CRUNCHY TOFFEE BUCKEYES
Provided by Valerie Bertinelli
Categories dessert
Time 1h30m
Yield 32 buckeyes
Number Of Ingredients 6
Steps:
- Combine the peanut butter, vanilla and salt in a large bowl. Beat with an electric mixer, adding about 1/2 cup confectioners' sugar at a time, until all the sugar is incorporated and the mixture is stiff and dry to the touch. Mix the toffee by hand.
- Roll the mixture into 1-inch balls (about 32) and place on plates. Insert a toothpick into the center of each ball and freeze until firm, 1 hour.
- Once the balls are frozen, put the chopped chocolate in a small, heat-safe bowl. Set the bowl over a saucepan filled with 1/2 inch of barely simmering water (make sure the bottom of the bowl does not touch the water) and heat, stirring, until melted. Remove the balls from the freezer and, one at a time, dip them in the chocolate, leaving a small round of peanut butter still visible. Let the excess chocolate drip off before returning the balls to the plate. Refrigerate until ready to serve. Remove the toothpick before serving.
CRUNCHY TOFFEE MUFFINS
From Better Homes and Garden. They are soooo good!! Used low-fat milk and low-fat sour cream and they turned out delicious! Also baked them at 350 for about 25 minutes!
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Grease ten 2-1/2-inch muffin cups or line with paper bake cups; set aside.
- In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
- Make a well in the center of flour mixture.
- In another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla.
- Add all at once to the flour mixture.
- Stir just until moistened (batter should be lumpy).
- Gently fold two-thirds of the chopped toffee into batter.
- Spoon batter into prepared muffin cups, dividing batter evenly.
- Sprinkle tops with remaining chopped toffee.
- Bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes.
- Remove from muffin cups. Serve warm.
- Make-Ahead Tip: Prepare and bake the muffins as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 300 degree F oven about 15 minutes or until heated through.
Nutrition Facts : Calories 231, Fat 10.8, SaturatedFat 6.4, Cholesterol 43.4, Sodium 299.9, Carbohydrate 30, Fiber 0.7, Sugar 14.3, Protein 3.7
PEAR & TOFFEE MUFFINS
These gooey muffins are delicious warm when the toffee is still melty - you can reheat them in the microwave
Provided by Barney Desmazery
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Line a 12-hole deep muffin tin with paper cases. Tip the flour, baking powder, cinnamon and a pinch of salt into a large bowl, then stir in the sugar. Mix together the milk, eggs and melted butter in a large jug and pour into the dry mix all at once, along with the pears and a third of the toffee pieces. Stir briefly until just beginning to combine - the batter should still be quite lumpy and have streaks of flour.
- Divide the mixture between the cases, then sprinkle with the remaining toffee and the flaked almonds. Bake for 25-30 mins until the muffins are risen, golden and feel firm when pressed (the molten toffee will be extremely hot so be careful not to touch it). Remove from the tin to a wire rack to cool.
Nutrition Facts : Calories 257 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Protein 5 grams protein, Sodium 0.62 milligram of sodium
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