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.
ixing bowl, cream together the butter, brown sugar, flavors, salt and
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.
ith parchment or waxed paper. Butter paper.
Sprinkle 3/4
o there is lots of toffee to go around.
Pour
ave) beat together the softened butter and both sugars until light
Preheat oven to 350 degrees. Butter a 9-by-13-inch
spread out evenly.
Melt butter over low heat.
Add
ift together.
Melt the butter in a small skillet over
aking sheet.
Combine sugar, butter, water and salt in heavy
Heat peanut butter over lowest heat on electric stove or in a double boiler on gas range.
Cook syrup, sugar and water to 260 degrees.
Remove from heat, add warm peanut butter and quickly stir until completely blended.
Immediately spread as thinly as possible on a cookie sheet.
Break into pieces and dip in chocolate.
Pop popcorn in an air popper according to manufacturer's instructions.
Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; cook until toffee syrup temperature reaches 280 degrees F (138 degrees C) using a candy thermometer, about 10 minutes. Remove from heat and stir in vanilla extract.
Mix toffee syrup with popcorn in a large bowl until evenly combined.
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.
In a large, microwave-safe bowl, mix sugar, butter, water and corn syrup.
Microwave on High power (100%) 4 minutes, stirring every 2 minutes.
Microwave 6 to 8 minutes longer or until mixture thickens and turns golden.
Stir in vanilla.
Pour mixture into an ungreased 9 x 13-inch baking pan.
Sprinkle chocolate chips over hot toffee; spread with a spatula before chocolate hardens. Sprinkle with walnuts.
Cool completely.
Break into pieces. Store in airtight container.
Yields about 1 1/4 pounds.
owl with stick of butter.
Put remaining butter in bottom of
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.
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.
Preheat oven to 375\u00b0.
Butter a 13 x 9-inch pan.
Arrange saltines in a single layer in bottom of pan.
Melt butter and sugar in medium pan over medium heat.
Boil for 3 minutes, stirring occasionally.
Pour over crackers; spread evenly.
Bake for 5 minutes.
If crackers shift, rearrange with fork.
Cool in pan on rack for 10 minutes, or until top is set.
Sprinkle chocolate morsels on top.
When soft, spread out.
Sprinkle nuts over chocolate.
Cool; cut into squares.
Preheat oven to 375\u00b0.
Butter a 13 x 9-inch baking pan. Arrange saltines right side up in a single layer on bottom of pan. Melt butter and sugar in medium-sized saucepan over medium heat. Bring to a boil; boil 3 minutes, stirring occasionally.
Remove from heat.
Stir in vanilla.
Pour over crackers and spread evenly with spatula.
Bake for 5 minutes (if crackers shift, rearrange with fork).