Once cool, brush melted toffee crunch milk chocolate bar on bottom and
Line an 18-inch baking sheet with aluminum foil, making sure to cover the edges and corners.
Fill the bottom pot of a double boiler 1/4 full with water and bring to a boil over medium heat. Melt chocolate in the double boiler, stirring constantly until fully melted, about 5 minutes.
Pour melted chocolate onto the prepared baking sheet. Use a spatula to spread in a thin layer. Sprinkle toffee bits and peanuts evenly on the chocolate.
Freeze until solid, about 1 hour. Break into small pieces by hand.
Chop chocolate into small pieces and melt carefully.
Fold in nuts and toffee bits.
Pour onto a lightly oiled cookie sheet. Let it cool and set up.
Break into pieces. Store in a covered container in a cool place.
Yields 1 1/2 pounds candy.
simmer, uncovered, without stirring, until toffee is golden brown. Remove from
br>Stir/mix in toffee chips, milk chocolate chips and almonds; mix
Line a 10 x 15-inch cookie sheet with foil.
Place saltines in a single layer (salt side up).
In saucepan, boil butter, sugar and vanilla for 3 minutes until bubbly and syrupy.
Pour over crackers.
Spread evenly.
Bake at 375\u00b0 for 5 minutes.
Remove and pour chocolate chips over crackers.
Let sit 2 minutes, then spread chocolate evenly.
Sprinkle with nuts.
Refrigerate until cold, then break up into squares.
nd 1/2 cup of toffee bits and beat until well
Line cookie sheet with foil.
Heat butter, sugar and water to 300\u00b0 on candy thermometer.
Pour onto cookie sheet and spread quickly.
Sprinkle chocolate chips and spread when melted.
Top with nuts, if desired.
Put into refrigerator until solid.
Break up and serve.
Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored
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.
Toast pecans and put in food processor or chop finely.
Melt almond bark/chocolate bark in saucepan.
Stir pecans into melted chocolate.
Spoon out on wax paper or on aluminum foil.
Put in freezer for about 30 seconds or until chocolate sets.
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.
et aside.
Chop the toffee bars into 1/2-inch
ough. Stir in the peppermint bark and chocolate chips by hand, mixing
Heat oven to 350\u00b0. 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, beating until well blended. Stir in toffee bits and white chocolate chips. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
Break bark into pieces and place in 3-quart bowl.
Microwave at 50% power for approximately 5 to 6 minutes, until pieces are soft. Stir after 3 minutes.
While bark is melting, process candy in food processor until it is a fine powder.
Add candy to melted bark and stir well.
Spread on wax paper 1/8 to 1/4 inch thick.
Cool in refrigerator until hard.
Break into pieces.
Freezes well.
Make pudding according to package directions.
Slice bananas and place 2-3 slices in the bottom of each mini pie crust.
Fill the pie crusts with pudding and top with remaining banana slices.
Place pies in refrigerator to cool.
Once cool, sprinkle with toffee bits.
Top with chocolate whipped cream and drizzle with chocolate sauce if desired.
br>Dip into melted almond bark or chocolate for fancy, inexpensive candies!
Prepare cake mix as directed on package and cool.
Prepare chocolate pudding as directed on package.
Mix toffee pieces with chocolate pudding.
Preheat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch baking pan. Stir flour, baking powder, baking soda and salt.
Beat butter and brown sugar until well blended.
Add eggs, milk and vanilla.
Add flour mixture gradually.
Stir in 1 1/4 cups of toffee bits and chocolate chips.
Spread batter in pan.
Bake for 30 to 35 minutes or until edges begin to pull away from the sides of pan.
Remove from oven.
Sprinkle with 1/2 cup toffee bits.
Cool completely. Cut into bars.
Makes 36 bars.