ondensed milk in large bowl with electric mixer on medium speed
Melt chocolate bar.
Mix with Cool Whip.
Pour into pie shell. Decorate pie with almonds and Kisses.
Refrigerate until ready to use.
ightly with a vegetable oil cooking spray.
Put the almonds on
50\u00b0F Grind nuts with ground cookies and toffee in processor.
r half-sheet pan with heavy-duty foil and
o 300\u00b0. Combine crumbs, almonds, sugar and margarine.
Press
owl. Fold chocolate, toffee-flavored baking bits, and almonds into sweetened condensed
nd 1/2 cup of toffee bits and beat until well
br>Sprinkle with 1/2 inch toffee pieces.
Top with remainder of
Preheat oven to 300\u00b0.
Combine crumbs, almonds, sugar and margarine; press firmly on bottom of 9-inch spring-form pan.
In a saucepan, combine butter, sugar and almonds; cook until it reaches 300\u00b0 on candy thermometer (or hard crack stage).
Spread into a large cookie sheet and let cool in dry place for 3 to 4 hours.
Note:
Do not cool in refrigerator as it will cause the candy to become soft.
Crack randomly with an ice cream scoop.
Do not remove from pan yet.
oss English toffee bits evenly over cake mixture crust.
Beat with electric
opping over pizza, then sprinkle with almonds.
Cut into pizza style
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.
In heavy saucepan, combine butter, sugar, water, and salt.
Cook to hard-crack stage (300\u00b0F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy!
Immediately pour into ungreased 13\"x9\" pan.
Cool until hard.
Melt chocolate over hot, but not boiling water.
Spread over toffee; sprinkle with nuts, pressing them into chocolate.
Let stand 2-3 hours or chill 30 minutes.
Break into bite-size pieces.
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.
Line 8 x 10-inch ungreased pan with almonds.
Cook together brown sugar and butter for 12 minutes.
After it comes to a slow rolling boil (not stirring), pour hot mixture over nuts.
Sprinkle chocolate chips on top immediately.
Put cookie sheet on top of this until chocolate melts.
Then spread with knife.
Place in refrigerator until hard.
Cut in squares and store in refrigerator.
Spread dessert topping on bottom of pie crust.
Pour milk in a large bowl; add pudding mix.
Beat with a wire whisk for two minutes.
Let stand 5 minutes.
Stir in the Cool Whip and chopped toffee bars.
Spoon in crust.
Freeze 4 hours.
Let stand at room temperature for 15 minutes or until pie cuts easily.
Makes 8 servings.
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.
Advance preparation:
Place toffee bars between 2 pieces of waxed paper; crush with rolling pin.
Set aside.
Combine remaining ingredients; chill well.
Whip to custardlike consistency.
Fold in crushed toffee.
Spoon cream mixture into three 3-cup refrigerator trays.
Freeze firm.
Makes 8 cups ice cream.