Potato Chip Chocolate Toffee Food

TOFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugars, butter and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
• Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.

POTATO CHIP CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
• Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

POTATO CHIP CHOCOLATE CHIP COOKIES

Steps:

• Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
• In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
• Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
• Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
• Beat in the egg, then the egg white and vanilla.
• Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
• Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
• Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
• Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
• Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
• Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

CHOCOLATE TOPPED PEANUT TOFFEE BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms.
• Press dough in bottom of pan.
• Bake 10 minutes or just until dough is set.
• Meanwhile, in 1-quart saucepan, melt butter over medium heat.
• Stir in brown sugar.
• Heat to boiling, stirring frequently.
• Boil 1 minute, stirring constantly.
• Sprinkle potato chips and peanuts over partially baked base.
• Pour brown sugar mixture over chips and peanuts.
• Bake 15 minutes longer or until surface is bubbly.
• Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate.
• Spread chocolate over filling.
• Cool completely, about 2 hours.
• Refrigerate 30 minutes or until chocolate is set.
• For bars, cut into 8 rows by 4 rows.
• Store covered at room temperature.

CHOCOLATE-TOFFEE POTATO CHIPS

Steps:

• Line baking sheets with parchment paper. Place potato chips in a single layer on the prepared pans. Drizzle with melted chocolate; sprinkle with toffee bits. Let stand until set, 20 to 30 minutes.

TOFFEE CHIP BROWNIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Spray an 8x8-inch baking pan with baking spray.
• Whisk together melted butter, sugar, eggs, and vanilla extract.
• Whisk in the cocoa powder, flour, salt, and baking powder.
• Fold in the chocolate chips and ¾ cup of the toffee chips.
• Spread batter evenly into greased baking pan.
• Sprinkle the remaining toffee chips over the top of the batter.
• Bake for 30 to 35 minutes.

GLUTEN FREE POTATO CHIP TOFFEE COOKIES

Steps:

• Combine gluten-free flour, milk powder (if using) baking powder, baking soda, and salt in a separate bowl.
• In the bowl of your stand mixer combine room temperature butter and both sugars and beat at medium speed for 5 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.
• With the mixer running, add the eggs and vanilla one at a time, letting each incorporate fully before adding the next. Pause your mixer to scrape down the sides. Mix for 1 minute.
• With the mixer on low, slowly add flour mixture to the butter mixture. Mix until just combined.
• Add your chocolate chunks, toffee, and potato chips at a low speed just to combine.
• Transfer the dough to an air-tight container and let the dough rest for at least 1hr in your refrigerator.
• Once your cookie dough has rested peacefully in the fridge, use a 2 Tablespoon Cookie Scoop (I refer to this as the #20 - yellow scoop) and portion the cookie dough. This recipe should give you 22-24 cookies, depending on how much cookie dough you snack on.
• Preheat your oven to 350F and line a sheet tray with parchment paper.
• Arrange 6 cookie dough balls on a baking sheet. Make sure you leave some room for spreading. Place the remainder of the cookie dough in the fridge (or freezer for future use)
• Top each cookie with chunks of chocolate and toffee of choice.
• Bake Cookies for 8 minutes and rotate the cookie tray. Bake an additional 5-7 minutes or until lightly golden and beginning to set. The baking time depends on personal preference (and your oven).
• Remove from the oven, and to achieve perfect round cookies, you a cookie-cutter slightly bigger than the cookie and shape them into a perfect circle. The cookies must be hot for this.
• Top each cookie with a generous amount of potato chips. Gently press them on the cookies. The melted chocolate should help them stick to the cookies. Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.
• Repeat with the remaining dough if you would like to bake all your cookies at once or freeze them for further use.

POTATO CHIP-CHOCOLATE TOFFEE

Steps:

• Line a baking sheet with foil and butter the foil. Set 1 cup potato chips aside; break the remaining 4 cups chips in half if they're large.
• Combine the butter, sugar, vanilla and vinegar in a saucepan over medium-high heat and cook, stirring occasionally, until the mixture is light amber and a candy thermometer registers 320 degrees F, about 10 minutes. Remove from the heat and stir in the 4 cups chips, then immediately pour onto the baking sheet and spread in a thin layer. Gently press the reserved 1 cup chips on top of the toffee and let cool.
• Put about three-quarters of the chocolate in a microwave-safe glass bowl and microwave 30 seconds. Stir, then continue to microwave in 30-second intervals, stirring between each, until melted. Add the remaining chocolate and stir until smooth, about 4 minutes.
• Drizzle the chocolate over the toffee. Set aside to harden, about 20 minutes. Break the toffee into pieces.