Ginger Toffee Bites Recipes

GINGER TOFFEE BITES

Steps:

• Preheat oven to 350 degrees F. Prepare baking sheet with cooking spray.
• Mix first flour, ginger, baking soda cinnamon and allspice together in medium bowl. Set aside.
• Using electric mixer, cream butter and sugar in large bowl until well blended, about 1-2 minutes. Add egg and molasses and beat until well blended, about 30 seconds. Add dry ingredients and beat on low speed just until blended. Mix in toffee and crystallized ginger. Chill dough 1 hour.
• After chilling, shape dough into 24 balls, each about 1 1/2-inches in diameter. Roll each dough ball in turbinado sugar, coating completely. Place balls on prepared sheet, spacing evenly apart.
• Bake cookies 8 minutes. Reverse cookie sheets and continue baking until cracked on top but still soft to touch, about 8 minutes longer. Cool cookies on sheets 5 minutes.
• Using metal spatula, transfer cookies to racks and cool completely.

GINGER TOFFEE CHEESECAKE

Steps:

• In a bowl, combine cookie crumbs and toffee bits; stir in butter.
• Press onto the bottom and 2 inches up the sides of an ungreased 9 inch springform pan.
• In a large mxing bowl, beat cream cheese and sugar until smooth.
• Beat in flour.
• Add eggs; beat on low speed just until combined.
• Beat in sour cream and vanilla just until blended.
• Pour into crust.
• Place pan on a baking sheet.
• Bake at 350 for 45-50 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool for 1 hour.
• Cover and chill overnight.
• Remove sides of pan.
• Combine topping ingredients; serve with cheesecake.
• Refrigerate leftovers.

CHOCOLATE TOFFEE BITES

Steps:

• Base:.
• Preheat oven to 350ºF (180ºC). Line a 9" x 13" (3 L) baking sheet with parchment paper.
• Mix flour, sugar and butter until mixture resembles coarse crumbs. Mixture will be ery dry. Press into prepared pan. Sprinkle pecans evenly over mixture.
• Topping:.
• Cook butter and sugar in a small saucepan, stirring constantly until mixture begins to boil. Boil one minute. Pour over pecans.
• Bake in preheated oven 18-20 minutes, until topping is bubbling.
• Remove from oven and immediately sprinkle with chocolate chips. Let stand 3-5 minutes. Carefully spread to cover. Cool in refrigerator until chocolate sets. Cut into squares.
• Quick Tips and Tricks:.
• Lining a baking sheet with parchment paper, overlapping the sides, makes for easy removal and cutting of squares.