It was my friends birthday last Wednesday and I had every intention of making her a cake, yet the day got away from me. I wanted to make something she could share with her employees, but also wanted there to be enough for her take some home.
This recipe is from Elinor Klivan’s book, Big Fat Cookies. I love most of the cookies from this book and what I love most about this particular recipe is that it can whipped up in minutes. It doesn’t require your Kitchen Aid Mixer; just a bowl and a wooden spoon. I love this cookie and so does everyone else I have ever made this for. It is not a drop and bake recipe, which is a true time saver. You make the batter, spread it on a silpat pad on your baking sheet and bake. Once it is cool enough, you break similar to a candy bark. I have made this dough and have used all kinds of tasty additions. Be creative and enjoy this batter with your favorite candy, dried fruit, nut, etc!
Toffee Crunch Cookie Brittle
yield: 1.5 lbs
ingredients:
1 1/2 cups unbleached flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, melted and cooled
1/2 cup sugar
1/3 cup light brown sugar
1 tsp. vanilla
1 1/2 cups crushed chocolate-covered toffee
1 cup walnuts, chopped
instructions:
1. pre-heat oven to 350*
2. Mix flour, baking soda, salt in a bowl and set aside. In a large bowl, whisk melted butter, both sugars & vanilla until smooth. Stir in flour mixture. Stir in candy and nuts and the dough will be crumbly.
3. Leave 1″ border around silpat pad. Spread dough over silpat pad. Press the dough into a rectangle about 1/2″ thick, then use your palm to pat it into an even layer.
4. Bake until the top feels firm and looks dark golden at the edges, about 19 minutes. Let cool 10 minutes, then let cookie cool on a wire rack.
5. Break apart. Can be stored for 4 days.
1. pre-heat oven to 350*
2. Mix flour, baking soda, salt in a bowl and set aside. In a large bowl, whisk melted butter, both sugars & vanilla until smooth. Stir in flour mixture. Stir in candy and nuts and the dough will be crumbly.
3. Leave 1″ border around silpat pad. Spread dough over silpat pad. Press the dough into a rectangle about 1/2″ thick, then use your palm to pat it into an even layer.
4. Bake until the top feels firm and looks dark golden at the edges, about 19 minutes. Let cool 10 minutes, then let cookie cool on a wire rack.
5. Break apart. Can be stored for 4 days.