|The World's Greatest Peanut Butter Cookbook|
|by Linda Romanelli Leahy|
Award-winning culinary expert and professional recipe developer Linda Romanelli Leahy presents 75 irresistible, international peanut butter recipes.
Results 1 - 10 of 66 for butter toffee
Result Page: 1
Toffee: Mix together ... Cool and turn over. Repeat with chocolate and other 1/2 cashews. Cool. Break into pieces and wrap like fudge. Makes about 1 pound.
Preheat oven to 350 degrees. Cream butter and sugars. Beat ... tablespoons onto ungreased sheet. Bake 9 to 10 minutes. Cool on rakes. Makes about 6 dozen.
Butter 10 x 15 ... then pour over toffee and spread evenly. ... be carefully flipped and coated with chocolate on both sides, before breaking, if desired.
Cream butter and sugar. Beat ... for 15 to 20 minutes. Place chocolate bars on top of hot cake. Spread and sprinkle with chopped nuts. Cut into 1" bars.
Butter a jelly sheet. ... top side of toffee. Immediately sprinkle ... side. When firm, break into pieces. Store in air tight container in cool, dry place.
Cook sugar, water, syrup, butter and ground almonds, ... chips while hot, so chocolate melts. Sprinkle with chopped walnuts. When cold, break into pieces.
Toast almonds in ... light tan. Melt butter in large saucepan. ... invert and spread other side with chocolate and sprinkle with nuts. Chill and break apart.
Combine and cook to light crack stage (285 degrees). Remove from stove; add 1/2 cup chopped pecans. Pour onto well-buttered cookie sheet. Cool some. ...
Butter 9x13 inch baking ... around edges of toffee pan to loosen; ... covered container in refrigerator. Yields 2 pounds, about 90 calories per 2 inch piece.
Use a candy thermometer. Melt butter in deep saucepan ... and spread smoothly when melted. Sprinkle nuts over top. Cook 1-2 hours and break into pieces.
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