dd/mix in 1 cup toffee bits.
Pour the batter into
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.
nd 1 cup of the toffee bits until well combined. Press dough
n chopped Heath bars (or toffee bits (if using) mini chocolate chips
Cream butter and sugars. Add vanilla and eggs. Mix in the flour, baking soda and salt.
Stir in the toffee bits and almonds. Drop onto ungreased cookie sheets and bake 8-10 minutes.
tir in 1/2 cup toffee bits.
Pour into greased pan
ith 1 1/2 cups toffee bits.
Sprinkle reserved crumb mixture
Combine marshmallows, sugar, milk, butter and salt in saucepan.
Bring to a boil stirring often.
Boil uncovered for 5 minutes stirring continually.
Remove from heat and add chocolate chips and vanilla.
Stir until smooth.
Add toffee bits and stir.
Pour into foil lined and greased 8 x 8 inch pan.
Chill until firm.
Cut into small squares.
Stir until smooth.
Add toffee bits. Stir well. Immediately pour into
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.
1/2 cups of toffee bits.
Sprinkle with the remaining
ith 1 1/2 cups toffee bits.
Sprinkle reserved crumb mixture
ith 1 1/2 cups toffee bits.
Sprinkle reserved crumb mixture
Heat oven to 350\u00b0F (180\u00b0C). Grease 13 x 9-inch (33 x 23 cm) baking pan.
In large bowl, beat shortening and sugar until fluffy. Beat in eggs until creamy.
In medium bowl, mix together flour, baking powder, baking soda and salt; stir into butter mixture with milk.
Stir in 1 cup (250 mL) of the toffee bits and semi-sweet chocolate chips. Spread evenly in baking pan.
Bake 25 to 30 minutes or until golden brown. Remove from oven and immediately sprinkle evenly with remaining toffee bits. Let cool. Cut into bars.
Heat oven to 275\u00b0.
Grease a large roasting pan or two 13 x 9 x 2-inch baking pans.
Place popcorn and almonds in prepared pan. In heavy medium saucepan, combine toffee bits and corn syrup. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes).
Pour over popcorn mixture; stir until evenly coated.
Bake 30 minutes, stirring frequently.
Remove from oven; stir 2 minutes until slightly cooled.
Cool.
Store in tightly covered container in a cool, dry place.
ix well.
Stir in toffee bits and pecans.
Remove pan
rom heat and sprinkle with toffee bits.
Arrange pineapple rings in
ell blended.
Stir in toffee bits.
In a small bowl