Double Toffee Delight Recipes

Steps:

• Preheat oven to 350*. Grease a 9x13 inch pan.
• Combine and set aside brown sugar, nuts, and cinnamon.
• In a large bowl, combine flour, sugar, baking powder, salt, pudding, water, cooking oil, vanilla and eggs.
• Beat 2 minutes at medium speed. Pour 1/3 of batter in prepared pan.
• Sprinkle with 1/3 of brown sugar mixture.
• Pour remaining batter over brown sugar and sprinkle with remaining brown sugar mix.
• Bake at 350* for 45 minutes or when top springs back when touched lightly in center.

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to creamed mixture and mix well., Press into a greased 13x9-in. baking pan. Bake 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set., Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake 5-10 minutes or until edges are bubbly. Cool on a wire rack., In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container.

Steps:

• Mix together all except topping.
• Beat 2 minutes.
• Using 1/2 of batter, pour and fill each muffin cup 1/3 full.
• Mix together topping.
• Sprinkle 1/2 of topping on muffins.
• Add remaining batter to fill each muffin cup 2/3 full, then put rest of topping on.
• Bake 15-20 minutes at 350 degrees.

Steps:

• Melt margarine in heavy pan, adding sugar, corn syrup, and water.
• Insert candy thermometer and cook, stirring often, until mixture reaches the hard crack stage.(300*).
• Pour into a buttered cookie sheet and cool completely.
• Melt chocolate bar and spread over top of toffee.and then sprinkle with pecans.
• Chill until hard and break into peices.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13 inch baking pan with nonstick spray. Stir together crushed chocolate graham snacks and the melted butter; press evenly into the bottom of the pan.
• Bake in the preheated oven for 5 minutes. Remove from oven; layer the toffee baking bits, crushed toffee candy bars, chocolate chips, and chopped pecans evenly over the crust. Pour the sweetened condensed milk evenly over the layers.
• Bake in the preheated oven until set, about 20 minutes. Cool overnight before cutting.

Steps:

• In a medium saucepan, heat candy coating over low heat stirring constantly until just melted.
• Remove from heat.
• Place Heath bits in a bowl.
• Dip 1 caramel into melted coating; turn to coat.
• Lift caramel out with a fork; drawing across rim of pan to remove excess coating.
• Place dipped caramels in Heath bits and turn to coat.
• Transfer to waxed paper.
• Let stand 30 minutes or until firm.
• Store tightly covered up to 1 week.