, I’m not sure where I went wrong.  I must have forgotten an ingredient because these are about as easy as they come.

The recipe called for 1 c toffee bits but I only had 1/2 c left.  Somehow the open bag of tiny bits disappeared before my eyes (cough cough….Brent).  Although, I can’t blame him for grabbing a handful here and there.  I was doing the same thing.  :)  So I subbed in some chocolate chips for more flavor.  After trying this batch, I would keep the 1 c toffee bits and also add in the chocolate chips.  You can never go wrong with extra toffee!!  The blondie squares come out soft and chewy.  Just the way I like em!!   If you are in Ohio this weekend, pair with a big ol’ scoop of ice cream to cool off.  It’s going to be a hot one.

Happy weekend!!  Enjoy!!!

Toffee Chocolate Chip Blondies

Recipe adapted from Bake @ 350


  • 1/2 c (1 stick) butter, melted
  • 1 c packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/2 c flour
  • 1 c toffee bits
  • 1/2 cup chocolate chips

1.  Preheat oven to 350 degrees.  Line the bottom and side of an 8 or 9 inch square pan with foil, leaving an overhang on 2 sides.

2.  Cream butter and brown sugar together until smooth.  Beat  in eggs, vanilla, and salt, scraping down sides.

3.  Add the flour on low-speed until combined.  Stir in toffee bits and chocolate chips.

4.  Spread batter into prepared pan (an offset spatula helps).  Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes.  Let cool completely in pan.

5.  Lift the blondies out of the pan using the foil overhang.  Cut with a serrated knife.

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