Toffee with cookie paste
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Quantity: 64 pcs.
Complexity: easily
Quantity: 64 pcs.
This homemade toffee is made with white chocolate, molasses, salt for a richer flavor, and a creamy cookie spread—like Nutella or peanut butter, but flavored like Belgian speculoos. This spread gives the toffee a rich, sweet-spicy flavor and a soft, slightly crumbly texture. The toffee is cooked in a double boiler until the chocolate has melted, then poured into a mold and set in the refrigerator. For a more decorative finish, sprinkle the surface of the toffee with small beads of white nonpareil. Cut the hardened mixture into squares and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g white chocolate, chopped
- 1 and 1/4 tbsp. creamy cookie paste (speculoos)
- 0.5 tsp salt
- 2 tablespoons molasses
- White nonpareil, for topping
We recommend
Recipes with similar ingredients: white chocolate, cookie paste, molasses, confetti
Cooking the dish according to the recipe:
- Line an 8-inch (20 cm) square baking dish with foil, leaving a 2-inch (5 cm) overhang on both sides; lightly spray the foil with cooking spray. Bring 1 inch (2.5 cm) of water to a boil in a medium saucepan over medium-high heat.
- Combine the white chocolate, cookie paste, and salt in a large heatproof bowl and place the bowl over a saucepan (the bowl should not touch the simmering water). Heat, stirring frequently, until the mixture is completely melted and smooth (reduce the heat if steam is rising around the bowl to prevent moisture from seeping into the chocolate).
- Remove the bowl from the pan and stir in the molasses. Wipe away any excess water from the bottom of the bowl, then pour the mixture into the prepared baking pan. Spread the mixture evenly with a rubber spatula and sprinkle with white nonpareils. Let set at room temperature for 1-2 hours. Cover with plastic wrap and refrigerate until set, about 30 minutes.
- Remove the toffee from the pan by pulling on the foil. Use a sharp knife to cut into 2.5 cm squares. If the toffee is too hard or begins to crack when cut, let it soften slightly at room temperature for 10-20 minutes.
Categories:
recipe / Festive dishes / New Year / Christmas / Desserts / Candies / / Food Network - recipes
Similar recipes
