Recipes Utilizing our Delicious Toffee

The following recipes use our Toffee Topping. This is our toffee broken into tiny bits so you can use it for various taste creations. One suggestion is to toss it over a bowl of ice cream (I keep mine in the freezer with the ice cream). Another idea is to frost a cake and then pat the Toffee Topping around and on top of the icing. We also have these recipes you can try.

For anyone coming to this page looking for the recipe to make our toffee, I am sorry to disappoint you. Then again, if you thought that you'd get a toffee recipe from a company that survives by making and selling toffee, you perhaps need to make an appointment with your neighborhood shrink for much needed help. (Don's comments do not necessarily reflect those of the Toffee House - some of us think that he is being mean-spirited and insensitve to the needs of people who are trying to get something for nothing. How cruel.)

You can pick up a bag or jar of the Toffee Topping at any of our craft shows (come early, these delights sell out quickly). For now, we don't offer it online, but that could change in the near future.

Toffee Cheesecake Brownie Bars

2 cups crushed gingersnap cookie crumbs
¼ cup melted butter or margarine
8 oz cream cheese, softened
1 can sweetened condensed milk
2 eggs
1 cup The Toffee House Toffee Topping
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a 13x9" baking pan. Combine gingersnap crumbs and butter and press into bottom of pan. In a bowl combine cream cheese, sweetened condensed milk, eggs, toffee topping, and vanilla.  Beat well until creamy and smooth.  Pour into pan.  Bake for 30 minutes or until just set. Cool at room temperature then chill. Cut into squares. Makes 20 cookie bars.

Almond Toffee Biscotti

1 package (17-½ ounces) sugar cookie mix
½ cup all-purpose flour
½ cup butter, softened
1 egg
⅓ cup slivered almonds, toasted
⅓ cup miniature semisweet chocolate chips
⅓ cup The Toffee House Toffee Topping
In a large mixing bowl, combine the sugar cookie mix, flour, butter and egg. Stir in the almonds, chocolate chips and toffee topping.  Divide dough in half.  On an ungreased baking sheet, shape each portion into a 10-in. x 2-½-in. rectangle. Bake at 350° for 25-30 minutes or until lightly browned.  Carefully remove to wire racks; cool for 10 minutes.  Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 15 slices.  Place cut side down on ungreased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.  Makes 2-½ dozen.

If you use the Toffee Topping for another delicious recipe, let us know and maybe we'll put it on here for others to try. If you don't have Toffee Topping, just take the toffee you have, put it into a secure zip top bag and hand it off to a 2-year old - it'll be in tiny bits in no time (just remember to tell the 2 year-old to be careful with it - that will ensure optimal destruction).