Type what you have

Ingredients

• ✓ chocolate covered english toffee
• cream cheese
• white sugar
• caramel ice cream topping
• green apple

Instructions

1. 1 Mix together the cream cheese, sugar and 1/4 cup of the caramel sauce in a medium bowl. Spread onto a serving tray or a plate. Drizzle the remaining caramel sauce over the top and sprinkle with pieces of chocolate covered toffee. Refrigerate for 30 minutes, then serve with apple slices.

By KIRSTEN_R

Ingredients

• ✓ chocolate covered english toffee
• caramel ice cream topping
• graham cracker crust
• milk
• vanilla pudding mix
• whipped topping

Instructions

1. 1 Spread caramel topping into graham crust.
2. 2 Whisk together milk and pudding mix in a large bowl for 2 minutes; let stand for 5 minutes. Stir in whipped topping and toffee. Spoon over caramel in crust.
3. 3 Place pie in the freezer until set, about 4 hours.
4. 4 To serve, let pie sit at room temperature to remove chill before cutting, about 15 minutes. Store any leftovers in the refrigerator.

By Donna

Ingredients

• ✓ chocolate covered english toffee
• chocolate cake mix
• coffee liqueur
• chocolate mousse mix
• whipped topping
• milk chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
2. 2 Prepare cake mix according to package directions. Pour batter into the prepared pans.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
4. 4 Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
5. 5 Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.

By Sue Cauch

Ingredients

• ✓ chocolate covered english toffee
• pound cake
• coffee
• cream cheese
• sugar
• chocolate syrup
• heavy cream

Instructions

1. 1 Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
2. 2 Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
3. 3 Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.

By Jackie

Ingredients

• ✓ chocolate covered english toffee
• chocolate cake mix
• coffee liqueur
• whipped topping
• instant chocolate pudding mix
• milk
• almond

Instructions

1. 1 Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
2. 2 Mix the pudding mixes with the milk until thick.
3. 3 In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.

By Bev

Ingredients

• ✓ chocolate covered english toffee
• brownie mix
• egg
• vegetable oil
• water
• milk
• instant chocolate pudding mix
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 To make the brownies: Combine brownie mix, eggs, vegetable oil, and water in a large bowl. Mix with a wooden spoon until well blended. Spread into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, around 21 to 25 minutes. Let cool completely.
4. 4 Meanwhile, prepare the pudding: Whisk milk and pudding mix together in a large bowl until smooth; set aside.
5. 5 To assemble: Crumble 1/2 of the brownies on the bottom of a glass punch or trifle bowl; spoon 1/2 of the pudding on top. Crush 1 toffee bar over pudding and top with 1/2 of the whipped topping. Repeat layers in the same order, then refrigerate until ready to serve, saving the last toffee bar to crumble and sprinkle on top before serving.

By LaNita