Two Peas and Their Pod

Chocolate Toffee Wedges

Chocolate Toffee Wedges


I love toffee! It is a great addition to pretty much anything, so when I stumbled upon this recipe in the Weekend Baker, I knew I had to try it! Chocolate Toffee Wedges…a dream come true!

This recipe was SO easy to make! Almost too easy! If you are a baker, I am sure you will have all of the ingredients on hand. I love recipes like this!

You mix up the dough by hand, no mixer is even needed. I love my Kitchenaid, she is my dearest friend, but sometimes it is nice to get an arm workout in:) Once you have the recipe mixed up you spread the batter in a pie or cake pan. Simple! You bake it for about 20 minutes and that is it! Cut in wedges and enjoy!

I loved the deep chocolaty flavor. The texture was a mix between a brownie and cookie. How good does that sound, huh?? And of course the toffee was absolutely divine! I sprinkled extra toffee on top when serving. I am sure these wedges would be fantastic with ice cream on top too! Anyway you eat these, they will be good! I promise you that!

Chocolate Toffee Wedges
Adapted from: The Weekend Baker by Abigail Johnson Dodge

Ingredients:
● 3/4 cup all-purpose flour
● 3/4 cup granulated sugar
● 1/3 cup bittersweet chocolate, (2 ounces) coarsely chopped
● 1/2 cup unsweetened cocoa powder, sifted
● 1/4 tsp ground cinnamon
● 1/4 tsp baking powder
● 1/4 tsp table salt
● 1/3 cup canola oil
● 2 large eggs
● 1/2 cup toffee bits

Directions:
Position an oven rack on the middle rung. Heat oven to 350 degrees. Lightly grease the bottom ands ides of a 9-inch pie plate (I used a cake pan).
In a medium bowl, sift together the flour, sugar, cocoa powder, cinnamon, baking powder, and salt. Add in the toffee bits and chocolate chunks. Whisk until blended.
In a separate bowl, mix together the oil and eggs with a fork until just blended.
Pour the liquid over the flour mixture and mix with a rubber spatula until just blended. The batter will resemble a scone or other dry mixture but don’t worry. It’s not meant to be a wet dough.
Scrape the mixture in to the pie plate and spread evenly. You might have to press the mixture in to the sides if you are having trouble spreading with a spatula.
Bake for 20 minutes or until a toothpick or cake tester inserted in to the center comes out with only a few gooey pieces clinging to it. Transfer the baking dish to a cooling rack and let cool. Cut pie into wedges.

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32 Responses to “Chocolate Toffee Wedges”

  1. 1
    ttfn300 — January 23, 2009 @ 7:25 am

    can’t go wrong with chocolate and toffee! yum :)

  2. 2
    The Food Librarian — January 23, 2009 @ 7:31 am

    These looks great! But where do you buy toffee bits? Are they in the candy aisle? Perhaps I’m just not looking in the right place…What brand do you purchase?

  3. 3
    Maria — January 23, 2009 @ 7:38 am

    You can find toffee bits in the baking aisle by the chocolate chips. They are Heath brand. If you can’t find them just chop up a Heath or Skor bar.

  4. 4
    Heather — January 23, 2009 @ 7:40 am

    That looks wonderful and I think the ice cream would put it over the top!

  5. 5
    kat — January 23, 2009 @ 7:41 am

    Toffee & chocolate, yes please!

  6. 6
    Dawn — January 23, 2009 @ 7:50 am

    yes toffee and chocolate do go together really well.
    I had a recipe for something similiar on my to-bake list. Can’t find it, but now I’m curious as I haven’t had toffee in ages.

  7. 7
    Allie — January 23, 2009 @ 8:10 am

    Oh yum I would take a big slice of that!

  8. 8
    The Short (dis)Order Cook — January 23, 2009 @ 8:17 am

    Yummy bars. Chocolate and toffee are so great together.

    Would you believe that none of hte supermarkets in my area carry toffee bars or bits? When I need toffee, I have to buy SKOR or Heath from CVS of all places!

  9. 9
    Erica — January 23, 2009 @ 8:25 am

    mmmm I also love toffee. I think this would make a great food gift too, who wouldn’t want this?

