Skip to main content

Mocha-Toffee Truffle Bars

This week's recipe comes straight from Betty Crocker herself.   Er, well, the Betty Crocker website anyway!  On a side note, I almost thought about trying to be Betty Crocker for Halloween, but ran out of time and didn't.  Maybe next year...

These bars are super rich!  They have a great chocolate flavor though, and the toffee bits blend in nicely.  Don't try one if you have a loose filling though.  Can you say sticky and chewy?  I would suggest cutting them into bite size pieces, especially for gift giving or treat platters.

I sent about half of them to work with D and apparently they disappeared quickly, with lots of requests for the recipe coming soon after!

The original recipe can be found here.  It is quite quick and easy to whip together, since it starts with a packaged sugar cookie mix.  Now, I admit that I don't usually like using mixes, but they can definitely be nice to have on hand, especially when you need to get something baking quickly during the hectic holiday season!

I didn't really make any changes, other than using bittersweet chocolate chips instead of milk chocolate, I only had 1 cup of toffee bits on hand, and I used espresso powder instead of regular instant coffee.  Mine took much longer than 2 hours to cool, but I think that my glass baking dish probably held the heat in longer than a metal one would have. 

Enjoy!  :)


Lee Ann said…
Those look yummy!
Tracy said…
They sound delicious!
Anonymous said…
I love mocha flavored desserts. This sounds SO good. Have a wonderful weekend!
Unknown said…
These look so rich & delicious, and I just love that you added the espresso powder. Super yummy!
Steph said…
Rich and chewy? Yes please! I'll take 12 :) These look great!
Sue said…
I love bars! Yours look delectable:)
Lisa said…
These look amazing!
Katy said…
Thank you all! I might add, that I think these are actually even better the next day. :)
Megan said…
Being Betty Crocker for Halloween would have been quite a kick.

But only if you were handing out the bars instead of candy!
Megan said…
Sometimes a mix can make life a little easier and I'm all for easy! These sound delicious. But then look at the words.
Mocha> Toffee> Truffle>I'm all for these!

Popular posts from this blog

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Chicken Cordon Bleu Casserole

While looking through my notebook, I ran across a recipe that I made oh, about 5 or so years ago. I remember making it. And I remember Sean loving it, which is a miracle considering it has a **shudder** vegetable in it. But I never made it again. I decided why not try it again. I've never made real Chicken Cordon Bleu, and I honestly think I've only eaten it once or twice, so I can't truly compare this casserole to the real thing. I made some changes to the recipe that I found, and in the recipe I've posted below I've made a few tweaks that I think will make it better. It's not a light recipe by any means, but if your New Year's Resolution was to eat healthier, you could probably make some changes to make it health ier ... It was good, but I probably won't make it often. While D and I liked it, Sean and even Kade just picked at it. Oh well. Random, but have I mentioned that school starts back today? I am SO ready. ;) Enjoy! Chicken Cordon Bleu Casserole