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Sunday, November 29, 2009

Toffee Candy Cookies




Ingredients
1 cup pecans, coarsely chopped
Cookie Layer:
½ cup unsalted butter
½ cup sugar
1 egg yolk
1 teaspoon vanilla extract
1½ cups all-purpose flour
⅛ teaspoon salt

Toffee:
½ cup unsalted butter
½ cup brown sugar

Chocolate:
½ cup chocolate chips

Cooking Instructions
Heat oven to 350 degrees F. Toast pecan pieces on jelly roll pan 12 minutes or until lightly toasted and fragrant.
In large bowl beat butter with an electric mixer on medium until smooth. Add sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined.
Add flour and salt. Beat until combined, scraping down side of bowl occasionally.
Between two sheets of waxed paper or plastic wrap with a rolling pin roll the dough to a 12-inch-by-9-inch rectangle. Transfer dough to a cookie sheet
Bake 20 minutes, or until lightly browned. Remove cookie sheet to cooling rack and let cool completely.
In a medium pot bring brown sugar and butter to a boil. Boil, stirring occasionally 5 minutes. Immediately spread over cooled cookie.
Sprinkle chocolate chips over toffee. Put back in oven 5 minutes or until chocolate is melted. Spread melted chocolate chips over the toffee and immediately sprinkle nuts.
Put in freezer for at least 30 minutes. Break candy into desired size pieces.

Substitution(s)
Any toasted nut can be sprinkled on top of the chocolate layer.
Storage Tips
It can be stored, well wrapped, in the freezer for 6 months.

Preparation Time:
20 minutes
Cooking Time:
5 mintues

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