FAQs

Got questions? We've got answers!

  • Question:

    Can I freeze the pie?

    Prepare pie as instructed on back panel. Insert toothpicks into whipped topping and cover loosely with foil; wrapping edge tightly. Freeze up to two weeks. Thaw in refrigerator at least 4 hours before serving.

  • Question:

    How do I store the pie or cups and for how long?

    To store, cover and refrigerate pie or cups up to 3 days.

  • Question:

    The crust sticks to the pie plate when I try to cut it. What can I do?

    For easier slicing, carefully dip pie plate in very warm water for 30 seconds.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.

  • Question:

    Can I add peanut butter to make Chocolate Peanut Butter Fudge?

    Yes. 1/2 cup creamy or crunchy peanut butter can be added with the marshmallows and morsels. Fudge may be a little softer.

  • Question:

    How do I store fudge?

    Cut fudge into smaller pieces, wrap tightly and store in the refrigerator.

  • Question:

    Can I freeze fudge?

    Wrap fudge in waxed paper, overwrap with foil, and place in heavy-duty resealable freezer bag. Refrigerate up to 1 week or freeze up to 8 weeks. Unwrap fudge completely before thawing.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.

  • Question:

    Can I freeze the pie?

    Prepare pie as instructed on back panel. Insert toothpicks into whipped topping and cover loosely with foil; wrapping edge tightly. Freeze up to two weeks. Thaw in refrigerator at least 4 hours before serving.

  • Question:

    How do I store the pie or cups and for how long?

    To store, cover and refrigerate pie or cups up to 3 days.

  • Question:

    The crust sticks to the pie plate when I try to cut it. What can I do?

    For easier slicing, carefully dip pie plate in very warm water for 30 seconds.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.

  • Question:

    Can I use a Bundt cake pan?

    Yes, a Bundt-style cake pan can be used. Preheat oven to 325°F. Grease and flour an 8-, 10- or 12-cup Bundt pan. Prepare batter as directed on box. Bake for 45 - 50 minutes or until wooden pick inserted in center comes out clean. Cool pan on wire rack for 10 minutes. Remove bread from pan to wire rack. Spread glaze over cake. Cool completely.

  • Question:

    Can I make in a bread maker?

    We do not recommend preparing the Lemon Bread in a bread machine.

  • Question:

    How do I make mini muffins?

    Preheat oven to 325°F. Paper line or grease and flour 36 Mini Muffin Pans. Prepare batter as directed on box. Bake for 20 - 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove muffins from pan to wire rack. Spread glaze over muffins. Cool completely. Makes 3 dozen mini muffins.

  • Question:

    Can I use paper liners for muffins?

    Yes, paper liners can be used for muffins.

  • Question:

    Can I use mini Bundt pans?

    Preheat oven to 325°F. Grease and flour Mini Bundt Pans. Prepare batter as directed on box. Bake for 30 - 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove to wire rack. Spread glaze over bread. Cool completely. Makes 10-12 mini Bundt cakes.

  • Question:

    Can I freeze after baking?

    To freeze, wrap unglazed bread, muffins or cake in heavy-duty foil or plastic wrap and then place in a tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months. Thaw wrapped at room temperature. Spread glaze over bread before serving.

  • Question:

    How do I store the bread and for how long?

    Store unglazed bread in tightly sealed container or resealable plastic bag for up to 4 days. To freeze, wrap in heavy-duty foil or plastic wrap and then place in tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months. Thaw wrapped at room temperature. Spread glaze over bread before serving.

  • Question:

    Is it okay for me to eat the raw bread batter?

    No. Raw bread batter should never be consumed.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.

  • Question:

    Can I freeze after baking?

    To freeze, wrap unsliced breads, muffins or cake in heavy-duty foil or plastic wrap and then place in a tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months. Thaw wrapped at room temperature. Drizzle icing over bread before serving.

  • Question:

    How do I store the bread and for how long?

    Place in an airtight container or resealable plastic bag for up to 4 days. To freeze, wrap in heavy-duty foil or plastic wrap and then place in tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months. Thaw wrapped at room temperature. Drizzle icing over bread before serving.

  • Question:

    Can I make a Bundt Cake?

