lumicero/recipes-ing2inst huggingface dataset:
Title: Blackberry and Pecan Tamales
Ingredients:
- 25 vegetable shortening
- 1 salt
- 1 water
- 1 baking powder
- 1 water
- 1 sugar
- 3 cinnamon
- 1 1/2 pecans
- 1/2 blackberries
- 1/2
- 12
Instructions:
1. To make masa for tamales:
2. Place the vegetable shortening or lard with 1 tablespoon of cold water in a mixer and beat, until very light and spongy, about 1 minute. Add the baking powder and salt, and then take turns adding the instant corn masa mix and the water. Continue beating until the dough is homogeneous and fluffy.
3. Mix in the sugar and cinnamon and continue beating until everything is well mixed. You may also do it by hand.
4. You know the tamal masa is ready if:
5. When you lift a big spoon with masa, drop it into the dough it falls "de golpe" or heavy.
6. It has the consistency of a medium thick cake batter.
7. If you place 1/2 teaspoon of masa in a cup of cold water and it floats.
8. To prepare the steamer:
9. Place water in the pan of a steamer and bring it to a simmer. Line the steamer with one or two layers of corn husks. Use the dough to form about 20 corn husk wrapped tamales.
10. To make tamales:
11. Soak the dried corn husks in hot water for a couple of minutes, until they are pliable and drain. Lay out a corn husk with the tapered ends facing towards you. Spread 3 to 4 tablespoons of the masa into a 2 to 3 inch square, the layer should be about 1/4 inch, leaving a boarder of at least 1/2 inch on the sides. Place 1 to 2 blackberries in the middle of the masa filling and sprinkle about a teaspoon of the pecans on top.
12. Pick up the two long sides of the corn husk and bring them together, causing the masa to surround the berries and pecans and fold them to one side, rolling them in the same direction around the tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.
13. Prepare the tamales and then place them vertically in a container. When you have them all ready, place them as vertically as you can in the prepared steamer, with the open end on top. If there is space left in the steamer, tuck in more corn husks so the tamales will not dance around. Cover with more corn husks and steam, covered for 50 minutes to an hour over medium heat. You know the tamales are ready when the tamales come easily free from the husks.
14. Finished tamales will stay warm for about 1 to 2 hours in the steamer. They can be made ahead several days before and stored in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in the steamer. For refrigerated tamales it will take about 15 minutes, and for frozen tamales about 45 minutes.
Title: Death by Chocolate
Ingredients:
- 8 dark semi-sweet chocolate
- 1/2 unsalted butter
- 2/3 milk
- 1 1/4 light brown sugar
- 2 vanilla extract
- 2 eggs
- 2/3 sour cream
- 2 self rising flour
- 1 baking powder
- 1/4 brandy
- 1/4 dark semi-sweet chocolate
- 14 unsalted butter
- 1 heavy cream
- 1 dark semi-sweet chocolate
- 8 chocolate curls
- white chocolate curls
- gooseberries
- raspberries
Instructions:
1. Preheat oven to 350°F Grease and line the bottom of a deep 9-inch springform pan.
2. Place the chocolate, butter and milk in a saucepan. Heat gently until smooth. Remove from heat, beat in sugar and vanilla, then cool.
3. Beat egg yolks, and sour cream in a bowl, then beat into the chocolate mixture. Sift the flour and baking powder over the surface and fold together. Whisk the egg whites in a grease-free bowl until stiff; fold into mixture.
4. Scrape into the prepared pan and bake for 45-55 minutes or until firm to the touch. Cool in the pan for 15 minutes, then invert pan on a wire rack to cool.
5. Slice the cold cake horizontally into 3 even layers. In a small saucepan, warm the jam with 1 tbls. of brandy, then brush over top of two of the layers. Heat the remaining brandy in a saucepan with the chocolate and butter, stirring until smooth. Cool until beginning to thicken.
6. Spread the bottom layer of the cake with half the chocolate filling, taking care not to disturb the jam. Top with a second layer, jam side up, and spread with the remaining filling. Top with the final layer and press lightly. Let set.
7. To make topping, heat the cream and chocolate together in a saucepan over low heat, stirring frequently until the chocolate has melted. Pour into a bowl, let cool, then whisk until mixture begins to hold its shape.
8. Spread the top and sides of the cake with the chocolate topping. Decorate with chocolate curls, and chocolate gooseberries or raspberries.
