Heat oven to 350 degrees F.
Stir together flour, baking soda and salt.
In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
Add eggs and blend thoroughly.
Gradually add flour mixture, beating well.
Stir in toffee bits.
Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
Bake 10 minutes or until lightly browned.
Cool slightly, remove from the cookie sheet to a wire rack.
Cool completely.
Heat oven to 350 degrees.
Lightly grease cookie sheet.
Stir together flour, baking soda and salt.
Set aside.
Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.
Add eggs.
Beat well.
Gradually add flour mixture. Beat until well blended.
Stir in toffee bits.
Drop by rounded tsp. onto prepared cookie sheet.
Bake 9 - 11 minutes or until lightly browned.
Cool slightly.
Remove from cookie sheet to wire rack and cool completely.
Yields 4 dozen.
Preheat oven to 350\u00b0.
Stir together the flour, baking soda and salt.
In large bowl, beat butter, sugar, brown sugar and vanilla until well blended.
Add eggs; blend thoroughly. Gradually add flour mixture, beating well.
Stir in Skor English toffee bits.
Drop by rounded teaspoonfuls onto lightly greased cookie sheet.
Bake for 9 to 11 minutes, or until lightly browned. Cool about 1 minute, then remove from cookie sheet.
Makes 4 to 5 dozen.
Remove from heat and sprinkle with toffee bits.
Arrange pineapple rings in
egrees.
Line a large cookie sheet with parchment paper, press out
nd 1/2 cup of toffee bits and beat until well mixed
Preheat oven to 350 degrees F (175 degrees C).
Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.
Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.
Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.
Heat oven to 375\u00b0. Use non-stick cookie sheets or spray sheets with light
coating of cooking spray. With and electric mixer, beat together sugars,
butter, vanilla, and eggs until light and fluffy. Add baking powder,
soda, salt, and flour and mix well. Add toffee bits and mix until just
combined. Drop dough by rounded spoonfuls spacing 2 inches apart on
cookie sheets. Bake at 375\u00b0 until golden brown. Immediately remove from
cookie sheets and place on wire racks to cool.
owl or 9x13-inch pan with a layer of graham cracker
3x9-inch baking pan, top with apples.
In a large
nch round cake pan with removeable side with parchment paper.
Cut
welve 3-inch tart tins with cooking spray.
Roll out
inch rimmed baking sheet with parchment paper; set aside.
Preheat oven to 350.
Mix all ingredients well, and put by tablespoons on parchment-covered baking sheet. Press each cookie lightly with fork, Bake for about 15 minutes, until lightly browned around edges. Remove to wire cooling rack.
n bread cubes, coating completely with liquid.
Let soak for
/2 cup chocolate covered toffee bits.
Pour the filling into
1-quart glass jar with a lid.
In a
ondensed milk in large bowl with electric mixer on medium speed
Heat oven to 350 degrees. Lightly grease cookie sheet.
Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.
Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
owl stir together peanut butter with sugar, egg and vanilla until