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Posts tagged “Toffee

Cookie Bloghop: Chocolate Graham Toffee Crunch

Chocolate Graham Toffee Crunch

I’m making food gifts for the holidays. This one isn’t healthy but it tastes really really really good. Like addictively, dangerously good.

If you make this, this is what I recommend: take a test piece or two or three, then put it in an airtight tin right away as soon as it’s done. Hide it away to keep yourself and your family members from eating it all. Give only small bits to people for gifts. Not too much … you wouldn’t want to be held responsible for any crazy candy-binges. By all means, do NOT tell them where you found the recipe, or how easy it was to make.

Oh please don’t make this if you or your intended recipient is trying to lose weight or has diabetes or a heart condition. We should all indulge occasionally, but you may have a hard time controlling yourself around this toffee. It is SO good. It doesn’t help that I’m a toffee fanatic and we always have toffee at Christmastime.

There. You have been warned.

Chocolate Graham Toffee Crunch

Chocolate Graham Toffee Crunch

Recipe from Hot Pink Apron who adapted it from David and Smitten

  • About 20 chocolate graham crackers
  • 1 cup unsalted butter, cut into chunks
  • 1 cup firmly-packed light brown sugar
  • big pinch of sea salt
  • 1/2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
  • Chopped almonds and/or pecans


  1. Preheat the oven to 350F.  Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. (I had trouble with the paper sticking to the toffee. I would recommend foregoing the paper and foil altogether and just generously spraying or buttering the baking sheet. If you have a silicone baking mat, use that instead. In fact, I’m thinking about getting myself one just for making this!)
  2. Line the bottom of the sheet with your graham crackers, breaking extra pieces as necessary to fill in any spaces.  Do your best to create a solid blanket of crackers across the baking sheet.
  3. In a large (3-4 quart) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil.  Boil for 3 minutes, stirring constantly.  Remove from heat, add the salt and vanilla, and pour over graham crackers evenly, spreading with a heatproof spatula if needed.
  4. Bake for 12 to 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
  5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.  At this point, you can add any toppings you so desire.
  6. Let cool completely, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

Chocolate Graham Toffee Crunch

This recipe was shared at Totally Tasty TuesdaysMidnight Maniac Meatless Mondays,  Frugal Days, Sustainable WaysGooseberry Patch Baking up Memories!Wonka Wednesdays, the Newlyweds Recipe Linky and the #Cookielove Bloghop.

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Pumpkin Toffee Oat Cake +

Pumpkin Toffee Oat Cake with Protein

I met a new friend the other day. Her name is Kate and she is a healthy foodie that likes to cook with protein powder. She posted this pumpkin protein cake recipe and I was intrigued. I do not normally cook with protein powder, but I know it’s important when you’re working out to get enough protein, and being someone who works out a lot, yet doesn’t eat much meat, I thought this was certainly worth a try. It sounds like an awesome treat to have after a good workout, doesn’t it?

I added just one little thing: some toffee chips. It just seemed like the thing to add. I know it pulls down the nutritional value, but you know what? If it tempts me to eat it, that is a good thing, right? I didn’t add toooo many …

I like to mix a little bad in with the good. Life is all about balance, my friends.

You wouldn’t believe how good this cake smelled while it was baking …

Pumpkin Toffee Oat Cake with Protein

Pumpkin Toffee Oat Cake +

The + is for the extra protein and fiber!  … Recipe from Kate at Weights and Cakes.

When I first tasted this cake, I thought it needed more sweetness, but now the not-so-sugary-taste is kind of growing on me. So if you like your cake really sweet, you may want to add a little extra sugar or maybe stir the “toppings” into the batter and add a bit of frosting?

  • 1/4 C Xylitol Brown Sugar Blend or light brown sugar (I used brown sugar)
  • 2 oz. applesauce – (her recipe called for baby food applesauce, but I used my own homemade applesauce)
  • 1 ½ tsp. pumpkin pie spice
  • 1/2 tsp. baking powder
  • 1/2  tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 2 large egg whites
  • 1/2 of a 15 oz. can of raw pumpkin or 3/4 c. pumpkin puree
  • 1 c. oat flour – (put rolled oats in a blender or food processor!)
  • 1 scoop vanilla whey protein powder
  • 1/4 cup almond milk or milk

Toppings (optional)

  • 1/4 c. chopped walnuts
  • 1/4 c. chocolate-covered toffee chips


  1. Preheat the oven to 350.
  2. Spray a 9×9 square baking dish with non-stick spray.
  3. Combine all ingredients (except the topping ingredients) in a medium bowl.
  4. Spread batter into the baking dish. Sprinkle with the toffee chips and nuts.
  5. Bake for 30 min. Cut into squares. Enjoy!
Pumpkin Toffee Oat Cake with Protein


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