Toffee Crunch Cookie Brittle |
|
 |
Prep Time: 15 Minutes Cook Time: 19 Minutes |
Ready In: 34 Minutes Servings: 4 |
|
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 Ingredients:
1 1/2 cups unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup unsalted butter, melted and cooled slightly |
1/2 cup granulated sugar |
1/3 cup light brown sugar, packed |
1 teaspoon vanilla extract |
1 1/2 cups crushed chocolate-covered toffee bits |
1 cup walnuts, broken in large pieces |
Directions:
1. position a rack in the middle of the oven.
2. preheat the oven to 350*.line a baking sheet with parchment paper.
3. in a medium bowl, stir the flour, baking soda, and salt together.set aside.
4. in a large bowl, whisk the melted butter, granulated sugar,brown sugar, and vanilla till smooth - about 30 seconds.
5. use a large spoon to stir in the flour mixture.the dough should look smooth.
6. stir in the crushed toffee and walnuts. the dough will look crumbly.
7. leaving a 1-1 1/2 border empty on all sides.spoon the dough onto prepared baking sheets.
8. 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.
9. bake until the top feels firm and looks dark golden and the edges look light brown, about 19 minutes.
10. 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.
11. don't worry if the cookie breaks, it will be broken into pieces when cool.the cookie will become crisp as it cools.
12. break the cooled cookie into 4-5 pieces.
13. the cookies can be stored in a tightly covered container at room temperature for up to 4 days.
|
|