nd cooked until onions are soft.
Add herbs, red wine
9x13\" pan if doubling recipe).
Bake at 350 F
nd remove the base.
Toffee Sauce; In a medium saucepan
/3 of the Heath toffee onto top and sides of
but should be like a soft thick batter.
Spoon evenly
ake for 8 minutes.
Toffee layer: In saucepan , combine butter
n places, with a sticky toffee glaze which is almost crunchy
hites with electric mixer until soft peaks form when beaters are
udding is baking, make the toffee sauce; tip the sugar into
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
Simmer until the dates are soft.
Take off the heat
inner plate.
Pour hot toffee sauce (reheat if neccesary) over
n the chocolate chips and toffee bits, or nuts.
Drop
nd cream of tartar to soft peaks. Gradually add sugar, beating
Place the licorice toffee sweets into a saucepan and
owl, then add in the toffee chips and macadamia nuts.
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.
one.
Serve warm with toffee sauce and vanilla ice-cream
inner plate.
Pour hot toffee sauce over each square and