recipes

Heat oven to 350°F.

Grease sides of 13x9x2-inch baking pan.

Beat butter and sugar until fluffy.

Gradually add flour, beating until well blended.

Press dough evenly into prepared pan.

Bake 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine toffee bits and corn syrup in medium saucepan.

Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).

Stir in 1/2 cup almonds and 1/2 cup coconut.

Spread toffee mixture to within 1/4-inch of edges of crust.

Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.

Bake an additional 15 minutes or until bubbly.

Cool completely in pan on wire rack.

Cut into bars.

Heat oven to 350°F.

Stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly.

Bake 15 minutes.

Combine sweetened condensed milk, egg and vanilla in large bowl.

Spread evenly over hot baked crust.

Bake 25 minutes or until golden brown.

Cool completely in pan on wire rack.

Cut into bars.

Heat oven to 350°F.

Grease 13x9x2-inch baking pan.

Beat butter, brown sugar and granulated sugar in large bowl until creamy.

Add eggs; beat well.

Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.

Stir in butterscotch chips and nuts, if desired.

Spread into prepared pan.

Bake 30 to 35 minutes or until top is golden brown and center is set.

Cool completely in pan on wire rack.

Cut into bars.

Heat oven to 350°F.

Grease 13x9x2-inch baking pan.

Stir together butter and sugar in large bowl.

Add eggs and vanilla; beat with spoon or whisk until well blended.

Combine flour, cocoa, baking powder and salt; add to butter mixture, stirring until well blended.

Reserve 1/2 cup peanut butter chips for glaze; stir remaining chips into batter.

Spread batter into prepared pan.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool completely in pan on wire rack.

Prepare PEANUT BUTTER CHIP GLAZE; drizzle over brownies.

Let stand until glaze is set.

Cut into squares.

Heat oven to 350°F.

Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.

Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted.

Beat in eggs and vanilla until well blended.

Stir together flour, baking soda and salt; stir into chocolate mixture.

Spread batter into prepared pan.

Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan.

Meanwhile, prepare CARAMEL TOPPING.

Remove brownies from oven; immediately and carefully spread with caramel topping.

Sprinkle remaining 1 cup chips and pecans over topping; lightly press into topping.

Cool completely in pan on wire rack, being careful not to disturb chips while soft.

Lift out of pan; cut into bars.

Heat oven to 350°F.

Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.

Stir together cocoa and oil in large bowl until smooth; stir in sugar.

Beat in eggs and vanilla; stir in flour, baking powder and salt.

Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting.

Drop mixture by rounded tablespoonfuls into baking cups.

Bake 15 to 18 minutes or just until set and small cracks appear on surface.

Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie.

Let stand several minutes to soften; swirl melted chips with knife or spatula.

Garnish with pecan half, if desired.

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended.

Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Heat oven to 350°F.

Grease 9-inch square baking pan.

Stir together butter, sugar and vanilla in bowl.

Add eggs; beat well with spoon.

Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.

Stir in nuts, if desired.

Spread batter evenly into prepared pan.

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

Cut into squares.

Heat oven to 375 F. Lightly grease 2 baking sheets.

Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl.

Stir in chocolate chips and nuts, if desired.

Stir whipping cream into flour mixture, stirring just until ingredients are moistened.

Turn mixture out onto lightly floured surface.

Knead gently until soft dough forms (about 2 minutes).

Pat dough into 4-1/2 x 16-inch rectangle about 1-1/4 inches high.

Divide rectangle into 12 smaller rectangles each measuring 1-1/2 by 4 inches.

Cut each rectangle diagonally, forming a total of 24 triangles.*

Transfer triangles to prepared baking sheets, spacing 2 inches apart.

Brush with melted butter and sprinkle with additional sugar. 5.

Bake 15 to 20 minutes or until lightly browned.

Serve warm, sprinkled with powdered sugar, if desired. 24 scones.