No kidding. These cookies are the real deal. Vanilla chips, Heath Toffee Bits and a ton of sugar make these cookies irresistible. Years ago, my very good friend, Mimi Pownall, gave me all her recipes to type up into a cookbook circa after she had seen the one I had done of my own recipes. This was shortly after we purchased our first Epson home computer. The novelty of word processing over typewriters with ribbons and correction tape was amazing.
I got a lot of great recipes from that cookbook because I printed one for Mimi and one for me and bound them together in a large 3-ring binder. It was years later after lots of splashes and pages yellowing from age that I decided to put sheet protectors over all my recipes to protect them from spills when I used them.
I was trying to use up a lot of pantry leftovers from Christmas baking and Heath English Toffee Bits were one of those items. These cookies turned out divine. Super rich and sweet, but with a delicate shortbread-type structure. I packed part of them off for a meal I was taking for friends and brought the rest to a baby shower I was attending. Everyone loved them. Heath Toffee Meltaways are a great cookie. If you prefer a cookie with chocolate then substitute white chocolate chips for the vanilla chips in the recipe.
Either way is fantastic. When I originally published this recipe in March , it was just before I started using my Canon camera to take pictures. The only change I made to the recipe this time was to chill the dough before baking. That will prevent the cookies from flattening out too much on the cookie sheet while baking. However, if you have to chill the dough for several hours they will get too hard. I made these cookies as a dessert for friends who were moving into a new house. They loved all the recipes, but a friend who was helping them unpack just raved over this recipe.
Heath Toffee Meltaways are surely a cookie to rave over. Get ready for a rich, sweet, decadent, and delightful experience when you bite into one of these tasty treats!
You must also add some sort of liquid, such as milk or cream, to prevent the caramels from drying out. Knowing these tricks will help you to melt caramels with ease. To melt caramels using a microwave, open up a bag of soft caramels, unwrap the individual candies, and place them in a microwave-safe dish. Then, place the bowl in the microwave and heat the caramels on HIGH for 1 minute.
After 1 minute, take the bowl out and stir the caramels with a rubber spatula. Cook the caramels for another 1 to 2 minutes, stirring after each minute. Finally, allow the caramel to cool off for a few minutes before using. For more tips, like how to melt caramels on the stove, read on!
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Edit this Article. We use cookies to make wikiHow great. By using our site, you agree to our cookie policy. Cookie Settings. Learn why people trust wikiHow. Download Article Explore this Article methods. Tips and Warnings. Things You'll Need. Related Articles. Article Summary. Method 1. Place a bag of unwrapped caramels into a medium-sized saucepan. Most bags contain about 14 ounces g , but you can use a larger or smaller bag if that's all you can find. The overall process will be the same; just put the ingredients into the bowl or upper pan.
Add 2 tablespoons 30 mL of heavy cream. This is ideal for 14 ounces g of caramel. If you used more than 14 ounces g of caramel, then use more heavy cream; if you used less than 14 ounces g , then use less heavy cream. You can always add more heavy cream later if you prefer a thinner consistency. If you don't have heavy cream, try milk instead. You could even use water in a pinch. Cook the caramels over medium-low heat for 10 to 15 minutes. Give the caramels a stir every 5 minutes with a rubber spatula.
Frequent stirring will keep them from burning and help them cook more evenly. Stir in more heavy cream or milk if you want a thinner consistency. The caramel should be thick enough for coating caramel apples with. Save my name, email, and website in this browser for the next time I comment.
These are just wonderful! Mmmmmm they look delightful Helen. What a great idea for using up the unloved toffees. And also feeds my obsession with desserts in little pots Super idea. Definitely going to try this with the remaining toffees in my tin!
Great idea Helen! Now, to devise something for the strawberry and orange ones — they are very unloved chez nous! Just send me the strawberry and orange ones please Charlotte. What a fantastic idea, I normally use the toffees in rice krispie cakes…. It is a very clever idea indeed! These toffee pots look delicious, are remarkably simple and, if presented as you have done, can be passed off as something a little more complicated to make.
Toffee pennies are the BEST! I could probably drink gallons of it! The receipie for toffee pots was absolutely amazing all my family loved them with the left over toffee pennies thanks look forward to receiving other ones.
We were given a box of Thorntons toffees for Christmas, and no one is eating them! This looks like a great way of using them up. These little puddings look perfect.
I do like how you have served them in shot glasses. Such an easy make too. This is a great use for those leftover toffees! So clever and they look delicious.
I am a sucker for anything toffee like, so these are right up my street. An oaty biscuit base is covered with melted dairy toffee and chocolate chips, then with a crumbly topping, before being baked.
Cut into slices or mini squares. Gooey mess. Not sure that the quantity of oats is correct. Straight in the bin and 15 mins trying to rescue my favourite brownie pan. This is nearly identical to one of my favorite dessert recipes. My technique is a little different, but the basic idea is the same--and really delicious! This gives a nice firm base to the bar, and a gooey blended top layer!
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