Crust:

1 ¼ cups graham cracker crumbs
¼ cup sugar
1 tsp cinnamon
¼ cup melted butter

Filling:

4 (8 oz.) packages soft cream cheese
1 cup sugar
2 tsp lemon juice
2 tsp vanilla
4 eggs

Topping:

Caramel sauce
½ lb – 1 lb chopped Nashville Toffee Company almond toffee

Directions:

1. Preheat oven to 300 degrees F
2. Grease 9 inch spring form pan with baking spray
3. Combine crust ingredients and press into pan
4. Beat cream cheese until smooth
5. Add sugar, then lemon juice, vanilla, and eggs
6. Pour filling into pan. Bake for 1 hour and 15 minutes and let cool
7. Top with caramel and gently press toffee into cake

Ingredients:

2 1/4 cups whole wheat flour
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1/2 cup softened butter
2/3 cup brown sugar
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
6 oz NTC Brussels premium milk chocolate discs
6 oz NTC Onyx premium extra bittersweet chocolate discs
6 oz NTC Mystic premium white chocolate discs
2 cups Almond Toffee Crumbles

Directions:

1. Preheat oven to 350 degrees F
2. Sift flour, baking soda, salt and baking powder and set aside
3. Cream butter and sugars then add eggs and vanilla to mixture
4. Add dry ingredients to creamed mixture
5. Add chocolate discs and toffee crumbles (or finely chopped toffee)
6. Drop large spoonfuls onto ungreased cookie sheet
7. Bake for 14-16 minutes or until golden brown around edges

Ingredients:

1/2 cup butter or margarine
1 1/2 cup quick-cooking rolled oats
1/2 cup graham cracker crumbs
1 cup semisweet chocolate pieces
1 cup almond toffee pieces
1 cup sliced or chopped almonds
1 can (14-ounce size) sweetened condensed milk

Directions:

1. Pre-Heat oven to 325 degree F
2. Melt butter or margarine in a 13x9x2- inch baking pan in the oven (about 6 minutes)
3. Remove pan from oven
4. Sprinkle oats and crumbs evenly over melted butter or margarine; press lightly onto bottom of pan using the back of a large metal spoon
5. Sprinkle the chocolate pieces, almond toffee pieces, and almonds evenly over crumb mixture
6. Drizzle all with sweetened condensed milk
7. Bake for 25 to 30 minutes or until edges are bubbly and center is just lightly browned
8. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen the cookie
9. Cool completely in pan on a wire rack; cut into bars

Ingredients:

1 (15 oz.) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
10 ounces almond toffee pieces

Directions

1. Preheat the oven to 350 degrees F
2. Unroll the piecrusts onto a lightly floured surface
3. Roll into 2 (15-inch) circles
4. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed
5. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups
6. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well
7. Add the vanilla
8. Stir in the pecans and almond toffee pieces
9. Spoon the pecan & toffee filling evenly into the pie shells.
10. Bake for 25 minutes, or until filling is set and crust is lightly browned.
11. Cool in pans on wire racks.