Stir in the Heat English Toffee Bits (also called Heath Bits
25 degrees F. Stir graham cracker crumbs, sugar and butter in
nd remove the base.
Toffee Sauce; In a medium saucepan
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.
up toffee bits. Reserve.
Mix graham cracker crumbs and remaining toffee bits
Preheat oven to 350\u00b0F.
Spray a 13 x 9 pan with cooking spray,.
Combine graham cracker crumbs, toffee bits, pecans and melted butter.
Press into 13 x 9 pan.
Sprinkle semi sweet morsels evenly over crust.
Sprinkle with coconut.
Pour condensed milk over coconut layer.
Bake for 20 minutes or until golden brown.
Cool completely.
Cut into bars.
owl, stir together the graham cracker crumbs and 1/2 cup
1. Bake tart shells until brown.
2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
3. Pour into shells & place a chocolate chip in the center of each tart.
4. Cool.
Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.
emperature. Stir in vanilla and toffee chunks.
In a clean
ool. Once cool, brush melted toffee crunch milk chocolate bar on
n my almost maddening cookie recipe search. I guess I forgot
ticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly
prinkle with 1/2 inch toffee pieces.
Top with remainder
prinkle half of the crushed toffee bars over cream cheese mixture
hours to make the toffee, checking periodically to ensure the
Combine all ingredients except graham cracker crumbs.
Mix until smooth.
Add graham cracker crumbs.
Bake 325 F oven for 50-55 minutes until a knife inserted in center comes out clean.
Cool and serve with whipped topping.
Spread dessert topping on bottom of crust.
Pour milk into large bowl, adding pudding mix.
Beat with wire whisk 2 minutes. Let stand 5 minutes.
Stir in Cool Whip and chopped toffee bars. Spoon into crust.
Garnish top with pieces of chopped toffee. Freeze 4 hours or until set.
Let stand 15 minutes before cutting.
Pour butterscotch sauce onto bottom of pie crust; spread gently with back of spoon to cover evenly.
Pour 1/2 cup cold milk into bowl.
Add pudding mix; beat with whisk until well blended, about 2 minutes.
Let pudding stand until slightly thickened, about 5 minutes.
Stir Cool Whip and chopped toffee bars into pudding very gently with rubber scraper until mix is all same color.
Spoon mixture into crust.
Freeze for 6 hours or overnight.
Let stand 10 minutes before serving.
Add extra toffee pieces before serving.
br>Line bottom with graham cracker squares.
In small bowl
Place the licorice toffee sweets into a saucepan and