These English Toffee Pudding Shots combines the sweet buttery flavor of caramel toffee with layers of chocolate, almonds and some Christmas cheer.
As you will see I love making and sharing pudding shots. They are so easy and the creations are endless. I am becoming the Pudding Shot King of the internet. Not what I expected but I guess everyone needs to be known for something.
Last year at Halloween I first made my Caramel Apple Pudding Shots and they were a huge hit. This fall I expanded my horizons with fall and winter flavors. My first post was for my Pumpkin Pie Pudding Shots.
Then I created Candy Cane Pudding Shots and these English Toffee Pudding Shots. Both will be perfect for your holiday parties. Last weekend I created Eggnog Pudding shots and I will post the recipe in a few days. See there is no end to the possibilities.
English Toffee Pudding Shots are made with Chocolate and Caramel Jello pudding. If you can’t find the Caramel pudding just use butterscotch.
I created my English Toffee Pudding Shots based on the candy I make every year for Christmas and am selling on my Facebook store. Unfortunately, I can only sale in Ohio this year.
English Toffee Pudding Shots and all of my Jello pudding shots are simple to make and only takes about an hour or two to set up in the freezer. I serve mine semi-frozen, but you could also serve them chilled. I could not find the clear 1 oz cups with lids this year at Gordon Food Service (GFS), so I had to move up to the opaque 1.5 oz size.
I would rather have the clear but that is just for the blog pictures. The little spoons are not necessary because you could just squeeze the shot out of the cup and finish it off with your tongue.
- 1 3 1/2 oz. package instant Chocolate pudding mix
- 1 3 1/2 oz. package instant Caramel or Butterscotch pudding mix
- 1 1/2 cups milk, divided
- 3/4 cup Rumchata or spiced rum
- 3/4 cup Butterscotch schnapps
- 8 ounces Cool Whip, divided
- Toffee bar, chopped for topping (Heath or Score Bars)
- In a small bowl, mix chocolate pudding, 3/4 cup milk, and Rumchata until well blended.
- In another small bowl, mix caramel pudding, remaining milk and Butterscotch schnapps until well blended.
- Place pudding mixes into the fridge for 10 minutes.
- Fold in 1/2 of whipped topping into each pudding mixture until blended.
- Divide 1/2 chocolate pudding mixture into individual 1.5 ounce cups.
- Top equally with Caramel pudding mixture. I use a pastry bag to pipe in the pudding.
- Top with remaining chocolate pudding mixture.
- Top with a sprinkle of toffee bits and cover with lids.
- Store in freezer.
First published by Quinn Caudill for DadWhats4Dinner.com ©2016
I will be bringing my English Toffee Pudding Shots recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.
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