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    Chocolate Chip Toffee Muffins with Caram


    Source of Recipe


    KSL
    Chocolate Chip Toffee Muffins with Caramel Topping


    http://media.bonnint.net/slc/2488/248875/24887542.jpg

    * Crisco® Original No-Stick Cooking Spray

    * Muffins
    * 2 (7.4 oz.) pkg. Martha White® Chocolate Chip Muffin Mix
    * 1 cup milk
    * 1/2 cup milk chocolate toffee bits
    * 1/3 cup chopped pecans

    * Topping
    * 1/4 cup Smucker's® Hot Caramel Topping
    * 2 tablespoons chopped pecans

    Method:

    1. Heat oven to 425° F. Lightly spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.

    2. Stir together muffin mix and milk in medium bowl just until moistened. Fold in toffee bits and 1/3 cup pecans. Fill muffin cups 3/4 full.

    3. Bake 14 to 17 minutes or until golden brown. Cool 2 to 3 minutes in pan. Remove from pan. Combine caramel topping and 2 tablespoons pecans in small microwave safe bowl. Microwave on high10 seconds or until warm. Drizzle over muffins.

    Makes 12 muffins

 

 

 


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