Ingrédients pour Chocolate Frosted Toffees
- Flaked Coconut
- 6 tablespoons (¾ stick) unsalted butter
- Sweetened Condensed Milk
- Dark Corn Syrup
- ½ cup packed light brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- Semi Sweet Chocolate Chips
- ⅓ cup heavy cream
- 2 cups powdered sugar
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Comment préparer Chocolate Frosted Toffees
- Preheat oven to 350°F (175°C). Toast 1 cup of shredded sweetened coconut on a baking sheet for 10-12 minutes, stirring occasionally, until lightly browned.
- Let the toasted coconut cool completely.
- Grease a 13x9-inch baking pan with 2 tablespoons of butter.
- In a large bowl, combine the cooled toasted coconut, 1 (14-ounce) can of sweetened condensed milk, ½ cup light corn syrup, ½ cup packed light brown sugar, 4 tablespoons (½ stick) unsalted butter, ¼ teaspoon salt, 1 teaspoon vanilla extract, and ¼ cup all-purpose flour.
- Mix thoroughly until all ingredients are well combined.
- Spread the mixture evenly into the prepared baking pan.
- Bake at 350°F (175°C) for 25-30 minutes, or until the toffee is golden brown and set.
- Let the toffee cool completely in the pan before frosting.
- Once the toffee is completely cool, frost with the chocolate frosting (see instructions below).
- Refrigerate for at least 30 minutes to allow the frosting to firm up.
- Cut into squares and serve. Enjoy!
- **Chocolate Frosting:**
- In a double boiler or heat-safe bowl set over a pan of simmering water, melt 1 cup of semi-sweet chocolate chips with ⅓ cup heavy cream over low heat, stirring until smooth.
- Remove from heat and stir in 2 cups powdered sugar, 2 tablespoons unsalted butter, and ½ teaspoon vanilla extract until smooth and creamy.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
101g
Fat
41g
Carbs
11g
