Heat oven to 325\u00b0.
In large bowl, cream powdered sugar, butter and pudding mix.
Lightly spoon flour into measuring cup; level off.
Stir flour, milk and vanilla into creamed mixture; mix well.
Cut Hershey Nuggets in halves and shape dough around each half forming a ball.
Top each ball with a pecan half.
Place on ungreased cookie sheets.
Bake for 13 to 18 minutes or until edges are light golden brown.
Cool.
Makes about 3 dozen.
side.
Break up the Hershey Bars along the scored lines
Combine all ingredients except the Hershey Bars.
Cook in heavy pan over high heat.
Stir until shade darker than brown sugar- about 10 to 12 minutes.
Pour onto cookie sheet and spread with back of wooden spoon to all edges.
Crush five Hershey Bars and spread over the top.
Refrigerate immediately for about an hour or until cool.
When harden, break into pieces and store in air tight container.
Best if kept in refrigerator.
Sprinkle surface with milk chocolate toffee bits and milk chocolate chips
Mix cake according to
recipe on box.
Grease and flour 1 Bundt pan or two layer cake pans and pour batter into pans.
/2 Hershey bar and spread on top of hot toffee.
nd remove the base.
Toffee Sauce; In a medium saucepan
Melt butter and sugar together in cast-iron skillet.
Cook until it turns a honey brown color.
Pour onto a greased cookie sheet.
While still hot, place 6 Hershey bars on top.
When melted, spread over top of toffee.
Sprinkle with nuts.
After completely cooled, break into pieces.
In saucepan, melt butter. Add sugar and nuts. Bring to 300\u00b0 to 310\u00b0.
Pour into large cookie sheet with edges.
Spread evenly. Place Hershey bars on toffee and spread when melted.
Let cool.
Put butter (margarine), sugar and nuts in heavy saucepan. Bring to boil and stir constantly until thermometer reaches 300\u00b0 (hard crack).
Pour into cookie sheet and spread evenly.
Top immediately with Hershey bars and spread when melted over the toffee mixture.
Refrigerate.
Chop into bite size pieces and refrigerate to store.
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.
ith 1 1/2 cups toffee bits.
Sprinkle reserved crumb
Preheat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Stir flour, baking powder, baking soda and salt.
Beat butter and brown sugar until well blended.
Add eggs, milk and vanilla.
Add flour mixture gradually.
Stir in 1 1/4 cups of toffee bits and chocolate chips.
Spread batter in pan.
Bake for 30 to 35 minutes or until edges begin to pull away from the sides of pan.
Remove from oven.
Sprinkle with 1/2 cup toffee bits.
Cool completely. Cut into bars.
Makes 36 bars.
Stir cocoa and baking soda in mixing bowl.
Blend in 1/3 cup of oil or butter.
Add boiling water; stir until mixture thickens.
Stir in sugar, eggs, and remaining 1/3 cup of oil or butter.
Add flour, vanilla and salt blend.
Pour in a greased 9x13 pan.
Bake at 350\u00b0F for 35 to 40 minutes. Cool and frost if desired. (nuts can be added if desired).
I sometimes double the recipe and bake on half sheet cake pan.
ack, cool completely.
PAN RECIPE: spread batter in greased 15
Heat oven to 375\u00b0. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee bits, and coconut, if desired. Drop dough by rounded teaspoons about 2 inches apart onto prepared cookie sheet. Bake 8 - 10 minutes or until edges are lightly browned. Cool 1 minute, then remove to wire rack. Yield: 4 dozen.
1. Bake tart shells until brown.
2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
3. Pour into shells & place a chocolate chip in the center of each tart.
4. Cool.
Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.
n my almost maddening cookie recipe search. I guess I forgot
large bowl. Fold chocolate, toffee-flavored baking bits, and almonds
ecans over crust.
Prepare TOFFEE TOPPING: Combine 2/3 cup