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You are here: Home / All Recipes / Coffee Toffee Bonbon Squares with Caramel

Coffee Toffee Bonbon Squares with Caramel

September 26, 2012 28 Comments

Coffee Toffee Bonbon Squares with Caramel

This months Baketogether was proclaimed to be a BakeTogetherParty by our fearless leader Abby Dodge. Why a party? To celebrate the release of Abby’s latest book, the fabulous Mini Treats & Handheld Sweets ~100 Delicious Desserts to Pick Up and Eat! The drill remains the same (and please join in with us anytime!); take a look at The Rules and each month switch up Abby’s recipe to fit your taste and publish your version by the end of the month…I just snuck this in on time didn’t I?

So maybe you are wondering how I got from adorable little Apple Mini Pies to these Coffee-Toffee Bonbon Squares. How the heck did I pull that rabbit out of a hat? I know…that’s quite the adaptation isn’t it? Well, it’s my own version of ‘Six Degrees of Separation’ I guess;  if our challenge is to take inspiration from Abby’s post and mix it up to make our own…well I certainly did just that. I admit I’ve pushed the limits of this notion a bit so bear with me.

Abby sent me a copy of her book. Her mini pies are in the book. This recipe is in the book. Therefore I proclaim the ‘switch it up’ works if I make this dessert instead of mini pies; and well, there is butter in both of them! As much as anything I thought it would be great for you to see something totally different from Abby’s new book and besides, these were just too good to miss. How can you go wrong with chocolate and coffee and toffee and nuts and caramel anyhow?

Abby calls these Coffee-Toffee Bonbon Bites and I had the best of intentions. But I also had company here and as often happens a couple of my friends like to see the photo business in progress. I started to cut that tray of goodness into little bites and I do believe my neighbor actually guffawed; to quote, ‘What is that? Is that a serving?’ OK, maybe a bit dainty for the guys so I acquiesced and cut squares, the equivalent of 4 bites. Which were eaten as if they were a bite; inhaled maybe more like it. SO good.

A thin brownie layer that is more like a semi-soft cookie is topped with coffee ice cream doctored with your choice of ingredients and then topped with more fun stuff. Abby always encourages her fans to ‘switch it up’ and I always do. For this recipe I found some coffee ice cream that was already doctored by some guys name Ben and Jerry; Coffee with Toffee and a Whiskey Caramel Swirl. Oh yeah.

Their toffee was huge chunks of Heath Bar though so I actually ended up removing most of them (I wanted that toffee in EVERY bite!) and I threw in some Heath Bar Brickles. I liked that whiskey business though so I opted to drizzle my bars with a bit of caramel to which I added my own whiskey. Did I already say, ‘Oh yeah?’

My only lament is that they are gone. Which might be good; without help I do believe I could have devoured that entire tray. Here’s my version…but certainly mix them up as you choose; I’ll include some more of Abby’s ideas in the Notes too!

Serves Makes 64 bites or 16 bars

Coffee-Toffee Bonbon Squares for #Baketogether

A layered dessert with a brownie crust, ice cream topping and a bourbon flavored caramel drizzle.

25 minPrep Time

12 minCook Time

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Ingredients

    For the Brownie Nut Layer:
  • 1/3 cup all purpose flour
  • 1/4 tsp baking powder
  • Pinch of salt
  • 6 Tbsp butter, cut into 4 pieces
  • 1/3 cup unsweetened natural cocoa powder; sift if lumpy
  • 3/4 cup (5.25 oz) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup toasted pecans, chopped
  • For the Ice Cream Layer:
  • 1 pint container coffee ice cream
  • 2/3 cup toffee bits; either plain or chocolate covered
  • 1/2 cup toasted pecans, chopped
  • Caramel Sauce - (I melted some caramels with a bit of half and half but use homemade or a prepared product too)
  • 2 Tbsp bourbon (optional)

