1/2 : c Powdered sugar
1 : c Butter or margarine;
-softened : -softened
1 : pk Vanilla instant pudding and
-pie : -pie filling, (3 1/2 ounce)
2 : c All-purpose flour
1 : tb Milk
1 : ts Vanilla
3 : Bars chocolate coated
-English : -English toffee, (3/4 ounce
-each) : -each)
Powdered : Powdered sugar
1/2 : c Butter
2 : c All-purpose flour
1 : c Packed light brown sugar
1 : c Pecan halves
TOFFEE : TOFFEE TOPPING
- : - (recipe follows)
1 : c Milk Chocolate Chips
- : - (Hershey's)
1 : c Sugar
3/4 : c Corn syrup; light brown
3/4 : c Cream; thin
1/8 : ts Salt
2 : 1/ qt Popped popcorn*
1 : c Peanuts
1 : c Flaked coconut; toasted
0: Place cheese, chocolate, sugar, vanilla, and espresso in container of food processor fitted with steel blade; process 30 seconds or until smooth, stopping to scrape down sides of container with rubber scraper, if necessary
1: Remove spread to a small bowl
2: Serve immediately or cover and refrigerate
3: To serve, let stand 10 minutes at room temperature to soften
4: Makes approximately 1 1/2 cups
5: Recipe by: Mostly Muffins Posted to MC-Recipe Digest V1 #539 by ferrets3 <ferrets3@pilot
6: infi
7: net> on Mar 24, 1997