Type what you have

Ingredients

• ✓ toffee baking bit
• butter
• brown sugar
• maple extract
• all-purpose flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix butter, brown sugar, and maple extract together in a bowl until smooth. Add flour; stir to combine. Fold in toffee bits. Spoon batter, about 1 tablespoon per cookie, onto a baking sheet.
3. 3 Bake in the preheated oven until edges are lightly browned, about 15 minutes.

By MomsKitchen

Ingredients

• ✓ toffee baking bit
• egg white
• white sugar
• almond extract
• white sugar

Instructions

1. 1 Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.
2. 2 Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.
3. 3 Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.
4. 4 Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.
5. 5 To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.

By Mary Frances Wasson

Ingredients

• ✓ toffee baking bit
• peanut butter
• banana
• semisweet chocolate
• shortening

Instructions

1. 1 Cover a baking sheet with waxed paper.
2. 2 Spoon a thin layer of peanut butter on top of each banana slice. Insert a toothpick through the peanut butter layer into the banana. Place banana bites onto the prepared baking sheet; freeze for 30 minutes to overnight.
3. 3 Melt chocolate and shortening in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Cover another baking sheet with waxed paper.
5. 5 Remove 2 to 4 banana bites from the freezer at a time; coat each bite with chocolate mixture. Place coated banana bites on the second baking sheet; sprinkle each with toffee bits. Repeat until all the bites are coated. Return banana bites to freezer until set, at least 1 hour. Allow bites to sit in room temperature for about 15 minutes before serving.

By Allrecipes Cook

Ingredients

• ✓ toffee baking bit
• semisweet chocolate
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• milk chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil and grease the foil. Melt chocolate and butter together in the microwave, stirring occasionally until smooth; set aside to cool.
2. 2 In a large bowl, beat eggs, sugar and vanilla until frothy, stir in the chocolate mixture. Combine the flour and salt ; blend into the batter. Fold in the chocolate chips and toffee pieces. Spread evenly into the prepared pan.
3. 3 Bake for 28 to 32 minutes in the preheated oven, until a toothpick inserted in the middle comes out slightly sticky. Cool before cutting into bars.

By Shannon

Ingredients

• ✓ toffee baking bit
• brown sugar
• all-purpose flour
• butter
• egg
• baking soda
• milk
• vanilla extract
• salt
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 In a large bowl, combine brown sugar, flour and butter; mix on low speed with an electric mixer until crumbly. Remove 1 cup of crumb mixture and set aside to be used for topping. To the remainder, add egg, baking soda, milk, vanilla and salt. Batter will be thin; pour into prepared pan. Sprinkle top with chopped walnuts, toffee bits and reserved crumb mixture.
3. 3 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By SCARLETT

Ingredients

• ✓ toffee baking bit
• butter
• brown sugar
• egg
• vanilla extract
• rolled oat
• all-purpose flour
• baking soda
• salt
• pecan

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.
3. 3 Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.

By Lori

Ingredients

• ✓ toffee baking bit
• brown sugar
• butter
• egg
• all-purpose flour
• baking powder
• baking soda
• salt
• chocolate chip
• toffee baking bits

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

Ingredients

• ✓ toffee baking bit
• pumpkin puree
• butterscotch pudding mix
• nonfat dry milk powder
• water
• whipped topping
• pumpkin pie spice
• pecan
• graham cracker crust

Instructions

1. 1 In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.
2. 2 Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.

By C Tallent

Ingredients

• ✓ toffee baking bit
• pie crust
• pumpkin puree
• white sugar
• brown sugar
• cinnamon
• ginger
• nutmeg
• vanilla extract
• salt
• milk
• heavy cream
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Sprinkle toffee bits into pie shell; set aside.
2. 2 In a large bowl, combine pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, vanilla and salt. Beat in the milk, cream and eggs until filling is smooth and creamy. Pour filling over toffee bits in pie shell. Place on baking sheet in the middle of the oven.
3. 3 Bake in the preheated oven for 60 to 90 minutes, or until filling is set and crust is golden brown.

By Mandy

Ingredients

• ✓ toffee baking bit
• butter
• white sugar
• egg
• rum
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees F).
2. 2 Beat butter and sugar in large bowl until fluffy. Add egg, rum, and vanilla and beat until well blended.
3. 3 Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds.
4. 4 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.

