Grease a 9x9 pan, set aside.
Over medium heat melt toffee, cream and butter just until bubbly.
Fold in corn flakes and coconut, then quickly press into pan. Let sit for 15 minutes then cut into squares.
Over low heat, melt the toffee bars, condensed milk and margarine.
Dip the marshmallows into the toffee mixture.
Roll in the rice krispies.
These can be kept covered at room temp for a couple of day, freezes well.
For smaller balls, cut the marshmallows in half before dipping.
Melt toffee, chocolate bars, butter and cream in saucepan.
Pour over cereal and nuts.
Press down into a 9 x 13 pan and let harden.
Grease an 8\" cake pan.
In a large heavy saucepan, soften the butter.
Stir in remaining ingredients.
Stirring constantly, bring to a boil over medium high heat.
Candy thermometer should reach 260 degrees or hard ball.
Stir constantly as it will stick to the pan easily.
Pour into pan quickly and cool.
You may make a softer toffee by decreasing cooking time slightly.
he second amount of butter, toffee bars and condensed milk in
In large pot melt first three ingredients on low heat.
When many bubbles appear, pour in cornflakes.
Immediately drop spoonfuls onto cookie sheet coated with waxed paper.
Eat!
Pre-cook tart shells as directed on package.
Melt the toffee, milk and butter in microwave in container with spout.
Fill tart shells.
Allow to cool slightly.
Top with Rosebud.
mins or until the toffee turns a deep caramel color
For the caramel, combine the toffee and 1/4 cup cream
nd fluffy.
For the toffee, line a baking pan with
Preheat oven to 325\u00b0F. Line a 12 cup muffin pan with paper liners. Mix flour, sugar, 1 tsp vanilla, baking powder and a pinch of salt. Add eggs, oil and buttermilk. Add bananas and 2 oz toffee bar crumbles. Distribute between liners and bake for 20-25 mins. Remove and let cool on a wire rack.
To serve, whip cream and add remaining vanilla extract. Decorate cupcakes with whipped cream and sprinkle with remaining toffee bar crumbles.
nd fluffy.
To make toffee, combine the sugar and 1
hips, brown sugar and then toffee bits - make sure to press
Bake cake as directed on package and let cool.
Cut into slices or cubes.
Prepare pudding according to package directions.
Fold whipped topping into pudding, mixing well.
Cover bottom of trifle dish with cake pieces.
Next, cover cake pieces with pudding mixture.
Sprinkle toffee (Skor) pieces over pudding mixture.
Repeat layers 2 more times, ending with pudding.
Garnish with extra toffee pieces and some cake crumbs.
Chill at least 2 hours until set.
eady).
Meanwhile, for the toffee sauce, place granulated sugar and
anilla until smooth; stir in toffee bits. Spread over apples.
eave preparing the rich, creamy toffee sauce to the last minute
ixing bowl; add cereal and toffee and stir with a wooden
ake, leaving delicious trails of toffee and chocolate, and have settled
tir in 1/2 cup toffee bits.
Pour into greased