In 2-quart saucepan, heat butter and brown sugar. Using whisk, mix butter and brown sugar together as butter melts. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium.

This was a deluxe version of the Special Dark bar, featuring roasted almonds and toffee pieces for added texture and flavor complexity. Despite the appealing mix, this bar was quietly discontinued and ...

Combine butter and brown sugar in a 3-quart, heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly.

Preheat oven to 350 degrees. In a bowl, combine wafer crumbs and brown sugar. Stir in butter. Press into 9×13 baking pan. Bake 8 minutes. Once the cookie base has been baked, combine butter and ...

2 to 3 teaspoons ground cinnamon, divided Optional: 1/4 teaspoon freshly-grated nutmeg; pinch cayenne; 1/2 teaspoon ground ginger or cardamom 3/4 cup/115-120g packed brown sugar 1/3 cup/about 60g ...

Coffee Toffee Crunch 1/2 cup butter, cut in chunks, plus more for pan 1 tsp vanilla 1 cup sugar 1 tbsp light corn syrup 1-1/2 tsp instant espresso powder Butter 12-by-17-inch rimmed baking pan.

Stir in the cereal, marshmallows, toffee bits, and, if using, peanut butter chips. Drop dough by rounded tablespoons at least 2 inches apart (these cookies spread) on the baking sheets.

Dave's Sweet Tooth Toffee Andrew Chmielewski and his father Dave, of Dave's Sweet Tooth Toffee, show their racks of Peanut Butter Crunch toffee at their Harrison Township warehouse.

Combine butter and brown sugar in a 3-quart, heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly.

English Toffee Crunch Bars For the cookie base: 2 cup finely crushed vanilla wafers (about 50 wafers) ¼ cup packed brown sugar ½ cup butter, melted For the toffee: ½ cup butter (one stick) ½ ...