By Stephanie

Ingredients

• ✓ toffee baking bit
• all-purpose flour
• baking soda
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• rolled oat
• cherry
• semisweet chocolate chip

Instructions

1. 1 Sift together the flour and baking soda; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted mixture, then mix in the oats, cherries, chocolate chips and toffee bits until evenly distributed. Divide the dough in to 3 portions and form them into logs, about 2 inches in diameter. wrap in waxed paper and refrigerate or freeze until firm.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Slice dough logs into 3/4 inch thick slices. Place the cookies 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By MARBALET

Ingredients

• ✓ toffee baking bit
• butter pecan cake mix
• water
• vegetable oil
• egg
• banana
• pecan
• butter
• brown sugar
• milk
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt®).
2. 2 Mix butter pecan cake mix, water, vegetable oil, eggs, bananas, pecans, and toffee baking bits in a bowl until thoroughly combined. Pour batter into prepared tube pan.
3. 3 Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the tube pan for 15 minutes. Place a serving platter on top of the pan and invert pan. Gently lift pan from cake and let cake finish cooling.
4. 4 Melt butter and brown sugar in a saucepan over low heat, stirring until combined. Bring to a boil, stir in milk, and return to a rolling boil. Remove from heat; beat confectioners' sugar and vanilla extract into butter mixture to make a smooth frosting. Spread over cooled cake and allow to stand until frosting has set, about 15 minutes.

By tbakercakes

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift together flour, cocoa powder, baking soda, and salt.
3. 3 Cream together butter, white sugar, and brown sugar. Mix in eggs and vanilla. Mix in sifted dry ingredients, then stir in white chocolate chips, toffee bits, and chopped pecans.
4. 4 Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
5. 5 Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
6. 6 Repeat Steps 4 and 5 to bake remaining batches.

By Laura Moore

Ingredients

• ✓ toffee baking bit
• pecan
• croissant
• milk
• egg
• white sugar
• vanilla extract
• cinnamon
• nutmeg
• milk chocolate chip
• sugar
• half-and-half
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2. 2 Place pecans on a baking sheet.
3. 3 Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
4. 4 Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
5. 5 Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
6. 6 Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
7. 7 While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
8. 8 Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
9. 9 Remove bread pudding from oven and serve warm with custard sauce.

By SweetPea

Ingredients

• ✓ toffee baking bit
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• rolled oat
• crispy rice cereal
• coconut
• pecan
• pretzel
• milk chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 In a bowl, mash the butter with the white and brown sugar until the mixture is creamy and well blended. Beat in eggs and vanilla extract. In a separate large mixing bowl, mix together the flour, baking soda, salt, rolled oats, rice cereal, coconut, pecans, toffee bits, pretzel pieces, and chocolate chips. Stir the butter mixture into the dry ingredients until evenly mixed.
3. 3 Drop the dough by tablespoonfuls onto the prepared baking sheets about 2 inches apart. Using a fork, flatten the cookies.
4. 4 Bake in the preheated oven until the bottoms are just starting to brown, about 12 minutes. Allow cookies to cool on baking sheets for about 5 minutes before removing to finish cooling on racks.

By Alberta Rose

Ingredients

• ✓ toffee baking bit
• brown sugar
• butter
• vanilla extract
• all-purpose flour
• sweetened condensed milk
• semisweet chocolate chip
• chocolate confectioners' coating

Instructions

1. 1 Beat together brown sugar and butter with an electric mixer in a large bowl until smooth. Mix in vanilla. Add flour and sweetened condensed milk alternately, beating well after each addition. Fold in chocolate chips and toffee bits until incorporated.
2. 2 Use a small cookie scoop to portion dough into 1-inch balls; place on wax paper-lined baking sheets. Refrigerate until firm, about 1 hour.
3. 3 Melt chocolate coating in a microwave-safe glass or ceramic bowl in the microwave in 30-second intervals, stirring after each melting, 1 to 3 minutes. Do not overheat or coating will scorch.
4. 4 Dip dough balls in chocolate coating, allowing excess to drip off. Place on wax paper-lined baking sheets and sprinkle with additional toffee bits. Refrigerate until firm, about 15 minutes. Store in the refrigerator.

By clapperkidsmom

Ingredients

• ✓ toffee baking bit
• pie crust
• egg
• brown sugar
• white vinegar
• vanilla extract
• butter
• cherry
• walnut

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
2. 2 Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
3. 3 Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
4. 4 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
5. 5 Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.

By Helen Adams