Chocolate Toffee Gems Recipes

CHOCOLATE TOFFEE

Steps:

• Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
• Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
• Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out - it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.

CHOCOLATE TOFFEE BITES

Steps:

• Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container.

CHOCOLATE TOFFEE GEMS

Steps:

• Preheat oven to 350*F.
• Grease a 13x9" baking pan, or line it with parchment paper.
• Sift together the flour, baking soda, and salt in a medium bowl; set aside.
• Using an electric mixer on medium speed, cream together the butter and both sugars until creamy.
• Add the eggs and vanilla; blend until smooth.
• Gradually stir in the flour mixture, then the toffee bits, reserving a handful for garnishing.
• Spread the batter evenly in the prepared pan; bake for 35-40 minutes.
• Cool completely in pan on a wire rack.
• Combine the condensed milk and chocolate chips in a small saucepan.
• Cook and stir over low heat until the chocolate has melted.
• Spread the mixture on top of the bars; sprinkle with remaining toffee bits.
• When the frosting has set, cut into 1" bars.