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Cookies Toffee Bars Recipesdesert

Toffee bars

One of my favorite candy or sweets however you want to put it or call it. Toffee is usually caramel, chocolate and nuts. So among my many experiments I came up with this recipe and everyone seems to really like when they first get one they think ooohhh toffee bars then when you bit into it you get this great texture and taste texture from the sugar cookie as a base then the delicious toffee flavor. I’ve seen a lot of recipes where caramel was made from brown sugar I figured out an easy way to do the caramel sauce. Here is the recipe below I hope you enjoy it.

What you need:

All readymade sugar cookie dough

2cups of brown sugar

1 stick of butter

½ cup of half n half

1 bag of chocolate chip morsels

Preheat oven to 350, grease and flour your cookie sheet. Open and unwrap your cookie dough roll it out till flat then press evenly into your cookie sheet. While your cookie dough is baking begin making your caramel. In a medium sauce pan start out with your heat on high put brown sugar, butter, half n half stir until everything is blended and begins to melt when it starts to boil turn the heat down and make sure to stir occasionally. When your cookie dough is done pull it to of the oven and immediately pour your caramel sauce onto the cookie dough then pour on the chocolate chips the heat from the sauce and cookie will start melting the chocolate chips as it does take a rubber spatula and spread over until the whole thing is evenly coated. Then sprinkle all over the nuts, put in the fridge for about 2 hours then cut into squares.

Just a couple of tips to assure your toffee cookies come out perfectly. One is with your sauce stirring is very important as soon as everything is in the pan begin stirring right away. Also you want to time everything so that the cookie dough and caramel sauce is both hot so the chocolate chips melt well. If need be you can keep the heat on the caramel sauce until the cookie dough is done just turn the heat to low and keep stirring. Also another good thing to remember is although it’s tempting to dig into them right away you really do need to let them sit in the fridge for a couple of hours so they will cut properly.