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.
anilla; mix well. Stir in toffee pieces.
Pour into prepared
anilla until blended.
STIR English toffee bits and flour in medium
lmonds. Stir in the Heat English Toffee Bits (also called Heath Bits
ixture. Fold in 6 tablespoons English toffee pieces.
Unroll cake, sprinkle
large bowl. Fold chocolate, toffee-flavored baking bits, and almonds
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).
Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
Refrigerate at least 2 hours or overnight before serving.
Combine the first 4 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.
Stir well. Cool; mixture thickens as it cools.
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.
Preheat oven to 300\u00b0.
Combine crumbs, almonds, sugar and margarine; press firmly on bottom of 9-inch spring-form pan.
Stir together coffee granules and water.
Cool.
Cut the cake into 14 slices.
Cut each slice diagonally.
Place triangles up the side and on the bottom of a 9-inch deep dish pie pan.
Drizzle coffee mix over cake slices.
Beat cheese, sugar and chocolate syrup together until smooth.
Add 2 1/2 cups whipped topping and beat until smooth.
Spread cheese mixture over cake.
Dollop remaining whipped topping around the edge.
Sprinkle with candy crumbs.
Refrigerate 8 hours.
Mix first 5 ingredients; then mix separate the last 3 ingredients.
Cut toffee candy into small pieces or run through blender.
Mix lightly the two groups of ingredients.
With hand form dough into small balls or patties.
Bake 10 to 12 minutes at 350\u00b0.
Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.
Preheat oven to 350\u00b0F.
Spray a 13 x 9 pan with cooking spray,.
Combine graham cracker crumbs, toffee bits, pecans and melted butter.
Press into 13 x 9 pan.
Sprinkle semi sweet morsels evenly over crust.
Sprinkle with coconut.
Pour condensed milk over coconut layer.
Bake for 20 minutes or until golden brown.
Cool completely.
Cut into bars.
nd 1/2 cup of toffee bits and beat until well
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 9 x 13-inch baking pan.
Bake 15 minutes. Meanwhile, in large bowl, combine sweetened condensed milk, egg and extract.
Mix well.
Stir in toffee pieces and almonds. Spread evenly over prepared crust.
Bake 25 minutes or until golden brown.
Cool.
Cut into bars.
Store covered in refrigerator.
prinkle with 1/2 inch toffee pieces.
Top with remainder
Beat milk and pudding mixes with whisk 2 min. Microwave 2 chocolate squares on HIGH 1 min. or until melted when stirred. Stir in 1 cup pudding; pour into crust.
Add half the COOL WHIP and all but 3 Tbsp. candy to remaining pudding. Spoon over layer in crust.
Top with remaining COOL WHIP and candy. Melt remaining chocolate square; drizzle over pie. Refrigerate 1 hour.
3x9 inch pan.
Toss English toffee bits evenly over cake mixture