Title: Mamie Eisenhower's Favorite Spritzboaken
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 vanilla
- 1 flour
- 4 1/2
Instructions:
1. Preheat oven to 350° with rack in center of oven.
2. Cream the butter well, adding the sugar slowly, then cream the two well.
3. Beat in the egg and 2 yolks. Add the vanilla. Please note that you can substitute 1/2 teaspoon vanilla plus 1/8 teaspoon almond extract for all vanilla.
4. Slowly add the flour, mixing well after each addition. This will be a nice, soft dough.
5. Fill a cooky press and press into desired shapes on a ungreased cookie sheets.
6. Bake in preheated oven for 10-12 minutes.
Title: Macadamia Pineapple Cake T-R-L
Ingredients:
- 3/4 pineapple tidbits
- 1 baking soda
- 1 1/2 salt
- 1/2 shortening
- 3 crushed pineapple
- 1 eggs
- 2 sugar
- 1 vanilla
- 1 all-purpose flour
- 2
Instructions:
1. Preheat oven to 350ºF.
2. Grease a 9x5x3-inch loaf pan.
3. Using a fork mix together nuts, drained pineapple tidbits, baking soda and salt.
4. Add shortening and heated crushed pineapple.
5. Mix well.
6. Beat eggs; beat in sugar and vanilla.
7. Stir in flour.
8. Add pineapple mixture and stir just until well blended.
9. Pour into prepared pan.
10. Bake 1 hour or until cake tests done.
11. Cool in pan 10 minutes.
12. Turn onto rack.
13. Serve warm or cold.
Title: Bread and Peach Pudding
Ingredients:
- 4 sultana
- 200 eggs
- 1/2 soymilk
- 2 vanilla essence
- 2 brown sugar
- 2 cinnamon
- 1
- 1 1/2
- 1
Instructions:
1. Preheat oven to 200 degrees celsius.
2. Cut the bread into cubes (about 2 1/2cm)- there's no need to remove the crusts but you can if you prefer - and place into an ovenproof baking dish. Add the sultanas and peaches; toss to combine. Drizzle the whisky over the mixture.
3. Whisk together the eggs, milk, sugar, vanilla and half a teaspoon of cinnamon. Pour the liquid over the bread mixture. Sprinkle the remainder of the cinnamon ove the top.
4. Bake for 35 minutes or until the top is golden. If it hasn't set place a lid over the dish and return to oven for a further 10-25 minutes or until set. Serve warm.
Title: Candied Walnuts
Ingredients:
- 1/4 granulated sugar
- 1/4 water
- 1/8 fresh lemon juice
- 24 walnut halves
Instructions:
1. In a medium saucepan, combine sugar, water and lemon juice. Over high heat, bring the mixture to a boil and cook, without stirring, until it turns a golden amber color - about 3 to 4 minutes. Remove from the heat.
2. Add the walnuts - stir the walnuts with a wooden spoon to completely coat them in the mixture. Using a fork, carefully move out the nuts, one at a time, to a baking sheet lined with parchment paper. While working quickly, try to let any excess caramel drip off the walnuts. Let the walnuts sit on the parchment for about 5 minutes to harden.
Title: Chocolate Chunk Shortbread
Ingredients:
- 2 1/2 all-purpose flour
- 2 butter
- 1
- 8
Instructions:
1. Place 1 1/2 cups of the all purpose flour in a 12-inch frying pan and cook (yes, cook!) over medium heat, stirring constantly, until flour is medium brown in color (about 8 minutes).
2. Let cool.
3. In bowl, beat butter and sugar until light and fluffy.
4. Sift together rice flour, cooked all purpose flour and remaining all purpose flour.
5. Stir until well blended.
6. Stir in chocolate chunks (I've also used mini semi-sweet chocolate chips and the cookies taste just as good).
7. Refrigerate until dough is stiff enough to handle (about 1 hour).
8. Roll into 1 1/4" balls and place on parchment-lined baking sheets about 2" apart.
9. Bake in preheated 275 degree oven for about 50 minutes or until slightly golden on the bottom.
10. Let cool 10 minutes before removing from baking sheet.
Title: Toffee Crunch Cookies
Ingredients:
- 2 sugar
- 1 1/2 butter
- 2 eggs
- 2 vanilla
- 4 all-purpose flour
- 3 baking powder
- 1/2 baking soda
- 1/8 salt
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In medium bowl sift flour, baking powder, baking soda, and salt; set aside.
