Pie - Griffs Pecan Toffee_1.jpg


Serves 8 | Prep time: 10 min | Preheat to 350°


1 5oz. box of Griff's Pecan Toffee, divided
1 cup chopped pecans
3 eggs
1 tsp vanilla extract
1 cup light corn syrup
2 Tbsp melted butter
¾ cup sugar
Pinch of salt
1 premade or frozen 9-inch deep dish pie crust, unbaked


1. Roughly chop toffee with a sharp knife, or crush with rolling pin or rubber mallet. Reserve 2 tablespoons for pie topping.
2. Stir together eggs, vanilla extract, corn syrup, butter, sugar and salt.
3. Mix in pecans and toffee pieces.
4. Pour into pie crust.
5. Bake on 350° on oven’s center rack for 60-70 minutes or until interior temperature reaches 200° and crust is golden brown.
6. Cool for 2-3 hours to be sure that filling is set. Top with reserved toffee bits after 20-30 minutes.

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1 chocolate crumb crust (Oreo brand is excellent!)
1 quart coffee ice cream (vanilla, mocha or chocolate work too, whatever you prefer!)
1 cup Griff's Toffee (coffee or pecan!), chopped
1 8oz container of whipped topping, such as Cool Whip


1. Soften the ice cream and stir in the Griff's Toffee pieces, reserving a few pieces for garnish
2. Spread ice cream mixture into the pie crust and freeze until solid
3. Cover frozen ice cream with whipped topping and sprinkle remaining toffee pieces on top
4. Slice, serve and enjoy!

Griffs Praline Pumpkin Pie 01.jpg


A quick and simple way to dress up a store-bought pumpkin pie!


2/3 cup brown sugar
3 Tablespoons sugar
1/2 teaspoon salt
2 Tablespoons butter
3 Tablespoons heavy cream
Store bought pumpkin pie
1 1/2 cups Griff's Pecan Toffee, chopped


1. In a saucepot, melt first 5 ingredients
2. Bring to a boil over medium heat and cook for 5 minutes, stirring constantly.
3. Remove from heat and stir in toffee. Working quickly, spread mixture over your pumpkin pie.
4. Garnish with any remaining toffee bits.
5. Slice, serve and enjoy!

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1 - 2 ounce package Griff’s Coffee Toffee, divided
30 vanilla sandwich cookies, such as Golden Oreos
6 tablespoons butter, melted
1 - 3.4 ounce package instant banana Jello-O Pudding Mix
1 1/2 cups milk
3 large bananas
4 ounces room temperature cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 - 8 ounce container whipped cream, divided
Chocolate syrup for drizzling


1. Coarsely chop 2oz Griff’s Coffee Toffee
2. Finely crush 24 of the cookies in a food processor or in a plastic bag with a mallet.
3. Combine cookie crumbs with melted butter and press into an 8” x 8” dish.
4. Chill in the freezer for at least 30 minutes.
5. Combine the package of pudding with the 1 1/2 cups of milk in a small bowl (mixture will be thick).
6. In a mixing bowl, mash one of the bananas and add cream cheese.
7. Using a mixer or fork, cream the mashed banana and cream cheese.
8. To the same bowl, add the powdered sugar and vanilla. Mix thoroughly.
9. Fold in 1 cup of the whipped cream until just combined.
10. Slice the second banana and place on top of the crust.
11. Sprinkle half of the toffee over the bananas.
12. Spread the cream cheese mixture over the bananas and toffee.
13. Evenly spread the pudding layer over the cream cheese.
14. Spread the remaining whipped cream over the pudding layer.
15. Cover and refrigerate for at least two hours.
16. Slice the last banana and place on top.
17. Sprinkle with remaining toffee and crumbled cookies.
18. Slice, drizzle with chocolate syrup and enjoy!

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Recipe courtesy of Jenni Field of Pastry Chef Online
Serves 12 | Prep time: 20 min


For the Griff's Coffee Toffee Cream
10-12 pieces Griff's Coffee Toffee (use more or less toffee depending on how crunchy you want your dessert to be)
1 1/2 cups heavy cream
1/2 cup dark brown sugar packed
Heavy pinch salt
1 1/2 cups mascarpone cheese, room temperature
1/4 cup salted caramel liqueur (such as Bailey's) or caramel or butterscotch dessert sauce
For the Espresso "Dip"
1 1/2 cups cold espresso or strong coffee
1/4 cup coffee liqueur (I used Grind Espresso Shot) optional
To Assemble and Finish
3 packages of 24 lady fingers (savoiardi) (you might not use them all)
Cocoa powder for sifting, stencil optional


For the Coffee Toffee Cream
1. Using a chef knife, finely chop the toffee. Set aside.
2. Pour the heavy cream into a large bowl. Add the brown sugar and salt. Whisk a couple of times and allow to sit for about 10 minutes so the sugar dissolves.
3. Using a hand mixer or in your stand mixer with the whisk attachment, whisk the cream until it reaches medium-soft peaks. 
4. Add the room temperature mascarpone and continue to whip until mixture just reaches stiff peaks. Do not over-whip or mascarpone can become grainy. 
5. Fold in the Griff's Coffee Toffee crunchy bits until it is evenly dispersed in the cream.

