Butter a baking sheet and line the baking sheet with waxed paper.
Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in toffee bits, chocolate-covered toffee bits, and coffee. Remove from heat and spread into prepared baking dish. Refrigerate until hardened, about 1 hour; break into pieces.
n. rimmed baking sheet. Let toffee cool until set, at least
owder till dissolved.
Add chocolate pieces and melt over low
ool.
Melt the dark chocolate in double boiler, then let
baking soda, chocolate chips, brown sugar and then toffee bits - make sure
Preheat oven to 350\u00b0.
In medium-sized bowl, cream the oil and sugar and beat well.
Stir in flour and vanilla.
Litely spray an 11 x 14-inch baking sheet with vegetable oil.
Press the dough onto the sheet.
Bake for 25 minutes, until golden brown.
Let cool.
Melt chocolate chips in a double boiler.
Spread the melted chocolate evenly over the cooled toffee bars and sprinkle with pecans.
Makes 48 (1-inch) squares.
Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored
Place the chopped chocolate candy bars in a small
n sugar mixture.
Place chocolate chips on top of sugar
Chocolate-Pecan Ice Cream: Line a cookie
sugar, baking powder, cinnamon, chocolate covered toffee bits and salt in a
Combine sugar, corn syrup, cream and salt in saucepan.
Place over low flame and cook to 244\u00b0 (use candy thermometer), stirring constantly.
Add butter and continue cooking until a small amount of mixture forms a hard ball in cold water (254\u00b0).
Remove from fire; add vanilla and nuts.
Pour into a greased pan (8 x 8-inch); cool.
Pour melted chocolate over toffee.
Let stand until cold. Remove from pan and break into small irregular pieces.
Makes 1 1/2 pans.
ivide chopped pecans and chopped chocolate among pastry-filled tart pans
o 375\u00b0F.
Combine chocolate chips and butter in microwave
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
br>While toffee is still hot and bubbly, pour chocolate chips evenly
chopped almonds.
Quickly pour toffee onto prepared pan and spread
b>toffee mixture onto prepared span and spread evenly. Cool.
Melt chocolate
he filling, place butter and chocolate in a small saucepan on
ereals, pretzels and pecans. Sprinkle toffee bits on top of the