Almond Toffee Bars

 

CRUST:

1½ cups flour

½ cup powdered sugar

⅔ cup butter

 

FILLING:

1 (14 oz) can sweetened condensed milk

1 egg

1 tsp vanilla

1 pkg. toffee bits

1 cup sliced almonds

 

Cut butter into flour and powdered sugar till well mixed. Press into a greased 9x13" pan. Bake at 325° for 18 minutes.

Beat together the milk, egg, and extract till smooth. Stir in the toffee bits and almonds.

Pour over hot crust and bake an additional 23-25 minutes or till crust is lightly browned and topping is bubbly.

Let cool before slicing.

This recipe can be found here.

Sweet & Salty Fritos Cookies

 

2 cups flour

½ tsp. baking soda

½ tsp. salt

1 cup butter

½ cup granulated sugar

¾ cup light brown sugar

2 eggs

1 tsp. vanilla

6 oz. chocolate chunks

4 oz. toffee bits

1½ cups crushed Fritos

Preheat the oven to 375°.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.  Set aside.

In a separate large bowl beat the butter and both sugars until fluffy. Add the eggs and vanilla, beating until well mixed. Slowly add the dry ingredients. Mix until just combined. Fold in the chocolate chunks, toffee bits, and crushed Fritos Original Corn Chips.

Roll the dough into 2-inch balls and place on the baking sheets, press down slightly with the palm of your hand.

Bake for 12-15 minutes.   Do not overbake.

This recipe can be found here.

Butterscotch Toffee Cookies

 

1 cup butter 

1 cup sugar

½ cup light brown sugar

2 eggs 

1 Tbsp. vanilla extract

2¾ cups flour

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. kosher salt

1½ cups butterscotch or caramel chips

8 oz English toffee bits

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and continue beating at high speed for about 5 minutes longer, occasionally scraping down the sides of the mixing bowl. Your dough should be noticeably lighter in color and very fluffy.

In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.

Add the flour mixture to the butter/sugar mixture by the spoonful, mixing at low speed, and incorporating each flour addition until all have been combined.

Beat in the butterscotch chips and the toffee pieces, just until combined

Preheat the oven to 350°F and line baking sheets with parchment paper or spray with nonstick baking spray.

Use a cookie scoop to form balls from the dough and space 2 inches apart on a greased cookie sheet.

Bake for 9-10 minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.

Transfer cookies to a cooling rack and let them cool.

This recipe can be found here.

Butterscotch, Toffee, Chocolate Chip Cookies

 

3 cups flour

1 tsp. sea salt

1 tsp. baking soda

1½ tsp. baking powder

1 cup butter 

½ cup sugar

1½ cup brown sugar

2 large eggs

2 tsp. vanilla extract

1 cup milk chocolate chips

¾ cup butterscotch chips

¾ cup toffee bits

1 cup ch macadamia nuts (opt)

 

Preheat oven to 350°. Line a large baking sheet. Set aside.

In a large bowl, whisk together flour, sea salt, baking soda, and baking powder. Set aside.

In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 5 minutes. Add the eggs and vanilla extract. Beat for an additional 2 minutes.

Slowly add the dry ingredients to the wet ingredients. I add ½ cup at a time. Mix until flour is just combined. Stir in the chocolate chips, butterscotch chips, toffee bits, and nuts.

Drop about 2 Tbsp. (or smaller) of dough onto prepared baking sheet, placing the cookies 2-inches apart. Bake for 12 minutes or until the edges are slightly golden brown.

Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer cookies to a wire cooling rack and cool completely.

This recipe was adapted from here.

Brown Butter Toffee Chocolate Chip Cookies

 

2½ cups flour

1 tsp. baking soda

½ tsp. salt

1 cup butter

½ cup sugar

1 cup light brown sugar

2 large eggs

1 tsp. pure vanilla extract

1 cup semi-sweet chocolate chips

1 cup toffee bits

I cup chopped nuts (optional)

 

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft.

Preheat oven to 375°F.

Combine flour, baking soda and salt.  Set aside.

Cream together the butter and sugars on medium speed. Add the eggs one at a time, mixing well after each. Add the vanilla. Mix in the flourmixture until just combined. Add the chocolate chips, nuts and toffee bits and mix until incorporated into the dough.

Drop by rounded 1-inch balls onto baking sheet and bake for 10 minutes, until edges are just beginning to brown. Cool on a wire rack. Cookies stay fresh up to 1 week in an airtight container.

This recipe can be found here.

