Heat oven to 350 degrees F.
Stir together flour, baking soda and salt.
In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
Add eggs and blend thoroughly.
Gradually add flour mixture, beating well.
Stir in toffee bits.
Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
Bake 10 minutes or until lightly browned.
Cool slightly, remove from the cookie sheet to a wire rack.
Cool completely.
Heat oven to 350 degrees.
Lightly grease cookie sheet.
Stir together flour, baking soda and salt.
Set aside.
Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.
Add eggs.
Beat well.
Gradually add flour mixture. Beat until well blended.
Stir in toffee bits.
Drop by rounded tsp. onto prepared cookie sheet.
Bake 9 - 11 minutes or until lightly browned.
Cool slightly.
Remove from cookie sheet to wire rack and cool completely.
Yields 4 dozen.
Preheat oven to 350\u00b0.
Stir together the flour, baking soda and salt.
In large bowl, beat butter, sugar, brown sugar and vanilla until well blended.
Add eggs; blend thoroughly. Gradually add flour mixture, beating well.
Stir in Skor English toffee bits.
Drop by rounded teaspoonfuls onto lightly greased cookie sheet.
Bake for 9 to 11 minutes, or until lightly browned. Cool about 1 minute, then remove from cookie sheet.
Makes 4 to 5 dozen.
he Heat English Toffee Bits (also called Heath Bits 'O Brickle Toffee Bits}.
Place
dd/mix in 1 cup toffee bits.
Pour the batter into
br>In a medium bowl using an electric mixer on low
Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan.
Combine the flours and salt in a bowl; in another bowl cream the butter and sugars.
Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed.
Work in the butterscotch chips and toffee bits, then spread the dough in the pan.
Bake for 1 hour, then score into bars while hot.
Let cool, then cut completely.
br>For the filling: Still using an electric mixer, beat the
then stir until smooth.
Using an electric mixer beat cream
tir in 1/2 cup toffee bits.
Pour into greased pan
ntil blended.
STIR English toffee bits and flour in medium bowl
anilla until smooth; stir in toffee bits. Spread over apples.
Top
rom the heat; stir in toffee bits ans extract. Pour into prepared
In a mixing bowl, beat the cream cheese, sugar, & milk until smooth. Fold in the whipped topping.
Arrange angel food cake cubes in an ungreased 11x7x2 dish.
Drizzle with chocolate syrup and caramel dip.
Set aside 1 tablespoon of toffee bits; sprinkle the remaining toffee bits over chocolate and caramel dip.
Spread cream cheese mixture over top. Sprinkle with remaining toffee bits.
Cover & chill until serving. Store left-overs in the refrigerator.
Butter a baking sheet and line the baking sheet with waxed paper.
Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in toffee bits, chocolate-covered toffee bits, and coffee. Remove from heat and spread into prepared baking dish. Refrigerate until hardened, about 1 hour; break into pieces.
nd 1/2 cup of toffee bits and beat until well mixed
arge bowl, combine the apples, toffee bits, 2 tablespoons sugar, flour and
In a mixing bowl, cream butter and sugars.
Add eggs one at a time beating well after each addition.
Combine the flour, baking powder and salt; gradually add to the creamed mixture.
Srit in toffee bits.
Spread evenly into a greased 13 X 9 X 2-in pan.
Bake at 350 degrees for 35-40 minutes or until a toothpick inserted into center comes out clean.
Cool on wore rack.
Cut into bars.
ENJOY!
nch pan.
Toss English toffee bits evenly over cake mixture crust
Slice cake into 3 layers.
Break toffee bars into tiny pieces.
Whip the whipping cream, add the butterscotch topping to it.
Frost bottom layer, sprinkle toffee bits on top of whipped cream.
Place next layer of the cake on top of first, repeat, continue with 3rd layer.
Frost sides of stacked cake with remaining whipped cream.
Sprinkle toffee bits all over sides of cake.
Drizzle butterscotch topping all over cake.