of the chopped chocolate toffee bar. Spoon into the pan, gently
r table knife, crush the toffee bars, still in their wrappers
ime, then fold in the toffee bits. Pour the batter into
n oats.
Stir in toffee bar pieces (don't use the
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.
Place the chocolate covered toffee bar and chocolate covered crispy peanut
ool, brush melted toffee crunch milk chocolate bar on bottom and sides
uts with ground cookies and toffee in processor.
Add 5
ayer.
Sprinkle with chopped toffee bars and remaining 1/2
Heat oven to 325\u00b0F Spray bottom only of 9-inch glass pie plate with cooking spray.
In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds.
Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly.
Cool completely, about 1 hour.
Refrigerate at least 4 hours. Serve with ...
ayer, lightly press in the toffee bits until the top is
When cake is cooled completely, divide into 2 parts.
Crumble 1/2 cake into a very large bowl.
Layer 1/2 of pudding on cake, then layer 1/2 Cool Whip on pudding.
Sprinkle 1/2 Heath bar crumbs on Cool Whip.
Repeat layers, ending with Heath bar crumbs.
prinkle with 1/2 inch toffee pieces.
Top with remainder
9x13 inch pan. Crush toffee bars into small bits and
/2 cup of the toffee bits in large bowl until
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.
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.
ix flour, 1/2 cup toffee bits, pecans, butter and sugar
Spoon ice cream into a large coffee mug;pour coffee, butterscotch topping and almond liqueur over ice cream.
Garnish with a dollop of whipped cream and sprinkle of toffee chips.
o medium bowl; mix in toffee and pecans.
Set aside