Honestly, looking at the ingredients, the recipe sounds strange. But it is soooooooo good. This is a frozen dessert, so you'll want to make sure that you make it several hours in advance so that it has a chance to get really cold and firm. You may want to double-wrap it in plastic wrap so that it doesn't pick up any off "flavors" from your freezer. Also, my mom simplifies this recipe by using 2 cups of Cool Whip for the 1 cup of heavy cream (so she doesn't have to whip the cream). The resulting pie is SWEETER, and I think that it freezes up a bit more quickly.
Toffee Dream
1/3 cup butter
1 cup flour
1/3 cup diced, toasted almonds
2 Tablespoons honey
1 cup heavy whipping cream
7 oz. marshmallow creme
5 chocolate-covered toffee bars, 3/4 oz. each, (like Heath), crushed
In saute pan, melt butter. Add flour, almonds and honey, stirring constantly until starts to brown. Set aside 1/3 cup mixture for topping. Press remainder into bottom and up sides of 8-inch pie pan. Cool.
In mixing bowl, whip cream until stiff. Fold in marshmallow creme and candy. Spoon into crust. Sprinkle reserved topping over top. Freeze until firm.
3 comments:
But it's BETTER with real whipped cream.
I dunno....I might have to make that myself this year. I might be stuck eating it myself, though. Maybe I'll make a half batch or something.
I agree -- I do prefer it with real whipped cream.
I think you should make it. Go ahead and make the whole pie -- just wrap it really well in the freezer. With 5 kids, I imagine that at least one of them will come to their senses and enjoy it with you! Tell them it has CANDY in it!
I made Toffee Dream my way this Thanksgiving -- with real whipped cream (rather than Cool Whip) -- and used the Magic Bullet to chop up the Heath Bars. The MB pretty much pulverized the bars but I really liked the results in the pie. The toffee/chocolate was dispersed throughout so I didn't get any super-sweet bites with big chunks of toffee. I think I'll make it this way from now on.
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