anilla until blended.
STIR English toffee bits and flour in medium bowl
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.
n the Heat English Toffee Bits (also called Heath Bits 'O Brickle Toffee Bits}.
Place
nd 1/2 cup of toffee bits and beat until well mixed
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.
3x9 inch pan.
Toss English toffee bits evenly over cake mixture crust
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.
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.
tir in 1/2 cup toffee bits.
Pour into greased pan
anilla until smooth; stir in toffee bits. Spread over apples.
Top
arge bowl, combine the apples, toffee bits, 2 tablespoons sugar, flour and
In a mixing bowl, cream butter and sugars.
Add eggs one at a time beating well after each addition.
Combine the flour, baking powder and salt; gradually add to the creamed mixture.
Srit in toffee bits.
Spread evenly into a greased 13 X 9 X 2-in pan.
Bake at 350 degrees for 35-40 minutes or until a toothpick inserted into center comes out clean.
Cool on wore rack.
Cut into bars.
ENJOY!
br>Sprinkle on bits of chocolate toffee bits, or the English toffee bits.
Makes 6
In a mixing bowl, beat the cream cheese, sugar, & milk until smooth. Fold in the whipped topping.
Arrange angel food cake cubes in an ungreased 11x7x2 dish.
Drizzle with chocolate syrup and caramel dip.
Set aside 1 tablespoon of toffee bits; sprinkle the remaining toffee bits over chocolate and caramel dip.
Spread cream cheese mixture over top. Sprinkle with remaining toffee bits.
Cover & chill until serving. Store left-overs in the refrigerator.
Place milk and pudding mix in a large bowl.
Beat with wire whip until well blended, about 1 minute.
Let stand 5 minutes. Set aside 1/4 cup toffee bits.
Gently fold remaining toffee bits and whipped topping into pudding.
Pour mixture into pie shell. Sprinkle with reserved toffee bits.
Freeze at least 6 hours. Remove from freezer; let stand 10 minutes to soften before serving.
Yield:
8 to 10 servings.
dd/mix in 1 cup toffee bits.
Pour the batter into
ith 1 1/2 cups toffee bits.
Sprinkle reserved crumb mixture
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.
1/2 cups of toffee bits.
Sprinkle with the remaining
ith 1 1/2 cups toffee bits.
Sprinkle reserved crumb mixture