Toffee Crunch

Name: Toffee Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 vanilla wafers, crushed; 2 Tbsp. butter, melted; 1/2 c. butter; 1 c. powdered sugar; 3 egg yolks, beaten; 2 tsp. instant coffee; 1 oz. unsweetened chocolate, melted; 1/2 tsp. vanilla; 3 egg whites, stiffly beaten; 3 Heath candy bars

Eats Now Editorial Team · 2480 kcal · General

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Toffee Crunch – a delicious recipe with vanilla wafers, butter, butter, powdered sugar, egg yolks, instant coffee. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

24 vanilla wafers, crushed
2 Tbsp. butter, melted
1/2 c. butter
1 c. powdered sugar
3 egg yolks, beaten
2 tsp. instant coffee
1 oz. unsweetened chocolate, melted
1/2 tsp. vanilla
3 egg whites, stiffly beaten
3 Heath candy bars

1
Mix wafers and melted butter.
2
Press into bottom of 7 x 11-inch pan.
3
Cream together 1/2 cup butter, sugar, egg yolks, coffee and chocolate.
4
Add vanilla and beaten egg whites.
5
Spread over wafers.
6
Crush Heath bars and sprinkle on top.
7
Freeze. (Double recipe for 9 x 13-inch pan.)

2480

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 vanilla wafers, crushed, 2 Tbsp. butter, melted, 1/2 c. butter, 1 c. powdered sugar, and more.

Yes, Toffee Crunch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
2480 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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