It doesn't get simpler than this toffee made with semi-dark chocolate and buttery caramel from The Gramercy Tavern Cookbook.
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Cookies filled with extra dark chocolate chips and buttery toffee get a boost from fleur de sel.
A bold shot of espresso counteracts sweet toffee bits in these speckled drop cookies.
Two nostalgic classics that play better together: a sweet, creamy malted milk base and the salty-nutty crunch of toffee.
This is a slight variation on most toffee recipes, which usually only hints at coffee, taking on notes of it from the caramelization. This recipe calls for the addition of espresso, either in as an instant powder, or, if you don't mind a bit of gritty texture, finely ground espresso beans.
Buttery shortbread is imbued with finely diced pieces of chocolate covered toffee.
Instead of chocolate chips, I used chunks of Hershey's Skor, a chocolate covered toffee bar, in these cookies. Pieces of chocolate-covered toffee add much more than plain old chips. The toffee tastes of caramel, butter, and a hint of salt. I particularly like how the milk chocolate around the toffee begins to melt while the interior of the chunk stays nice and crunchy.
The trick to making matzo toffee impossible to put down is simple: generous sprinkling of fleur de sel. The salt combined with the bittersweet chocolate and butter pretty much spells doom for everyone who comes in contact with it. If you make this for your guests on Passover, I guarantee glee and gratitude all around.
This chocolate-covered pretzel toffee is sort of like nut brittle, only with pretzels instead of the nuts and a more intense butter flavor. Oh, and did I mention it's covered with chocolate? And then sprinkled with sea salt? Leftover toffee...
Baked for the 2010 Serious Eats Cookie Swap "Another recipe borrowed from my mom. When she was growing up in Minnesota, her neighbor used to bake these every year for Christmas." —by Rachel Heise Bolten, SE intern...
Baked for the 2010 Serious Eats Cookie Swap by Eat for Eight Bucks columnists Cara Eisenpress and Phoebe Lapine...
These Mocha Toffee Bars made their debut in the December 1987 issue of Gourmet magazine. The recipe, adapted from The Gourmet Cookie Book, is a pretty spectacular example of sweet-meets-salty, a trend that has gained popularity in recent years—it must have seemed pretty outrageous in the late 80s.
Adapted from Smitten Kitchen...