Toffee Turtle Trifle Recipes

CARAMEL FLUFF & TOFFEE TRIFLE

Steps:

• In a large bowl, beat cream, brown sugar and vanilla just until blended. Refrigerate, covered, 20 minutes. Beat until stiff peaks form., In a 4-qt. glass bowl, layer one-third of each of the following: cake cubes, whipped cream and toffee bits. Repeat layers twice. Refrigerate until serving.

TOFFEE TURTLE SQUARES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., Beat flour, 1 cup brown sugar and 1/2 cup butter until well blended (mixture will be dry and crumbly). Firmly press into prepared pan. Sprinkle pecans over flour mixture., In a small saucepan, combine remaining brown sugar and remaining butter. Bring to a boil over medium heat. Boil until sugar is dissolved, stirring constantly, about 1 minute. Carefully pour mixture over pecans. Bake until bubbly and edges start to brown, 15-20 minutes., Remove from oven. Immediately sprinkle with chocolate chips. Let stand until chocolate begins to melt; spread evenly. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into squares.

CHOCOLATE TOFFEE TRIFLE

Steps:

• Bake the cake in a 13 by 9-inch baking pan according to the package's directions. Pour pudding into a bowl and add milk and Kahlua; mix well. Leave Heath bars in wrappers and pound with a hammer to crush.
• In a very large pretty Trifle dish or glass bowl, layer in this order:
• 1/2 the cake cubes
• 1/2 the pudding mixture
• 1/2 the whipped cream
• 1/2 the Heath bars
• Repeat layers. Cover with plastic wrap and refrigerate overnight.

TOFFEE TURTLE TRIFLE

Steps:

• Prepare angel food cake as directed and cool.
• Prepare instant pudding as directed and chill.
• Cut angel food cake into thirds. Take one third and tear into pieces that are about ½ to 1 inch in diameter. Place the torn pieces in the bottom of a trifle dish.
• Drizzle 3 Tbsp chocolate syrup over the torn cake pieces. Drizzle 3 Tbsp caramel syrup over the torn cake pieces.
• Spread one third of the chocolate pudding over the cake layer.
• Sprinkle ¼ cup toffee bits over the pudding. Sprinkle ¼ cup chopped pecans over the pudding.
• Spread one third of the cool whip over the toffee and nuts.
• Repeat the layer two more times. Sprinkle the last cool whip layer with 2 Tbsp toffee bits.

TURTLE TRIFLE

Steps:

• 1. Bake brownies according to directions on box. Crumble brownies and set aside.
• 2. Beat eggs. In a large saucepan, combine sugar, corn syrup, melted butter and eggs. Stir in salt, vanilla and chopped pecans. Bring to a boil over medium heat. Reduce heat, and simmer for 10 minutes, stirring frequently. Cool.
• 3. In a trifle dish, layer brownie crumbs, pecan mixture, whipped topping, caramel and toasted whole pecans; repeat as desired. Chill 2 hours before serving.

TOFFEE TRIFLE

Steps:

• Bake cake as directed on package and let cool.
• Cut into slices or cubes.
• Prepare pudding according to package directions.
• Fold whipped topping into pudding, mixing well.
• Cover bottom of trifle dish with cake pieces.
• Next, cover cake pieces with pudding mixture.
• Sprinkle toffee (Skor) pieces over pudding mixture.
• Repeat layers 2 more times, ending with pudding.
• Garnish with extra toffee pieces and some cake crumbs.
• Chill at least 2 hours until set.

TURTLE TRIFLE

Steps:

• Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm.
• Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.
• Spread half of whipped cream mixture over pie cubes.
• Drizzle with half each of chocolate fudge topping and caramel topping. (You might need to zap the fudge and caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).
• Sprinkle with half of chopped pecans.
• Repeat layers.
• Cover and chill at least 1 hour and up to 8 hours.
• **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.