hocolate chips, caramel bits and toffee pieces.
Divide mixture in half
prinkle with 1/2 inch toffee pieces.
Top with remainder of
Preheat oven to 350 degrees F.
Sift together flour and baking soda.
Cream together butter, sugar, brown sugar, and vanilla.
Add eggs one at a time.
Add toffee pieces to mixture.
Mix creamed mixture and dry mixture together.
Use rounded tablespoon to measure dough.
Place dough at least 2 inches apart on baking sheet.
Bake for 10 to 12 minutes.
*If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.
br>Layer the cake pieces, chocolate custard, toffee pieces in a greased 8
Cream butter and sugar.
Add eggs and vanilla.
Stir together flours, baking soda and salt.
Add to creamed mixture.
Mix until well blended.
Add toffee pieces and pecans.
Batter will be very stiff.
Using small scoop, place on cookie sheet lined with parchment paper.
Bake at 350 degrees for 15 minutes.
Let cool on counter before removing from parchment paper.
br>Stir in almonds and toffee pieces. Form the mixture into a
Add oatmeal, cherries, chocolate and toffee pieces. Divide dough into three equal
Layer ingredients in a 1 quart jar as follows:.
brown sugar, chocolate pieces, flour, baking powder, salt, pecans and toffee pieces.
Gently tap jar on counter between layers to settle the ingredients.
Screw lid on jar.
To bake:.
Grease or spray an 8x8x2 baking pan.
In large bowl stir the butter, eggs and vanilla together until well mixed.
Add the contents of jar and stir until well combined.
Bake in a 350 degree oven for 25 to 30 minutes.
scraping again. Stir in the toffee pieces and chocolate chips.
Scoop
n my almost maddening cookie recipe search. I guess I forgot
Bake cake as directed on package and let cool.
Cut into slices or cubes.
Prepare pudding according to package directions.
Fold whipped topping into pudding, mixing well.
Cover bottom of trifle dish with cake pieces.
Next, cover cake pieces with pudding mixture.
Sprinkle toffee (Skor) pieces over pudding mixture.
Repeat layers 2 more times, ending with pudding.
Garnish with extra toffee pieces and some cake crumbs.
Chill at least 2 hours until set.
ith about half of the toffee pieces.
Put other brownie half
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.
owl, then add in the toffee chips and macadamia nuts.
ne third and tear into pieces that are about 1/2
Cut up frozen pound cake into bite sized pieces.
Mix both packages of chocolate pudding in bowl with 4 cups of chilled milk with wire whisk for 2 minutes until well combined.
Place half of the pound cake pieces in bottom of trifle bowl.
Spread half of the pudding over the cake pieces.
Spread half of the whipped topping over the pudding and sprinkle with half of the toffee bits.
Repeat layers with the remaining pound cake pieces, pudding, cool whip and top off with the remaining toffee bits!
Refrigerate until ready to serve!
hips, brown sugar and then toffee bits - make sure to press
eave preparing the rich, creamy toffee sauce to the last minute
ixing bowl; add cereal and toffee and stir with a wooden
Preheat oven to 350\u00b0F.
Place cookie dough, the 1/2 cup toffee pieces, and the pecans in a large resealable plastic bag and knead to combine. Press dough evenly over the bottom of an ungreased 13x9-in baking pan.
Bake for 12 to 15 minutes or until golden brown. Sprinkle with chocolate pieces immediately after baking; let stand for 5 to 10 minutes or until chocolate is softened, then spread evenly over the bars. Sprinkle with the 1/3 cup toffee pieces.
Chill for 15 minutes to set chocolate.