Karens Toffee Delight Recipes

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:

• 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:

• Combine the first 6 ingredients (DRY) in a large mixing bowl; set aside.
• Mix yogurt, milk, oil, egg, vanilla and mashed bananas together in a smaller bowl until well-combined (WET).
• Add WET mixture to the DRY mixture, mix until just combined (DO NOT OVERMIX) - lumps are ok.
• Now stir in chopped kiwi gently; you may also add chopped nuts if you like.
• Bake in a pre-heated oven at 375°F or 180°C for 25-30mins (mini muffins take about 20mins).
• Cool in pan for 10mins, then remove and cool thoroughly on wire rack.

Steps:

• Put oven rack in highest position, preheat oven to 350ºF. Line a 12x18 pan with sides with aluminum foil. Then cover with saltine crackers. In a separate pot, melt butter and add brown sugar, let simmer four minutes, stirring constantly. Pour over crackers, spread until crackers are covered.
• Put in oven for nine minutes. Remove from oven, cover with both chips, and let sit for two minutes then smooth with spatula.
• Put in fridge for two hours. Then break apart. STORE IN FREEZER.