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Skor Creamy Caramel Dip
Dessert American

Skor Creamy Caramel Dip

4.7

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir cream cheese and brown sugar together in a bowl until smooth. Transfer to a serving dish.
  3. 3 Spread caramel sauce on top of cream cheese mixture.
  4. 4 Sprinkle with toffee bits. Chill in refrigerator for at least 30 minutes.
  5. 5 Serve with apple slices.

By karla

Carrot Cake Trifle
Dessert American

Carrot Cake Trifle

4.9

Prep
30 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Beat cake mix, water, oil, and eggs in a bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until combined, scraping the sides of the bowl as needed, about 2 minutes. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 31 to 36 minutes. Remove from the oven; keep the oven on.
  4. 4 Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 20 minutes more.
  5. 5 While cake is cooling, spread almonds and coconut on a baking sheet.
  6. 6 Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes; set aside until cake is cooled.
  7. 7 While cake, almonds, and coconut are cooling, beat milk and pudding mix together in a bowl with an electric mixer until combined and starting to thicken. Beat in cream cheese until smooth, then fold in whipped topping.
  8. 8 Cut cooled cake into bite-sized cubes. Combine cooled almonds and coconut with toffee bits in a bowl.
  9. 9 Layer 1/2 the cake cubes in the bottom of a trifle dish or glass bowl. Cover with 1/2 the pudding mixture, then 1/2 the almond mixture. Repeat layers once more.

By Tomi Ann Hill

Persimmon Oatmeal Cookies
Dessert American

Persimmon Oatmeal Cookies

4.7

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Whisk oats, flour, toffee bits, baking soda, salt, cinnamon, nutmeg, and cloves together in a bowl; set aside.
  3. 3 Beat brown sugar and butter together in a separate bowl with an electric mixer until creamy, 2 minutes. Beat in egg, then beat in persimmon purée and vanilla. Beat flour mixture into persimmon mixture until dough is just moistened and no streaks of flour or oats remain.
  4. 4 Drop spoonfuls of dough spaced 1 1/2 inches apart onto the prepared baking sheets.
  5. 5 Bake in the preheated oven until slightly browned on edges, 8 to 12 minutes. Cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

By Pamela van Bloois

Krista's Toffee Delights
Dessert

Krista's Toffee Delights

4.7

Prep
15 min
Cook
25 min
Total
520 min

Instructions

  1. 1 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.
  2. 2 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.
  3. 3 Bake in the preheated oven until set, about 20 minutes. Cool overnight before cutting.

By Krista Ferrill Donahue

Toffee Blondies
Dessert

Toffee Blondies

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.
  3. 3 Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.

By Jacqueline

Irish Cream Brownies
Dessert

Irish Cream Brownies

4.5

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. 2 Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
  3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
  4. 4 Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
  5. 5 Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.

By Kimberly Kotz Walls

Tortilla Crisps with Brickle Dip
Appetizer Mexican

Tortilla Crisps with Brickle Dip

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Spread tortilla wedges onto the prepared baking sheet.
  3. 3 Mix 1 tablespoon white sugar and cinnamon together in a small bowl. Drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture.
  4. 4 Bake in the preheated oven until chips are crisp, about 15 minutes.
  5. 5 Mix cream cheese, brown sugar, 1/2 cup white sugar, and vanilla extract together with an electric mixer until smooth; fold in toffee bits. Chill brickle dip until serving time. Serve warm chips with brickle dip.

By erin faust