eanwhile, to make coffee bean brittle, line a baking sheet with
br>stir in the crushed toffee and walnuts. the dough will
Slice cake into 3 layers.
Break toffee bars into tiny pieces.
Whip the whipping cream, add the butterscotch topping to it.
Frost bottom layer, sprinkle toffee bits on top of whipped cream.
Place next layer of the cake on top of first, repeat, continue with 3rd layer.
Frost sides of stacked cake with remaining whipped cream.
Sprinkle toffee bits all over sides of cake.
Drizzle butterscotch topping all over cake.
nd remove the base.
Toffee Sauce; In a medium saucepan
lended. Stir in the oats, toffee, and coconut (optional) with spoon
1. Bake tart shells until brown.
2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
3. Pour into shells & place a chocolate chip in the center of each tart.
4. Cool.
Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.
n my almost maddening cookie recipe search. I guess I forgot
cup peanut butter chips, toffee bits, and peanuts. Drop batter
ntil just combined. Fold in toffee bars, nuts, and chocolate morsels
peanut butter chipits, all toffee bits and all peanuts.
Place the licorice toffee sweets into a saucepan and
owl, then add in the toffee chips and macadamia nuts.
Melt chocolate chips in the top of a double boiler over hot (not boiling) water OR in a microwave according to package instructions. Spread melted chocolate over the peanut brittle to coat. Allow chocolate to cool until firm. Break into pieces and store in an airtight container.
Stir in the Heat English Toffee Bits (also called Heath Bits
hocolate chips, caramel bits and toffee pieces.
Divide mixture in
9x13\" pan if doubling recipe).
Bake at 350 F
of the chopped nut brittle evenly over the top. Return
ool. In the meanwhile prepare brittle and candied tangerine zest.
mins or until the toffee turns a deep caramel color
In heavy saucepan, combine butter, sugar, water, and salt.
Cook to hard-crack stage (300\u00b0F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
Immediately pour into ungreased 13\"x9\" pan.
Cool until hard.
Melt chocolate over hot, but not boiling water.
Spread over toffee; sprinkle with nuts, pressing them into chocolate.
Let stand 2-3 hours or chill 30 minutes.
Break into bite-size pieces.