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Entries tagged with 'toffee'

Chocolate-Covered Toffee with Pumpkin Seeds and Sea Salt

Serious Eats Emma Kobolakis 1 comment

It doesn't get simpler than this toffee made with semi-dark chocolate and buttery caramel from The Gramercy Tavern Cookbook. More

Salted Dark Chocolate Toffee Cookies

Serious Eats Carrie Vasios Mullins 3 comments

Cookies filled with extra dark chocolate chips and buttery toffee get a boost from fleur de sel. More

Toffee Espresso Drop Cookies

Serious Eats Carrie Vasios Mullins 6 comments

A bold shot of espresso counteracts sweet toffee bits in these speckled drop cookies. More

Malted Milk Toffee Crunch Ice Cream

Serious Eats Max Falkowitz 4 comments

Two nostalgic classics that play better together: a sweet, creamy malted milk base and the salty-nutty crunch of toffee. More

Almond Espresso Toffee

Serious Eats Lauren Weisenthal Post a comment

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. More

Tweed Cakes (Shortbread With Chocolate Covered Toffee)

Serious Eats Carrie Vasios Mullins 6 comments

Buttery shortbread is imbued with finely diced pieces of chocolate covered toffee. More

Toffee Chunk Cookies

Serious Eats Carrie Vasios Mullins 2 comments

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. More

Matzo Toffee With Almonds

Serious Eats Olga Massov 15 comments

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. More

Chocolate-Covered Pretzel Toffee

Serious Eats Lucy Baker 7 comments

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... More

Toffee Bars

Serious Eats Rachel Heise Bolten 9 comments

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... More

Milk Chocolate Cookies with Ginger and Toffee

Serious Eats The Serious Eats Team Post a comment

Baked for the 2010 Serious Eats Cookie Swap by Eat for Eight Bucks columnists Cara Eisenpress and Phoebe Lapine... More

Mocha Toffee Bars

Serious Eats Caroline Russock 5 comments

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. More

Coffee Toffee

Serious Eats Liz Gutman Post a comment

Adapted from Smitten Kitchen... More

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