Instructions

    To Make the Brownie Layer:
  1. Line a 9-inch square pan with foil, leaving about a 1 inch overhang on each side. Lightly grease the bottom and sides of the foil.
  2. Whisk the flour, baking powder and salt in a small bowl.
  3. Put the butter in a small saucepan over medium-low heat to melt the butter; stirring occasionally. Remove the pan from the heat and add the cocoa and whisk until smooth. Add the sugar and whisk until blended.Let cool until warm to the touch but not hot.
  4. Add the egg and vanilla and whisk until well blended.
  5. Add the flour mixture and the chopped nuts and mix with a spatula until just blended.
  6. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it; approximately 11 to 13 minutes.
  7. Put the pan on a wire rack and let sit until completely cool.
  8. Lift the brownie layer out using the foil overhang handles. Line the pan with new foil, peel the foil from the brownie layer and then return it to the pan with the fresh foil. Place it in the freezer.
  9. For the ice cream layer:
  10. Remove the ice cream from the freezer and let it soften; approximately 20 minutes. Add the toffee bits to the softened ice cream and stir. If the ice cream starts to actually melt; put it back into the freezer for a bit; we want it softened and able to be stirred but not melted.
  11. Spread the ice cream over the brownie layer and return to the freezer and let it set up for approximately 15 minutes before adding the topping.
  12. Warm the caramel sauce just enough that it will drizzle; add bourbon if using and mix well.
  13. Remove the pan from the freezer, and top with the chopped nuts and drizzle with the caramel and return to the freezer.
  14. Freeze until hard; about 3 hours minimum.
  15. To Serve:
  16. Remove the pan from the freezer and remove the brownie layer from the pan using the foil handles.
  17. Peel the foil from the dessert and discard.
  18. Cut into Abby's mini bites using 8 cuts both directions or my bar size using 4 cuts each direction. If using immediately simply store on a cookie sheet in the freezer or store in a covered container in the freezer for up to two weeks. I used wax paper in between layers since I had drizzled caramel on the top

Notes

Abby's original recipe called for sprinkles on top; I opted to use toasted pecans and a bourbon caramel sauce but she offers twists on each of her recipes. For this recipe they include:

Skip the nuts in the brownie layer Instead of toffee in the ice cream, try bittersweet chocolate, mini chocolate chips, finely chopped toasted nuts or sweetened, shredded coconut, toasted.

Instead of sprinkles for the topping, use the same amount of toasted, chopped hazelnuts, pistachios, pecans or walnuts; or crushed peppermint candies or chopped toffee pieces or peanut butter chips.

Switch up the ice cream to any flavor you like!

7.8.1.2
5816
https://creative-culinary.com/coffee-toffee-bonbon-bite/
Creative Culinary

Abby not only sent me the book but she’s also going to send a  personalized copy of Mini Treats & Handheld Sweets to one of my readers too, cause, well, Abby and I both love giving away prizes!

To Enter: Easy Peasy…just leave a comment; if you’re a Baketogether participant you can enter Abby’s giveaway too and both end at midnight, September 30, 2012. I’ll use Random.org to chose a winner on October 1, 2012. I’ll announce the winner officially via email and, of course, I’ll mention you on Twitter if you include your Twitter handle in your comment. The winner will have 24 hours to contact me  with both your mailing address and how you want the book inscribed and Abby’s publisher, The Taunton Press, will mail it out to you wherever you live! If I don’t hear from you, sadly, I’ll move onto the next person.

Disclaimer: I was provided a review copy of Mini Treats & Handheld Sweets;
however all commentary is my own.

The book for the prize winner is being donated & mailed by
The Taunton Press and personalized by Abby Dodge.
For more info on the book check it out here on Abby’s Web Ad (trailer & videos coming soon)


« ‘Just Peachy’ Peach Bellinis
Red Wine Jelly with Bing Cherries »

Comments

  1. Nancy@acommunaltable says

    October 2, 2012 at 9:41 am

    Oooh.... an "ice cream bar" .... now that is something that I can honestly say I've never made ... ahem "where has this been all my life" is what I am thinking!! This will be perfect for when the oldest is home from college!!!
    Reply
    • Creative Culinary says

      October 5, 2012 at 10:50 am

      This was so so good. Your son loves you I'm sure. This won't hurt. :)
      Reply
  2. Amanda says

    September 29, 2012 at 1:31 pm

    I realized I tweeted you after you published this but never left a comment. Whoops! Bars are such a great dessert because you can have just a little bit without feeling like a total pig...although sometimes I find myself going back for seconds ;) I love that flavor of Ben and Jerry's too. It's my new favorite over their coffee heath bar crunch. My twitter handle is @dabblings
    Reply
    • Creative Culinary says

      September 29, 2012 at 7:11 pm

      I agree...must be the whiskey huh? I actually removed most of their toffee cause those were such big chunks and I wanted it evenly distributed. Not to worry, I munched them. My favorite candy bar...with some coffee and whiskey; how could it be wrong!??
      Reply
  3. Roxana | Roxana's Home Baking says

    September 29, 2012 at 6:14 am

    why oh why I had to see these so early in the day after a day spent at the dentist and still on a liquid diet guess I have to settle for that coffee ice-cream, i'll lease the rest for early next week. Wonderful recipe Barbara!
    Reply
    • Creative Culinary says

