TOFFEE BUTTER CRUNCH RECIPES
TOFFEE CRUNCH COOKIES RECIPE | FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 45 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
- Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
PEANUT BUTTER CRUNCH LAYER BARS RECIPE - PILLSBURY.COM
Create ultimate bars in an easy way, starting with refrigerated cookie dough. Toffee, nuts, butterscotch and chocolate all rolled into layered goodness.
Provided by Pillsbury Kitchens
Total Time 2 hours 10 minutes
Prep Time 15 minutes
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with cooking spray. In large bowl, break up 1 1/2 rolls of cookie dough. (Refrigerate 1/2 roll cookie dough for another use.) Add toffee bits, peanut butter chips, 1/2 cup of the nut topping and vanilla. Mix with wooden spoon or knead with hands until well blended. Press evenly in bottom of pan.
- Bake for 18 to 22 minutes or until golden brown. Remove from oven to cooling rack. Cool completely, about 1 hour.
- In large microwavable bowl, microwave chocolate chips and butterscotch chips on High 2 to 2 minutes 30 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until smooth. Spread over cooled bars. Sprinkle with remaining 1 1/4 cups nut topping; press in lightly. Refrigerate 30 minutes or until firm.
- For bars, cut into 6 rows by 6 rows. Store covered.
Nutrition Facts : Calories 320 , CarbohydrateContent 34 g, CholesterolContent 0 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 190 mg, SugarContent 24 g, TransFatContent 1 g
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