Heath Toffee Fudge Food

HEATH TOFFEE FUDGE RECIPE

Steps:

• Line 8×8 or 9×9 baking dish with foil, then spray foil with Pam. {allow a little extra foil on the sides, so the fudge can easily be lifted out later}
• In large microwave safe bowl, combine chocolate chips and sweetened condensed milk.
• Microwave for 1 minute, then stir.
• Microwave for an additional 45 seconds, and stir until melted. {or microwave an additional 45 seconds if needed}.
• Once melted, quickly transfer to foil lined baking dish and spread out evenly. {the fudge likes to set fast, so no dilly-dallying on this part}
• Sprinkle top of mixture in pan evenly with approx. 1 cup Heath Toffee baking chips.
• Transfer to refrigerator, and chill for approx. 2 hours, or until set.
• Cut into 1 inch squares, and ENJOY!
• Store leftovers in the refrigerator.

HEATH BAR TOFFEE FUDGE RECIPE

Steps:

• Spray pan with cooking spray and cover bottom and sides of the pan with parchment paper and set aside.
• In a medium size bowl, add chocolate chips and butter. Melt chips in microwave in 30 second bursts until completely melted and smooth.
• Do not cook for more than 30 seconds at a time or you will burn them.
• Fold in sweetened condensed milk.
• Fold in 4 ounces of the Heath Bar English Toffee Baking Bits.
• Spread mixture evenly into the pan.
• Press rest of the Crushed Heath Candy Bars Topping into the top of the fudge.
• Cover baking pan with foil and place in refrigerator until fudge is firm. Place fudge on cutting board and cut into 1-2" pieces and enjoy!

HEATH TOFFEE CHOCOLATE TRIFLE

Steps:

• Follow the instructions on the box to prepare the cake mix and chocolate pudding.
• Crumble the cake witha fork until you get smaller pieces and let the cake cool for 30 minutes.
• In a large glass bowl, layer - cake, chocolate pudding and whipped topping until you get to the top.
• The top layer is whipped topping with a garnish of Heath Toffee Bits.
• Serve immediately or chill in the refrigerator for up to one day and serve.
• * I recommend layering in a glass bowl to show off both the layers of this dessert and the garnish of the Heath Toffee Bits.

TOFFEE BUTTERSCOTCH FUDGE

Steps:

• Line a 8-inch square pan with foil extending foil over edges lightly butter foil.
• Melt chips over low heat until smooth remove from heat.
• Stir in frosting,add peanuts and almond brickle chips mix until well coated.
• Spread into pan.
• Refrigerate 1 hour.
• Remove fudge by lifting foil remove foil cut into 36 squares.

TOFFEE CHIP FUDGE

Steps:

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, combine sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil 5 minutes, stirring constantly., Remove from heat; stir in chocolate chips and marshmallows until melted. Fold in 1/2 cup toffee bits and vanilla. Pour into a prepared pan. Sprinkle with remaining toffee bits. Chill until firm. Remove from pan and cut into 1-in. squares. Store in the refrigerator.

BUTTERSCOTCH TOFFEE FUDGE

Steps:

• butter a 9" square pan -- set aside.
• stir sugar, marshmallow cream and butter in a heavy pan -- over medium heat until mixture comes to a full boil --
• boil 6 minutes.
• stirring constantly --
• remove from heat, stir in chips till melted.
• then toffee bar candy, may not all melt -- completely.
• pour out into prepared pan -- and chill till firm.