Title: Toffee Butter Torte
Categories: Desserts, Chocolate, No bake
Yield: 8 Servings

2 oz Semisweet chocolate --
Chopped
1 1/2 c Butter -- softened
2 tb Butter
1 c Brown Sugar
1/3 c Whipping Cream
1 tb Vanilla
3 oz Chocolate -- grated
3 Eggs -- room temp.
1 c Heath bars -- crushed
2/3 c Whipping cream -- whipped

In a small saucepan, warm chopped chocolate, 2 tbsp butter, and 1/3 cup
whipping cream over low heat. Stir occasionally until chocolate melts and
mixture is smooth. Cool. Generously grease a 9" springform pan. In a medium
bowl, combine grated chocolate and 1/2 cup finely crushed candy. Sprinkle
1/3 cup over bottom and halfway up pan. Set aside. In large mixer bowl,
beat 1 1/2 cups butter, brown sugar, and vanilla until light and fluffy.
Add eggs, 1 at a time, beating with an electric mixer a full 3 minutes
after each addition. (this is very important and necessary). Fold in
whipped cream and 1 cup coarsely crushed candy. Turn 1/2 of cream mixture
into pan. Drizzle melted and cooled chocolate mixture over surface to
within 1/2 inch of outside edge. Smooth chocolate layer. Gently spoon
remaining cream mixture over chocolate; smooth top. Sprinkle with remaining
chocolate candy mixture. Using the back of a spoon, lightly press into
surface of torte. Cover and freeze at least 4 hours. Torte may be tightly
covered and frozen up to 1 month. To loosen torte, run a thin knife around
inside edge of pan; remove side.

Posted to MealMaster Recipes List, Digest #167

Date: Sun, 16 Jun 1996 10:46:54 PST

From: minnie@juno.com (Louise M McCartney)

Recipe By :