|New York Times 60-Minute Gourmet|
|by Pierre Franey|
Compiled from the pages of his popular NEW YORK TIMES culinary column, Pierre Franey has created a book of complete, delectable meals that can be ...
1 - 10 of 32 for heath bar toffee
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Blend butter, sugars ... and chopped Health bars. Blend well ... mixture, 1/2 cup Health bars and pecans; sprinkle over top and bake for 30 minutes at 350°F.
Mix brown sugar ... into greased and floured 9 x 13 pan. Sprinkle with reserved crumbs and nuts and chopped toffee. Bake in 350 degree oven for 35 minutes.
Blend, cut in. ... and floured. Top with 1 cup, set aside mix, add pecans and cut up 6 Heath Toffee Candy Bars. Bake in 350 degrees oven for 35 minutes.
Generously butter jelly roll pan. Place crackers over entire bottom of pan. Boil brown sugar and butter for 3 minutes. Pour over the crackers. Bake ...
Cook until sugar dissolves. Stir constantly. Add in 1 pound butter a little at a time, stir constantly. Bring to 260 degrees, add 1 cup chopped ...
In a very ... hot, place chocolate bars on the hot ... and break it into pieces. It will not keep at room temperature. Makes about 1-1/2 pounds of toffee.
Stir constantly to 300 degrees on candy thermometer. At once pour into ungreased 9 x 13. Cool. Turn pan upside down to get candy out. Break into ...
Butter 9x9x2 inch square pan. Spread pecans in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring ...
Make a crumb mixture of: Reserve 1 cup of above. To the rest add: Pour into 9 x 13 inch pan. Sprinkle on top: Bake at 350 degrees for 30-35 minutes.
Blend wafers to ... 4 of the Heath bars; sprinkle over ... 15 minutes or until cake looks set around edges. Cool before refrigerating. 12 to 16 servings.
Result Page: 1
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