Posts Tagged ‘toffee’

Since you continued reading even after seeing the title, I appreciate your sense of humor. Last week my sister and I decided we need a puking emoji (we suppose there’s one out there but it didn’t come loaded on our iPhones) and we would also like to see a new Facebook relationship status titled “married but he’s cheating on me.” We are confident it would be a commonly used selection. To be fair, if Facebook would like to make a “married but she’s cheating on me” status, we don’t discriminate.

On the sweeter side of the week, I made pumpkin chocolate chip cookies in a pan and Paula Deen’s Georgia toffee.

Georgia Toffee

Georgia Toffee

(from my all-time favorite Paula Deen’s Chocolate Celebration special 2008 issue)

13 graham cracker sheets

1 cup butter

1 cup firmly packed brown sugar

1 (14 oz) can sweetened condensed milk

1 cup semisweet chocolate chips (I like to use the mini chips)

1 cup chopped pecans (I use pecan cookie pieces)

Preheat oven to 425˚. Line a 10×15-inch jelly-roll pan with heavy-duty aluminum foil. Spray foil with nonstick cooking spray.

Place graham cracker sheets evenly over foil, breaking crackers apart as necessary to cover bottom of pan; set aside.

In a medium saucepan, combine butter and brown sugar. Bring to a boil over medium-high heat; boil for 2 minutes.

Remove from heat; stir in condensed milk. Immediately pour evenly over crackers. Sprinkle evenly with chocolate chips and pecans. Bake for 12 minutes. Let cool completely before cutting.

pumpkin chocolate chip cookie bars

The pumpkin bars are made using my son’s favorite soft pumpkin chocolate chip cookies recipe.

Pumpkin Chip Cookie Bars

1 1/2 cups butter, softened (3 sticks)

2 cups brown sugar

1 cup sugar

1 can (15 oz) solid-pack pumpkin

1 egg

1 teaspoon vanilla extract

4 cups all-purpose flour

2 cups quick-cooking oats

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice (this is my own addition)

1 teaspoon salt

2 cups (12 oz) chocolate chips

In a large bowl, cream butter and sugars. Beat in the egg, pumpkin and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in the chocolate chips.

Spread batter in a greased 15×10-inch jelly roll/bar pan. Bake at 350° for 25-30 minutes. Remove from oven and cool completely before cutting into bars.

These cookies are also quite fabulous as sandwiches with marshmallow maple cream.

I’ve got a classier post for you next time.

Sweet & sarcastic wishes,



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Although the names and variations of this caramel cake are as broad as Pink’s hair color, the dessert has been a family tradition for some people for so long they can’t imagine there are people trying it for the first time. For me, it was only a few years ago. My friend, Caitlin O., shared it with us at work and even though I was “cake reluctant,” I slid my fork in it and with one sticky bite I was hoping not everyone in the department knew we had cake = more for me.

The recipe graces pages of community cookbooks, from fundraisers, employee-submitted, family heritage, etc., but to find Better Than Sex Cake in a church ladies cookbook, you’ll find it under a discreet name like Better Than Anything (or Almost Anything) Cake, Better Than Whatever you Wanna Call It Cake, or Heath Cake.

I know, I know – some of you have been reading my blog long enough to know I don’t like cake. Especially the kind you poke holes in and pour in Jell-O or pudding. But this is different. It’s sweetened condensed milk and caramel. You use your favorite caramel ice cream topping. (Like the butterscotch one I drink from a shot glass when I make Chocolate Explosion Cheesecake.) Are you with me?

Better Than Sex Cake

1 box (13 x 9-inch pan size) German chocolate cake mix, and ingredients to bake the cake

1 can (14-ounce) sweetened condensed milk

1 jar (approximately 17 ounces or so) caramel ice cream topping

1 tub (8-ounce) whipped topping, thawed

1 package (8-ounce) chocolate toffee pieces (I use Hershey’s Heath Milk Chocolate Toffee Bits)

Bake the cake according to package directions.

As soon as the cake is done, pull it out of the oven and poke holes in the cake with the handle of a mixing spoon. (I use a long-handled lemonade-stirring spoon.) Immediately pour the sweetened condensed milk evenly over the cake and repeat with the caramel topping.

Let the cake cool in the refrigerator until completely cool. Top with whipped topping and put back in the fridge. Immediately before serving, generously sprinkle the toffee bits on each slice. Store in the refrigerator.

Plan to share this cake because it’s best within 24 hours.

Will this be your first time eating Better Than Sex Cake? Do you have a different name for it?

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The combination of crunchy pretzels, milk chocolate, butterscotch, toffee bits, caramel and a dash of sea salt takes your pretzels to the next flavor level.

The ingredient list is short and sweet.

