Icebox Chocolate Toffee Cookie Bars
Details
- Time
- 1 hour 10 minutes
- Skill Level
- Beginner
Toffee and HERSHEY'S CHIPITS Chocolate Chips give these buttery cookies the perfect crunch. Try out this HERSHEY'S CHIPITS recipe and use up any leftover chocolate chips!
Ingredients & Directions
- Bake Time
- 10 minutes
- Chill Time
- 1 hour
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2 cupsall-purpose flour (500 mL)
-
1 1/2 tspsbaking powder (7 mL)
-
1/2 tspsalt (2 mL)
-
1 cupsoftened butter (250 mL)
-
3/4 cupgranulated sugar (175 mL)
-
2eggs
-
1 tspvanilla (5 mL)
-
1 1/2 cups
-
1/2 cupHERSHEY’S CHIPITS SKOR Toffee Bits (125 mL)
-
1/2 cuptoasted silvered almonds (125 mL)
Key Ingredients
Directions
Equipment Needed
Oven
Cookie Sheet
Parchment Paper
Mixing Bowl
Mixer
Refrigerator
Wire Rack
Microwave
1
Stir flour with baking powder and salt.
2
Beat butter with sugar in a separate bowl until fluffy and light. Beat in eggs and vanilla.
3
Stir in flour mixture until just combined. Stir in half the chocolate chips, the toffee bits and almonds until evenly combined.
4
Quarter dough and place on large sheets of plastic wrap. Use wrap to shape dough into flat, rectangular logs about 1-inch (2.5 cm) deep by 2-inch (5 cm) wide. Chill for 1 hour or for up to 1 week. (Alternately, double wrap and freeze dough for up to 1 month.)
5
Preheat oven to 350°F (180°C). Slice logs into 1/4-inch (5 mm) thick bars. Bake, on parchment-lined baking sheets, for 10 to 12 minutes or until golden on bottom. Cool on a rack.
6
Garnish: Melt remaining chocolate chips. Dip a corner of each cookie into chocolate. Chill until chocolate is set.
Tips
For a sophisticated garnish, sprinkle the chocolate dipped corner with flaked sea salt or additional toasted almonds.
To melt chocolate chips, heat in the microwave on MEDIUM (50%) for 1 to 2 minutes; stir until smooth.
Store in an airtight container in a cool, dry place for up to 2 days.
