43470 simple flexible bar cookies english toffee Recipes

margarine, brown sugar, egg, vanilla, all-purpose flour, chocolate chips or 6 oz butterscotch chips, chopped nuts

graham cracker crumbs (from about 5 oz graham crackers), toasted almonds, finely chopped, english toffee bits ( skor toffee bits in a bag, on baking aisle), dark brown sugar , packed, salt, unsalted butter, melted, cream cheese, room temperature, dark brown sugar , packed, eggs, vanilla extract, almond extract, chocolate-covered english toffee (such as skor , or heath bars), cut into 1/2 -inch pieces, plus 1 extra 8-oz bar for garnish (optional), sour cream, sugar, vanilla extract

crushed gingersnap cookies (about 45 cookies), english toffee bits or almond brickle chips, butter, melted, cream cheese, softened, sour cream, sugar, king arthur unbleached all-purpose flour, vanilla extract, eggs, lightly beaten, caramel ice cream topping, english toffee bits or almond brickle chips

all-purpose flour, baking soda, salt, butter, softened, granulated sugar, eggs, vanilla extract, chocolate-covered english toffee bars, chopped (1 cup), chopped almonds (2 oz), semisweet chocolate morsel, semisweet chocolate morsel, chopped almonds (2 oz)

graham cracker crumbs (from about 5 oz graham crackers), toasted almonds, finely chopped, english toffee bits (such as skor), dark brown sugar, salt, unsalted butter, melted, cream cheese, room temperature, dark brown sugar, eggs, vanilla extract, almond extract, chocolate-covered english toffee (such as skor or heath bars), cut into 1/2-inch pieces, sour cream, sugar, vanilla extract, assorted candies (such as gumdrops and holiday m&m s)

all-purpose flour, unsweetened dutch cocoa, baking soda, salt, unsalted butter, room temperature, tightly packed dark brown sugar, granulated sugar, eggs, pure vanilla extract, plump moist dried sour cherries (optional), bitter chocolate (can use chocolate chips) or 8 oz semisweet chocolate, chopped into chunks about the size of the cherries (can use chocolate chips), english toffee pieces, such as skor bits

food cake mix, water, vegetable oil, eggs, ice cream filling and frosting, chocolate or vanilla ice cream softened, english toffee bits

butter cookies, crushed , about 3 cups of crumbs, butter, melted, cold milk, vanilla instant pudding mix, vanilla ice cream, softened, english toffee-flavored candy bars, crushed

powdered sugar, butter or 1 cup margarine, softened, vanilla instant pudding mix, all-purpose flour or 2 cups unbleached flour, milk, vanilla, chocolate coated english chocolate-covered english toffee bars, crushed (i use about 1/3 of a package of the skor bar pieces, found by the chocolate chips in the grocery sto), powdered sugar (for coating the cookies after baking)

butter, softened, sugar, vanilla, flour, english toffee bits, semi-sweet chocolate chips, shortening, english toffee bits

instant coffee granules, brown sugar, instant butterscotch pudding mix, crushed english toffee, non-fat powdered milk, french vanilla non-dairy coffee creamer, ovaltine, salt

earl grey teabags, boiling water, english toffee syrup (torani ), vanilla coffee syrup (torani ), milk

pie crust mix, brown suger , packed, chopped walnuts, unsweetened chocolate, grated, real vanilla extract, chocolate ice cream, english-toffee or coffee ice-cream, coffee whipped cream, heavy whipping cream, instant coffee, confectioners sugar, chocolate curls

firm margarine, softened (or butter), granulated sugar, brown sugar , packed, eggs, vanilla, all-purpose flour, baking powder, baking soda, salt, quick-cooking rolled oats, crispy chocolate-covered english toffee bars, chopped (such as skor or heath), granulated sugar, for dipping glass

half and half, divided, egg yolks, cornstarch, dark brown sugar, salt, unsalted butter, room temperature, scotch, vanilla extract or vanilla paste, chilled heavy whipping cream, powdered sugar, chocolate-covered english toffee bar (such as heath), crushed with mallet or finely chopped

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

special k bar cookies, sugar, peanut butter (creamy or crunchy), white corn syrup, maple flavoring, special k cereal (the large size), butterscotch chips, chocolate chips, add maple flavoring to taste -- as well as vanilla flavoring, mix above together and bring to a boil in pan allowing to boil for a couple minutes- stirring occassionally. gradually add special

butter, unsweetened chocolate, coarsely chopped, sugar, eggs, vanilla extract, flour, salt, coarsely chopped chocolate-covered english toffee bars, i use skor (canada and us version is butterfinger)