Apr 152016
 

I happened to have some toffee bits and pecans leftover from making Christmas cookies and candy. I didn’t want them to go bad, so I tossed the bits and nuts in my chocolate chip cookie recipe and Chocolate Chip Toffee Pecan Cookies were born. We liked them so much that it became a recipe of its own instead of a “leftovers” recipe, but I’ve never written it down until now. One of these days my memory is going to fail and I don’t want to forget this one.

Sometimes yummy things can happen with leftovers. And with my love of toffee, yummy it is!

Chocolate Chip Toffee Pecan Cookies
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 3/4 cup shortening
  2. 1 1/4 cups brown sugar, firmly packed
  3. 2 Tablespoons milk
  4. 1 Tablespoon vanilla
  5. 1 egg
  6. 1 3/4 cups flour
  7. 3/4 teaspoon baking soda
  8. 1 teaspoon salt
  9. 6 oz chocolate chips
  10. 1/4 cup toffee bits
  11. 1 cup pecans, broken
Instructions
  1. Heat oven to 350 degrees.
  2. Cream shortening, sugar, milk, and vanilla. Add egg and stir until just blended.
  3. Mix flour, soda, and salt; stir in shortening mixture. Stir in chips, toffee and nuts.
  4. Line cookie sheets with parchment paper and bake for 10 minutes.
  5. Remove pan from oven; allow cookies to remain on cookie sheet for about five minutes before attempting to remove to cooling rack.
Notes
  1. To make chocolate chips cookies, omit toffee and nuts.
Kryson's Kreations http://krysonskreations.com/
Toffee Chocolate Chip Pecan Cookies

Dec 212015
 

I’d never mixed white almond bark and peanut butter before, so I wasn’t sure how this would turn out. It was amazingly wonderful. Easy, sweet, salty and crunchy! And toffee. I love toffee.

I’m thinking about playing around with the recipe some more and seeing what I can do to make it look a little more “Christmasy” next time. It tastes great, but looks a little bland.

I’ll be making this again this year, but I have to make it at the last minute and give it all away so I don’t eat it all myself.

Christmas Crunch
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Ingredients
  1. 1 pound white almond bark
  2. 1/2 cup peanut butter
  3. 1 teaspoon vanilla
  4. 4 1/2 cups broken pretzel pieces
  5. 1/2 cup toffee pieces
Instructions
  1. In double boiler (or in microwave), melt almond bark. Remove from heat.
  2. Add peanut butter and vanilla. Stir until smooth.
  3. Add broken pretzels and mix until all pretzels are coated.
  4. Spread on foil covered cookie sheet. Should be thin so it's easier to break later.
  5. Sprinkle with toffee and smooth with spatula.
  6. Refrigerate for 20 minutes to harden.
  7. Break into pieces and enjoy!
Kryson's Kreations http://krysonskreations.com/
Christmas-Crunch02

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