Toffee Chip Thins Recipes

TOFFEE CHIP FUDGE

Steps:

• Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, combine sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil 5 minutes, stirring constantly., Remove from heat; stir in chocolate chips and marshmallows until melted. Fold in 1/2 cup toffee bits and vanilla. Pour into a prepared pan. Sprinkle with remaining toffee bits. Chill until firm. Remove from pan and cut into 1-in. squares. Store in the refrigerator.

TOFFEE CHIP THINS

Steps:

• 1. In a large mixing bowl combine the butter, and milk. Combine the graham cracker crumbs, flour, and baking powder, gradually add to the flour mixture. Stir in chocolate chips, toffee bits, and coconut.
• 2. Drop by rounded tablespoonfuls 2 " apart onto greased baking sheet. Bake at 375 for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks and cool completely.

CRISPY TOFFEE COOKIES

Steps:

• Preheat oven to 350°F.
• In large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
• Add flour and baking powder to creamed mixture, stir until well incorporated.
• Add in toffee bits and nuts, and stir well.
• Drop dough onto greased baking sheet at least 2 inches apart, tablespoon amounts.
• Bake for 10-12 minutes or until cookies is brown.
• Remove from oven and let sit for 2 minutes, and transfer to a wire rack to cool completely.

THREE-CHIP ENGLISH TOFFEE

Steps:

• Butter a 15x10x1-in. pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring sugar and remaining butter to a boil, stirring constantly. Cover and cook for 2-3 minutes., Uncover; add almonds. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage) and mixture is golden brown., Pour into prepared pan (do not scrape sides of saucepan). Surface will be buttery. Cool for 1-2 minutes. Sprinkle with milk chocolate chips. Let stand for 1-2 minutes; spread chocolate over the top. Sprinkle with walnuts; press down gently with the back of a spoon. Chill for 10 minutes., In a microwave, melt semisweet chips; stir until smooth. Drizzle over walnuts. Refrigerate for 10 minutes. Melt vanilla chips and shortening; stir until smooth. Drizzle over walnuts. Cover and refrigerate for 1-2 hours. Break into pieces.

CHEWY SKOR TOFFEE BITS COOKIES

Steps:

• Heat oven to 350 degrees F.
• Stir together flour, baking soda and salt.
• In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
• Add eggs and blend thoroughly.
• Gradually add flour mixture, beating well.
• Stir in toffee bits.
• Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
• Bake 10 minutes or until lightly browned.
• Cool slightly, remove from the cookie sheet to a wire rack.
• Cool completely.

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.