Ingredients:

1 (15 oz.) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
10 ounces almond toffee pieces

Directions

1. Preheat the oven to 350 degrees F
2. Unroll the piecrusts onto a lightly floured surface
3. Roll into 2 (15-inch) circles
4. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed
5. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups
6. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well
7. Add the vanilla
8. Stir in the pecans and almond toffee pieces
9. Spoon the pecan & toffee filling evenly into the pie shells.
10. Bake for 25 minutes, or until filling is set and crust is lightly browned.
11. Cool in pans on wire racks.

Ingredients:

1 pound plus 3 1/2 teaspoons unsalted butter
2 cups unsweetened cocoa powder
2 cups hot brewed coffee
1 cup sour cream
1 1/2 tablespoons pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 1/2 cups sugar
4 large eggs
Chocolate Icing [recipe follows]
2 1/2 cups almond toffee pieces

Chocolate Icing:

4 1/2 cups heavy cream
3 sticks unsalted butter
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup light corn syrup
2 pounds semisweet chocolate, chopped into pieces
1 tablespoon pure vanilla extract
1 teaspoon almond extract

Directions:

1. Preheat oven to 350F
2. Grease 3 (10-inch) cake pans with butter
3. Line each with parchment paper and better
4. Place the cocoa in bowl and slowly add the hot coffee, whisking until smooth. Set aside to cool

In a large bowl, whisk together the sour cream and vanilla
5. Whisk in the cooled coffee mixture

Cream the remaining pound butter and the sugar
6. Mix in the eggs
7. Sift the flour, baking soda, and baking powder together
8. Add the flour mixture alternately with the coffee-sour cream mixture on low. mix until smooth

Divide the batter into the 3 pans
9. Bake 30 to 35 minutes. Let cool completely in the pans on a wire rack. 

Remove the cakes from the pans
10. Using a long serrated knife, trim off the rounded top from each to make a flat surface
11. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top and sprinkle with about 3/4 cup crushed almond toffee
12. Repeat with the second layer
13. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed almond toffee onto the sides and top of the cake

Icing Directions:

1. In a large saucepan, combine the cream, butter, cocoa, and corn syrup
2. Bring to a simmer over medium heat
3. Remove from the heat

Put the chopped chocolate in a large bowl
4. Add the hot cream mixture and let sit for 2 minutes
5. Whisk until the chocolate is melted and smooth.
6. Add the vanilla and almond extracts
7. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)

Ingredients:

1/2 cup almond liqueur, plus 4 teaspoons
1/2 gallon white chocolate ice cream [softened]
1 cup sugar
1/4 cup water
2 3/4 cups heavy cream
1 cup powdered sugar
6 large milk chocolate almond toffee chunks

Directions:

Cut the sponge cake into 3 equal pieces to fit into the bottom of a 9 by 5 by 3-inch loaf pan. Line the loaf pan with plastic wrap, leaving an overhang over the sides. Lay 1 piece of cake flat in the pan. Sprinkle about 2 1/2 tablespoons of liqueur evenly over the cake. Spread one-third of the softened ice cream over the cake, smoothing the top with a rubber spatula and top with another cake layer. Repeat the process, working carefully to create 3 layers of cake soaked with liqueur and ice cream on top. Wrap with the plastic wrap and place in the freezer to firm up the ice cream, 1 to 2 hours.

Read more: White Chocolate Ice Cream Cake