Toffee Turtles Recipes

Steps:

• Heat oven to 350°F. In large bowl, beat butter, granulated sugar, brown sugar and peanut butter with electric mixer on medium speed until creamy. Beat in egg until blended. Add Bisquick mix, beating on low speed just until blended. Stir in toffee bits, peanuts and 2/3 cup of the chocolate chips. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart; flatten with hand.
• Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. In microwavable bowl, microwave caramels and 2 tablespoons of the whipping cream uncovered on High 1 minute; stir. Microwave 1 minute longer, stirring every 30 seconds, until caramels are melted and mixture is smooth; add remaining 1 tablespoon whipping cream, if necessary. Stir in vanilla. Spoon caramel mixture onto tops of cookies. Melt remaining 2/3 cup chocolate chips; drizzle over caramel.

Steps:

• 1. Mix flour, 1 cup brown sugar and 1/2 cup butter at low speed. Pat into the bottom of a (greased) 9x13 inch pan.
• 2. Sprinkle pecans over the top.
• 3. In a saucepan, boil 1/2 cup brown sugar and 2/3 cup butter for 1 minute. Pour over crust/pecans.
• 4. Bake in a 350 degree oven for 18-20 minutes or until bubbly.
• 5. Remove from oven let set for 2-3 minutes. Sprinkle chocolate chips over cookies. Let melt. Swirl over the top. Cut into bars when set.
• 6. HINT: To remove bars from baking pan easily line pan with aluminum foil. Grease the foil. Bake bars in foil. I do this with most bars cookies. I then lift them out onto my cutting board. This was I can cut even bars and place in tins.
• 7. NOTE: I made these this weekend and grab a bag a Nestle semi-sweet choco chips accidently. I prefer milk choco chips. Also I prefer less chocolate and when not in a hurry I like to buy a couple bars of good milk chocolate. Melt that and drizzle it on the bars. They look very pretty this way and you can enjoy the taste of the pecans vs. chocolate!

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Steps:

• Prepare angel food cake as directed and cool.
• Prepare instant pudding as directed and chill.
• Cut angel food cake into thirds. Take one third and tear into pieces that are about ½ to 1 inch in diameter. Place the torn pieces in the bottom of a trifle dish.
• Drizzle 3 Tbsp chocolate syrup over the torn cake pieces. Drizzle 3 Tbsp caramel syrup over the torn cake pieces.
• Spread one third of the chocolate pudding over the cake layer.
• Sprinkle ¼ cup toffee bits over the pudding. Sprinkle ¼ cup chopped pecans over the pudding.
• Spread one third of the cool whip over the toffee and nuts.
• Repeat the layer two more times. Sprinkle the last cool whip layer with 2 Tbsp toffee bits.