Can I use milk chocolate instead of dark chocolate?

Yes, but keep in mind that milk chocolate will make the dessert sweeter, as dark chocolate helps balance the sweetness.

Can I substitute almond flour with regular flour?

You can, but almond flour adds a unique texture and flavor to the base that regular flour cannot replicate.

How do I store the toffee?

Store the toffee in an airtight container in the refrigerator for up to a week.

Can I use unsalted butter?

Yes, unsalted butter works perfectly for this recipe.

What size baking pan should I use?

A 20 cm x 30 cm (8 x 12 inches) baking pan is recommended for this recipe.

Chocolate and Caramel Toffee

Name: Chocolate and Caramel Toffee
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12
Cuisine: International
Ingredients: 150 g All-purpose flour (0000); 60 g Almond flour; 125 g Melted butter; 165 g Powdered sugar; 125 g Honey; 125 g Melted butter; 800 g Sweetened condensed milk; 200 g Dark chocolate; 2 tbsp Oil

@cocinero44

International Dessert Vegetarian Nut-Free

Hello! Here’s the step-by-step recipe for making Chocolate and Caramel Toffee, a unique dessert you can start planning to prepare for the upcoming holiday season. Although it takes a bit of time, the preparation is simple, and the final result is absolutely worth it. This dessert features a very tender...

Prep Time

30min

Cook Time

35min

Total Time

1hr 5min

How to make Chocolate and Caramel Toffee

Base

Step 1
Mix the all-purpose flour, almond flour, melted butter, and powdered sugar together.
Step 2
Spread the dough evenly in a 20 cm x 30 cm (8 x 12 inches) baking pan lined with parchment paper.
Step 3
Bake in a preheated oven at 180°C (350°F) for 15 minutes, or until it starts to turn lightly golden.
Step 4
Let it cool completely.

Filling

Step 1
In a saucepan, combine the honey, melted butter, and condensed milk.
Step 2
Cook over low heat for 6 to 8 minutes, stirring constantly, until the mixture thickens slightly.
Step 3
Pour the filling over the cooled base and bake for another 20 minutes, or until it develops a golden color.
Step 4
Let it cool completely.

Topping

Step 1
Melt the dark chocolate with the oil using a double boiler (bain-marie).
Step 2
Pour the melted chocolate over the cooled filling to cover the entire surface.
Step 3
Refrigerate until the chocolate hardens.

Nutrition (per serving)

Calories

605.0kcal (30.25%)

Protein

5.8g (11.66%)

Carbs

66.7g (24.24%)

Sugars

41.7g (83.34%)

Healthy Fat

14.2g

Unhealthy Fat

20.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Use parchment paper to line the baking pan for easy removal of the toffee.
Stir the filling constantly to prevent it from burning or sticking to the pan.
Ensure the base and filling are completely cooled before adding the chocolate topping to avoid melting issues.
Cut the toffee into portions after the chocolate has hardened for clean edges.

FAQS

Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind that milk chocolate will make the dessert sweeter, as dark chocolate helps balance the sweetness.
Can I substitute almond flour with regular flour?
You can, but almond flour adds a unique texture and flavor to the base that regular flour cannot replicate.
How do I store the toffee?
Store the toffee in an airtight container in the refrigerator for up to a week.
Can I use unsalted butter?
Yes, unsalted butter works perfectly for this recipe.
What size baking pan should I use?
A 20 cm x 30 cm (8 x 12 inches) baking pan is recommended for this recipe.

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@cocinero44

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