nd sprinkle chocolate chips over toffee. Chocolate chips will melt and
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.
n my almost maddening cookie recipe search. I guess I forgot
Butter a 9-inch square pan.
Melt butter in 2-quart saucepan. Stir in sugar gradually.
Add syrup and water; cook over moderate heat, stirring occasionally, to 290\u00b0 on candy thermometer; add 1 cup of the nuts.
Cook 3 minutes more, stirring constantly.
Pour into pan.
When cold, remove from pan.
Melt chocolate over hot water.
Coat one side of toffee; sprinkle with chopped nuts.
Allow to set for a minute or so.
Flip over on waxed paper and repeat. Break into bite size pieces.
Makes 1 3/4 pounds.
Place the licorice toffee sweets into a saucepan and
owl, then add in the toffee chips and macadamia nuts.
Spread nuts on greased 13 x 11-inch cookie sheet.
Combine margarine and sugar.
Melt and bring to a boil.
Stir constantly until dark tan, about 10 to 12 minutes.
Pour toffee mixture over nuts.
Immediately place broken pieces of chocolate bars on hot mixture and spread with a knife.
Place in cool place or in refrigerator.
Take out when hard and break in pieces.
Stir in the Heat English Toffee Bits (also called Heath Bits
hocolate chips, caramel bits and toffee pieces.
Divide mixture in
Butter 9-inch square pan.
Melt butter in 2-quart pan.
Stir in sugar gradually.
Add syrup and water.
Cook over medium heat, stirring occasionally, to 290\u00b0.
Add 1 cup walnuts; cook 3 minutes more, stirring constantly.
Pour into pan.
Melt chocolate over hot water.
Coat one side of toffee, sprinkle with chopped walnuts.
Allow to set for a minute or so.
Flip over on waxed paper and repeat.
Break into bite size pieces.
Makes about 1 3/4 pounds.
Spray a 11 x 13-inch cookie sheet.
Combine margarine and sugar; bring to a boil.
Stir constantly until dark tan, about 10 to 12 minutes.
Pour toffee mixture onto cookie sheet. Immediately place broken pieces of chocolate bars on hot mixture and spread.
Cool or refrigerate.
Break into pieces when hard.
9x13\" pan if doubling recipe).
Bake at 350 F
Choose 2 colors of sugar-free gelatin (for example, red and green for Christmas).
Dissolve large box of gelatin in 2 cups boiling water.
Add cold water.
Pour half of this into each of two molds or all in a 9 x 13-inch glass dish.
Let stand until firm. Spread on Pineapple Cheat Cake Layer (recipe follows) and top with layer of second color gelatin (mixed as previously stated).
Serves 15.
mins or until the toffee turns a deep caramel color
In heavy saucepan, combine butter, sugar, water, and salt.
Cook to hard-crack stage (300\u00b0F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
Immediately pour into ungreased 13\"x9\" pan.
Cool until hard.
Melt chocolate over hot, but not boiling water.
Spread over toffee; sprinkle with nuts, pressing them into chocolate.
Let stand 2-3 hours or chill 30 minutes.
Break into bite-size pieces.
Mix cake according to
recipe on box.
Grease and flour 1 Bundt pan or two layer cake pans and pour batter into pans.
For the caramel, combine the toffee and 1/4 cup cream
nd fluffy.
For the toffee, line a baking pan with
Preheat oven to 325\u00b0F. Line a 12 cup muffin pan with paper liners. Mix flour, sugar, 1 tsp vanilla, baking powder and a pinch of salt. Add eggs, oil and buttermilk. Add bananas and 2 oz toffee bar crumbles. Distribute between liners and bake for 20-25 mins. Remove and let cool on a wire rack.
To serve, whip cream and add remaining vanilla extract. Decorate cupcakes with whipped cream and sprinkle with remaining toffee bar crumbles.