Just when you thought you couldn’t handle one more cookie or chocolately sweet recipe before the holidays, I have another installment of Crunchy Cookies to share.
This recipe is similar to one you’ve seen on the blog before, but the toffee adds enough of a twist that I thought it was worth sharing.
The other reason I just HAD to share this recipe is because everywhere I bring it, people rave about it.
Plus, these cookies are loaded with chocolate, pecans, and toffee, a beautiful combination…especially in this crispy cookie bark.
And if you are looking for a last minute dessert to make for the holidays, here it is. If you really want to make cookies, but aren’t in the mood to scoop lumps of dough onto cookie sheet after cookie sheet, this one slab recipe bakes up quickly and once cooled, you just have to break it into dozens of pieces of crunchy cookies.
So simple…right? You can save all of the little crumbles to snack on before hitting your holiday party!
Happy December 24th Ya’ll!
we speak this posts, I will be high above the clouds flying home to celebrate the holidays and enjoy the rest of my winter vacation. I don’t have to be back at work until January (Hooray!). It was a special treat to be in Florida with my Dad, Aunt, and Grandpa. There were so many exciting things to do that the 5 days just flew by! I’m looking forward to my next trip down south!
In case you were wondering, this is my 100 year old grandpa and I dancing outside the diner after lunch today!
Toffee Cookie Brittle
From Big Fat Cookies by Elinor Klivans
1½ cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1½ sticks (12 tbsp) unsalted butter, melted and cooled slightly
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup crushed toffee (ie Heath or Skor)
1 cup coarsely chopped pecans
-Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
-In a medium bowl, combine the flour, baking soda and salt and set aside.
-In a large bowl, whisk the melted butter, brown and granulated sugars and vanilla extract until smooth, about 30 seconds. Using a large spoon, slowly add the flour mixture and stir just until incorporated. The dough should appear to be smooth. Stir in the toffee and pecans.
-Spoon the dough onto the prepared baking sheet, leaving at least 1 inch of empty space on all sides. Use the palms of your hands to pat the dough into an even layer about 1/2 inch thick and 13 by 9 inches. The dough should be patted out slightly thinner at the edges.
-Bake the brittle until it turns golden and the edges turn light brown, about 19 minutes. The brittle may be fairly soft when warm but will crisp as it cools. Let the brittle cool on the baking sheet for 10 minutes.
-Using a large metal spatula to guide it, slide the large cookie onto a wire rack to cool completely. Don’t worry if the cookie breaks; it will be broken into irregular pieces, anyway. Break the cooled cookie into 2- to 3-inch pieces. The cookies can be stored in a tightly covered container at room temperature for up to 4 days. Freezes well.
Love the Crunch?