How To make Butterscotch Heath Bar Biscotti
1/2 c Oil
1/2 c White sugar
1/4 c Light brown sugar; packed
1 1/2 ts Vanilla extract
1 ts Butterscotch extract
3 Eggs; lightly beaten
3 c Flour
1 3/4 ts Baking powder
Pinch salt 1 1/2 c Heath bars
(coarsely chopped) 1/2 c Whole pecans
Recipe by: SUSAN ARGYELAN This twice-baked cookie almost needs no introduction. It has become the classic coffee-house treat. You can use Heath Bar chunks, or try Skor bars, Toblerone - you name it. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a mixing bowl, cream the oil, white and brown sugars together until well blended. Stir in vanilla and butterscotch extracts. Blend in eggs. Mix flour, baking powder and salt together and then fold into batter. Fold in candy bar pieces and pecans. Place batter on baking sheet (it will be thick and a little sticky) and, wetting hands if necessary to ease the shaping, form batter into two logs, each about 10 to 12 inches long, 2 1/2 to 3 1/2 inches in diameter. Bake in preheated oven until set, about 25 min. Cool very thoroughly. Baker's Trick: For ultra-thin biscotti that are easily cut, after the first baking, wrap each log of baked biscotti and freeze overnight. Next day, slice as thin as you wish and bake the second requisite time to brown, as follows: Slice in diagonal strips (about 1/2 to 3/4 inch wide) and return to baking sheet. Bake in preheated 350-degree
oven first on one side, about 12 minutes, then turn over and bake other side about 5 min. Cool well. Any brand of chocolate covered brickle or toffee bar can be used. Coarse pieces work better than "Heath Bar Chips", which are too small. (36 to 48 biscotti) Happy biscotti baking! Susan Argyelan -----
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Toffee Crunch Cookies Recipe! (Butter Crunch Cookies)
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Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
8oz Toffee (You can half the toffee recipe if you want, i still had some leftover that i could use for another batch but i think its slightly less than 8oz)
1 cup butter cubed, unsalted*
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt*
*if using salted butter, omit the kosher salt
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tags
butter crunch cookies, toffee cookies, toffee crunch cookies, Tasty's 2 day cookies, heath bar cookies, chocolate chip toffee cookies, 48 hour chocolate chip cookies, brown butter toffee chocolate chip cookie recipe, cookies,
Making Salted Butterscotch Pudding Pretzel Cookies – A Betty Crocker Recipe
In this video, I am making Salted Butterscotch Pudding Pretzel Cookies. This is a Betty Crocker recipe. You can find written instructions here:
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How To Make The ULTIMATE COOKIE RECIPE | Co-Dependent Cookies | The most DELICIOUS COOKIES EVER!
The Ultimate Cookie Recipe | Co-Dependent Cookies
Ingredients:
2 1/4 cup of unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon of salt
1 cup of butter ( two sticks )
3/4 cup of brown sugar packed (I like light brown sugar)
3/4 cup of white sugar
1 1/2 teaspoons of vanilla extract. (when I am out of vanilla extract I use honey or maple syrup)
2 eggs
1 cup of chopped walnuts
1 1/2 cups of semi-sweet chocolate chips
1/2 cup butterscotch chips (or you can substitute with peanut butter chips which I prefer)
1/2 cup of brittle (heath bar in the baking aisle; best addition to this recipe)
1/2 cup of white chocolate chips
Directions:
In a small bowl combine flour, baking soda, and salt.
In a large bowl beat butter, granulated and brown sugars, vanilla extract, and eggs (adding one at a time and beating well.) Gradually beat the flour mixture into the large bowl.
Stir in the rest of the ingredients; nuts, both kinds of chocolate chips, brickle pieces, and butterscotch chips.
Drop by rounded tablespoon onto greased pan. (I use pam cooking spray).
Bake in a preheated oven at 375 degrees for 10 minutes.
Let stand 2 minutes, and remove to cooling rack.
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Rick Makes Chocolate Chip Toffee Cookies | From the Test Kitchen | Bon Appétit
Join Rick in the Test Kitchen as he makes toffee cookies! Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.
Check out the recipe here:
Recipe by Kate Davis
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How to make no-bake toffee cookies
Learn how to make no-bake toffee cookies -
No-Bake Toffee Cookies
2 cups Sugar
¾ cup Butter (1 ½ sticks)
⅔ cup evaporated milk
3 ½ cups Quick Oats
3.4 oz package Instant Butterscotch Pudding
1 cup Chocolate Chips
½ cup Toffee Chips
1-Make sure you have all the ingredients and clean your work area.
2-Add the sugar, butter, and evaporated milk in a medium size pot and turn it on to medium hot.
3-Let it come to a rolling boil.
4-Take it off the hot stove.
5-Add the quick oats and butterscotch pudding.
6-Let it sit and cool down for about 10 minutes.
7-While it’s cooking, clean up the mess and get a sheet pan ready with parchment paper.
8-Once it has cooled, add the chocolate chips and toffee chips.
9-Get two spoons and fill one spoon with the filling and use the other spoon to scrape it off the first spoon.
10-Keep doing it until all the mixture is gone.
11-Let them sit and cool for at least 30 minutes.
12-Clean up the mess.
13-Eat, Share, Enjoy!!!
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