3. In mixer bowl cream butter and sugar at medium speed with an electric mixer.
4. Add eggs and vanilla and beat until creamy (1 to 2 minutes).
5. Reduce speed to low; add flour mixture and beat just until combined.
6. Stir in toffee bits by hand.
7. Shape dough into 1 1/2 inch balls and roll in sugar.
8. Place on cookie sheet and flatten with the bottom of a glass.
9. Bake about 10 minutes until set but not brown.
10. Cool for 2 minutes on cookie sheet and transfer to rack to cool completely.
Title: Extreme Chocolate Cake
Ingredients:
- 2 white sugar
- 1 3/4 all-purpose flour
- 3/4 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2 butter
- 1 confectioners' sugar
- 3/4 milk
- 1 1/2 vanilla extract
- 5 1/3
- 2/3
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. This cake is known for sticking, you may want to cut out parchment circles to fit your pan, place in bottom of pan. If you use cocoa powder instead of flour, you won't get that white residue.
2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans (note that the batter will be thin, it's supposed to be - promise!).
3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. The times are approximate, it can take longer depending on the weather and your oven.
4. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
5. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
6. NOTE: For a REALLY rich cake, use Dutch Processed cocoa. Seriously, I would almost insist that you do. It really does make it SO yummy.
Title: Individual Chocolate Souffle Cakes
Ingredients:
- 4 1/2 sugar
- 1 flour
- 1 1/2 nonfat milk
- 2 vanilla
- 1/4 powdered sugar
- 1
Instructions:
1. Preheat oven to 350.
2. Coat 2 (6 ounce) ramekins with cooking spray; sprinkle each with 3/4 tsp sugar.
3. Combine 2 T sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
4. Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 T sugar, 1 tsp at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
5. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350 for 15 minutes or until puffy and set.
6. Sprinkle each souffle with 1/2 tsp powdered sugar. Serve immediately.
Title: Brownies With White Chocolate Chips and Raspberries
Ingredients:
- 3/4 flour
- 1 flour
- 1 sugar
- 3/4 baking powder
- 1 salt
- 3/4 skim milk
- 1/3 unsalted butter
- 1/3 eggs
- 5 white chocolate chips
- 2
- 1/3
Instructions:
1. Preheat the oven to 350 degrees. Whisk the raspberry preserves, milk and butter in a small saucepan over medium heat. Whisk until the butter is melted and the preserves have dissolved. DO NOT BOIL. Remove from heat and allow to cool slightly.
2. Sift together the ¾ cup flour, cocoa, baking powder and salt in a large mixing bowl. Next add the sugar, eggs, and cooled butter mixture to the dry ingredients. Fold together until well combined. Be careful to not over mix the batter.
3. In a small bowl, toss the white chocolate chips with 1 Tbl. of flour. This step will prevent the chips from sinking during baking. Lightly fold into the batter.
4. Pour the batter into a greased 9-inch square baking pan or a lined mini muffin pan. Bake at 350 degrees for 20 – 25 minutes for the square baking pan or until a toothpick comes out clean. For mini muffins, bake at 350 degrees for 8 – 10 minutes or until a toothpick comes out clean.
Title: Grand Marnier Brownie Kisses
Ingredients:
- 4 unsalted butter
- 1/2 sugar
- 1 1/4 vanilla extract
- 2 salt
- 1 eggs
- 1/4 all-purpose flour
- 3 bittersweet chocolate
- 3/4 Grand Marnier
- 1/2
- 1
- 5 1/2
- 3
Instructions:
1. For brownies: Preheat oven to 325°F Line 8x8-inch metal baking pan with foil. Melt unsweetened chocolate and unsalted butter in heavy medium saucepan over low heat, stirring until smooth; cool slightly.
2. Whisk sugar, grated orange peel, vanilla extract and salt into chocolate mixture.
3. Whisk in eggs 1 at a time, then continue whisking until mixture is velvety.
4. Add flour and whisk just to blend. Transfer batter to prepared metal baking pan.
5. Bake brownies until top is just springy to touch and toothpick inserted into center comes out with moist crumbs attached, about 35 minutes.
6. Cool in pan on rack 10 minutes.
7. If necessary, press down on raised brownie edges to level top. Cool in pan completely.
8. For topping: Bring cream and orange peel to simmer in heavy small saucepan. Remove from heat.
9. Add chocolate and whisk until smooth. Whisk in Grand Marnier. Refrigerate until thick enough to spread, stirring occasionally, about 45 minutes.
10. Spread topping over brownies. Refrigerate until topping is cold, about 1 hour. (Can be prepared 1 week ahead.
11. Cover brownies tightly and keep refrigerated.) Using foil as aid, lift brownies from pan; trim edges. Cut into 25 squares.