After melting the milk chocolate and butterscotch chips together, pour over the pretzel balls and stir. Stir in the toffee pieces and sea salt.

Spread the melted chocolate pretzel layer into a pan and drizzle with melted caramel. Grab yourself some hand wipes because these babies are sticky!

{Butterscotch Caramel Sea Salt Pretzels}

5 cups mini pretzel balls

8 ounces Hershey’s milk chocolate (can be a little more or a little less, depending on the size bars you use)

1 cup butterscotch chips

1 (8-ounce) package milk chocolate toffee bits

1 Tablespoon sea salt

1/3 package (approximately 20) caramels, unwrapped

1 teaspoon milk

Place pretzel balls in a large bowl. In a small saucepan over low heat, melt Hershey’s milk chocolate and butterscotch chips together until smooth. Pour melted chocolate mixture over pretzel balls and stir until coated. Add toffee bits and sea salt, stirring everything together. Line a large cooking sheet or tray with parchment paper or non-stick foil. Spread the mixture into the pan. In a small saucepan over low heat, melt the caramels and milk. Drizzle the caramel over the pretzel mixture and cool completely. Break into pieces before serving.

Other ideas: I bought the pretzel balls from Wal-Mart in the salted snack section (near the bagel chips, Bugels, etc.) but you could use any type of pretzels. The pretzel rods would be fun too. If I have cashews on hand next time, I will decrease the pretzel balls by 1 cup and substitute cashews. You could also add 2 Tablespoons of peanut butter to the milk chocolate and butterscotch mixture. Omit the caramel if you don’t want something too sticky.

What other ingredients would you add?

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Cap’n Crunch® cereal  in a cookie? I know, I know–it sounds strange, but back in May when C&H Sugar posted this recipe on Twitter, I knew I HAD to try it. These have some of my favorite ingredients: chocolate, toffee bits, oatmeal, peanut butter and cereal! I made a double batch for my son’s 9th birthday party and all but a few were eaten by the end of the night (the cookies, not the kids). They were a big hit with the kids and adults. This weekend I had a chance to make them again.

Full recipe and ingredient list below. Beat the first six ingredients until it’s creamy. For better mixing, bring your egg to room temperature before beating.

Mix the flour, soda and salt together before adding it to the creamy mixture. Please note: I used half the amount of salt that it calls for in the recipe. The first time I made these, I could “taste” the salt in them so this time, I used half as much. They are even better this way. And, it’s probably the only time in my life I’ve gone easy on the salt…

And now, it’s time for the Cap’n Crunch®! Add the three cereals: Cap’n Crunch®, Oatmeal (not instant) and Rice Krispies® cereal (sorry about that Krispies, I haven’t even mentioned you until now. You are the “star” in your own treats so let’s give the Cap’n the spotlight in this one, okay.)

By now the dough is getting pretty stiff so you’ll want to stir the last two ingredients–chocolate chips and toffee pieces–with a wooden spoon or spatula. The recipe calls for mini chocolate chips but I didn’t have any so I used regular. I do suggest using mini though if you can because the dough is really chunky and it’s easier to shape using mini chips.

And now the dough is ready to put on the pans. This dough is crumbly so instead of dropping the dough by spoonful, they hold together better if you roll them into a ball and then lightly flatten the tops with a spoon. You want to make sure you do that because these cookies don’t spread out at all while baking so you’ll end up with a “mound” instead of a cookie. Yep–learned that from experience.

Chocolate Chip Crunchewy Cookies

3/4 cup butter flavored vegetable shortening

1 1/2 cups brown sugar

2 Tbsp. milk

3/4 cup creamy peanut butter

1 tsp. vanilla

1 egg

1 1/2 cups all-purpose flour

1/2 tsp. salt (orignal recipe calls for 1 tsp salt)

3/4 tsp. baking soda

1 1/2 cups old fashioned rolled oats, not instant

1/2 cup Rice Krispies cereal

1 cup Cap’n Crunch cereal

1 (12 oz pkg) mini chocolate chips (1 1/2 to 2 cups)

1/2 cup toffee bits

Preheat oven to 375°F. Butter cookie sheets or spray with nonstick cooking spray. In bowl of electric mixer, combine first six ingredients and beat on medium speed until creamy. Add flour, salt, and baking soda and combine. Add oats, Rice Krispies, and Cap’n Crunch and mix. Stir in chocolate chips and toffee bits. Drop batter by spoonfuls onto prepared cookie sheets. Using a spoon, slightly flatten the tops of the cookies. Bake 8 to 10 minutes. Cool on the sheets for two minutes; then cool completely on cooling rack. Makes 3 or 4 dozen. I make mine a little smaller and get 4 dozen.

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