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.
Boil butter, cream and sugar for 7 minutes on medium heat. Remove from heat and stir in marshmallow cream, peanut butter and nuts.
Stir until thick.
Spread in large pan.
Put candy in a bowl and microwave for 2 minutes.
Take out and stir.
If not melted completely, put back in microwave for 15 second intervals until all melted.
Take out and stir in peanut butter and nuts (any amount you want).
You can add marshmallows if you want.
Stir quickly until all melted.
Pour out on waxed paper or in pan.
Let stand until firm.
Cut into squares.
Easy and good!
Bring butter, sugar and cream to a boil.
Boil 5 to 8 minutes, stirring constantly.
Remove from heat and add marshmallow cream, peanut butter and nuts.
Beat until smooth and pour into buttered pan.
ixing bowl, cream together the butter, brown sugar, flavors, salt and
owl with stick of butter.
Put remaining butter in bottom of
aking sheet.
Combine sugar, butter, water and salt in heavy
ith parchment or waxed paper. Butter paper.
Sprinkle 3/4
Combine sugar, salt, water and margarine.
Cook to light crack stage (286\u00b0).
Add walnuts to toffee.
Pour onto well-greased cookie sheet and cool.
Melt chocolate chips and spread over toffee.
Sprinkle chopped nuts on top.
Break into pieces when cooled.
spread out evenly.
Melt butter over low heat.
Add
he stick of butter.
Place the remaining butter in the bottom
Mix cake according to
recipe on box.
Grease and flour 1 Bundt pan or two layer cake pans and pour batter into pans.
Combine sugar, salt, water and butter.
Cook to light crack stage (285\u00b0).
Test by adding a few drops to water; they will form a pliable ribbon.
Add 1/4 cup chopped walnuts.
Pour onto a well-greased cookie sheet.
Cool.
Melt semi-sweet chocolate. Spread half on top; sprinkle with 1/2 cup walnuts.
Cool.
Turn and repeat with remaining chocolate and nuts.
When chocolate has cooled, break toffee into pieces with a small household hammer. Will yield about 2 dozen pieces.
Melt butter, add sugar and water; cook,
Spread almonds in pan; toast in a 350\u00b0 oven for about 10 minutes.
Shake occasionally.
Cool nuts.
Grind milk chocolate fine in a food processor; do not over process.
Set aside.
Chop nuts coarse in food processor.
Sprinkle 1 cup nuts over bottom of greased 15 x 10 x 1-inch cookie sheet.
Sprinkle 1 cup ground chocolate over nuts.
Set aside.
In a large microwave safe bowl, mix sugar, butter, water and corn syrup.
Microwave on high 4 minutes. Stirring every 2 minutes.
Heat 6-8 minutes longer until thickened and gold in color.
Add vanilla; stir well - this step may require some muscle is your mixture begins to seperate.
Pour mixture into 9x13 dish.
Spread chocolate chips over hot toffee. Sprinkle with nuts.
Cool completely. Break into pieces.
Rim top of 8-cup batter bowl with butter, then place butter, sugar, salt and water in the bowl.
Microwave on Full power 7 to 8 minutes, then microwave on Full power 30 seconds at a time to the color brown or gold you want.
Line a cookie sheet with tinfoil and lay nuts on sheet.
When mixture is done, pour over nuts slowly, then wait for it to cool.
Break in smaller pieces and put into waxed paper lined gift boxes.
Preheat oven to 325 degrees F.
Beat sugar and butter in large mixer bowl until creamy; add egg yolk; beat well.
Beat in flour.
Press evenly on to bottom of un-greased 15 x 10-inch jelly-roll pan.
Bake for 22 to 25 minutes or until lightly browned and center is still slightly soft and sprinkle with morsels.
Let stand for 3 minutes or until morsels are shiny; spread evenly.
Sprinkle with toffee chips.
Cool for 1 hour; cut into bars with sharp knife while slightly warm.
r parchment paper.
Melt butter over medium heat in a