    Yes. Preheat oven to 325 F. Grease and flour a 10- or 12-cup Bundt pan. Prepare batter as directed on box. Bake for 65 to 67 minutes or until wooden pick inserted in center comes out clean. Cool pan on wire rack for 10 minutes. Remove bread from pan to wire rack. Spread glaze cake bread. Cool completely.

  • Question:

    Is it okay for me to eat the raw bread batter?

    No. Raw bread batter should never be consumed.

  • Question:

    Can I substitute applesauce for the vegetable oil?

    Yes. 1/2 cup unsweetened applesauce can be substituted for the 1/2 cup vegetable oil. Prepare and bake as directed. By replacing the vegetable oil with applesauce, per slice you can lower the Calories by 37 kcals, reduce the Total Fat by 4 grams and reduce the Saturated Fat by 1/2 gram.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.

  • Question:

    Can I use a 9-inch-square baking pan?

    Yes, a 9-inch-square baking pan can be used. Lightly grease pan. Prepare batter as directed on the package; decrease bake time to 21 - 23 minutes or until wooden pick inserted in center comes out almost clean.

  • Question:

    Can I use an 8- or 9-inch-round baking pan?

    Yes, 8- or 9-inch-round baking pans can be used. Lightly grease pan. Prepare batter as directed on the package. For 8-inch pans, bake 28 - 30 minutes; for 9-inch pans, bake 23 -27 minutes or until wooden pick inserted in center comes out almost clean.

  • Question:

    Can I use a 13 x 9-inch baking pan?

    Yes. Two packages of the Nestlé® Toll House® Chocolate Caramel Brownie Kit and double the amounts of butter, water and eggs will be needed. Preheat oven to 325° F. Prepare batter as directed on the package. Pour into lightly greased 13 x 9-inch baking pan. Squeeze Caramel over batter in 6 to 8 lines. Pull tip of knife gently through Caramel in wide curves to created swirled pattern. Bake 28 to 32 minutes or until wooden pick inserted in center comes out almost clean.

  • Question:

    How do I make Chocolate Caramel Brownie Cups?

    Preheat oven to 325° F. Grease 12 standard size muffin pans. Prepare batter as directed on the package. Divide batter among the cups. Squeeze a teaspoon-sized dollop of Caramel onto the center of each batter. Bake 21 to 25 minutes or until wooden pick inserted in center comes out almost clean.

  • Question:

    Can I use vegetable oil instead of butter in the preparation of the Brownie Bar and Pecan Brownie Pie with Caramel Drizzle?

    6 tablespoons of vegetable oil can be used instead of butter. Prepare and bake as directed.

  • Question:

    Can I use applesauce instead of butter in the preparation of the Brownie Bar and Pecan Brownie Pie with Caramel Drizzle?

    Yes. 6 tablespoons of unsweetened applesauce can be substituted for the 6 tablespoons of melted butter. Prepare and bake as directed. Texture of the brownie will be more cake like.

  • Question:

    How do I store baked Brownie Bars or Pecan Brownie Pie with Caramel Drizzle?

    Store in tightly sealed container or resealable plastic bag up to 3 days. To freeze, wrap in heavy-duty foil or plastic wrap and then place in tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months. Thaw wrapped at room temperature.

  • Question:

    Can I freeze the baked Brownie Bars or Pecan Brownie Pie?

    To freeze, wrap in heavy-duty foil or plastic wrap and then place in tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months. Thaw wrapped at room temperature.

  • Question:

    Is it okay for me to eat the raw brownie batter?

    No. Raw brownie batter should never be consumed.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.

  • Question:

    Can I bake different size cookies?

    For 4 dozen 2” cookies, drop dough by teaspoonfuls about 2 inches apart and bake for 8 - 10 minutes or until golden brown.

    For 3 dozen 2 ½” cookies, drop by rounded teaspoonfuls about 2 inches apart and bake for 8 - 10 minutes or until golden brown.

    For 2 dozen 3” cookies, drop dough by rounded tablespoonful about 2 inches apart and bake for 9 - 11 minutes or until golden brown.

  • Question:

    How can I make different textured cookies?

