Karens Toffee Delight Recipes

KRISTA'S TOFFEE DELIGHTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a 9x13 inch baking pan with nonstick spray. Stir together crushed chocolate graham snacks and the melted butter; press evenly into the bottom of the pan.
• Bake in the preheated oven for 5 minutes. Remove from oven; layer the toffee baking bits, crushed toffee candy bars, chocolate chips, and chopped pecans evenly over the crust. Pour the sweetened condensed milk evenly over the layers.
• Bake in the preheated oven until set, about 20 minutes. Cool overnight before cutting.

DOUBLE TOFFEE DELIGHT

Steps:

• Preheat oven to 350*. Grease a 9x13 inch pan.
• Combine and set aside brown sugar, nuts, and cinnamon.
• In a large bowl, combine flour, sugar, baking powder, salt, pudding, water, cooking oil, vanilla and eggs.
• Beat 2 minutes at medium speed. Pour 1/3 of batter in prepared pan.
• Sprinkle with 1/3 of brown sugar mixture.
• Pour remaining batter over brown sugar and sprinkle with remaining brown sugar mix.
• Bake at 350* for 45 minutes or when top springs back when touched lightly in center.

TOFFEE DELIGHT MUFFINS

Steps:

• Mix together all except topping.
• Beat 2 minutes.
• Using 1/2 of batter, pour and fill each muffin cup 1/3 full.
• Mix together topping.
• Sprinkle 1/2 of topping on muffins.
• Add remaining batter to fill each muffin cup 2/3 full, then put rest of topping on.
• Bake 15-20 minutes at 350 degrees.

TOFFEE DELIGHT MUFFINS

Steps:

• mix all ingredients except topping.beat 2 minutes.using 1/2 of the batter.
• pour and fill each muffin cups 1/3 full --
• mix together topping and sprinkle a little on each muffin --
• add remaining batter to fill each muffin cups 2/3 full --
• then put on rest of topping.gently press into batter --
• bake 15-20 minutes at 350*.

KAREN'S MAGIC CAKE MIX COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine cake mix, white chocolate chips, toffee chips, eggs, vegetable oil, and brown sugar in a large bowl; mix until dough comes together. Form dough into 2-inch balls.
• Pour confectioners' sugar into a shallow bowl. Roll each ball of dough in the confectioners' sugar until coated. Arrange on an ungreased baking sheet.
• Bake in the preheated oven until edges are firm, 8 to 10 minutes.

TOFFEE CASHEW BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, mix together the flour and confectioners' sugar. Rub in the butter until no noticeable lumps remain. Press the flour mixture evenly onto the bottom of the prepared 9x13 inch pan.
• Bake for 15 minutes in the preheated oven, or until firm. While the crust is baking, mix together the sweetened condensed milk, egg, vanilla, and salt in a medium bowl. Stir in the cashews and toffee bits. When the crust comes out of the oven, spread the nut mixture over it, and return to the oven.
• Bake for an additional 18 to 23 minutes, or until golden brown. Cool in pan completely before cutting into 1x2 inch bars.

DOUBLE-DELIGHT TOFFEE BIT CARAMELS

Steps:

• In a medium saucepan, heat candy coating over low heat stirring constantly until just melted.
• Remove from heat.
• Place Heath bits in a bowl.
• Dip 1 caramel into melted coating; turn to coat.
• Lift caramel out with a fork; drawing across rim of pan to remove excess coating.
• Place dipped caramels in Heath bits and turn to coat.
• Transfer to waxed paper.
• Let stand 30 minutes or until firm.
• Store tightly covered up to 1 week.

TOFFEE DELIGHT

Steps:

• Melt butter in heavy pan, adding sugar, corn syrup, and water. Insert candy thermometer and cook, stirring often, until mixture reaches the hard crack stage (300°).
• Pour into a buttered cookie sheet and cool completely.
• Melt chocolate bar and spread over top of toffee and then sprinkle with pecans. Chill until hard and break into pieces.

CHOCOLATE TOFFEE DELIGHTS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in extracts. Combine flour, salt and baking powder; gradually add to creamed mixture and mix well., Press into a greased 13x9-in. baking pan. Bake 10 minutes. Prick crust with a fork; sprinkle with remaining sugar. Bake 15 minutes longer or until set., Meanwhile, place coconut and almonds in a food processor; cover and process until finely chopped. Transfer to a small bowl; stir in ice cream topping. Spread over crust. Bake 5-10 minutes or until edges are bubbly. Cool on a wire rack., In a microwave, melt chocolate chips; stir until smooth. Drizzle over caramel mixture. Let stand until chocolate is set. Cut into bars. Store in an airtight container.

KAREN'S TOFFEE DELIGHT

Steps:

• Put oven rack in highest position, preheat oven to 350ºF. Line a 12x18 pan with sides with aluminum foil. Then cover with saltine crackers. In a separate pot, melt butter and add brown sugar, let simmer four minutes, stirring constantly. Pour over crackers, spread until crackers are covered.
• Put in oven for nine minutes. Remove from oven, cover with both chips, and let sit for two minutes then smooth with spatula.
• Put in fridge for two hours. Then break apart. STORE IN FREEZER.