More Great Recipes: Toffee


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Serves 36 | Prep Time 60 | Cook Time 25

Why I Love This Recipe

Just like the candy

Ingredients You'll Need

3/4 C. graham cracker crumbs
1/2 C. chopped or ground Almond Roca Buttercrunch Candy
1/4 C. butter or margarine, melted
24 oz. cream cheese, softened
1 (14 oz.) can Eagle brand sweetened condensed milk
3 eggs
1 tsp. almond or vanilla extract


Preheat oven to 300°F.

Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch spring form pan or 13-inch baking pan.

In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.

Cool; top with Almond Roca Topping; chill; refrigerate leftovers.

Almond Roca Topping*

1/3 C. firmly packed brown sugar

1/3 C. whipping cream

1/2 C. chopped or ground Almond Roca Buttercrunch

In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.

* If using a 13 x 9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.

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