Sparkling Butter Toffee Cookies

1 c sugar
3/4 c butter, softened
1 egg
1 t vanilla
2 c all-purpose flour
1 1/2 t baking powder
1/4 t baking soda
1/2 c English or almond toffee bits
sugar

1. Heat oven to 350. Combine sugar through vanilla in large mixer bowl. Beat at a medium speed, scraping bowl, until creamy (1-2 minutes).
2. Add flour, baking powder, and baking soda; reduce speed to low. Beat until well mixed. Stir in toffee bits by hand.
3. Shape rounded teaspoonfuls of dough into 1 1/4" balls. Roll in sugar. Place 2" apart onto ungreased cookie sheet. Flatten each with bottom of glass into 2 1/4" circles. If glass sticks, dip glass into sugar.
4. Bake 10-12 minutes or until edges are lightly browned. Do not overbake. Let cool 2 minutes; remove from cookie sheet. Sprinkle with sugar while still warm.

Graham Cracker Toffee

Yesterday at work we had a bake-off. My friend, Gretchen, made these fabulous toffee bites. I hope she doesn't mind, but I have to post this recipe.


2 sticks butter
1/2 c. sugar
chopped pecans
1 box graham crackers

Melt butter and sugar together on stove and boil for 2 minutes; arrange graham crackers on a foil lined cookie sheet, pour hot mixture evenly over the crackers, sprinkle with pecans, Bake in oven at 350 for 8-9 minutes!! Cool and break into pieces

If you want to add chocolate I found this recipe on eatboutique.com:
■About 12 whole (24 squares), (honey) graham crackers (perforated) broken into quarter sections
■1/2 lb butter (2 sticks)
■3/4 C light brown sugar
■3/4 C chopped nuts (walnuts or pecans)
■3/4 C Chocolate chips
■1T milk
Line up the 44 pieces in a jelly roll pan (or cookie sheet with low sides), sides touching. Over low heat melt butter. Stir in the sugar – simmer (not boil) about 10 minutes – until it melts. Occasionally stir. Pour mix over crackers – spread evenly. Sprinkle w/nuts. Bake at 350 degrees for 8-10 minutes. Keep an eye on them so they don’t burn. Cool & separate onto aluminum foil.

Over low heat melt chocolate chips and stir in milk. Top crackers with ribbons of melted chocolate by dribbling off a spoon. Add more milk if chocolate is too thick to form a ribbon. Package and give away to friends!

Chocolate Toffee Bars by Baker's Chocolate

1 cup (2 sticks) butter, softened, divided
1 cup firmly packed brown sugar, divided
1 egg yolk
1-1/2 cups flour
1/4 tsp. salt
1/2 cup light corn syrup
1/4 cup whipping cream
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 cup PLANTERS Chopped Pecans, toasted


1. PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil; set aside. Beat 3/4 cup each of the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg yolk. Add flour and salt; mix well. Place in prepared pan; press firmly onto bottom to form crust. Bake 16 to 18 min. or until golden brown.
2. MEANWHILE, place remaining 1/4 cup each butter and brown sugar, the corn syrup, whipping cream and vanilla in large microwaveable bowl. Microwave on HIGH 4 min., stirring every 2 min.; set aside. Cool crust slightly on wire rack. Spread butter mixture evenly over crust.
3. BAKE an additional 18 to 20 min. or until set. Sprinkle with chopped chocolate. Continue baking 1 to 2 min. or until chocolate is melted; spread chocolate evenly over dessert. Sprinkle with pecans. Cool completely. Refrigerate 30 min. or until chocolate is firm. Remove dessert from pan, using foil handles. Cut into 36 bars or diamond shapes. Store in tightly covered container at room temperature.

In my opinion: These are the BEST bars/cookies I have ever had. I am drooling just thinking about them and now I realize it has been way too long since I had them. So I'll be off to the store tomorrow for the ingredients.

Coffee Toffee Bark

Coffee Toffee Bark
24 oz white almond bark
6 t freshly ground fine-grind coffee
1 1/2 c chopped plain English toffee
1 c chopped chocolate covered English toffee

1. Melt the bark in the microwave or a double boiler. Mix in the other ingredients. 2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.