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Toffee Crunch Dessert
This light and fluffy after-dinner delight was Kim Belcher's signature dessert. The Kingston Mines, Illinois reader loved the recipe's candy topping and creamy layers, but hated all of the fat and calories it offered. That's why she lightened it up herself. See Makeover Toffee Crunch Dessert for the skinny on her revision.
15 Servings
Prep: 40 min. + chilling Bake: 35 min. + cooling
Ingredients
1 package (16 ounces) angel food cake mix
3 egg yolks
1 cup confectioners' sugar,
divided
4 cups heavy whipping cream,
divided
8 Butterfinger candy bars (2.1 ounces
each
), crushed
Directions
Prepare and bake cake according to package directions. Cool
completely.
In a heavy saucepan, combine egg yolks and 3/4 cup confectioners'
sugar. Gradually stir in 1/2 cup cream. Cook and stir over
medium-low heat until mixture is thickened and reaches 160°.
Transfer to a bowl. Cover and refrigerate for at least 30 minutes or
until cooled.
In a large bowl, beat remaining cream and confectioners' sugar until
stiff peaks form. Stir 3 cups whipped cream into egg yolk mixture.
Fold in remaining whipped cream.
Cut cake into cubes. In a 13-in. x 9-in. dish coated with cooking
spray, layer half of the cake, cream mixture and crushed candy bars.
Repeat layers (dish will be full). Cover and refrigerate for at
least 2 hours before serving. Yield: 15 servings.
Nutrition Facts:
3/4 cup equals 527 calories,
© Taste of Home 2013
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Toffee Crunch Dessert
(continued)
Nutrition Facts:
31 g fat (18 g saturated fat), 130 mg cholesterol, 311 mg sodium, 56 g carbohydrate, 1 g fiber, 9 g protein.
© Taste of Home 2013