- 51. ALMOND TOFFEE BRICKLE
- Preheat oven to 400°F. ... foil from back of toffee and break with hands into pieces. Store in refrigerator in a plastic container.
Ingredients: 5 (almonds .. chips .. crackers .. sugar ...)
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- 52. ALMOND TOFFEE BRICKLE
- Heat oven to 400°F. ... of bits over the toffee and crackers. After a ... in in a container, refrigerated.
Ingredients: 5 (almonds .. bits .. crackers .. sugar ...)
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- 53. ALMOND TOFFEE MICROWAVE CANDY
- Line an 8" square ... until chocolate hardens. Remove toffee from dish and peel ... several months. Yield: 1 pound.
Ingredients: 4 (almonds .. chips .. sugar ...)
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- 54. ALMOND TOFFEE
- Combine butter, sugar, water, ... pieces. Yields 2 pounds toffee.
Ingredients: 8 (coarse .. salt .. sugar .. syrup .. vanilla ...)
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- 55. ALMOND TOFFEE
- Combine ingredients and stir ... chocolate pieces over almond toffee.
Ingredients: 5 (almonds .. salt .. sugar ...)
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- 56. ALMOND TOFFEE
- In a heavy saucepan ... the chocolate over the toffee with a metal spatula ... Makes 2 1/2 pounds toffee.
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- 57. ALMOND TOFFEE
- Melt in large pan ... boiler. Spread over cooled toffee. Sprinkle with chopped ... and some one pour. Delicious.
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- 58. ANGEL TOFFEE DESSERT
- Bake cake; cool. Refrigerate candy bars until chilled. Crush or chop finely candy bars. Reserve 1/3 cup. Beat whipping cream and sugar in chilled ...
Ingredients: 4 (cake .. candy .. cream .. sugar)
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- 59. ANGEL TOFFEE DESSERT
- Refrigerate candy bars until chilled. Crush or chop candy bars. Reserve 1/3 cup. Beat whipping cream and sugar in a chilled bowl until stiff. Fold in ...
Ingredients: 5 (cake .. candy .. cream .. sugar ...)
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- 60. ANGEL TOFFEE DESSERT
- Bake and cool cake as directed on package. Refrigerate candy bars until chilled. Crush or finely chop candy bars, reserve 1/3 cup. Fold crushed candy ...
Ingredients: 3 (candy .. whip ...)
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