Roll cookies into crumbs.
Mix with margarine.
Spread into bottom of 9 x 13-inch pan.
Bake at 350\u00b0 for 15 minutes.
Mix 2 boxes pudding with 2 cups milk.
Add ice cream and blend together. Pour into cooled crust.
Let chill.
Cover with prepared Dream Whip.
Top with Bits 'O Brickle.
In a heavy 2-quart saucepan, melt chocolate bars (or chocolate chips) over low heat, stirring often.
Cool to room temperature. Fold in Cool Whip and Heath Bits 'O Brickle (mixture will thicken).
Cover and chill at least one hour.
Form into 1-inch balls.
Roll in crushed pecans.
Chill thoroughly.
Mix cake mix, egg and Crisco.
Pat into the bottom of a jelly roll pan.
Pour sweetened condensed milk over mixture and cover with Bits 'O Brickle.
Bake at 350\u00b0 for 20 minutes.
Mix cake mix, softened butter and egg.
Press mixture in a 9 x 13 pan.
Sprinkle evenly Bits 'o Brickle and chopped pecans over the mixture.
Pour sweetened condensed milk over the top of the mixture evenly.
Bake 30 to 35 minutes at 350\u00b0.
Slice into bars to serve.
Crumble
butter, brown sugar and flour together and set aside 2
cups.
To
remaining mixture add eggs, milk, vanilla and baking soda and beat well.
Pour into well-greased 18 x 12 x
2-inch pan.
Sprinkle
crumbly mixture on top and sprinkle Heath Bits
'O Brickle over crumbly mixture.
Bake at 350\u00b0 for 35 to 40 minutes.
Mix cake as directed on box using stick of butter instead of amount in mix directions.
Add 1 teaspoon of almond extract and 1/2 of packaged pudding mix.
Bake in stem pan according to mix directions.
Let cool.
Whip the cream with 2 tablespoons sugar, 1 teaspoon almond extract and rest of pudding mix until stiff.
Ice with this mixture.
Sprinkle Bits 'O Brickle and almond slices on top.
Mix cake mix, margarine and 1 egg until crumbly.
Press in 9 x 13-inch pan.
Add sweetened condensed milk, egg and vanilla; beat until blended.
Add pecans and brickle baking chips.
Bake at 350\u00b0 for 25 to 35 minutes.
Mix cake mix, butter and 1 egg and press in pan.
Mix Eagle Brand milk, 1 egg, pecans, Brickle chips and vanilla.
Pour over cake mixture in pan.
Bake 25 minutes at 350\u00b0.
Mix margarine, flour and butter brickle together and put in 9 x 13-inch pan.
Bake 20 minutes at 350\u00b0.
Let cool.
In deep bowl, using mixer, combine cream cheese, sugar and milk.
Add 3/4 cup Bits 'O Brickle; fold in whipped topping.
Spoon into pie crust.
Sprinkle remaining Bits 'O Brickle over filling. Freeze about 4 hours before serving.
Makes 10 to 12 servings.
Spread half of ice cream into pie shell.
Sprinkle Bits O' Brickle on top.
Heap with remaining ice cream.
Freeze.
To serve, stir sauce well and spoon over individual pieces of pie.
Preheat oven to 325\u00b0.
In a small bowl mix Bits 'O Brickle with liquid shortening until evenly coated, then stir in 6 tablespoons flour until well coated.
Set aside.
In a large bowl, combine butter, sugar, brown sugar and vanilla.
Beat until creamy.
Beat in egg.
Gradually add salt, baking soda and flour.
Mix well. Stir in coated Bits 'O Brickle.
Drop by rounded teaspoonfuls onto greased cookie sheets.
Bake at 325\u00b0 for 10 to 12 minutes.
Makes 50 (2-inch) cookies).
Cover the bottom of a 9-inch ready crust pie shell with Heath bits.
In mixing bowl, combine eggs, sugar, corn syrup, butter and vanilla.
Mix well and add pecans.
Pour mixture over Heath bits in the pie shell.
Bake at 350\u00b0 for 55 to 60 minutes or until filling doesn't stick to a knife.
Cover the bottom of a 9-inch pie shell with Heath bits.
In a mixing bowl, combine eggs, sugar, corn syrup, butter and vanilla; mix well.
Add pecans.
Pour mixture over the Heath bits in the pie shell.
Bake at 350\u00b0 for 55 to 60 minutes, or until pie is done.
Test with a knife.
When the filling does not stick to knife, the pie is done.
Preheat oven to 325\u00b0.
In a small bowl, mix Bits 'O Brickle with liquid shortening until evenly coated.
Then stir in 6 tablespoons flour until well coated.
Set aside.
Heat oven to 375\u00b0. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg. Beat just until blended. Combine flour, baking soda and salt. Gradually beat into peanut butter mixture. Stir in 1 cup Heath bits. Reserve remainder for topping. Drop by heaping teaspoonfuls about 2-inches apart onto ungreased cookie sheet. Top each with reserved Heath bits. Bake 7 to 8 minutes or until set. DO NOT OVERBAKE. Cool 2 minutes. Remove to wire racks. Cool completely.
Cream oleo, then add cake mix, eggs and water, mixing well. Stir in 1 package Bits 'O Brickle and 1/2 cup chopped nuts.
Drop by teaspoon on lightly greased cookie sheet.
Bake 9 to 10 minutes at 350\u00b0.
Preheat oven to 350\u00b0.
Grease 8-inch square pan.
I use cooking spray.
In a separate bowl mix flour, baking powder and salt, set aside.
Beat eggs well.
Gradually add both sugars and beat until thick and creamy.
Add melted butter and vanilla and almond extract.
Gently stir in flour until mixture is moist.
Fold in in Bits'O Brickle (and nuts).
Pour into prepared pan.
Bake for 30 minutes.
Cool completely before cutting.
side 1/4 cup toffee bits for topping.
Combine remaining
Bake cake in 9 x 13-inch pan; cool overnight.
Cut into small pieces.
Make instant pudding and chill overnight.
In a trifle bowl or glass bowl, place 1 layer of cake pieces.
Dribble 1/2 of the Kahlua over cake.
Place 1/2 pudding on top.
Place 1/2 Cool Whip on top.
Sprinkle with Heath bits.
Repeat all layers once more.