TOFFEE-PECAN COOKIES
Delight your guests with these cookies made using chocolate toffees and pecans - perfect for dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until golden brown; cool.
- In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat butter and shortening with electric mixer on medium speed until creamy. Gradually add granulated sugar and brown sugar, beating until smooth. Beat in egg and vanilla. On low speed, beat in flour mixture until blended. Stir in pecans and toffee candy.
- Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by 1/4 cupfuls 2 to 3 inches apart.
- Bake 17 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 320, Carbohydrate 37 g, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 207 mg
TOFFEE PECAN BARS
Curl up with a hot cup of coffee and one of these treats. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie. -Dianna Croskey, Gibsonia, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, mix flour and confectioners' sugar; cut in butter until mixture is crumbly., Press into a greased 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in a small bowl, mix egg, milk and vanilla. Fold in toffee bits and pecans. Spoon over crust. Bake until golden brown, 24-26 minutes. Refrigerate until firm. Cut into bars.
Nutrition Facts : Calories 179 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 112mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
TOFFEE PECAN COOKIES
Provided by Daphne Brogdon
Categories dessert
Time 45m
Yield about 48 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the butter in a small saute pan and place over medium heat. Completely melt the butter, then cook until the butter is brown and smells nutty, an additional 3 to 4 minutes. Take off the heat and allow to cool.
- Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled butter and beat on low to medium speed until smooth and fluffy, 3 to 4 minutes. Add the vanilla extract and eggs and continue to beat on low until the mixture is combined.
- Combine the flour, baking soda and salt in a separate bowl and slowly incorporate into the batter a little at a time. Beat until smooth. Fold in the butterscotch chips and pecans.
- Line 2 baking sheets with parchment. Using a 1-ounce scoop or a tablespoon measure, portion out the cookie dough, leaving 2 inches between each cookie. Sprinkle the cookies with salt and bake until golden brown, 10 to 12 minutes.
CRUNCHY PECAN-TOFFEE COOKIES
Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be? They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.
Provided by lutzflcat
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 40
Number Of Ingredients 9
Steps:
- Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
- Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
- Move the bowl to the refrigerator and chill for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
- Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
- Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 13.2 g, Cholesterol 16.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 4 g, Sodium 72.5 mg, Sugar 8.2 g
TOFFEE BARS
These shortbread bars have the taste of toffee without the hassle of making candy. They're attractive addition to a cookie tray. -Ruth Burrus, Zionsville, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and salt, beating until smooth. , Press into a greased 15x10x1-in. baking pan. Bake at 350° for 17-19 minutes or until light golden brown. Immediately place chocolate bars on top; return to the oven for 1 minute. Spread melted chocolate over bars; sprinkle with pecans.
Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
TOFFEE-CHOCOLATE PECAN BARS
Make and share this Toffee-Chocolate Pecan Bars recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 24 squares
Number Of Ingredients 10
Steps:
- Set oven to 325 degrees.
- Line a 13 x 9-inch baking dish with foil, leaving 2 inches of overhang at each end, then lightly butter foil (or use an 11 x 7-inch baking pan and adjust the baking time slightly).
- In a large bowl whisk together brown sugar with butter until well blended.
- Add in eggs, milk and vanilla; whisk until combined.
- Add in flour and salt and mix until blended.
- Stir in 1/2 cup mini chocolate chips.
- Spread into prepared baking pan.
- Sprinkle with the remaining 1/2 cup chocolate chips, pecans and toffee bits.
- Bake for about 222-25 minutes or until the center tests done with a toothpick.
- Allow to cool completely in the pan on a rack.
- Using the foil overhang, remove from pan and transfer to a cutting board, then cut into 24 squares.
Nutrition Facts : Calories 187.7, Fat 10.4, SaturatedFat 5.4, Cholesterol 34.3, Sodium 104.8, Carbohydrate 22.3, Fiber 0.9, Sugar 13, Protein 2.5
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