    Thin and crispy cookies: Preheat oven to 375° F. Beat 10 tablespoons butter in large mixer bowl until creamy. Add cookie mix and 1/4 cup granulated sugar slowly, mix well. Add 1 large egg and 1 tablespoon water; beat well to form dough. Drop by heaping teaspoons onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from oven. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

    You may store crispy cookies in either a cookie tin or non-airtight container, unless it’s very humid or rainy- then store them in an airtight container. Don’t store them with cakey or chewy cookies.

    Cakey cookies: Preheat oven to 375° F. Beat 6 tablespoons butter in large mixer bowl until creamy. Add cookie mix slowly, mix well. Add 1 large egg and 1 tablespoon water; beat well to form dough. Drop by heaping teaspoons onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from oven. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely. Store in an airtight container.

    Chewy cookies: Preheat oven to 375° F. Beat 1/2 cup (1 stick) butter in large mixer bowl until creamy. Add cookie mix and 2 tablespoons packed brown sugar slowly, mix well. Add 1 large egg and 1 tablespoon water; beat well to form dough. Drop by heaping teaspoons onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from oven. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

  • Question:

    Can I use margarine instead of butter?

    Yes, stick margarine can be used instead of butter. There is no need to soften the margarine.

  • Question:

    Can I use vegetable shortening instead of butter?

    We recommend that 1/4 cup softened butter and 1/4 cup vegetable shortening be used instead of 1/2 cup butter. Follow preparation directions and bake for 7 to 9 minutes or until light golden brown. This will result in a cookie that is a little taller in height. Store in an airtight container.

  • Question:

    Can I use vegetable oil or olive oil instead of butter?

    We do not recommend that oil be substituted for the butter. The cookie appearance, texture and flavor are unacceptable.

  • Question:

    Can I freeze the dough?

    The chocolate chip dough can be frozen in tightly sealed container or heavy-duty resealable freezer bag for up to 8 weeks.

  • Question:

    Can I add nuts to the recipe?

    Yes, chopped nuts can be added to the recipe. Prepare cookie dough as instructed on back panel, adding 1/2 cup chopped nuts with the flour mix. Bake as directed.

  • Question:

    How do I store baked Chocolate Chip Cookies?

    Store in tightly sealed container or resealable plastic bag.

  • Question:

    Can I make Chocolate Chip Pan Cookies or Bars with this Kit?

    Yes. This kit can be used to create pan cookies or bars. Click here for the recipe.

  • Question:

    Can an insulated baking sheet to bake the cookies on?

    Insulated baking sheets are not recommended.

  • Question:

    Is it okay for me to eat the raw cookie dough?

    No. Raw cookie dough should never be consumed.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.

  • Question:

    How do I make mini muffins?

    Preheat oven to 325°F. Paper line or grease and flour 36 Mini Muffin Pans. Prepare muffin batter as directed on box. Spoon 1 measuring tablespoon batter into each cup. Top with 1 measuring teaspoon Streusel Topping. Bake 13 - 16 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove muffins from pan to wire rack. Cool completely. Makes 3 dozen mini muffins.

  • Question:

    Can I use a 9-inch-round baking pan?

    Yes, a 9-inch-round baking pan can be used. Prepare as directed on the package; decrease bake time to 35 - 38 minutes.

  • Question:

    Can I use an 8- or 9-inch-square baking pan?

    Yes, 8- or 9-inch-square baking pans can be used. Prepare as directed on the package. For 8-inch pans, bake 40- 45 minutes; for 9-inch pans, bake 32 - 35 minutes.

  • Question:

    Can I make a Bundt cake with the Cinnamon Coffeecake & Bread Kit?

    Yes. Two packages of the Nestlé® Toll House® Cinnamon Coffeecake & Bread Kit will be needed.

    PREHEAT oven to 325° F. Grease and flour a 12-cup Bundt pan.

    STIR 2 Streusel Mixes, 2 tablespoons all-purpose flour and 2 tablespoons softened butter in small bowl until crumbly; set aside. Stir 2 large eggs, 1/4 cup vegetable oil, 1/4 cup water and two 5 fl.-oz. cans of Carnation® Evaporated Milk in large bowl until well blended. Add 2 pouches of Cake Mix and stir for 45 strokes. Do not over mix.

    SPRINKLE 2 tablespoons of streusel in prepared pan. Pour half of the batter over streusel. Sprinkle 1/2 cup streusel over batter in pan. Pour remaining batter over streusel. Sprinkle with remaining streusel.

