Toffee Chocolate Nut Wedges Recipes

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

4-INGREDIENT CHOCOLATE NUT TOFFEE

Steps:

• Melt the butter over medium heat in a large saucepan. Stir in the sugar.
• Stir constantly until the toffee mixture turns a lovely caramel color. (You don't necessarily need a candy thermometer, but if you want to use one, the mixture is at around 280-300°F at this point).
• You can add the nuts now, or wait and sprinkle them on top of the chocolate.
• Carefully pour the hot toffee onto a large cookie sheet (a rimmed cookie sheet or you'll coat your counter with hot toffee) that's been lightly coated with cooking spray.
• After a few minutes, when the toffee begins to set up but is still hot, sprinkle the chocolate chips on top.
• Once melted, spread out the chocolate to evenly coat the toffee. If you didn't already mix in the nuts, sprinkle them on top of the still warm chocolate -- or mix the nuts in AND sprinkle them on top, knock yourself out.
• Once the toffee is completely cooled, you can break it up into bite size pieces.

TOFFEE CHOCOLATE NUT WEDGES

Steps:

• Position oven rack on middle rung. Heat oven to 350*. Lightly grease the bottom and sides of a 9 1/2" tart pan with a removable bottom.
• In a large bowl, combine the butter, dark brown sugar and salt. Beat with an electric mixer on medium speed until well blended. Add the egg yolk and vanilla and beat just until combined. Pour in the flour and beat on low speed until the dough begins to clump together. Scrape the dough into the prepared pan, scattering the pieces evenly. Using your fingertips (lightly floured if necessary), pat the dough into the bottom (not up the sides) of the pan to form an even layer. Bake until the top looks dry and dough begins to pull away from the sides of the pan, 25 to 27 minute
• Meanwhile, melt the chocolate with the cream in a double boiler or in the microwave. Stir until smooth. When the crust is baked, transfer the pan to a rack. Pour the warm ganache (chocolate cream mixture) over the warm crust and spread evenly to within 1/2 inch of the edge. Scatter the pecans evenly over the ganache and gently press them into the chocolate. Let cool completely until the chocolate is set, about 4 hours at room temperature or 2 hours in the refridgerator. Remove the outer ring of the tart pan and cut the "cookie tart" into 16 wedges. Serve chilled or at room temperature.
• Big Batch Tip: Double all ingredients, following the same directions and timing, and bake in a 9x13" metal pan. Once cooled, cut into about 6 dozen bars.