269 toffee recipes

Southern chocolate pecan pie loaded with sweet chocolate, corn syrup, pecans, and a hit of coffee in both filling and topping. Classic Southern pecan pie crossed with a mocha mousse finish.

Creamy mocha fudge made with cocoa powder, butter, strong coffee, heavy cream, and chopped pecans. The no-cook fudge that skips the candy thermometer and sets up smooth in the fridge.

Triple-chocolate dessert with a brownie shell, Kahlua-spiked chocolate mousse filling, and a coffee-chocolate glaze. A showpiece that needs thin slices and earns every one.

Cappuccino cheesecake: a silky cream cheese filling spiked with espresso and cinnamon, set on a buttery toasted-nut crust. Espresso-bar flavor in classic New York cheesecake form.

This is a wonderful, dense, almost brownie-like cake.

Mokettes aux amandes, French chocolate truffles flavored with rum-pounded almonds, coffee concentrate, and powdered sugar, rolled in grated chocolate. The vintage Belgian-French confiserie classic.

No-bake chocolate peanut butter bars loaded with oats and raisins. Mix, roll into a log, and freeze for a chewy, crunchy snack that's Weight Watchers friendly.

Light sponge cake flavored with coffee, cocoa, and finely chopped nuts. Made with separated eggs for an airy texture, perfect for special occasions.

Rum pecans candied with dark rum, instant coffee, cinnamon, and sugar in one saucepan. Only 3 ingredients beyond the nuts and ready in 20 minutes flat.

Mashed potatoes keep this Irish-inspired chocolate bundt cake unbelievably moist, while Irish cream liqueur and a hit of coffee deepen every fudgy bite. Dusted with powdered sugar for a stunning finish.

Flourless-style chocolate cake made with egg whites, cocoa, ground almonds, coffee, and orange zest. No butter, no yolks, ultralight yet intensely chocolatey. Kosher-friendly and naturally low in fat.

First prize chocolate fudge cake, a flourless-style dense chocolate cake with semisweet chocolate, coffee, and folded egg whites. An award-winning showstopper with deep fudgy texture.

Rich Brazilian chocolate cake baked in a tube pan with two kinds of chocolate melted into strong coffee. Intensely fudgy with a tender crumb, finished with a simple dusting of powdered sugar.

Master Chefs chocolate mousse made with Italian meringue, whipped cream, melted semi-sweet chocolate, cocoa, and espresso. Light, airy, and intensely chocolatey.

Mocha swirl pound cake: a buttery, coffee-spiked pound cake batter marbled with melted chocolate and baked in a tube pan. Tight, tender crumb shot through with bittersweet ribbons.

Coffee coconut cookies made with instant coffee and flaked coconut for a crunchy, buttery drop cookie with a roasted java edge. Simple one-bowl recipe.