TOFFEE CRUNCH COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
- Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
TOFFEE CRUNCH COOKIE BRITTLE
there is no doubt that this cookie has total crunch..when I crush the candy bars, I leave them in their wrappers when I pound them with a hammer or meat pounder..I use Heath or Skors bars
Provided by grandma2969
Categories Dessert
Time 34m
Yield 12 4-5
Number Of Ingredients 9
Steps:
- position a rack in the middle of the oven.
- preheat the oven to 350*.line a baking sheet with parchment paper.
- in a medium bowl, stir the flour, baking soda, and salt together.set aside.
- in a large bowl, whisk the melted butter, granulated sugar,brown sugar, and vanilla till smooth -- about 30 seconds.
- use a large spoon to stir in the flour mixture.the dough should look smooth.
- stir in the crushed toffee and walnuts. the dough will look crumbly.
- leaving a 1-1 1/2 " border empty on all sides.spoon the dough onto prepared baking sheets.
- press the dough into a rectangle that measures about 13x9" and is about 1/2" thick -- then use the palms of your hands to make it into an even layer.
- bake until the top feels firm and looks dark golden and the edges look light brown, about 19 minutes.
- let the cookie brittle cool on the baking sheet for 10 minutes, then use a large metal spatula to transfer the cookies onto a wire rack to cool.
- don't worry if the cookie breaks, it will be broken into pieces when cool.the cookie will become crisp as it cools.
- break the cooled cookie into 4-5" pieces.
- the cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Nutrition Facts : Calories 278.6, Fat 18, SaturatedFat 7.9, Cholesterol 30.5, Sodium 153.8, Carbohydrate 27.6, Fiber 1.1, Sugar 14.6, Protein 3.2
BAKE AND BREAK TOFFEE BRITTLE
Toffee brittle is a fun and easy Holiday recipe - the toffee bits and chocolate chips give the smooth toffee a wonderfully sweet texture! This is also a great make-ahead recipe and then freeze -
Provided by Chef mariajane
Categories Candy
Time 18m
Yield 60 pieces
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Line a baking sheet with parchment paper.
- Beat the melted butter, sugars and vanilla until well combined. Beat in next 4 ingredients until incorporated. Add toffee bits and chocolate chips.
- Firmly press dough to 1/4-inch thickness. The dough should measure 11x15-inches.
- Bake in a preheated oven for 15-18 minutes. Let cool until firm.
- Break or cut into 2-inch pieces. Freeze in plastic bags or airtight containers.
Nutrition Facts : Calories 32, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.2, Sodium 37.4, Carbohydrate 2.6, Sugar 2.5, Protein 0.1
COOKIE BRITTLE
Make and share this Cookie Brittle recipe from Food.com.
Provided by MaMere
Categories Dessert
Time 30m
Yield 24 pieces, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Add the butter and sugar to large bowl and, with the electric beaters, blend the two.
- Blend in salt and vanilla and then slowly blend in the flour.
- Blend in the nuts and chocolate.
- Press dough into rimmed baking sheet that has been sprayed with cooking spray.
- Place sheet on center rack of oven and bake 15-20 minutes, or until evenly browned.
- You may turn tray halfway through.
- Remove sheet and let cool to room temperature.
- At this point brittle can be broken into chunks.
Nutrition Facts : Calories 783.1, Fat 54.5, SaturatedFat 28.7, Cholesterol 98.5, Sodium 181.1, Carbohydrate 69.4, Fiber 4.2, Sugar 35.9, Protein 6.8
CRACKER COOKIE BRITTLE
Sinfully good, and easy to make! Always a huge hit.
Provided by Trish McQuhae
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h30m
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with heavy-duty aluminum foil.
- Place the crackers on the foil-lined baking sheet in a single layer, so they overlap like shingles. Melt the butter with brown sugar in a saucepan over medium heat, bring to a boil, and boil for 3 minutes. Pour the butter mixture evenly over the crackers.
- Bake in the preheated oven for 15 minutes; remove from oven, and sprinkle crackers with chocolate chips.
- Let stand about 2 minutes, until the chips are melted, and spread them over the crackers with a spreader or kitchen knife. Sprinkle with nuts, if desired. Allow to cool completely, about 1 hour; break into chunks, and store in airtight sealed container.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 27.5 g, Cholesterol 24.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 8.4 g, Sodium 203.6 mg, Sugar 17.5 g
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