scrumptious fall recipes with b. toffee

       B. toffee Caramel Apples with “B. bits”

Betsy of B. Toffee invited me into her home this week to share some of her favorite Fall recipes using here yummy “B. bits” toffee pieces.  It was so fun watching her whip up her fun recipes and of course, I wanted to share them with all of you!  I hope you be inspired to try one of these treats soon!  

Pumpkin B. Dip

Mini Caramel Apples with “B. bits”

B. Toffee Apple Blondies

  B. toffee Popcorn Balls

Pumpkin B. Toffee Trifles

Chocolate Covered Pretzels with B. toffee B. bits

Recipes:

B. toffee Caramel Apples with “B. bits”

Ingredients:

8 apples, any variety

1 cup chopped B. toffee B. bits (chopped B. toffee to bits)

1 cup heavy cream, divided

¾ cup light corn syrup

½ cup (1 stick) unsalted butter

1 cup sugar

1 teaspoon vanilla extract

Directions:

Wash and completely dry the apples to remove any wax. Insert a stick into the stem end of each apple. Pour the chopped B. toffee B. bits on a piece of parchment paper or foil.  Fit a heavy-bottom saucepan with a candy thermometer. Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 246 degrees F (firm ball);  at this point the syrup will be golden.  Remove from the heat, and carefully swirl in the remaining 1/4 cup of cream and the vanilla.  Use caution; this is very hot and it may splatter.  While the caramel is warm, dip and turn the apples into the caramel to coat and let the excess drip off.  Dip into the chopped B. bits to coat with desired amount. Arrange the apples on parchment or waxed paper and let cool.

Pumpkin B. Dip

Ingredients:

8 oz. pumpkin cream cheese
1/2 cup B. Bits
1 tsp. vanilla extract
1/4 cup white sugar
1/2 cup brown sugar

1 small sugar pumpkin carved out

Stir the cream cheese, toffee bits, vanilla and sugars in a bowl and mix well.  Fill the pumpkin with the dip and serve with tart apple slices and cinnamon pita chips.

B. Toffee Apple Blondies

Ingredients:

2/3 cup butter

2 cups brown sugar

2 eggs

2 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup peeled, chopped green apple (1 large)

1/2 cup B. bits

Frosting:

1/2 cup butter

1 cup brown sugar

1/4 cup milk

2 cups powdered sugar

Preheat oven to 350°.  Spray 9×13 baking pan with baking spray.

Mix butter and brown sugar in mixer until smooth.  Add eggs and vanilla and beat on medium until combined.  On low, add flour, baking powder, and salt. Mix until combined.  Stir in the chopped apples and B. bits until evenly distributed.  Spread in pan and bake for 30 minutes until the center is set.  Let cool completely before frosting.

Frosting Directions:  Melt butter in a medium saucepan. Add brown sugar and milk and bring to a boil. Remove from heat. Let cool for 5 minutes.  Stir in powdered sugar with a whisk.  Let cool until it thickens.  Stir before spreading on top of blondies.  Let frosting set for 30 minutes and then cut into bars.

B. toffee Popcorn Balls

Ingredients:

• 6 tablespoons popcorn kernels

• 1/4 cup vegetable oil

• 1/2 cup sugar

• Cooking spray

• 1 cup B. toffee B. bits (chopped B. toffee to bits)

• 1 bag of marshmallows

• 4 tablespoons unsalted butter

Directions:

Heat a large pot over medium-high heat; add the popcorn kernels and

vegetable oil. When the oil starts to sizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Remove from the heat, take off lid and set aside to cool. Spray a large bowl with cooking spray and add the popcorn, and chopped B. bits.  Combine the marshmallows and butter in a large pot over medium-high heat.  Cook, stirring, until melted and smooth, about 5 minutes.  Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat.  Coat your hands with cooking spray, then shape the popcorn into 3-inch balls.  Let cool.

Pumpkin B. Toffee Trifles

Pumpkin pudding:

1/3 cup cornstarch

½ cup granulated sugar

1 ½ teaspoon pumpkin spice

3 cups cold whole milk

3/4 cups pumpkin pie filling

1 teaspoon vanilla extract

Vanilla Pudding: 

1/3 cup plus 1 tablespoon cornstarch

½ cup granulated sugar

3 cups cold whole milk

2 tablespoon vanilla extract

B. toffee Crumble:

1 cup B. toffee bits (B. toffee chopped to bits)

1/2 cup granola

Pumpkin Pudding:  Combine cornstarch, sugar, pumpkin and milk in a blender and mix until well blended. Transfer mixture to a heatproof bowl and place over (not on) simmering water for approximately 20 minutes, stirring occasionally, until mixture is a nice thick pudding texture. Add pumpkin pie filling and vanilla, and then stir to combine. 

Vanilla Pudding:  Combine cornstarch, sugar, and milk in a blender and mix until well blended. Transfer mixture to a heatproof bowl and place over (not on) simmering water for approximately 20 minutes, stirring occasionally, until mixture is a nice thick pudding texture. Add vanilla and stir to combine.

B. toffee Mixture:  Mix B. toffee bits and granola in a bowl and stir to combine. 

Trifle Instructions:  Fill pastry bags with each flavor of pudding. You may use a thick baggy for each flavor, by filling mixture in bag and cutting a tip at one of the ends.  Fill bottom with a layer of B. toffee Crumble.  Next add a pumpkin layer on top of crumble.  Sprinkle more B. toffee mixture on top of pumpkin layer.  Next add a vanilla pudding layer on top of B. toffee crumble layer.  Continue layering until you’ve done two layers of each flavor.  Top the Trifle with more B. toffee mixture.

Chocolate Covered Pretzels with B. toffee B. bits

Ingredients:

1 (12) ounce package of white chocolate chips

Orange or yellow food coloring

24 large pretzel rods

B. toffee B. bits (chopped B. toffee to bits!)

Directions

Place the white chocolate chips in a double boiler, or in a bowl set over a

saucepan of simmering water. Melt chips, being cautious not to over heat.  If chocolate gets a little hard, add a small amount of vegetable oil and stir.  Remove and stir in orange or yellow food coloring to your desired color.  Spread chopped B. bits out on a piece of parchment paper or foil.  Dip one pretzel rod into the chocolate; use a spoon or butter knife to spread the chocolate about halfway up the rod. Twist the rod to let the excess chocolate drip off. Roll the pretzel back and forth in the chopped B. bits until the desired amount of toffee is adhered. Place the pretzel on a piece of wax paper to dry. Repeat until you’ve coated all the pretzels with chocolate and B. bits. 

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ciao! fabiana