Caramel Toffee Crunch Cookies Recipes

Steps:

• Preheat oven to 350 degrees F.
• Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
• Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, mix brown sugar, butter, eggs and vanilla with wooden spoon until blended. Add flour mixture; stir until blended. Stir in candy and oats. Spread in pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Cut into 8 rows by 4 rows.

Steps:

• Heat oven to 350°F. Stir together flour and baking soda; set aside. Reserve 1 cup of the mashed potatoes (dry). Microwave butter in large microwavable bowl uncovered on High until melted. Stir in sugars, flour mixture, vanilla, eggs, remaining 2 cups mashed potatoes (dry) and the nuts. Let dough stand 5 minutes.
• Shape dough into 1-inch balls; roll balls in reserved mashed potatoes (dry), pressing firmly so potatoes stick to balls. Place 2 inches apart on ungreased cookie sheet.
• Bake 9 to 11 minutes or until golden brown. Immediately remove from cookie sheet. Cool completely on wire rack.

Steps:

• 1. Heat oven to 350*F. Spray cookie sheet with non-stick cooking spray or use parchment paper.
• 2. Cream the cream cheese and liquid eggs until light. Add in the cake mix and enough water to make it a dough. Add in the toffee chips.
• 3. Use a tablespoon to scoop the dough onto the cookie sheet. Bake 10-15 minutes.
• 4. Put on the cooling rack to cool for a few minutes and then remove them from the cookie sheet and let them cool completely.

Steps:

• Line the bottom of a 8-inch round cake pan with removeable side with parchment paper.
• Cut 1/3 of the cookies off crosswise and arrange them side by side around the inside edge of the pan, cut-side down.
• Place the remaining cookies into a baggie and crush with a rolling pin. Sprinkle crumbs over the bottom of the pan.
• Spread half the ice cream in the pan.
• Drizzle with the caramel topping.
• Sprinkle 1/2 cup of the toffee bits over caramel.
• Spread the remaining ice cream over the caramel/toffee topping.
• Cover with plastic wrap and freeze for 6 hours or until the ice cream is firm.
• Uncover the pan-remove side and lift off.
• Carefully slide ice cream cake off of the bottom of the pan.
• Peel away parchment paper and place cake on serving plate.
• Top with remaining caramel sauce and toffee bits.
• Cook time reflect freezing time.

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.