nd set aside to prepare toffee topping.
In a small
Preheat oven to 375\u00b0F Separate dough and press into a 15 x 10 pan making sure that the perferations are gently pressed together.
In a saucepan combine brown sugar and butter and bring to a boil, stirring frequently. Boil one minute. Spread over dough and sprinkle with nuts.
Bake for 14 - 18 minutes until golden brown.
Remove pan from oven and immediately sprinkle with chocolate and toffee chips. Swirl chips as they melt.
Cool and cut into bars.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
he two longer sides for easy removal.
Combine white chocolate
udding is baking, make the toffee sauce; tip the sugar into
-8 minutes or until toffee becomes bubbly all over even
n the chocolate chips and toffee bits; mixing just enough to
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.
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.
Cream butter and shortening, gradually add sugars, beating well at medium speed with an electric mixer.
Add eggs and vanilla, beating well, combine flour, baking soda, and salt; slowly add to creamed mixture and mix well.
Stir in white chocolate chips and toffee bits.
Drop dough by heaping teaspoonfuls onto ungreased cookie sheet lined with parchment paper.
Bake at 375\u00b0F for 10 - 12 min cool on cookie sheet.
Prepare cake mix as directed on package and cool.
Prepare chocolate pudding as directed on package.
Mix toffee pieces with chocolate pudding.
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
mins or until the toffee turns a deep caramel color
Mix all ingredients and pat into 9 x 13 pan. Bake at 350\u00b0 for 20 to 25 minutes.
of the pecans and toffee bit. Repeat layering until all
heat oven to 350\u00b0F Grease Pizza pan.
Mix all ingredients. Spread on pizza pan. Bake for 20-22 minutesor until it springs back upon touch.
Sprinkle chocolate chips, peanut butter chips, coconut, toffee bits, caramel bits, cherries, etc.
ENJOY!
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 ...
In a large bowl, beat cake mix, bananas, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes.
Stir in chopped toffee bars or chopped nuts and pour into a greased and floured 13 X 9 inch baking pan.
Bake at 350 degrees for 35-40 minutes. Cool.
If frosting is desired, a chocolate or caramel frosting works well. If no frosting is desired, top servings with caramel topping and sliced bananas.