Toffee Chip Fudge Food

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FUDGY TOFFEE BARS



Fudgy Toffee Bars image

Sweet treats always go over well in my family, especially during the holidays. We think these rich bars-dotted with walnuts, toffee bits, chocolate chips and coconut-are better than candy! They're nice to share with a group since one pan goes a long way.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
3/4 cup confectioners' sugar
1/4 cup baking cocoa
3/4 cup cold butter
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chips, divided
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
1/2 cup sweetened shredded coconut
1/2 cup English toffee bits or almond brickle chips

Steps:

  • In a bowl, combine the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a saucepan, heat milk and 1 cup chocolate chips over medium heat until chocolate is melted, stirring until smooth. Remove from the heat. Stir in vanilla. , Pour filling over crust. Sprinkle with the walnuts, coconut, toffee bits and remaining chocolate chips; press down firmly. Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 238 calories, Fat 14g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

ESPRESSO TOFFEE FUDGE



Espresso Toffee Fudge image

Provided by Sandra Lee

Categories     dessert

Time 3h20m

Yield 24 pieces

Number Of Ingredients 8

Butter-flavored cooking spray
1 stick butter
4 cups sugar
1 (12-ounce) can evaporated milk
2 tablespoons instant espresso powder
1 (12-ounce) package semisweet chocolate chips
30 large marshmallows
3/4 cup toffee bits

Steps:

  • Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
  • Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

FUDGY CHOCOLATE CHIP-TOFFEE BARS



Fudgy Chocolate Chip-Toffee Bars image

Provided by Food Network

Time 3h15m

Yield 32 bars

Number Of Ingredients 8

1/2 cup LAND O LAKES® Butter, melted
2 cups graham cracker crumbs (32 squares)
1 bag (8 oz) Heath(R) Bits 'O Brickle® toffee bits (1 1/2 cups)
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 bag (12 oz) Hershey's® semi-sweet chocolate baking chips (2 cups)
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1 tablespoon LAND O LAKES® Butter
1 teaspoon McCormick® Pure Vanilla Extract

Steps:

  • Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
  • In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
  • Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
  • In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
  • Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

FOUR CHIP FUDGE



Four Chip Fudge image

This fudge is delicious, and requires no boiling. It makes a very large pan -- great for holidays or office parties.

Provided by KYGreek

Categories     Candy

Time 20m

Yield 4 1/2 Pounds

Number Of Ingredients 12

1 1/2 teaspoons butter, plus
3/4 cup butter, divided (no substitutes)
1 (14 ounce) can sweetened condensed milk
3 tablespoons milk
1 (12 ounce) package semi-sweet chocolate chips
1 (11 1/2 ounce) package milk chocolate chips
1 (10 ounce) package peanut butter chips
1 cup butterscotch chips
1 (7 ounce) jar marshmallow creme
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • Line a 13x9x2 inch pan with foil and grease the foil with 1½ teaspoons of butter; set aside.
  • In a large heavy saucepan, melt the remaining butter over low heat.
  • Add the next five ingredients.
  • Cook and stir constantly until smooth.
  • Remove from the heat; stir in the butterscotch chips, marshmallow crème and extracts until well blended.
  • Stir in nuts.
  • Spread into prepared pan.
  • Refrigerate until set.
  • Lift out of pan and remove foil; cut into squares.
  • Store in the refrigerator.
  • Yield: about 4½ pounds.

Nutrition Facts : Calories 1860.4, Fat 113.2, SaturatedFat 59.5, Cholesterol 118.9, Sodium 591, Carbohydrate 199.1, Fiber 9.7, Sugar 168.5, Protein 28.4

SHAMROCK TOFFEE FUDGE



Shamrock Toffee Fudge image

Tiny toffee bits add a delightful crunch to this creamy fudge. Decorate each piece with a green shamrock for St Patrick's day. By changing the design, you have dessert for any occasion.

Provided by looneytunesfan

Categories     Dessert

Time 20m

Yield 2 1/4 pounds

Number Of Ingredients 9

1 (14 ounce) can sweetened condensed milk
2 cups vanilla chips or 2 cups white chocolate chips
1 cup milk chocolate chips
1 tablespoon butter
1 dash salt
3/4 cup chocolate-covered toffee bits
1/8 teaspoon rum extract
1 cup vanilla frosting
green food coloring

Steps:

  • Line a 9-inch square pan with foil and grease the foil; set aside.
  • In a large saucepan, combine the milk and chips. Cook and stir over low heat until chips are melted.
  • Add the butter and salt; stir until smooth. Remove from the heat; stir in toffee bits ans extract. Pour into prepared pan. Cover and refrigerate for 2 hours or until firm.
  • Using foil, remove frdge from pan; carefully remove foil. Cut fudge into 1 inch squares.
  • Place the frosting in a small resealable plastic bag; tint with food coloring. Cut a small hole in a corner of bag; pipe a shamrock onto each square.

Nutrition Facts : Calories 1826.2, Fat 91.1, SaturatedFat 56.1, Cholesterol 122.5, Sodium 533, Carbohydrate 229.9, Fiber 2.8, Sugar 223.6, Protein 28.6

FOUR CHIP FUDGE



Four Chip Fudge image

CAUTION: to be eaten by chocolate lovers only!!! Very rich, so cut into small pieces. Number of servings is a guestimate. This is amazing, I get compliments every time i make it. Let me know how it goes. You may want to cut the recipe down some, as it makes 5 lbs. Time to make does not include chill time.

Provided by Nicole Can Cook

Categories     Candy

Time 15m

Yield 5 lbs, 25 serving(s)

Number Of Ingredients 10

3/4 cup butter or 3/4 cup margarine
1 (14 ounce) can sweetened condensed milk
3 tablespoons skim milk
1 (12 ounce) package semi-sweet chocolate chips
1 (12 ounce) package milk chocolate chips
1 (10 ounce) package peanut butter chips
1 cup butterscotch chips
7 ounces marshmallow cream
1 1/2 teaspoons vanilla extract
1/2-1 teaspoon almond extract

Steps:

  • Melt butter in a large saucepan over low heat.
  • Stir in condensed milk and regular milk.
  • Add all morsels, stirring constantly until smooth.
  • Remove from heat.
  • Stir in marshmallow cream and extracts.
  • Spoon mixture evenly into a large pan, or several smaller ones, depending on how thick you want the fudge to be. I recommend not making it too thick, it's very sweet.
  • Cover and chill.
  • Cut into squares, store in fridge.

Nutrition Facts : Calories 362.1, Fat 20.4, SaturatedFat 12.4, Cholesterol 23.3, Sodium 122.9, Carbohydrate 41.8, Fiber 1.8, Sugar 35.8, Protein 5.3

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