Almond Toffee Squares

 

1½ cups flour

½ cup powdered sugar

¾ cup sliced almonds

1 cup cold butter

1 (14-ounce) can sweetened condensed milk

1 (6-ounce) package milk chocolate English toffee bits

1 large egg

1 tsp. vanilla

 

Heat oven to 350°F.

Combine flour, sugar and ¼ cup almonds in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press into ungreased 13x9-inch baking pan. Bake 15 minutes.

Combine sweetened condensed milk, toffee bits, egg and vanilla in bowl. Pour mixture over hot, partially baked crust. Top with remaining almonds. Continue baking 23-27 minutes or until golden brown. Cool completely.

Cut into squares.

This recipe can be found here.

Chocolate Toffee Cookies

 

1/3 cup unsweetened cocoa powder

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

1 cup butter

1 cup light brown sugar

¼ cup sugar

2 eggs

2 tsp. vanilla

2½ cups flour

2 cups semi-sweet chocolate chips

1 cup toffee bits

 

Preheat oven to 350°F.

Combine cocoa, baking powder, baking soda and salt.  Set aside.

Mix butter and sugars together on medium speed for 2 minutes, until combined.

Add in eggs and vanilla and mix on medium speed for 1 minute, scraping sides of the bowl as necessary until smooth.

Add cocoa powder, baking powder, baking soda and salt to the bowl. Mix on medium speed for 1 more minute, until cocoa is evenly mixed in.

Turn mixer to low and add in flour, mixing until just combined.

With mixer still on low add in chocolate chips and toffee bits until evenly incorporated.

Using a medium cookie scoop, drop cookie dough onto the baking sheet 2 inches apart. Bake for 10-12 minutes until cookies are just set.

Allow cookies to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely.

This recipe is adapted from here.

Salted Caramel Crunch Cookies

2 1/3 cups flour

¾ cup light brown sugar

½ cup sugar

1 tsp. baking soda

1 Tbsp. cornstarch

½ tsp. salt

½ tsp. cinnamon

¾ cup butter, melted + slightly cooled

2 large eggs

2 tsp. vanilla extract

1 cup toffee bits

1 cup caramel bits

1 cup chopped pecans

Flaked sea salt, optional

Preheat oven to 350°. Line two large baking sheets with parchment paper, set aside.

In a large bowl, whisk together flour, brown sugar, granulated sugar, baking soda, cornstarch, salt, and cinnamon.

Add butter, combine with a spatula or with a handheld mixer until crumbly. Add eggs and vanilla extract and beat till well combined. Fold in toffee chips, caramel bits and pecans. 

Roll two heaping tablespoons of cookie dough into a ball and place on prepared baking sheet leaving 2 inches per cookie for spreading.

Bake for 12 minutes, or until the edges of cookies are set. Remove from oven and sprinkle with flaked sea salt, to taste.

Let cookies cool for 10 minutes on baking sheet. Enjoy warm or allow to cool completely and store in an airtight container for up to 5 days.

You can find the recipe here.

Chocolate Chip Almond Toffee Cookies

2 3/4 cups all-purpose flour

 1 tsp. baking soda

 ½ tsp. salt

 1 cup butter

 3/4 cup sugar

 3/4 cup brown sugar

 3 oz. almond paste

 2 large eggs

 1½ tsp. vanilla extract

 1 bag toffee bits

 1½ cups chocolate chips

Preheat oven to 350 degrees°.

In a medium bowl, whisk together the dry ingredients. Set aside.

Beat the butter and sugars together for about two minutes. Add the almond paste in pieces and mix until well combined. Add in eggs one at a time. Add the vanilla extract and mix well.

Add dry ingredients just until dry ingredients disappear. Stir in toffee bits and chocolate chips.

Scoop dough onto lined baking sheet with a medium cookie scoop. Bake for 12-14 minutes or until cookies are golden brown around the outside.

Let cool on baking sheet for 5 minutes and then transfer to a cooling rack.

This recipe can be found here.

Harry Potter's Butterbeer Cookies

½ cup unsalted butter, softened

¼ cup granulated sugar

¾ cup light brown sugar

¼ cup instant vanilla pudding mix, dry

¼ cup instant butterscotch pudding mix, dry

2 large eggs

1 additional egg yolk

1 tsp. vanilla extract

1 tsp. imitation butter

½ tsp. salt

1 tsp baking soda

2½ cups all-purpose flour

1 pkg toffee bits

Preheat oven to 350°. In a large bowl, combine flour, baking soda, and salt. Set aside.

In a separate bowl, cream the butter and sugars together until smooth. Add the pudding, eggs, additional egg yolk, vanilla, and imitation butter. Beat for about 1 minute.