12. Let brownies stand at room temperature 30 minutes before serving.
Title: Yuletide Ring Cake
Ingredients:
- 1 butter
- 1 cream cheese
- 1 1/2 granulated sugar
- 2 lemon rind
- 1 vanilla
- 4 eggs
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/2 seedless raisin
- 1/2 golden raisin
- 1/2 maraschino cherry
- 1/2
Instructions:
1. Cream butter and cheese. Add sugar; mix well. Beat in lemon rind and vanilla.
2. Add eggs, one at a time, beating well after each addition.
3. Reserve 1/4 cup flour. mix remaining flour with baking powder. Blend into creamed mixture.
4. Combine fruit and nuts; toss with reserved flor. Stir into batter.
5. Pour batter into greased and floured 10-inch bundt pan or tube pan.
6. Bake in 300F oven for 70-80 minutes or until tester, inserted in center, comes out clean. Let cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
7. If desired, glaze cake by dusting with icing sugar or drizzle with glaze made by adding a few dops of milk to 1 cup icing sugar until proper consistency is reached.
Title: Strawberries Flambé
Ingredients:
- 2 strawberries
- 2 raspberries
- 2 cornstarch
- 1/4 lemon juice
- 2 chocolate ice cream
Instructions:
1. Drain berries, reserving syrup.
2. Stir reserved syrup in cornstarch in a wok or other wide deep pan.
3. Stir in lemon juice.
4. Bring to boil and cook for 2 minutes.
5. Stir in berries and almonds.
6. Heat 1 minute longer.
7. Heat liqueur in a small saucepan or large ladle until just warm.
8. Ignite with a long match and pour over berry mixture.
9. When flame dies, stir and serve immediately over ice cream.
Title: Peach and Sour Cream Napoleons
Ingredients:
- 4 phyllo pastry sheets
- 4 butter
- 6 sour cream
- 7 mascarpone cheese
- 4 caster sugar
- 4 confectioners' sugar
- 2
Instructions:
1. Preheat the oven to 350°F.
2. Arrange 1 phyllo sheet on a large baking tray that has been lined with parchment papers, and brush generously with some melted butter.
3. Sprinkle with a quarter of the ground almonds.
4. Top with the other 3 layers of phyllo, butter and almonds.
5. Cut into 12 rectangles and bake until golden brown and crisp, about 10 minutes.
6. Cool on a rack.
7. In a small bowl, mix together the sour cream, mascarpone and 2 teaspoons caster sugar.
8. Place 1 phyllo triangle on a serving plate and place some sour cream mixture on the top, followed by some thing slices of peach.
9. Add another layer of phyllo and again top with the sour cream mixture and fresh peach slices, finally finishing with a phyllo layer.
10. Make 3 more Napoleons in the same way.
11. Dust with icing sugar and serve immediately.
Title: Tapioca Cake
Ingredients:
- 1 canola oil
- 1/3 eggs
- 3 white cranberry juice
- 1 1/4 tapioca pudding
- 1 light coconut milk
- 1 fresh blueberries
- 1 frozen blueberries
- 1/2 cornstarch
- 3 orange, zest of
- 2
- 1 1/2
- 2
- 1/3
- 1/4
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside.
3. In a large bowl, combine cake mix, oil, eggs, and white cranberry juice.
4. Use an electric mixer to beat cake batter on low speed for 30 seconds.
5. Scrape down sides of bowl and beat for 2 minutes on medium speed.
6. Divide batter evenly into prepared pans.
7. Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean.
8. Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan.
9. Bring to a boil over medium heat, stirring constantly.
10. Remove from heat and let cool.
11. In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside.
12. For assembly:
13. With a serrated knife, cut cake layers in half horizontally; set aside.
14. Fill pastry bag or zip-top bag with a third of the frosting; set aside.
15. Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge. Fill middle of ring with 1/3 of pudding. Repeat with 2 more layers.
16. Place final cake layer on top.
17. Frost outside of cake with remaining frosting.
18. Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce.
19. Blueberry Sauce:
20. 2 cups frozen blueberries.
21. 1/3 cup blueberry vodka (recommended: Stoli).
22. 1/4 cup blueberry jelly.
23. 1 tablespoon cornstarch.
24. 1/2 orange, zested.
