ottom.
Bake this layer for 10 minutes.
In a
For the Crust; Combine crumbs and
9x13 inch pan. Crush toffee bars into small bits and set
he toffee bars, still in their wrappers, and sprinkle 7 crushed toffee bars over
uts and half of crushed toffee bars.
Press in ungreased 9
Pour butterscotch sauce onto bottom of pie crust; spread gently with back of spoon to cover evenly.
Pour 1/2 cup cold milk into bowl.
Add pudding mix; beat with whisk until well blended, about 2 minutes.
Let pudding stand until slightly thickened, about 5 minutes.
Stir Cool Whip and chopped toffee bars into pudding very gently with rubber scraper until mix is all same color.
Spoon mixture into crust.
Freeze for 6 hours or overnight.
Let stand 10 minutes before serving.
Add extra toffee pieces before serving.
prinkle half of the crushed toffee bars over cream cheese mixture.
et aside.
Chop the toffee bars into 1/2-inch pieces
Heat oven to 325 degrees.
In a large bowl, beat powdered sugar, margarine and pudding mix until light and fluffy.
Lightly spoon flour into measuring cup; level off.
Add flour, milk, vanilla, and crushed toffee bars, mix well.
Shape dough into 1-inch balls.
Place onto ungreased cookie sheets.
Bake at 325 for 13-18 minutes or until edges are a light golden brown.
Remove from cookie sheets; cool completely.
Dip top of each cookie into powdered sugar.
owl.
Fold the chopped toffee bars into one portion.
To
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.
Grease 9-inch square pan.
Stir sugar, Marshmallow Creme and butter in a heavy 3-quart saucepan over medium heat until mixture comes to a full boil.
Boil, stirring constantly, 6 minutes. Remove from stove; stir in chips until melted, then toffee bars (toffee bars may not melt completely).
Pour into prepared pan and chill until firm.
With a sharp knife, cut into 1/4-inch squares. Store airtight in refrigerator.
Makes 36, about 2 1/2 pounds.
Cream butter and sugars.
Add egg and vanilla.
Add flour and oatmeal.
Butter jelly roll pan and spread mixture.
Bake at 325\u00b0 for 20 minutes.
Melt chocolate and frost toffee bars.
If desired, may spread chopped walnuts on chocolate.
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.
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.
Spread dessert topping on bottom of crust.
Pour milk into large bowl.
Add pudding mix.
Beat with wire whisk 2 minutes.
Let stand 5 minutes.
Stir in cool-whip and chopped toffee bars.
Spoon into crust.
Freeze 4 hours or until set.
Let stand at room temperature 15 minutes or until pie can be sliced easily.
Garnish as desired.
Store any leftovers in freezer.
Blend flour, margarine and sugars.
Reserve 1/2 cup of this mixture.
To the remainder, add the buttermilk, soda, egg, vanilla and 1/2 cup of chopped toffee bars.
Blend well and pour into greased and floured 9 x 12-inch baking dish.
Preheat oven to 350\u00b0.
In a large bowl, cream the butter and sugars until fluffy. Add eggs and vanilla. Beat until smooth.
In a medium bowl, stir together flour, baking soda and salt. Add dry ingredients to creamed mixture. Stir until a soft dough forms. Stir in toffee bars. Bake 8 to 10
minutes. Store in airtight container.
Yields 6 1/2 dozen.
For the bars: Adjust oven rack to middle
o 350 degrees F.
FOR THE BARS, in a large bowl