TOFFEE CRUNCH COOKIES

 

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Backstory

Yet another childhood recipe I had to start reproducing myself after moving so far away from my family. This is kind of like eating Almond Roca in a cookie form. I tend to make this with the Pecans and leave out the Almond extract.

Ingredients

  • About 15 graham crackers
  • 1/2 cup Chopped Almonds (or Pecans)
  • 3/4 cup Butter plus more for the baking pan
  • 3/4 cup Brown Sugar
  • 1/4 tsp Almond Extract (Omit if you are using pecans)
  • 1/4 tsp Vanilla Extract
  • 1 cup of Semi Sweet Chocolate Chips or Milk, depending on your tastes. You can use chopped high quality chocolate as well. i.e Scharffen Berger 62%

Directions

  • Preheat oven to 350 degrees
  • Butter a 13x9 baking pan or dish (pan works better)
  • Mix Butter and Brown Sugar together in a heavy saucepan, bring to a boil then boil for 3 minutes.
  • Meanwhile, cover the bottom of the baking pan with graham crackers.
  • Sprinkle chopped nuts.
  • Remove Brown sugar mixture from heat and add the extracts.
  • Pour the syrup over the graham crackers and nuts.
  • Bake in the oven for 10 minutes
  • Remove from oven and sprinkle with chocolate chips, once they begin to melt, spread evenly across the cookies with a spatula..
  • Let them cool on a rack.
  • Break cookie into smaller pieces and store in an airtight container, depending on the time of year it might be wise to store them in the fridge.

Categories: Dessert 
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