  10. 10
    Cathy — January 23, 2009 @ 8:48 am

    Yum! Sounds like the perfect quickie chocolate fix! And with the canola oil instead of butter, I can almost pretend that it’s a health food! I am going to make these ASAP!

  11. 11
    The Food Librarian — January 23, 2009 @ 8:57 am

    Thanks for the info! I’ve never seen them before (nor those Cinnamon Chips people use sometimes). I’ll chop up the Heath bar instead! Thanks!

  12. 12
    Barbara Bakes — January 23, 2009 @ 9:10 am

    Chocolate and toffee are a perfect combination!

  13. 13
    Pam — January 23, 2009 @ 9:27 am

    What a tasty treat. I love toffee!

  14. 14
    Mary Ann — January 23, 2009 @ 9:37 am

    Yum- I love using toffee bits when I bake, especially with chocolate. The frittata looks superb too!

  15. 15
    anudivya — January 23, 2009 @ 10:23 am

    Butterscotch would be a great flavor too I would think… since I have them on hand, might be the easy way out!
    Love the wedges.

  16. 16
    Mary — January 23, 2009 @ 10:45 am

    I love her recipes, Maria. I haven’t come upon a bad one yet. Your toffee wedges look beautiful.

  17. 17
    Amy Beatty — January 23, 2009 @ 11:41 am

    Oh boy. I have got to make this tonight!

  18. 18
    Katherine Aucoin — January 23, 2009 @ 1:22 pm

    I’m a toffee lover too! It’s even easy enough for me to bake! Thanks!

  19. 19
    Beth — January 23, 2009 @ 2:45 pm

    All I can say is yum!! It looks fantastic!

  20. 20
    Reeni♥ — January 23, 2009 @ 2:52 pm

    They look delicious!! Great pictures, making me crave!

  21. 21
    The Blonde Duck — January 23, 2009 @ 3:39 pm

    I would get so fat at your house.

  22. 22
    Lincoln — January 23, 2009 @ 3:55 pm

    Oh yes….

    Lincoln here again,

    I had the fish taco’s, the fritata, and the Chocolate Toffee Wedges in a two day span.

    What Maria is not telling you is the picture with a portion eaten out already is really pie chart….The portion eaten already was what everyone ate…The portion not eaten in that picture was eaten by me….so hard to call it a chocolate Toffee Wedge when it is 3/4 the circle.

    I am going to break a rule here and let you in on a possible future post with a single phrase.

    “Roast Beef”

  23. 23
    Balance, Joy and Delicias! — January 23, 2009 @ 3:56 pm

    yum yum!!! I love putting toffee to everything too!!! and the middle texture between cookie and brownie is just perfect!! :D

  24. 24
    Bunny — January 23, 2009 @ 7:07 pm

    I love it that this has the texture of a cookie and brownie!

  25. 25
    Sara — January 23, 2009 @ 7:09 pm

    You really can’t go wrong with toffee bits!

  26. 26
    Stacey Snacks — January 23, 2009 @ 9:04 pm

    Maria,
    Love the new blog format.
    Very clean and nice!

  27. 27
    Meg — January 23, 2009 @ 9:09 pm

    Yum! The perfect flavor and texture!

  28. 28
    mikky — January 24, 2009 @ 12:29 am

    what a treat!!! :)

  29. 29
    Grace — January 24, 2009 @ 7:18 am

    toffee is divine, and it’s a perfect addition to this brownie-like treat. good for you for giving your kitchenaid a rest. :)

  30. 30
    Maria — January 25, 2009 @ 4:16 am

    The Weekend Baker is definitely a great book and a must have! I’ve baked a few things from the book with great success. I’ve not made the Chocolate Toffee Wedges but they look amazingly good.

    Maria
    x

  31. 31
    Deborah — January 26, 2009 @ 10:14 am

    I am a toffee lover, too – I’m just afraid I would eat the whole pan myself!!

  32. 32
    Carrie — January 27, 2009 @ 10:20 am

    I just found your blog but have loved looking back at all your recipes and just added you to my google reader. These look wonderful!!

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