mooth, stir frequently.
Pour caramel mixture over baked crust; spread
ver medium-low heat until caramel mixture boils. Reduce heat to
an use your favorite caramel recipe or store-bought caramel. If using rum
he pan so that the caramel doesn't burn. Stirring forms
n the chocolate chips, caramel bits and toffee pieces.
Divide mixture
ins or until the toffee turns a deep caramel color. Remove from
nd remove the base.
Toffee Sauce; In a medium saucepan
lastic wrap. For the caramel, combine the toffee and 1/4 cup
ggs.
Add Swirled Chocolate-Caramel chips in the mix with
combine sweetened condensed milk and caramel topping, stirring until smooth and
9x13\" pan if doubling recipe).
Bake at 350 F
of the chopped chocolate toffee bar. Spoon into the pan
cup of the toffee bits over caramel.
Spread the remaining
ool. Once cool, brush melted toffee crunch milk chocolate bar on
prinkle half of the crushed toffee bars over cream cheese mixture
Prepare cake batter according to pkg directions.
Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
Bake at 350F for 35-40 mins or until toothpick inserted near center comes out clean.
Immediately poke holes in the cake with a meat fork or skewer.
Spread caramel and fudge toppings over cake.
Cool on a wire rack.
Frost with Cool Whip.
Sprinkle with toffee bits and remaining chocolate chips.
Store in fridge.
In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 375\u00b0 for 6-8 minutes or until set. Cool completely on a wire rack.
Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Repeat with remaining yogurt, toffee and caramel. Cover and freeze for 8 hours or overnight. Remove from the freezer 15 minutes before serving.
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.
n each layer.
Warm caramel(dulce de leche) in microwave
up caramel topping over cake.
Sprinkle with 1/4 cup toffee