Toffee Delights Recipes

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:

• 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:

• 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:

• 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 the creamed mixture and mix well.
• Press into greased 9x13 baking pan. Bake at 350° for 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set.
• Meanwhile, place coconut and almonds in food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread evenly over crust. Bake for 5-10 minutes or until edges are bubbly. Cool on wire rack.
• In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars.