nd let the cake cool for 30 minutes.
In a
ayer the oats then the toffee bits.
Mix together flour with
In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup toffee bits. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with remaining toffee bits. Store in refrigerator. Yields 12 to 14 servings.
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.
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.
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.
oak for 10 minutes.
Stir in 1/2 cup toffee bits.
nd mix in chopped Heath bars (or toffee bits (if using) mini chocolate
ogether the butter and sugar for at least 5 minutes.
Heat oven to 375 degrees.
Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended.
Add egg; beat just until blended.
Combine flour, baking soda and salt; graduallt beat into peanut butter mixture.
Stir in 1 cup toffee bits; reserve remainder for topping.
Drop by heaping teaspoons about 2 inches apart on ungreased cookie sheet; top each with reserved toffee bits.
Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool Completely.
In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into 3 layers. Place the bottom layer on a serving plate. Spread with 1 cup cream mixture and sprinkle with 1/2 cup Heath bits. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with remaining Heath bits. Store in refrigerator.
Mix all ingredients together with electric mixer, adding toffee bits last.
Chill.
Serve with fruit-- we prefer granny smith apple wedges.
Cream butter.
Add cake mix.
Beat in eggs.
Add water.
Mix in toffee bits and pecans.
Drop by teaspoonfuls on ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
Let stand for a few minutes before removing from pan. Do not over bake.
ake at 350 degrees F for 7 minutes.
Meanwhile, in
Preheat oven to 350 degrees F (175 degrees C).
Slice cookie dough and arrange in the bottom of a 9x13-inch baking pan to make crust.
Bake cookie crust in the preheated oven until golden brown, 10 to 14 minutes. Remove from oven and allow to cool, about 30 minutes.
Spread ice cream over cookie crust. Sprinkle half of the toffee bits over the ice cream. Cover with a layer of chocolate shell topping. Sprinkle remaining toffee bits over the topping before it sets.
Combine flour, sugar and butter in a mixing bowl.
Mix with beater or use pastry cutter to mix until resembles coarse meal. Press firmly in bottom of 9 x 13-inch pan.
Bake at 350\u00b0 for 15 to 20 minutes, until lightly golden and edges begin to darken.
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.
tir in chocolate chips and Heath Bar bits. Drop batter by well
he granola, graham cereal and toffee bits in a shallow dish.
anilla until smooth; stir in toffee bits. Spread over apples.
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