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Results 1 - 10 of 20 for almond toffee brickle
Preheat oven to 400°F. Cover ... Peel foil from back of toffee and break with hands into pieces. Store in refrigerator in a plastic container.
Cover bottom and sides of pan with aluminum foil. Place crackers side by side, do not overlap. Melt butter in saucepan, add brown sugar and ...
Heat oven to 400°F. Cover ... bits over the toffee and crackers. After a few ... desired pieces (do not cut). Store in in a container, refrigerated.
In a mixing bowl, cream ... mixture. Stir in almonds and toffee bits. Drop by teaspoonfuls 2 ... Remove to wire racks to cool. Yield: 9 dozen.
In a mixing bowl, cream ... mixture. Stir in toffee bits and walnuts. Drop by ... golden brown. Remove to wire racks to cool. Makes 13 dozen.
In a mixing bowl, cream shortening and sugars. Beat in egg, water and vanilla. Combine flour, baking soda and salt; gradually add to the ...
In a mixing bowl, combine ... in chocolate chips, toffee bits and coconut if desired. ... before removing to wire racks. Yield: about 4-1/2 dozen.
In heavy saucepan, melt chips ... into crust. Cover and refrigerate overnight or until set. Just before serving sprinkle toffee bits on top. .F.
In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition, Beat in vanilla. Combine flour, ...
10. CHOCOLATE TRIFLE
Cut cooled cake into large chunks. Blend Kahlua into pudding. In glass trifle bowl, layer 1/2 cake, 1/2 pudding mixture, 1/2 whipped ...
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