269 toffee recipes

Kahlua kabobs with beef or lamb grilled in a peanut butter and coffee liqueur sauce. Chunky peanut butter, Kahlua, garlic, and horseradish blended into a rich basting sauce.

Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.

Sun-dried tomatoes, black olives, basil and feta cheese give the nutty crackers tangy Mediterranean flavors, and these crackers are great with cheddar cheese, cream cheese or any cheese you like to go together. They are great appetizer or snack when you have company to come over.

Spiced gingerbread with cinnamon, mace and nutmeg, brightened with orange zest and brandy, studded with raisins. A moist, dense holiday loaf perfect for Christmas tea trays.

Marji's fudgies: dense fudgy chocolate drop cookies with cocoa, powdered milk, and a stiff dough that bakes into a brownie-cookie hybrid. Foil-pan baking trick included.

Tiny cookie cups filled with a rich pecan-Kahlua topping.

Lady Godiva is a blended dessert cocktail with creme de cacao, Kahlua, vanilla ice cream, fresh strawberries, and half-and-half. Boozy milkshake-style drink topped with whipped cream.

These delicious cookies are easy to make and enjoy! Perfect with tea or coffee.

Krakelingen are crisp Dutch figure-8 cookies made from a simple pie-pastry dough of butter, flour, and water, rolled into ropes and dipped in sugar. Buttery, crackly, and built for coffee dunking.

Chocolate cookies rolled in chopped walnuts with melted mint wafers pressed on top mid-bake: two-tone mint-chocolate treats perfect after dinner with coffee.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

Tart apple cake brightened with lemon and a splash of rum, baked in a springform with halved apples crowning the top. Light, lemony, European-style coffee cake with dusted sugar.

Old-fashioned breakfast cake with a cinnamon-sugar streusel topping. A simple, not-too-sweet coffee cake made from pantry staples in about 40 minutes.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Cinnamon swirl bread with a brown sugar and cinnamon ribbon marbled through a tender, sour milk quick bread batter. No yeast needed for this coffee cake-style loaf.

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.