scrumptious fall recipes with b. toffee (2024)

B. toffee Caramel Apples with “B. bits”

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

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 withtart 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 (1large)

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 9×13bakingpan with baking spray.

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

Frosting Directions: Melt butter in a medium saucepan. Add brownsugar 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 cutinto 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 tosizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid andshake the pot until the popping slows down, about 8 minutes. Remove from theheat, take off lid and set aside to cool. Spray a large bowl with cooking sprayand add the popcorn, and chopped B. bits.Combine the marshmallows and butter in a large pot over medium-highheat. Cook, stirring, until melted andsmooth, about 5 minutes. Pour the meltedmarshmallow mixture over the popcorn mixture and gently toss to coat. Coat your hands with cooking spray, then shapethe 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 tablespooncornstarch

½ cup granulated sugar

3 cups cold whole milk

2 tablespoon vanilla extract

B. toffee Crumble:

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

1/2 cup granola

Pumpkin Pudding: Combine cornstarch, sugar, pumpkin and milkin a blender and mix until well blended. Transfer mixture to a heatproof bowland place over (not on) simmering water for approximately 20 minutes, stirringoccasionally, until mixture is a nice thick pudding texture. Add pumpkin piefilling 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 waterfor approximately 20 minutes, stirring occasionally, until mixture is a nicethick pudding texture. Add vanilla and stir to combine.

B. toffee Mixture: Mix B. toffee bits and granola in a bowl andstir 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 andcutting a tip at one of the ends. Fillbottom with a layer of B. toffee Crumble. Next add a pumpkin layer on top of crumble. Sprinkle more B. toffee mixture on top ofpumpkin layer. Next add a vanillapudding layer on top of B. toffee crumble layer. Continue layering until you’ve done twolayers of each flavor. Top the Triflewith more B. toffee mixture.

Chocolate Covered Pretzels with B.toffee B. bits

Ingredients:

1 (12) ounce package of white chocolatechips

Orange or yellow food coloring

24 large pretzel rods

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

Directions

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

saucepan of simmering water. Meltchips, being cautious not to over heat. If chocolate gets a little hard, add a smallamount of vegetable oil and stir. Removeand stir in orange or yellow food coloring to your desired color. Spread chopped B. bits out on a piece ofparchment paper or foil. Dip one pretzelrod into the chocolate; use a spoon or butter knife to spread the chocolateabout 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 amountof toffee is adhered. Place the pretzel on a piece of wax paper to dry. Repeatuntil you’ve coated all the pretzels with chocolate and B. bits.

ciao! fabiana