rumbs and sugar. Slowly add butter and mix well. Press into
e 2 teaspoons of the butter. Line each with parchment paper
Preheat oven to 350 degrees F.
Sift together flour and baking soda.
Cream together butter, sugar, brown sugar, and vanilla.
Add eggs one at a time.
Add toffee pieces to mixture.
Mix creamed mixture and dry mixture together.
Use rounded tablespoon to measure dough.
Place dough at least 2 inches apart on baking sheet.
Bake for 10 to 12 minutes.
*If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.
rown sugar, stir in melted butter. Press into 13 X9 baking
br>In mixer bowl cream butter and sugar at medium speed
Beat butter at medium speed with a mixer until creamy. Add cake mix, eggs and water, beating until blended.
Stir in brickle chips and pecans.
Drop cookie dough by teaspoons onto ungreased cookie sheets. Bake at 350\u00b0 for 8 to 10 minutes or until edges are browned.
(Top will look moist.)
Transfer to wire racks to cool. Yields 7 dozen cookies.
ven layer.
Bring real butter, brown sugar, and extract to
Mix wafers and melted butter.
Press into bottom of 7 x 11-inch pan.
Cream together 1/2 cup butter, sugar, egg yolks, coffee and chocolate.
Add vanilla and beaten egg whites.
Spread over wafers.
Crush Heath bars and sprinkle on top.
Freeze. (Double recipe for 9 x 13-inch pan.)
Beat butter at medium speed with mixer until creamy.
Add cake mix, eggs and water; beat until blended.
Stir in brickle chips and pecans.
Drop cookie dough by teaspoon onto ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes or until edges are browned (top will look moist).
Makes 4 dozen.
Preheat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Stir flour, baking powder, baking soda and salt.
Beat butter and brown sugar until well blended.
Add eggs, milk and vanilla.
Add flour mixture gradually.
Stir in 1 1/4 cups of toffee bits and chocolate chips.
Spread batter in pan.
Bake for 30 to 35 minutes or until edges begin to pull away from the sides of pan.
Remove from oven.
Sprinkle with 1/2 cup toffee bits.
Cool completely. Cut into bars.
Makes 36 bars.
br>Combine cake mix, eggs, butter, and water.
Pour into
Beat butter at medium speed with a mixer until creamy; add cake mix, eggs and water, beating until blended.
Stir in brickle chips and pecans.
Drop by tablespoons onto ungreased cookie sheets.
Bake at 350\u00b0 for 8 to 10 minutes.
Top will look moist.
Combine and sift flour, baking soda, and salt. In a separate bowl, cream butter or margarine. Add sugar, egg, and vanilla; mix until smooth and creamy.
Stir in dry ingredients; blend in toffee bits and pecans.
Drop tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees F (175 degrees C) until done, 12 to 15 minutes. Remove from baking sheets and cool.
Heat oven to 350\u00b0F (180\u00b0C). Grease 13 x 9-inch (33 x 23 cm) baking pan.
In large bowl, beat shortening and sugar until fluffy. Beat in eggs until creamy.
In medium bowl, mix together flour, baking powder, baking soda and salt; stir into butter mixture with milk.
Stir in 1 cup (250 mL) of the toffee bits and semi-sweet chocolate chips. Spread evenly in baking pan.
Bake 25 to 30 minutes or until golden brown. Remove from oven and immediately sprinkle evenly with remaining toffee bits. Let cool. Cut into bars.
arge bowl, whisk the melted butter, granulated sugar,brown sugar, and
/2 cup of the toffee bits over caramel.
Spread
Combine and sift flour, soda and salt.
Cream butter or margarine.
Add sugar, egg and vanilla.
Mix until smooth and creamy.
Stir in dry ingredients.
Blend in chopped candy bars and pecans.
Combine the first 5 ingredients and 3/4 cup of the pecans in a heavy saucepan.
Cook over medium flame, stirring constantly, until mixture reaches hard crack stage (syrup separates into threads that are hard and brittle) or 300\u00b0 on candy thermometer. Pour onto lightly buttered baking sheet.
Immediately place chocolate pieces on top of toffee and spread until melted. Lightly press remaining 1 cup pecans into chocolate.
Cool completely; break in pieces.
Makes 1 pound.
Preheat oven to 350.
Beat butter, sugar, and eggs until well blended.
Stir in flour, baking powder, baking soda, and salt. Mix well.
Stir in 1 cup of the Skor bits.
Spread in a greased 9x13\" pan. Bake for 23-28 minutes or until golden brown.
Remove from oven and immediately sprinkle with remaining Skor bits.
Let cool the cut into bars.
Line a 15x10 baking pan with heavy duty foil.
Place graham crackers in one layer in the pan.
In a saucepan, combine butter and brown sugar and bring to a boil, stirring constantly.
Carefully pour toffee mixture over graham crackers.
Sprinkle with almonds.
Bake at 400 degrees for 6-8 minutes or until bubbly.
Cool in pan for 4 minutes.
Cut each cracker into four sections; transfer to wire rack to cool completely.