Whip cream until it starts to thicken. Add butterscotch syrup and vanilla slowly and continue beating until thick. Cut cake into 3 layers horizontally. Spread the butterscotch mixture on the layers and sprinkle each generously with crushed toffee. Put cake back together again and frost the top and sides with butterscotch mixture and sprinkle them, too, with toffee. Place cake in the refrigerator and chill for a minimum of 6 hours. Serves 12.
n oats.
Stir in toffee bar pieces (don't use
prinkle half of the crushed toffee bars over cream cheese mixture
Grease 9-inch square pan.
Stir sugar, Marshmallow Creme and butter in a heavy 3-quart saucepan over medium heat until mixture comes to a full boil.
Boil, stirring constantly, 6 minutes. Remove from stove; stir in chips until melted, then toffee bars (toffee bars may not melt completely).
Pour into prepared pan and chill until firm.
With a sharp knife, cut into 1/4-inch squares. Store airtight in refrigerator.
Makes 36, about 2 1/2 pounds.
butter a 9\" square pan -- set aside.
stir sugar, marshmallow cream and butter in a heavy pan -- over medium heat until mixture comes to a full boil --
boil 6 minutes.
stirring constantly --
remove from heat, stir in chips till melted.
then toffee bar candy, may not all melt -- completely.
pour out into prepared pan -- and chill till firm.
Spread first 6 ingredients in 10 x 15-inch pan.
Bake at 350\u00b0 for 20 minutes.
Remove from oven and sprinkle with butterscotch and chocolate morsels.
When melted, spread like frosting.
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.
Pour butterscotch sauce onto bottom of pie crust; spread gently with back of spoon to cover evenly.
Pour 1/2 cup cold milk into bowl.
Add pudding mix; beat with whisk until well blended, about 2 minutes.
Let pudding stand until slightly thickened, about 5 minutes.
Stir Cool Whip and chopped toffee bars into pudding very gently with rubber scraper until mix is all same color.
Spoon mixture into crust.
Freeze for 6 hours or overnight.
Let stand 10 minutes before serving.
Add extra toffee pieces before serving.
Spoon ice cream into a large coffee mug;pour coffee, butterscotch topping and almond liqueur over ice cream.
Garnish with a dollop of whipped cream and sprinkle of toffee chips.
Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan.
Combine the flours and salt in a bowl; in another bowl cream the butter and sugars.
Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed.
Work in the butterscotch chips and toffee bits, then spread the dough in the pan.
Bake for 1 hour, then score into bars while hot.
Let cool, then cut completely.
br>stir in toffee pieces and finely chopped butterscotch candy and pecans
ently fold in cashews and toffee bits.
Divide batter equally
eanwhile, to make the ginger butterscotch sauce, stir all ingredients together
nd remove the base.
Toffee Sauce; In a medium saucepan
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.
In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup toffee bits. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with remaining toffee bits. Store in refrigerator. Yields 12 to 14 servings.
heese mixture. Reserve 2 tablespoons toffee bars; sprinkle remaining candy bars
if using), and the Skor toffee bits (if using).
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n my almost maddening cookie recipe search. I guess I forgot
Combine coffee granules, brown sugar, pudding mix and toffee in Vitamix or food processor. Grind to a fine powder. Mix well with remaining ingredients.
Place 2 heaping tablespoons of mix in a mug. Add 8 oz. hot water. Stir well.