Bourbon Toffee Chocolate Chip Recipes
CHOCOLATE BOURBON PECAN PIE
Kentucky bourbon gives a kick to this Southern classic.
Provided by ANITAL
Categories Desserts Pies Pecan Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees F).
- In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
- In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
- Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 79.9 g, Cholesterol 123.5 mg, Fat 35.4 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 13.5 g, Sodium 319.5 mg, Sugar 49 g
BOURBON TOFFEE CHOCOLATE CHIP
Provided by Food Network
Number Of Ingredients 0
Steps:
- Make the Go-To Chocolate Chip Cookies, adding 1 to 2 tablespoons bourbon with the vanilla extract, and folding in 1/2 cup roughly chopped chocolate-covered toffee candy bars with the chocolate chips. Bake as directed.
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5/5 (7)Total Time 3 hrs 12 minsCategory DessertCalories 115 per serving
- Add the butter to a medium sized skillet and cook over medium heat. Stir continuously, butter will start to boil and foam. Stir for another minute or so until butter starts to brown, pour into a tin container (I used a bread pan). You'll be able to see what looks like amber sand in the bottom of the pan. The whole browning/cooking process took about 10 minutes. Allow butter to cool in fridge for 1 to 2 hours. Then remove from fridge and allow it to soften to room temperature.
- In a stand mixer fitted with a paddle attachment, beat together browned butter and sugars. Mixture will be a bit crumbly.
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- In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add the egg, bourbon and vanilla extract, and beat on medium-low speed for another minute until combined. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chunks/chips by hand until just combined.
- Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours, for best results. (You can bake them after less chilling time, but they will be more flat.)
- When you are ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet. (Or a baking sheet that has been covered with a Silpat, or greased with cooking spray.)
- Bake for 10-12 minutes until the edges are just set and the cookies are slightly golden on top. (The centers may look ever-so-slightly undercooked.) Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
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From olivesnthyme.com
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- In the bowl of a stand mixer with paddle attachment (or hand mixer with beaters in a large mixing bowl), beat the room temperature butter tand sugar on medium high speed until light and fluffy, about 3-4 minutes.
- Add the egg, yolk, extract and bourbon one at a time, beating well on low for about 20 seconds before adding the next.
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- Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290° to 310° (about 15 minutes). Pour sugar mixture over pecans on baking sheet.
- Sprinkle with morsels; let stand 30 seconds. Spread melted morsels evenly over top; sprinkle with remaining 1/2 cup chopped pecans. Chill 1 hour. Break into bite-size pieces. Store in an airtight container.
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Estimated Reading Time 3 minsTotal Time 5 hrs 5 mins
- Cut the butter into cubes and place in a nonstick pan over medium heat. Stir occasionally until butter turns a tan color (about 6–7 minutes) and begins to smell nutty.
- Transfer browned butter into a tightly sealed flat tupperware or pan and cool in the fridge until solidified. Approximately 3-4 hours.
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- Preheat the oven to 350°F with a rack in the center. Line a 9x13 pan with parchment paper, hanging over the two long edges.
- In a medium mixing bowl, whisk together the flours, cornstarch, baking soda, and salt until combined. In a large mixing bowl, combine the butter and sugars. Then mix in the eggs and bourbon until smooth.
- Add the dry ingredients into the mixture, and fold in until just combined, and there are no large streaks of flour. Fold in the chocolate chips, pecans, and toffee bits until distributed.
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