      September 29, 2012 at 8:29 am

      Thanks Roxana...I love coffee ice cream so no settling there...this will be here when you're ready; take care.
      Reply
  4. Kate | Food Babbles says

    September 28, 2012 at 8:44 am

    Oh my goodness! I almost don't have words for the deliciousness before me. These sounds amazing Barb! Honestly, every time I think you've reached the pinnacle of tastiness you outdo yourself once again. I need to get my hands on a copy of Abby's new cookbook ASAP!
    Reply
    • Creative Culinary says

      September 29, 2012 at 8:21 am

      Abby's books are favorites of mine...but I was a fan before I knew her. I made a cake of hers from Bon Appetit once and had to write and tell her how much we loved it...and she wrote back!! Her recipes are always easy and full of great info on how to switch them up...just like we do with #baketogether!
      Reply
  5. Janet says

    September 28, 2012 at 7:09 am

    Can't wait to create! These sound soooo yummy!
    Reply
    • Creative Culinary says

      September 29, 2012 at 8:15 am

      They are so good; was thankful for friends who rescued me from eating it all by myself!
      Reply
  6. Micha says

    September 27, 2012 at 11:58 am

    Oh I swoon! Those look so rich and delicious. I must say that I'm a huge Abby Dodge fan since the beginning of my Fine Cooking subscription several years ago. She inspires me. @mnsorensen is my twitter handle :)
    Reply
    • Creative Culinary says

      September 27, 2012 at 10:26 pm

      Thanks Micha; I've not only followed you on Twitter but I forwarded your message on to Abby. In her words? You 'made her day.' Thanks for that; she is very special.
      Reply
  7. Sommer@ASpicyPerspective says

    September 27, 2012 at 11:21 am

    Oh dear, toffee and bonbons??? I'm in trouble!
    Reply
    • Creative Culinary says

      September 27, 2012 at 10:26 pm

      It is decadent; I'm not kidding when I say I was grateful others were here to eat most of them; I would have been in trouble if they had not!
      Reply
  8. Maureen | Orgasmic Chef says

    September 27, 2012 at 2:01 am

    These look dandy no matter what you call them. That last photo is begging me to take a bite. :)
    Reply
  9. Miriam @ Overtime Cook says

    September 26, 2012 at 9:10 pm

    These squares look absolutely amazing. If I weren't so darn tired I would head into my kitchen to bake them NOW.
    Reply
  10. Jess @UsedYorkCity says

    September 26, 2012 at 8:14 pm

    I love the 6 degrees of separation! See, you have to follow your instinct sometimes, cause these clearly turned out AMAZING!
    Reply
  11. Suzanne says

    September 26, 2012 at 6:13 pm

    Utterly delicious, I love what you created. I really want one now!
    Reply
  12. Jenny says

    September 26, 2012 at 5:07 pm

    Those bars look delicious! I have a copy of Abby's book but if I win - I have someone I would like to gift it to.
    Reply
  13. Laura (Tutti Dolci) says

    September 26, 2012 at 4:29 pm

    I'm all for anything coffee and toffee! What fabulous squares!
    Reply
  14. Holly says

    September 26, 2012 at 4:18 pm

    Oh what's not to like?? Coffee...chocolate...ice cream...caramel...and more. HEAVEN! I agree the only downfall of this recipe is that it is gone already or else you might have had a visit from me banging down your door today!!
    Reply
  15. Rachael {SimplyFreshCooking} says

    September 26, 2012 at 3:57 pm

    I could really use one of those right now!
    Reply
  16. Paula says

    September 26, 2012 at 1:06 pm

    Congratulations to Abby on her second book! Congratulations to you for creating this A.Z.A.Z.I.N.G. dessert. Once again, you aren't called Creative Culinary without good cause. I totally agree with your neighbour about the portion sizing and I would have inhaled my piece too!
    Reply
  17. the wicked noodle says

    September 26, 2012 at 1:01 pm

    Good lord, woman! I seriously may faint! That has got to be the best looking dessert I've seen in, well, forever! Gorgeous photos, too.
    Reply
  18. Amy S. says

    September 26, 2012 at 12:58 pm

    These look wonderful! You're right, there's so many fun things you can do with them!!
    Reply
  19. Jen @ Savory Simple says

    September 26, 2012 at 12:50 pm

    holy moly these look incredible!!!
    Reply
  20. addie @ culicurious says

    September 26, 2012 at 12:46 pm

    these look tasty! :) i'd love to win this book. Twitter handle = @addiekmartin
    Reply
  21. Alex says

    September 26, 2012 at 12:26 pm

    One for this table, please! :P
    Reply

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I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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