    BAKE 52-55 minutes or until wooden pick inserted in center comes out clean. Cool pan on wire rack for 10 minutes. Remove bread from pan to wire rack to cool completely. Store tightly sealed up to 3 days.

  • Question:

    Can I use a 13 x 9-inch baking pan?

    Yes. Two packages of the Nestlé® Toll House® Cinnamon Coffeecake & Bread Kit will be needed.

    PREHEAT oven to 325° F. Lightly grease 13 x 9-inch baking pan.

    STIR 2 Streusel Mixes, 2 tablespoons all-purpose flour and 2 tablespoons softened butter in small bowl until crumbly; set aside. Stir 2 large eggs, 1/2 cup vegetable oil, 2 tablespoons water and two 5 fl.-oz. cans of Carnation® Evaporated Milk in large bowl until well blended. Add 2 pouches of Cake Mix and stir for 45 strokes. Do not over mix.

    POUR half of streusel in prepared pan. Sprinkle with half of streusel. Pour remaining batter over streusel. Sprinkle with remaining streusel.

    BAKE 37 - 43 minutes or until wooden pick inserted in center comes out almost clean. Store tightly sealed up to 3 days.

  • Question:

    Can I substitute applesauce for the vegetable oil in the preparation of the Coffeecake or Muffin batter?

    Yes. 1/4 cup unsweetened applesauce can be substituted for the 1/4 cup vegetable oil. For the Streusel Topping, use Streusel Mix from the pouch (do not add butter). Prepare and bake as directed.

  • Question:

    How do I store the Coffeecake or Muffins and for how long?

    Store in tightly sealed container or resealable plastic bag up to 3 days. To freeze, wrap in heavy-duty foil or plastic wrap and then place in tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months. Thaw wrapped at room temperature.

  • Question:

    Can I freeze the baked coffeecake or muffins?

    To freeze, wrap in heavy-duty foil or plastic wrap and then place in tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months. Thaw wrapped at room temperature.

  • Question:

    Is it okay for me to eat the raw Coffeecake or Bread Batter?

    No. Raw batter should never be consumed.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.

  • Question:

    How do I make mini cookie brownie cups?

    Preheat oven to 350° F. Paper line or grease 30 mini muffin pans. Prepare brownie batter and cookie dough as instructed on box. Divide brownie batter evenly into mini muffin cups. Drop cookie dough by rounded teaspoons onto each cup of brownie batter. Bake for 13- 14 minutes or until cookie dough is golden brown. If using paper liners, an additional minute or two may be needed. Cool for 10 minutes in pans. Remove cups to wire rack to cool completely. Store tightly covered. Makes about 2 1/2 dozen.

  • Question:

    Can I use paper liners for cookie brownie cups?

    Yes, paper liners can be used for cookie brownie cups. An additional minute or two maybe needed.

  • Question:

    Can I bake the brownies and chocolate chip cookies separately?

    For Brownies: Preheat oven to 350° F. Grease 8-inch-square baking pan. Prepare batter as instructed on box. Spread into pan. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Makes 12 servings.

    For Cookies: Preheat oven 375° F. Prepare batter as directed on box. Drop by rounded teaspoon onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Makes about 2 dozen cookies.

  • Question:

    Can I use vegetable oil instead of butter or margarine in the preparation of the brownie batter?

    4 tablespoons or 1/4 cup of vegetable oil can be substituted for the butter or margarine.

  • Question:

    Can I use vegetable oil instead of butter in the preparation of the cookie dough?

    We do not recommend that oil be substituted for the butter. The cookie appearance, texture and flavor are unacceptable.

  • Question:

    Can I use margarine instead of butter in the brownie batter and chocolate chip cookie dough?

    Yes, stick margarine can be used instead of butter when preparing the brownie batter and chocolate chip cookie dough. There is no need to soften the margarine.

  • Question:

    Is it okay for me to eat the raw brownie batter or cookie dough?

    No. Raw brownie batter or cookie dough should never be consumed.

  • Question:

    How do I store baked Cookie Brownie Bars or Cups?

    Store in tightly sealed container or resealable plastic bag.

  • Question:

    Can I make other recipes with this kit?

    Yes, this kit can be used to create different recipes. Click the link here for kit recipe variations.