f the candy bars. Distribute between 6 serving glasses. Chill for 4
ith plastic wrap. For the caramel, combine the toffee and 1/4
Heat oven to 350\u00b0. Grease a 13 x 9 pan. In large bowl, combine cake mix, oil and eggs. Blend well. Stir in chocolate chips, white vanilla chips and candy bar pieces (mixture will be thick). Press half of mixture in bottom of greased pan. Bake at 350\u00b0 for 20 minutes.
egrees F (190 degrees C) for 15 minutes, or until a
of the chopped chocolate-toffee candy pieces and vanilla extract.
rust according to package directions for unfilled one crust pie, using
combine remaining ingredients, except nuts, candy bars and butter.
Blend
ver water and set aside for 5 minutes to soften.
-inch springform pan. Bake for 6-8 minutes. Do not
Preheat oven to 350 degrees.
Spoon fruit filling into unbaked pie shell.
Mix sugar and flour together; cut in butter using pastry blender. Add crushed toffee candy and mix in with fork.
Sprinkle toffee candy mixture over fruit filling.
Bake for approximately 30 minutes or until lightly browned.
Cool. Serve with fresh whipped cream or ice cream.
Heat oven to 350\u00b0.
Grease a 9 x 13-inch pan.
Combine cake mix, margarine and one egg.
Mix until crumbly.
Press gently into pan.
Beat milk, one egg and vanilla until blended.
Stir in pecans and toffee candy.
Pour over cake base in pan.
Spread, but do not stir.
Bake for 25 to 35 minutes at 350\u00b0.
Center may appear loose; let set and cool.
Yields about 36 bars.
Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13 inch baking pan with nonstick spray. Stir together crushed chocolate graham snacks and the melted butter; press evenly into the bottom of the pan.
Bake in the preheated oven for 5 minutes. Remove from oven; layer the toffee baking bits, crushed toffee candy bars, chocolate chips, and chopped pecans evenly over the crust. Pour the sweetened condensed milk evenly over the layers.
Bake in the preheated oven until set, about 20 minutes. Cool overnight before cutting.
Preheat the oven to 350 degrees F (180 degrees C).
In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
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 13 x 9-inch baking pan.
Bake 15 minutes. Meanwhile, in large bowl, combine sweetened condensed milk, egg and vanilla; mix well.
Stir in candy pieces and walnuts.
Spread evenly over prepared crust.
Bake 25 minutes or until golden brown. Cool.
Cut into bars.
Store covered in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Blend in the oatmeal and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
eaches 265 degrees on a candy thermometer.
Pour on marble
Mix wafers and melted butter.
Press into bottom of 7 x 11-inch pan.
Cream together 1/2 cup butter, sugar, egg yolks, coffee and chocolate.
Add vanilla and beaten egg whites.
Spread over wafers.
Crush Heath bars and sprinkle on top.
Freeze. (Double recipe for 9 x 13-inch pan.)
f doubling recipe).
Bake at 350 F for approximately 20-30
Prepare pie crust according to package directions for a filled 1 crust pie using 9-inch pie pan. (Refrigerate remaining crust for another use).
Preheat oven to 375\u00b0.
Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.