This recipe is a family heirloom; my mom has been making Toffee Dream since 1967.
My mom found this recipe in one of my Gramma John’s cookbooks in 1967. It has been a family favorite for over 40 years now. Someone in our family is for sure making it on Thanksgiving or Christmas.
The story goes that my mom and dad would see who could wake before the other in the middle of the night in order to sneak the last piece. Imagine the disappointment of opening the freezer door to find an empty pie plate!
Thankfully, FishPapa says it’s too sweet for him, so I don’t have to fight him for it. Mom now makes hers with Cool Whip instead of whipping cream. It is easier that way, but much sweeter. I prefer it the traditional way. You choose what works for you.
Despite what my mom and sister say, the crust is a pain in the rear to make. You basically create cookie crumbs in a skillet. Be sure that all the pieces brown or it will taste gummy.
And just between you and me, you don’t have to wait for Christmas to make this!
Recipe: Toffee Dream
- 1/3 cup butter
- 1 cup flour
- 1/3 cup diced, toasted almonds
- 2 Tablespoon honey
- 1 cup heavy whipping cream
- 7 oz. marshmallow crème
- 5 chocolate-covered toffee bars, 3/4 oz. each, (like Heath), crushed or 2/3 cup packaged toffee bits
- In sauté pan, melt butter. Add flour, almonds, and honey, stirring constantly until the mixture is crumbly and brown. Set aside 1/3 cup mixture for topping. Press the remainder into the bottom and up sides of 8-inch pie pan. Cool.
- In mixing bowl, whip cream until stiff. Fold in marshmallow crème and candy. Spoon into crust carefully. The crumb crust is crumbly so it may pull apart if you try to spread the filling in the pan. Dollop it all around and then spread once you know the crumb crust is in place.
- Sprinkle reserved topping over top. Freeze until firm.