n 1/2 of the candy bars. Distribute between 6 serving
For the caramel, combine the toffee and 1/4 cup cream
Fold in 6 tablespoons English toffee pieces.
Unroll cake, sprinkle
of the chopped chocolate-toffee candy pieces and vanilla extract.
Preheat oven to 350 degrees.
Spoon fruit filling into unbaked pie shell.
Mix sugar and flour together; cut in butter using pastry blender. Add crushed toffee candy and mix in with fork.
Sprinkle toffee candy mixture over fruit filling.
Bake for approximately 30 minutes or until lightly browned.
Cool. Serve with fresh whipped cream or ice cream.
Reserve 2 tablespoons toffee bars; sprinkle remaining candy bars over banana slices
combine remaining ingredients, except nuts, candy bars and butter.
Blend
emperature. Stir in vanilla and toffee chunks.
In a clean
Heat chocolate pieces until melted, stirring often.
Stir in sour cream until smooth.
Cut cake in half, horizontally.
Spread with 1/3 of frosting; sprinkle with 1/3 of crushed candy.
Top with second layer.
Frost cake; sprinkle candy on top.
Serves 8 (380 calories per serving).
ven. Immediately top it with toffee candy pieces. Don't turn off
Generously grease and lightly flour 9 or 10-inch Bundt pan.* Combine sugar with cinnamon; set aside.
In large mixing bowl, combine remaining ingredients except nuts, candy bars and melted butter.
Blend at low speed until moistened; then beat 3 minutes at medium speed, scraping bowl occasionally.
Spoon 1/2 of batter into prepared pan.
Sprinkle with remaining cinnamon-sugar mixture, then with nuts and crushed candy bars.
Pour melted butter over batter.
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13 inch baking pan with nonstick spray. Stir together crushed chocolate graham snacks and the melted butter; press evenly into the bottom of the pan.
Bake in the preheated oven for 5 minutes. Remove from oven; layer the toffee baking bits, crushed toffee candy bars, chocolate chips, and chopped pecans evenly over the crust. Pour the sweetened condensed milk evenly over the layers.
Bake in the preheated oven until set, about 20 minutes. Cool overnight before cutting.
Prepare pudding with milk as directed on package.
Set aside. Slice Twinkies in half, lengthwise.
Line a 9 x 13 x 2-inch pan with bottom halves of Twinkies, cream filling sides up.
Sprinkle with 1/2 cup crushed candy.
Pour on pudding.
Arrange top halves of Twinkies over pudding.
Spread on Cool Whip. Top with remaining candy. Cover and refrigerate at least 2 hours before serving. Makes 10 to 12 servings.
Heat oven to 350\u00b0.
Grease a 9 x 13-inch pan.
Combine cake mix, margarine and one egg.
Mix until crumbly.
Press gently into pan.
Beat milk, one egg and vanilla until blended.
Stir in pecans and toffee candy.
Pour over cake base in pan.
Spread, but do not stir.
Bake for 25 to 35 minutes at 350\u00b0.
Center may appear loose; let set and cool.
Yields about 36 bars.
Combine first four ingredients in a small saucepan.
Cook over medium heat until mixture comes to a boil.
Boil 1 minute, stirring constantly.
Remove from heat.
Add candy and stir well.
Cool (sauce thickens as it cools).
Place strawberries in serving dishes.
Dollop each with 2 tablespoons of sour cream.
Top with 2 to 3 teaspoons of sauce.
Cream butter and sugar until light.
Stir in egg yolk, flour, salt and almond flavor.
Mix well.
Spread in a thin layer on ungreased cookie sheet about thickness of toffee candy.
Bake 25 minutes at 350\u00b0.
Spoon coffee ice cream into pie crust, spreading evenly. Freeze until firm.
Place candy in plastic bag.
Crush with rolling pin, mallet or hammer.
Spread fudge topping evenly over coffee ice cream.
Sprinkle with 1 cup of crushed candy.
Spoon butter pecan ice cream over, spreading evenly.
Freeze until firm, 2 hours.
Garnish with fresh whipped cream-rosettes around edge of pie.
Put remaining candy in middle.
Delicious!
Preheat oven to 350\u00b0 (325\u00b0 for glass dish).
In medium bowl, combine flour and sugar; cut in margarine until crumbly.
Press firmly on bottom of 13 x 9-inch baking pan.
Bake 15 minutes. Meanwhile, in large bowl, combine sweetened condensed milk, egg and vanilla; mix well.
Stir in candy pieces and walnuts.
Spread evenly over prepared crust.
Bake 25 minutes or until golden brown. Cool.
Cut into bars.
Store covered in refrigerator.
Heat oven to 350\u00b0. Grease a 13 x 9 pan. In large bowl, combine cake mix, oil and eggs. Blend well. Stir in chocolate chips, white vanilla chips and candy bar pieces (mixture will be thick). Press half of mixture in bottom of greased pan. Bake at 350\u00b0 for 20 minutes.
Preheat the oven to 350 degrees F (180 degrees C).
In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.