For the Espresso Dip
1. In a shallow dish, mix the cold espresso or strong coffee with the coffee liqueur.

To Assemble and Finish
1. Working with no more than 2 or 3 lady fingers at a time, briefly dip both sides of the cookies into the coffee mixture. Layer them closely together in a 7" x 11" glass dish. Continue dipping and placing until you fill the bottom of the dish in a single layer.
2. Scoop about 1/3 of the coffee toffee cream onto the lady fingers and spread evenly and smoothly.
3. Repeat steps 1 and 2 twice more, ending with the last third of the cream. You'll have three layers each of lady fingers and cream. The 7 x 11 dish will be completely full.
4. Place plastic wrap directly on the surface of the cream and refrigerate overnight, or for at least 8 hours.
5. Right before serving, carefully peel off plastic wrap. Spoon about 2 tablespoons of cocoa powder into a fine mesh strainer, and evenly and generously dust the top of the tiramisu. If you would like you can use any stencil you have to create a pattern on top of your tiramisu. I used a heart template I cut out of cardboard and an Exacto knife to cut the design into a cake box. You could also use thick card stock.
6. Slice and serve. Note that tiramisu is a soft dessert, so much as with pie, the first piece or two might not come beautifully out of the dish. But after those first 2, you should be able to get nice, clean slices. If you are feeling spunky, wipe your knife clean between cuts to achieve the neatest look.

Pumpkin Cake 01 Griffs with text.jpg


Preheat to 350° | Serves 10


Pumpkin Cakes
2 cups all-purpose flour (loose, not packed, and leveled)
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon salt
2 teaspoons baking powder (leveled)
1 teaspoon baking soda (leveled)
1 cup vegetable oil
4 eggs
1 cup brown sugar (light or dark, tightly packed)
1/2 cup granulated sugar
1 - 15 ounce can pumpkin puree (not pie filling!)
1 and 1/2 teaspoons vanilla extract

Cream Cheese Frosting
1 - 7 ounce box of Griff’s Pecan Toffee or 3 - 2 ounce boxes, finely chopped
1/2 cup (one stick) softened unsalted butter
8 ounce block softened cream cheese (full fat is best)
3 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt


  1. Preheat the oven to 350°F and spray two 9 inch round cake pans with cooking spray.

  2. Combine the flour, cinnamon, pie spice, salt, baking powder and baking soda in a large bowl.

  3. In a separate bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract until combined.

  4. Pour the wet ingredients into the dry ingredients and whisk until a thick batter has formed.

  5. Spread the batter evenly into the two greased pans. Bake for 25 minutes. When a toothpick inserted in the center comes out clean, the cakes are done.

  6. Remove the cakes from the oven and place the pans on wire cooling rack. Allow to cool completely.


  1. In a large bowl, beat together the butter and cream cheese using an electric mixer on high speed, until well combined and creamy.

  2. To the cream cheese mixture, add the confectioners' sugar, salt and vanilla. For 30 seconds, beat on low speed. This mixture will be thick! Then for 2 minutes, beat on high speed. This will loosen up the consistency.

  3. On a serving platter, slice off the dome of the first cake to make the surface flat. Spread some frosting on top.

  4. Sprinkle half of the toffee bits on top of the frosting. Using your hand, gently press the toffee bits down into the frosting.

  5. On a separate plate, flip the second cake over, and spread a thin layer of frosting on the BOTTOM of the cake (which will now be facing up). Flip it back over and place it on top of the first cake. This will ensure that the toffee is surrounded by frosting.

  6. Cover the entire cake with the remaining frosting and garnish with the remaining toffee bits. You may need to gently press the toffee onto the sides to help it adhere.

  7. Serve and enjoy!

Additional Notes:

As with any baking recipe, try to be as precise as you can. Measurements are not "heaping," they should be leveled off and exact.

If you find that the cakes are browning too quickly in the oven, cover them loosely with foil.

If your frosting seems too thick, add a teaspoon of milk and continue beating until the consistency is correct. If it’s too thin, add a teaspoon of confectioners’ sugar.

This cake can be stored (covered and refrigerated) for up to 5 days.

The cakes can also be made ahead of time and stored (covered and refrigerated) before frosting.

This batter makes 24-28 cupcakes. Line the cupcake pan with wrappers and fill them 2/3 full. Bake at 350°F 18-21 minutes or until a toothpick inserted in the center comes out clean. Sprinkle toffee bits on top of the frosted cupcakes.