Tag Archives: toffee

These No Bake Toffee Fudge Bars Are The Perfect Holiday Gift!

23 Nov

Well. It’s that time again – the holidays. It really snuck up on me this year, not sure about you – but suddenly it was September and fall, then Halloween, and now Thanksgiving, and Christmas is looming, too! 2016 is quickly coming to an end, and if you haven’t started Christmas shopping already, then you might want to get on it!

I love to incorporate handmade gifts whenever and wherever I can – I make applesauce and jar it every year to share with friends and family, and cookies are another item I love to give (and receive!). This year I plan to make at least two kinds to share (maybe more, time permitting!), and I came across a recipe that would make a perfect addition to my sweet gifts – these No Bake Toffee Fudge Bars. Whipped them up in no time and they were so easy and delicious! Check it out:

No Bake Toffee Fudge Bars Recipe


2-1/4 cups graham cracker crumbs
1 cup (2 sticks) butter , divided
1 cup sugar
1 can (5 oz.) evaporated milk
1 bag (10 oz.) miniature marshmallows
2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips
1 cup HEATH Milk Chocolate Toffee Bits
1 cup HERSHEY’S Milk Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips



1. Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.

2. Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.

3. Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator. Makes 24 bars.


These set up nicely and were easy to remove from the pan and cut after being in the fridge all morning

20161122_183555 20161122_183651

These were loved by all – big and small!

And the great thing is the recipe makes 24 – so they are great to share (as they are pretty sweet so you only need to tuck a couple in each gift package!).  What’s better than an easy and delicious recipe that you can share with those you love this Christmas? Not much in my book!

“Better Than Sex Cake” – Weird Name, Delicious Dessert

28 Aug

A while back I made some insane Better Than Sex Chex Mix that was modeled after the infamous Better Than Sex Cake – and I realized that while I have gotten the chance to eat the cake before, I have never actually made it. Well – I decided that it was definitely time to change that!

In case you aren’t familiar with the “Better Than Sex Cake” – there are several recipes and variations out there, but the main idea is a base of chocolate cake that’s extra moist and sweet thanks to a drizzle of caramel, and then it’s topped with Heath bar bits, cool whip, and more caramel. Sounds good, right? Ok then – time to get started:


Better Than Sex Cake II (Recipe courtesy of AllRecipes.com)

Prep time: 30 min
Cook Time: 1 hour
Ready in: 1 hour 30 min


-1 (18.25 ounce) package devil’s food cake mix (plus required ingredients per cake preparation – eggs/water/oil)
-1/2 (14 ounce) can sweetened condensed milk
-6 ounces caramel ice cream topping
-3 (1.4 ounce) bars chocolate covered toffee, chopped
-1 (8 ounce) container frozen whipped topping, thawed


1. Bake cake according to package directions for a 9×13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan

 Cake Collage 1

This was easy to make, I mean, its basically a boxed cake mix with some snazzy extras – so pretty much anyone can do it!

Cake Collage 2

So much toffee – yum!

Cake CLoseup

Doesn’t this make your mouth water?

Cake Piece

I’m going to be honest with you – I do NOT love the name “Better Than Sex Cake” – because let’s be real – can a cake really be better than really good sex? Doubtful – but a cake CAN be easy to make, and taste delicious – which I would say this definitely succeeds at. You get the chocolate cake taste with a slight caramel kick to it, and its super moist, and the heath add just the right amount of crunch while the whipped topping gives it a creamy aspect too. I HIGHLY encourage you to bring it to your next picnic, girl’s night, work party, or just make it at home for you – a simply delicious indulgence awaits you!

Toffee Blondies – Do Blondes Really Have More Fun?

12 Aug

Let me just start out by saying that I hate summer. It’s hot, sticky, and not exactly conducive to heating up an oven for baking. So, I haven’t baked in a while. But this week I decided I was going to bake, and I was going to try something new, and that was that!
Oh, wait, I almost forgot – there is another reason I haven’t been baking much recently – I blame it on this little guy.

Our new puppy Walter – he is amazing, and we have been spending pretty much ALL our free time playing with/cleaning up after/scolding/hugging him
But, now that we are a little more used to life with a dog, I figured it was time to get back into the kitchen!
I let my husband pick out what he wanted me to make, and he landed on these toffee blondies

• Nonstick cooking spray
• 1 1/2 cups all-purpose flour
• 2 teaspoons salt
• 2 sticks unsalted butter, softened
• 1 cup firmly packed dark brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon whole milk
• 2 teaspoons vanilla extract
• 1/2 cup creamy peanut butter
• 1 cup chopped chocolate covered toffee
Preheat the oven to 350 degrees F.
Line a 13 by 9-inch glass pan with parchment paper, leaving a 2-inch overhang and spray with nonstick spray.
Whisk flour and salt together in a small bowl and set aside.
In a large bowl, using a hand held mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time until thoroughly combined. Add milk, vanilla extract, and peanut butter and continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits.
Pour batter into prepared pan. Bake in the center rack of the oven for 30 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely. When cool use cookie cutters to create fun shapes.

My Notes:
-They don’t sell chocolate covered toffee bits at my grocery store, and buying a bunch of heath bars and hammering them into pieces seemed silly, and expensive – so I went with the next best thing – toffee bits and mini chocolate chips

-These took a LOT LONGER than 30 minutes to bake – I ended up having to bake them for 60 minutes and they still seemed undercooked to me, but tasted fine at that point
-I did NOT bother with the cookie cutters – what a waste that would have been, as what would you have done with the “extra” pieces leftover after using cookie cutters? I just cut mine into tiny squares, and it actually made a lot like 40 or so

I honestly didn’t much care for these – you couldn’t taste the toffee (boo!), and overall it just tasted like a peanut butter cookie (which are NOT my favorite). However, others who tried them seemed to like them. If my husband requested them, I would make them again, but I might try and spread the batter out on a cookie sheet instead, making them thinner and hopefully decreasing the baking time!


Saltine Toffee – So Good It Should Be Illegal

24 Jun

The first time I saw this, Trisha Yearwood was making it on her Food Network cooking show Trisha’s Southern Kitchen, which I love. The minute she started making this, I could feel myself start to drool, and so obviously the next step was to find the recipe on Pinterest and make it…ASAP
I was thrilled to discover that there were only 4 ingredients involved in this treat, all of which I already had at home (honestly, those are the best kinds or recipes, because nothing is worse than having to go to the store while in a “desperately seeking sweets” state of mind, you end up coming home with half the candy aisle, or maybe that’s just me?)

Ok. So I had my ingredients assembled, now it was time to tackle this recipe. And by tackle, I mean simply do it, because it didn’t exactly look difficult or time consuming:

Saltine Toffee (Recipe courtesy of A Southern Grace)

1 cup unsalted butter (no margarine allowed)
1 cup brown sugar
2 cups semi-sweet chocolate chips
40 saltine crackers



Preheat oven to 350ºF
Line jelly roll pan or cookie sheet with foil and spray with non-stick spray




Lay a flat layer of crackers out on the foil





Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved





Pour this mixture over the crackers and spread to coat evenly




Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes





Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.)
Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice. I personally prefer a hand-sized chunk.


I don’t really have many notes for this, I did exactly what the recipe says and my end product was exactly what I had hoped for/expected – a salty, chewy, sweet treat that certainly won’t last long in my house. In fact, I think it’s time I go get some right now, all this writing about it has made me want some.

Make this, share it (or hog it all to yourself, no judging here) – you will love it.