#2442 - Toffee Cheesecake Bars

(by Shirley McNevich)

1 1/4 cups flour
1 cup Domino's powdered sugar
1/2 cup Hershey's cocoa
1/4 tsp. baking soda
1 1/2 sticks butter (softened)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
2 eggs
1 tsp. vanilla
1 - 10oz. bag Heath English toffee bits

In a bowl add flour, powdered sugar, cocoa and baking soda--stir. Add the softened butter--mix with a pastry blender until it makes crumbs. Grease a 9 x 13 cake pan. Press the crumb mixture evenly into the greased cake pan. Bake at 350 degrees for 15 minutes. In a mixer add cream cheese--beat. Add eggs and vanilla--beat. Add Eagle milk--beat until smooth. Remove bowl from mixer--add 1 cup of the toffee bits--stir. Pour the cream cheese mixture over the hot crust when you take the crust out of the oven. Bake at 350 degrees for 25 minutes or until almost set and edges start to brown. Cool for 20 minutes. Sprinkle the rest of the toffee bits evenly over the top. Cool completely. Refrigerate until cold. Cut into squares or bars.

#1488 - German Chocolate Toffee Cake

(by Shirley McNevich)

1 box German chocolate cake mix (baked according to box directions in x 9 x 13 cake pan)
2 TBSP Parkay margarine
1 - 14oz. can Borden's sweetened condensed milk
1 jar caramel ice cream topping
1 can white frosting (or make your own)
1 cup toffee bits

In a 9 x 13 cake pan, bake the cake according to box directions but add 2 TBSP Parkay margarine to the batter and beat before pouring into the cake pan and baking. Let the cake cool for 10 minutes, then use the handle of a wooden spoon to make holes through the whole top of the cake (about 1" apart). Pour the whole can of condensed milk evenly all over the top of the cake so it soaks down into the holes--use the back of the spoon end of the wooden spoon to spread it evenly. Drizzle the caramel ice cream topping all over the top of the cake (as much as you wish). Cool to room temperature, then refrigerate until cold. Remove from refrigerator, frost the cake with white icing and sprinkle the toffee bits evenly over the top of the frosting. Keep refrigerated.

#1341 - Sweet Potato Cupcakes

(by Shirley McNevich)

1/2 cup softened butter
1/4 cup butter (melted)
1 - box Duncan Hines yellow cake mix
3/4 cup water
3 eggs
1 cup cooked/mashed sweet potatoes
3/4 cup toffee bits
2 - 8oz. Philadelphia cream cheese (softened)
2 cups Domino's powdered sugar
2 tsp. vanilla
1/4 cup caramel ice cream topping

In a mixer add cake mix, eggs, and 1/4 cup melted butter--beat. Add mashed sweet potatoes and water--beat until mixed, then beat on medium speed for 3 minutes. Remove bowl from mixer--add 1/2 cup toffee bits--stir with a spoon. Spoon batter into cupcake liners (2/3 full) and place in muffin tins. Bake at 350 degrees for 20-25 minutes. Cool completely. Frosting: in a mixer add cream cheese and 1/2 cup softened butter--beat. Add powdered sugar and vanilla--beat. Frost the cupcakes. Drizzle caramel on each cupcake and sprinkle the extra toffee bits on top of the caramel.

#285 - Toffee Cookies

(by Shirley McNevich)

1 cup softened butter
1 1/2 cups Domino's dark brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup Nestle's MILK chocolate chips
1/2 cup Nestle's semi-sweet chocolate chips
2/3 cup toffee bits
1 cup chopped pecans

Preheat oven to 350 degrees. Grease cookie sheets. In a medium mixer bowl, cream together butter and sugar. Beat in eggs, one at a time, then add vanilla and beat. In a bowl using a fork, combine flour, baking powder and salt--add into creamed mixture and beat. Remove from mixer and fold in milk chocolate and semisweet chips, toffee bits and pecans. Drop by heaping teaspoonsful onto cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool on baking sheet for 5 minutes before removing--cool completely.