62 butter toffee recipes

Chocolate coffee coconut cream pie: a silky chocolate custard infused with coconut milk and a hit of espresso, folded with shredded coconut and chilled in a flaky pre-baked crust. Three-flavor showstopper.

A dark, earthy bread machine pumpernickel made with rye flour, whole wheat, cocoa, molasses, and instant coffee. Dump the ingredients in and let the machine do the work.

Spanish bean dish with kidney beans, smoky liquid smoke, dry mustard, strong coffee, and a finishing pour of brandy. The vintage retro casserole that builds layered flavor from pantry odds and ends.

Dark pumpernickel bread for the bread machine, a four-flour loaf with rye, cocoa, coffee, molasses, and caraway seeds for that deep-mahogany deli-style crust and crumb.

Grated chocolate folded into airy chiffon cake batter creates a light, tender crumb crowned with rich mocha frosting studded with chocolate flecks.

Heath bar cookies loaded with frozen toffee bar chunks and nuts in a slice-and-bake butter cookie dough. Crispy edges, buttery crumb, and pockets of crunchy chocolate-covered toffee in every bite.

Butter toffee pecan bars with a shortbread base, boiled butter-sugar topping, and swirled milk chocolate on top. A three-layer cookie bar that yields 36 pieces.

Mocha frosting: cocoa, instant coffee, butter, and powdered sugar whipped into a silky chocolate-coffee glaze. Pipes, spreads, and stays put on cakes, brownies, and cupcakes.

Frosted rich brownies: low-fat brownies built on evaporated and powdered skim milk instead of butter, then crowned with a coffee-spiked cocoa frosting. Deeply chocolate without the heaviness.

A campfire coffee cake made in a cast iron Dutch oven with charcoal. Bisquick batter over pie filling, topped with cinnamon sugar and butter. Wake up the whole campsite with this one.

Three-ingredient toffee cake made with angel food cake, whipped topping, and crushed Skor bars. No baking required, just 10 minutes of prep and an overnight chill for buttery toffee flavor in every slice.

Cinnamon flop is an old-fashioned coffee cake made from a simple no-egg batter topped with brown sugar, cinnamon, and chunks of butter that melt into gooey pockets as it bakes.

Homemade mocha pudding made from scratch with cocoa, instant coffee, and cornstarch. A creamy stovetop chocolate-coffee dessert with no eggs or butter needed.

Easy chocolate coffee cake made with mayonnaise instead of eggs and butter. Cold coffee, cocoa powder, and vanilla round out this no-fuss, one-bowl cake you can throw together in 15 minutes.

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.

Boston brown bread steamed in a coffee can with rye, cornmeal, whole wheat, molasses, and raisins. The dense, dark New England loaf built to soak up baked beans and butter.