Add the dry ingredients to the wet ingredients, ½ cup at a time and mix until combined. Then mix in the toffee chips.

Scoop the dough with a medium scoop about 2 inches apart.

Bake at 350° for 10-13 minutes.

Cool on the pan for a couple of minutes before transferring to a cooling rack.

This recipe can be found here.

Caramel-Toffee 7-Layer Cookies

½ cup butter, melted

1½ cups graham cracker crumbs

1 cup caramel bits

1 cup bittersweet (dark) chocolate chips

1 cup toffee bits

1 can (14 Oz.) sweetened condensed milk

1 cup sliced almonds

1 pinch sea salt

Preheat oven to 350ºF. Lightly grease a 11 x 7 baking pan. 

Stir together melted butter and graham cracker crumbs. Press into prepared pan. 

Add the other ingredients in order: caramel bits, chocolate chips, and toffee bits. Pour sweetened condensed milk over the top. Add the almonds. Sprinkle on a pinch or two of salt. 

Bake for 25–30 minutes. Remove from the oven and cool on a wire rack.  

This recipe can be found here.

Triple Almond Cookies

1 cup butter, softened

2 cup sugar

1 cup sifted powdered sugar

1 cup vegetable/canola oil

2 eggs

1 tsp almond extract or lemon extract

4½ cups flour

1 tsp baking soda

1 tsp salt

1 tsp cream of tartar

2 cups sliced almonds

1 (6oz) package toffee bits

Preheat oven to 350°.

Beat butter at medium speed of electric mixer until creamy. Gradually add sugar and powdered sugar, mixing well Add oil, eggs and almond extract, mix well.

Combine flour, baking soda, salt and cream of tartar. Add to butter mixture, mixing well. Stir in almonds and toffee bits.

Scoop cookies with a medium cookie scoop (2 Tbsp). Roll dough in granulated sugar and place on a parchment lined baking pan. Flatten cookies in a crisscross patter with a fork dipped in granulated sugar.

Bake for 10-12 minutes. Cool slightly on pan and remove to wire rack to cool completely.

This recipe can be found here.

Almond Toffee Bars

1½ cups flour

½ cup powdered sugar

6 ounces sliced almonds (1 package)

1 cup cold butter

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) package toffee bits

1 cup mini chocolate chips

1 egg

1 tsp. vanilla

1.   Preheat oven to 350°. Combine flour, sugar, and ¼ cup of almonds in a medium bowl. Cut in butter (I use a pastry cutter) until mixture resembles coarse crumbs. Line a 9×13” baking pan with foil and spray with cooking spray. Press butter mixture into the bottom of the pan. Bake for 15 minutes.

2.  Stir sweetened condensed milk, toffee bits, chocolate chips, egg, and vanilla in a medium bowl. Pour over hot, partially baked crust. Top with remaining almonds and continue baking 23-27 minutes until golden brown. Cool completely and cut into squares.

Yield: 36 bars

Heath Bar Cookies

2½ cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs
1 tsp vanilla
1 pkg. toffee bits
1 cup mini chocolate chips
½ cup chopped walnuts

Whisk together the flour, salt, and baking soda in a medium bowl.  Set aside. 

Beat together the butter and sugars. Beat in eggs one at a time; add the vanilla. Add the flour mixture until slightly blended.  Add the toffee bits, chocolate chips and walnuts and mix until well blended. 

Chill cookie dough for at least 30 minutes to one hour.

Preheat oven to 350°. On cookie sheets lined with parchment paper or a Silpat liner, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (These cookies spread!)

Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.  
Makes about 6 dozen cookies.

This recipe can be found here.

Almond Toffee Sandies

1 cup butter, softened

1 cup sugar

1 cup powdered sugar

2 eggs

1 cup canola oil

1 tsp. almond extract

4½ cups all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

2 cups sliced almonds

1 package (8 ounces) toffee bits

Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add eggs, one at a time, beating well after each addition. Gradually beat in oil and extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits.

Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 9 dozen.

This recipe can be found here.

Almond Roca Cookies

2½ cups flour

½ tsp baking soda

¼ tsp salt

1 cup dark brown sugar

½ cup sugar

1 cup butter

2 eggs

2 tsp vanilla

1 pkg. toffee bits

1 cup coarsely ground almonds

4 oz milk chocolate (optional)

½ Tbsp vegetable oil (optional)

Preheat oven to 300 degrees.

In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. 

Blend sugars together. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. 

At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended.

Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 ½ inch balls, then roll in the ground nuts. 

Place on cookie sheets several inches apart. Bake 22 minutes.

(If desired) Melt the chocolate with the vegetable oil. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.


from a Christmas cookie exchange