ool. Once cool, brush melted toffee crunch milk chocolate bar on bottom
ntil combined.
Stir in toffee bits by hand.
Shape
ake for 8 minutes.
Toffee layer: In saucepan , combine butter
/2 cup of the toffee bits over caramel.
Spread
prinkle half of the crushed toffee bars over cream cheese mixture
Preheat oven to 350 degrees F. Lightly grease a 9- x 13-inch baking dish.
Prepare brownie mix according to package directions.
Stir in dark chocolate chips.
Pour brownie mixture into prepared baking dish.
Sprinkle with 1/2 cup toffee bits.
Bake 27 to 29 minutes, or just until a toothpick comes out clean.
Remove from oven and immediately sprinkle with remaining 1/4 cup toffee bits and 1/2 cup semisweet mini chocolate chips.
Cool completely in pan on wire rack; cut into squares.
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.
ver the cake. Sprinkle the toffee chips in an even layer
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.
Spread dessert topping on bottom of pie crust.
Pour milk in a large bowl; add pudding mix.
Beat with a wire whisk for two minutes.
Let stand 5 minutes.
Stir in the Cool Whip and chopped toffee bars.
Spoon in crust.
Freeze 4 hours.
Let stand at room temperature for 15 minutes or until pie cuts easily.
Makes 8 servings.
Combine and sift flour, baking soda, and salt. In a separate bowl, cream butter or margarine. Add sugar, egg, and vanilla; mix until smooth and creamy.
Stir in dry ingredients; blend in toffee bits and pecans.
Drop tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees F (175 degrees C) until done, 12 to 15 minutes. Remove from baking sheets and cool.
anufacturer's directions. Stir in toffee pieces. If desired, ripen ice
br>stir in the crushed toffee and walnuts. the dough will
Preheat oven to 350.
Mix all ingredients well, and put by tablespoons on parchment-covered baking sheet. Press each cookie lightly with fork, Bake for about 15 minutes, until lightly browned around edges. Remove to wire cooling rack.
: Combine crunch layer ingredients. Press 1/2
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 remove the base.
Toffee Sauce; In a medium saucepan
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.
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.
ou go.
For the toffee:
Preheat the oven to