~Dessert Recipes with Toffee Bits~?

Question

Hello! I have one 8 0z. package of HEATH Bits 'o Brickle ~ (Toffee Bits), and would like to make a yummy dessert with them.

Any suggestions?

THANKS IN ADVANCE! =)

Answer 1

okay there are tons of recipes but here are a couple easy ones....

Take pretzels rods and dip them in melted chocolate bark or almond bark and then roll them in the bits...they are delish!!!

Also you can bake a yellow cake as directed. When you remove from oven poke holes in it with a wooden spoon. While cake is still hot pour a jar of carmel sauce or even milkyway sauce all over cake. Then pour a can of eaglebrand milk over that. Allow to cool completely. Spread a container of cool whip on that once cake is totally cool. Then sprinkle the bits all over the top....This is so yummy. Store in fridge...

You can make both desserts in advance.
Also you can get very creative with the pretzels and dip and roll them in other things like...chopped nuts, crushed peppermint, crushed butterfingers, m & m's, rice krispies
Just make sure you roll them or dip them while the choc. is still warm so it will stick...Just allow them to set and they are good to go...kids love making these.

Enjoy...

hey check out northpole.com for some great holiday ideas and recipes...its a lot of fun...

Answer 2

Better Than Sex Cake II

INGREDIENTS:
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped (in your case the toffee bits)
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS:
1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Answer 3

Put them in brownie batter, or sprinkle them on top after you have frosted them! I'm sure they would also be good instead of or along with anything requiring choc chips. The very small amount of research I did claims that they are great addition to choc chip cookies...some are just tossing it in the dough, some are rolling dough in the bits before baking.

Answer 4

My friend makes a yummy trifle with skor bits, but i'm sure you could use the toffee bits instead.

It's layers of:
Chocolate Pudding
Chocolate Cake (cubed)
Skor bits
Whipped cream.

Everyone always loves it!

Answer 5

Scones With Chocolate Chips & Toffee Bits:

1 hour 30 min prep
12 scones

3 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder, plus
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chips or dark chocolate chips
1/2 cup walnuts, toasted and then chopped into small pieces* (See Below on How to Toast Walnuts)
1/2-1 cup chocolate-covered English toffee bits (I recommend Hershey's Heath Milk Chocolate English Toffee Bits)
2 cups heavy cream, chilled
Topping
2 tablespoons unsalted butter, melted
granulated sugar
Preheat oven 375°F
Lightly butter two heavy large baking sheets.
In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt; mix well.
Stir in chocolate chips, nuts and toffee bits.
In a large mixing bowl or bowl of an electric mixer (chill mixing bowl and beaters or whisk attachment in freezer for 15 minutes, or chill in refrigerator for one hour before whipping cream), whip the chilled heavy cream until stiff peaks form. Fold whipped cream into dry ingredients; combine well.
Turn dough out onto a lightly floured work surface. Knead gently until soft dough forms; about 2 minutes.
Form dough into ball and pat dough out to 1 1/4-inch thickness.
Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing about 1-inch apart.
For Topping:
Brush scones with melted butter.
Sprinkle each scone with a bit of granulated white sugar.
Bake in preheated 375°F oven until golden brown, about 20 minutes.
Serve warm or at room temperature.
Store in airtight container at room temperature.
How to toast walnuts:.
Preheat oven to 350 degrees F.
Toast walnuts BEFORE chopping them into smaller pieces.
Place nuts in a single layer in an ungreased shallow pan or rimmed baking sheet such as a cookie sheet or jelly roll pan.
(DO NOT use a baking sheet without sides or you may have nuts all over the oven if you accidentally tip the sheet when removing it from the oven.)
Bake 5 to 10 minutes or until they are golden brown.
A toasted walnut may look more GOLDEN than BROWN.
They will continue to brown slightly after they're removed from the oven.
Stir once or twice or shake the pan during toasting to aid in even browning.
Remove from pan to cool.
After toasting and walnuts have cooled, store any leftover toasted walnuts in the refrigerator in an airtight container for up to 1 to 2 weeks.
Note:
The first time you try toasting walnuts, it's better to err on the side of under-toasting than over-toasting.
As walnuts toast, you'll notice a change in their fragrance as well as their color.
****Cook time does not include chilling beaters and bowl.