owl, stir together the graham cracker crumbs and 1/2 cup
of the chopped chocolate toffee bar. Spoon into the pan, gently
Line jelly roll pan with aluminum foil.
Line with Club crackers.
Preheat oven to 350\u00b0.
Bring butter, margarine and brown sugar to a full, rolling boil for about 1 to 2 minutes. Immediately pour over Club crackers.
Bake 8 to 10 minutes at 350\u00b0 or until corners start to turn brown.
Remove from pan.
Place Hershey chocolate bars on top (spaced) and spread evenly over crackers.
Sprinkle with nuts.
Line 9 x 13-inch pan with whole club crackers.
Combine sugars, margarine, milk and 1 cup graham crackers and cook 5 minutes.
Cool to warm.
Pour over crackers.
Cover with another layer of crackers.
Melt together peanut butter and chocolate chips.
Spread over crackers.
Refrigerate.
r table knife, crush the toffee bars, still in their wrappers
n oats.
Stir in toffee bar pieces (don't use the
preheat oven to 350 degrees.
combine sour cream, milk and hidden valley ranch dressing mix to make dressing. ( i use the fat free sour cream to replace the mayo that the mix calls for).
combine cracker crumbs, cheese and salt/pepper.
Dip the chicken into half of the ranch dressing on both sides. Then dip the chicken into the cracker crumb mix on one side only.
Bake for 35 minutes or until crispy. Use the remaining ranch dressing as a dip/sauce for the chicken once baked.
Serve.
ool, brush melted toffee crunch milk chocolate bar on bottom and sides
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.
Spread dessert topping on bottom of crust.
Pour milk into large bowl, adding pudding mix.
Beat with wire whisk 2 minutes. Let stand 5 minutes.
Stir in Cool Whip and chopped toffee bars. Spoon into crust.
Garnish top with pieces of chopped toffee. Freeze 4 hours or until set.
Let stand 15 minutes before cutting.
Place the chocolate covered toffee bar and chocolate covered crispy peanut
br>7 Layer Magic Cookie Bar: add 1 cup butterscotch chips
prinkle with 1/2 inch toffee pieces.
Top with remainder
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.
Mix milk and pie filling about 1 minute; let stand 5 minutes. Fold in Cool Whip and chopped toffee.
Spoon into crust. Freeze until firm, about 6 hours.
Remove from freezer and let stand 10 minutes to soften before serving.
Spread dessert topping on bottom of crust.
Pour milk into large bowl.
Add pudding mix.
Beat with wire whisk 2 minutes. Let stand 5 minutes.
Stir in Cool Whip and chopped toffee bars. Spoon into crust.
Freeze 4 hours or until set.
Let stand at room temperature 15 minutes or until pie can be cut easily.
Spread topping on bottom of pie crust.
Pour milk into a large bowl.
Add pudding mix.
Beat with whisk for 2 minutes.
Let stand 5 minutes. Stir in Cool Whip and toffee bars.
Spoon in crust. Freeze 4 hours until set.
Spread dessert topping on bottom of crust.
Pour milk into large bowl.
Add pudding mix.
Beat with wire whisk 2 minutes. Let stand 5 minutes.
Stir in Cool Whip and chopped toffee bars. Spoon into crust.
Freeze 4 hours or until set.
Let stand at room temperature 15 minutes or until pie can be easily cut.
Garnish as desired.
Store leftover pie in freezer.
Spread dessert topping on bottom of crust.
Pour milk into large bowl.
Add pudding mix.
Beat with wire whisk 2 minutes.
Let stand 5 minutes.
Stir in cool-whip and chopped toffee bars.
Spoon into crust.
Freeze 4 hours or until set.
Let stand at room temperature 15 minutes or until pie can be sliced easily.
Garnish as desired.
Store any leftovers in freezer.
uts with ground cookies and toffee in processor.
Add 5