Your Life A to Z Recipe: Wednesday, November 27nd
By: Chef Maggie Norris, Whisked Away Cooking School
Toffee Chocolate Chip Shortbread
Yields: 2 dozen cookies
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup toffee bits
Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, cream together butter, confectioners' sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. Fold in chocolate chips and toffee bits.
Using your hands, roll dough into 1-inch balls. Place on prepared baking sheet, 1 inch apart, pressing down lightly on each one with a moistened palm.
Bake until cookies are firm and just golden around edges, 12 to 14 minutes. Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool. Repeat with remaining dough. Store cookies in an airtight container at room temperature for up to 3 days.
Serves: 3 dozen
1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut
Preheat oven to 350 degrees F (180 degrees C).
Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.