25. Combine all ingredients in saucepan.
26. Cook and stir over medium heat for 3 to 6 minutes or until jelly is dissolved and sauce has thickened.
Title: Captain's Easy Berry Crisp
Ingredients:
- 2 frozen mixed berries
- 1/4 sugar
- 1 all-purpose flour
- 1 spiced rum
- 3/4 rolled oats
- 2/3 brown sugar
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/4 salt
- 1/2 butter
Instructions:
1. Preheat oven to 375 degrees.
2. Combine berries, sugar, 1/4 cup of flour and spiced rum in a bowl - toss until well blended.
3. Transfer berry mixture to a greased 9 inch square baking dish.
4. Combine remaining 3/4 cup flour, brown sugar, oats, nutmeg, cinnamon and salt in a medium bowl.
5. Add butter, rubbing in with fingers until topping holds together in small moist clumps.
6. Sprinkle topping evenly over berry mixture in baking dish.
7. Bake until berry mixture bubbles thickly and topping is golden brown (about 1 hour).
8. Serve warm with ice cream or whipped cream topping.
Title: Carrot Cake
Ingredients:
- 1 crushed pineapple
- 2 sugar
- 1 1/2 eggs
- 4 flour
- 2 baking powder
- 2 baking soda
- 2 cinnamon
- 2 nutmeg
- 1 1/4 salt
- 1 carrots
- 3
- 1
Instructions:
1. Heat oven to 350.
2. grease and flour pans.
3. Drain pineapple (reserving half the juice).
4. In large bowl cream sugar and oil, beat in eggs, add dry ingredients and mix well.
5. Fold in pineapple, reserved juice, carrots and nuts.
6. Pour batter into pans (3 pans 8 or 9 inches in diameter).
7. bake 20-40 minutes.
8. frost with Cream Cheese Frosting.
Title: Milky Way Cake
Ingredients:
- 8 confectioners' sugar
- 1 1/2 butter
- 2 granulated sugar
- 4 eggs
- 2 1/2 all-purpose flour
- 1/4 baking soda
- 1 1/4 buttermilk
- 1 pecans
- 1 vanilla extract
- 2 1/2 granulated sugar
- 1 evaporated milk
- 1 marshmallow cream
- 1/2 butter
- 6 chocolate chips
- 1 pecans
Instructions:
1. Preheat the oven to 325.
2. Grease three 9-in. cake pans and dust them with confectioner's sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from heat and let cool.
3. Cream the remaining 2 sticks of butter with the granulated sugar. Add the beaten eggs and the cooled chocolate mixture.
4. Sift the flour and the baking soda together. Alternately add the flour and buttermilk to the batter, blending well. Add the nuts and vanilla.
5. Divide the batter among the prepared pans and bake for 30-40 minute or until the cake is firm to the touch. Cool for 5 minutes, remove from the pans and place on cooling racks.
6. While the cake cools prepare the icing. Combine the sugar and milk in a heavy saucepan. Cook to the soft-ball stage (234 degrees on a candy thermometer). Remove the pan from the heat and add the marshmallow cream, butter and chocolate chips, stirring until melted. Add the pecans. When the cake has cooled completely, frost each layer, sides and top of the Milky Way Cake.
Title: Almond Butter Brownies
Ingredients:
- 1 rolled oats
- 16 almond butter
- 1/2 cocoa powder
- 1/2 sugar
- 2 eggs
- 1/4 heavy cream
- 1 vanilla extract
Instructions:
1. Preheat oven to 325.
2. Prep a 8x8 Pan with parchment.
3. Place oats in a food processor, grind until mostly powder.
4. Add almond butter, cocoa powder and sugar - mix until it comes together - it will be fairly stiff.
5. add eggs and cream, pulse until it starts to smooth out, adding more cream as needed.
6. Pulse in vanilla extract.
7. Bake for 30 minutes, turn off oven and allow to sit for another 15 minutes - don't open the oven!
8. finish cooling on the counter, refrigerate until cold, remove from pan and cut into 2x2 servings.
Title: Death by Chocolate Trifle
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/2 instant chocolate pudding mix
- 3
- 1
- 2
- 8
- 1
Instructions:
1. Bake cake in 9x13 inch pan according to the manufacturers instructions. (In the ingredients list I put as per my Pillsbury Moist Supreme Devil's Food cake mix instructions --1 1/4 cup water, 1/2 cup of oil, and 3 eggs. Recipe Zaar would not allow the recipe to be published without putting those measurements in the ingredients list. Betty Crocker or Duncan Hines mixes might be different. Just follow the back of your box, whichever brand you use!).
2. While the cake is baking, prepare the instant pudding according to instructions on box, set aside to chill.
3. When the cake comes out of the oven, pour the chocolate syrup over the top of the entire cake.
4. Using a fork, crumble the cake into small pieces.
5. In a large clear bowl (or truffle bowl), put a layer of cake on the bottom, then cover with a layer of pudding.
6. Then spread a layer of whipped topping, then sprinkle some of the crushed candy bars.
7. Repeat the layers to the top of the bowl, ending with toffee bar pieces on top.
8. Refrigerate until serving time.