Set oven to 350 degrees.
Grease and flour a 9\" square baking pan.
In a bowl, beat together the coffee, 3/4 cup brown sugar, 6 tbsp butter and 1 egg until smooth.
Add the milk, 1-1/4 cups flour, vanilla, baking powder and salt; beat 1 minute to blend well.
Pour into prepared pan.
In another bowl, mix together the 1/3 cup brown sugar, 2 tbsp flour, and 1 tbsp butter with cool fingertips, until crumbly.
Mix in toffee chips.
Sprinkle evenly over cake batter.
Bake 35 minutes, or until cake tests done.
Cool on wire rack.
nd easy clean up.
Butter the sides of a 2
Butter sides of a heavy 2-quart saucepan.
In saucepan, melt 1 cup Food Lion butter; add water, sugar and corn syrup.
Cook over medium heat to 290\u00b0, stirring frequently.
(Mixture should boil gently over entire surface.)
Watch carefully after 280\u00b0; remove from heat.
Immediately pour over parchment paper.
Let stand 1 to 2 minutes.
Soften chocolate in small saucepan; spread evenly over toffee and sprinkle chopped pecans over chocolate.
Let stand overnight; break into pieces.
Makes approximately 1 1/2 pounds.
Butter sides of heavy 2-quart saucepan.
In it melt butter; add sugar, water and corn syrup.
Cook over medium heat to 290\u00b0 (soft crack), stirring frequently, after it reaches 280\u00b0.
Remove from heat.
Add nuts.
Immediately pour onto 13 x 9 x 2-inch pan. Wait 2 to 3 minutes until toffee is firmer to add the chocolate. Sprinkle the pieces on top and spread around.
Sprinkle with finely chopped nuts.
Chill until chocolate is firm.
Break into pieces.
Yields 1 1/2 pounds.
Butter the sides of a 2 quart saucepan.
Melt the butter.
Add sugar, water and Karo syrup.
Heat to 290 degrees using a candy thermometer.
Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
As soon as it reaches 290 pour into a greased pan.
Let sit for 2 minutes.
Sprinkle chips on top and let set for 3 minutes.
Spread the chips out, freeze and cut or break into little pieces.
Melt butter in 2-quart saucepan.
Add sugar, water and corn syrup.
Cook over medium heat, stirring constantly, to exactly 290\u00b0.
Remove from heat.
Immediately turn into a buttered 9 x 13 x 2-inch pan.
Wait 2 to 3 minutes or until firm and sprinkle with chocolate chips.
After chocolate is softened, spread evenly over toffee.
Chill until chocolate is firm.
Break into pieces and enjoy.
Makes 1 1/2 pounds.
Sprinkle the 1/2 cup coarsely chopped nuts on the bottom of a buttered 13 x 9 x 2-inch pan.
Butter the sides of a heavy 2-quart saucepan.
In it, melt the 1 cup butter; add sugar, water and corn syrup.
Cook over medium heat to 290\u00b0 (soft crack stage), stirring frequently.
Watch carefully after 280\u00b0, remove from heat.
Melt butter in large pan.
Add sugar, syrup and water.
Cook over medium heat, stirring occasionally to hard crack stage (300\u00b0). (Watch carefully after 280\u00b0.)
Quickly stir in chopped nuts.
In a large saucepan, melt butter. Add sugar, water and corn syrup. Cook over medium heat, stirring occasionally, to hard crack stage (300\u00b0). Quickly stir in almonds.
Spread, while hot, onto well-greased flexible metal pan.
Cool thoroughly. Turn out on wax paper. Spread with half of the melted chocolate.
Chill to firm. Cover the other side with melted chocolate. Chill to firm and break into pieces.
Melt butter in a large saucepan. Add sugar, corn syrup and water. Cook over medium heat, stirring occasionally, to hard crack stage (300\u00b0). Stir in coarsely chopped almonds and spread in well buttered 13 x 9 x 2-inch metal pan quickly!
Cool.
Carefully turn out on wax paper. Spread top with 1/2 melted chocolate and sprinkle with 1/2 nuts.
After chocolate firms, cover with wax paper, invert and repeat, if necessary. Chill to firm chocolate. Break into pieces.
Melt butter in large pan.
Add sugar, syrup and water.
Cook over medium heat, stirring now and then, to 300\u00b0.
Quickly stir in coarsely chopped nuts.
Spread in well-greased 13 x 9 1/2 x 2-inch pan.
Cool thoroughly.
Butter a 9 x 13-inch pan. Coarsely chop half the nuts and set aside. Finely chop the remaining nuts and sprinkle buttered pan with half of finely chopped nuts.
Cover with 6 chocolate bars.
In large saucepan, melt butter.
Add sugar, water and corn syrup.
Cook over medium heat, stirring occasionally, to hard crack stage (300\u00b0).
Quickly stir in coarsely chopped almonds. Spread while hot onto well-greased 13 x 9-inch metal pan.
Cool. Turn out on wax paper.
Spread on half of melted chocolate; sprinkle with half of finely chopped almonds.
Flip to other side. Spread remaining chocolate and sprinkle remaining almonds.
Chill to firm.
Break into pieces.
Melt butter in a large saucepan.
Heat sugar and syrup to boiling point; pour over peanut butter crunch and vanilla.
Mix well.
Add Special K cereal.
Press in buttered pan.
Melt both packages of chips and pour over mixture.
Preheat oven to 400\u00b0.
Mix all ingredients with hands.
Spread in oblong pan.
Bake 15 minutes.
Take from oven and stir.
Press 2 cups hot butter crunch against bottom and sides of 9-inch pie pan.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Add sour cream, melted butter, eggs, butter-flavored extract, 1 teaspoon vanilla
Melt butter in heavy 2-quart saucepan.<
melt 1/4 C of butter, and 1/2 C sugar