Type what you have

Ingredients

• ✓ toffee bit
• cooking spray
• all-purpose flour
• white sugar
• cinnamon sugar
• nutmeg
• baking powder
• milk
• egg
• pumpkin butter
• canola oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
2. 2 Mix flour, white sugar, cinnamon sugar, nutmeg, and baking powder together in a bowl.
3. 3 Whisk milk, eggs, pumpkin butter, and canola oil in a bowl until eggs are lightly beaten. Add flour mixture and mix until flour is no longer visible. Pour into the prepared loaf pan; sprinkle toffee bits on top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan, about 10 minutes. Invert onto a wire rack to cool completely.

By Randy the Chef

Ingredients

• ✓ toffee bit
• yellow cake mix
• butter
• brown sugar
• egg
• peanut
• chocolate chip
• butterscotch chip
• coconut
• chocolate frosting

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, butter, brown sugar, and eggs in a bowl. Beat with an electric mixer, scraping bowl occasionally, until well mixed. Stir in peanuts and toffee; spread into an ungreased 9x13-inch baking pan. Sprinkle chocolate chips, butterscotch chips, and coconut on top.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack and coat with frosting. Cut into squares.

By readycooker

Ingredients

• ✓ toffee bit
• all-purpose flour
• sugar
• brown sugar
• baking soda
• salt
• butter
• buttermilk
• egg
• vanilla extract
• semisweet chocolate chip
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and set aside.
2. 2 Combine flour, sugar, brown sugar, baking soda, and 1/2 teaspoon salt in the bowl of an electric mixer. Stir until well blended. Cut in butter with a pastry knife or fork until the mixture resembles coarse meal. Set aside 1/2 cup of the mixture.
3. 3 Whisk buttermilk, egg, and vanilla extract until the egg is well incorporated. Add buttermilk mixture to the mixer bowl and mix on medium speed, 4 to 5 minutes. Scrape down the sides of the bowl, if necessary. Pour batter into the prepared pan.
4. 4 Stir together reserved flour mixture, mini chocolate chips, English toffee bits, pecans, and remaining salt in a small bowl until well mixed. Sprinkle toffee streusel evenly over the cake batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a rack, about 10 minutes. Serve warm or at room temperature, directly from the baking pan.

By Bibi

Ingredients

• ✓ toffee bit
• coconut oil cooking spray
• sweetened condensed milk
• peanut butter
• graham cracker
• margarine
• semisweet chocolate
• coconut
• candy-coated chocolate

Instructions

1. 1 Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
2. 2 Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
3. 3 Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
4. 4 Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.

By Pam Cooking Spray

Ingredients

• ✓ toffee bit
• spice cake mix
• vanilla pudding
• pumpkin puree
• water
• vegetable oil
• egg
• pumpkin pie spice
• milk
• cheesecake flavor instant pudding and pie filling
• whipped topping
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-baking dish.
2. 2 Combine cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
3. 3 Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
4. 4 Whisk milk and cheesecake pudding mix together in a bowl. Allow to set, about 2 minutes. Fold whipped topping into pudding mixture.
5. 5 Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bits.
6. 6 Repeat layering until all ingredients are uses. cover and refrigerate for at least 1 hour before serving.

By Stacey Lynch