Include in Print View:

Christine Mirabelli’S Toffee Crunch-Choco Chip Cookies

Christine Mirabelli's Toffee Crunch-Choco Chip Cookies recipe image
This International dessert features Unsalted butter 3/4 c Quick rolled oats, Shortening 1/2 teaspoon Salt, Dark brown sugar 1/2 teaspoon Baking powder, Granulated sugar 1 c Chopped Heath candy bars, OR Bits-o-Brickle chips. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 42
Calories: 916.5
Dietary: Vegetarian
Description
This International dessert features Unsalted butter 3/4 c Quick rolled oats, Shortening 1/2 teaspoon Salt, Dark brown sugar 1/2 teaspoon Baking powder, Granulated sugar 1 c Chopped Heath candy bars, OR Bits-o-Brickle chips. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 5 tablespoons Unsalted butter
  • 3/4 cups Quick rolled oats
  • 5 tablespoons Shortening
  • 1/2 teaspoons Salt
  • 1/3 cups Dark brown sugar
  • 1/2 teaspoons Baking powder
  • 1/3 cups Granulated sugar
  • 1 cups Chopped Heath candy bars
  • 1 Egg OR Bits-o-Brickle chips
  • 2 teaspoons Vanilla
  • 1 cups Pecan halves or pieces
  • 3/4 cups Flour
  • 1 cups Chocolate chipses
Directions
  1. 1
    Insert metal blade in dry processor.
  2. 2
    Add butter, shortening, brown sugar and granulated sugar.
  3. 3
    Process until smooth, about 15 seconds.
  4. 4
    Add egg and vanilla.
  5. 5
    Process until smooth, about 20 seconds.
  6. 6
    Add flour, oats, salt, baking powder, chopped candy and pecans.
  7. 7
    Pulse until dough is mixed and pecans are chopped.
  8. 8
    Transfer mixture to bowl and stir in chocolate pieces.
  9. 9
    Drop dough by heaping teaspoons onto greased baking sheets 2 inches apart.
  10. 10
    Adjust oven rack to middle position.
  11. 11
    Bake 1 sheet at a time at 375 degrees 8 minutes.
  12. 12
    Check for doneness since bottoms brown easily.
  13. 13
    Bake 2 minutes longer or until golden.
  14. 14
    Repeat.
  15. 15
    Cool slightly before removing cookies from baking sheet.
  16. 16
    Cool thoroughly on wire racks

Nutrition Facts

Servings 42

Amount Per Serving
Calories 916.5kcal
% Daily Value *
Total Fat 50.1g78%
Saturated Fat 23.7g119%
Cholesterol 55.2mg19%
Sodium 23.8mg1%
Total Carbohydrate 110.5g37%
Dietary Fiber 3.6g15%
Sugars 62.4g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bars, bitsobrickle, blending, brown, butter, candy, chip, chips, chipses, chocolate, chopped, christine, cookies, crunchchoco, dark, dessert, flour, granulated, halves
Read it online: https://www.chefs-mate.com/recipe/christine-mirabellis-toffee-crunch-choco-chip-cookies/