7 recipes found
Preheat oven to 350 degrees F (175 degrees F).
Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to tough, about 11 minutes. Let cookies cool on sheet 1 minutes. Transfer cookies to rack and cool completely. Repeat shaping and baking with remaining batter.
Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with aluminum foil; pinch edges into a lip to contain drips. Grease foil well with butter.
Place matzos onto the prepared baking sheets, breaking in half if needed.
Melt 1 cup butter with brown sugar in a saucepan over medium heat; bring to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Ladle hot brown sugar mixture over matzos, spreading mixture with a rubber spatula to cover.
Bake in the preheated oven until sugar mixture is bubbling and thick, about 20 minutes. Cool until toffee coating is firm, about 15 minutes.
Place semisweet chocolate chips into a microwave-safe bowl. Microwave on low until just melted (do not let the chocolate overheat or scorch). Spread melted chocolate over toffee-coated matzos; sprinkle chopped pecans on top.
Place baking sheets in the refrigerator until coated matzos are cold, about 30 minutes. Break matzos into pieces. Store in an airtight container or resealable plastic bags in the refrigerator or freezer.
Preheat the oven to 350 degrees F (180 degrees C).
In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
1. Preheat the oven to 350° F. Line a 9×13 inch baking pan with parchment paper. Arrange the pretzels in an even layer in the pan.
2. Melt together the butter, brown sugar, and cream in a pot set over medium heat. Bring to a boil and cook until the mixture is bubbling, about 4 minutes. Remove from the heat, stir in the vanilla. Pour the sauce over the pretzels. Bake for 5 minutes, until the sauce is baked onto the pretzels.
3. Sprinkle with chocolate chips and bake for another 1 minute to melt. Spread the chocolate evenly, top with peanuts, and then sea salt.
4. Freeze or chill for 1 hour or until set. Break into small pieces for serving.
Preheat oven to 400-degrees. Place saltines in a pan (I used a nonstick cake pan) and leave just a little bit of room between each cracker.
Bring sugar and butter to a boil. Once the whole thing starts boiling, boil without stirring for 3 minutes. Pour boiling mixture over crackers. Bake for 5 minutes.
Put small spoonfuls of peanut butter on top of the crackers and toffee. Return to the oven for 1 minute. Remove from oven and spread the melted peanut butter.
Top with chocolate chips and return to the oven for 1 minute. Remove from oven and spread melted chocolate chips until smooth. Top with chopped candy.
Freeze for 1 hour (minimum). Break toffee into small pieces and enjoy!
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Spread coconut flakes onto an ungreased baking sheet.
Bake coconut in the preheated oven, stirring every 3 to 5 minutes, until toasted, about 10 minutes.
Mix sweetened condensed milk, flour, corn syrup, brown sugar, 1/4 cup butter, 2 teaspoons vanilla extract, and salt together in a bowl; fold in toasted coconut. Pour batter into the prepared baking dish.
Bake in the preheated oven until cooked through and slightly browned, 25 to 35 minutes. Set aside to cool completely.
Heat chocolate chips and milk in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in confectioners' sugar, 2 tablespoons butter, and 1 teaspoon vanilla extract until frosting is smooth, 2 to 4 minutes. Spread frosting over bars. Refrigerate 30 minutes before cutting.
Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching.
In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly.
Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.