sugar cookie dough with toffee pieces bar cookies

12 years ago

Last year I had a recipe that called for a roll of sugar cookie dough and butter brickle or toffee pieces. I can't find it anywhere in my kitchen or online.

As best I remember, you took the wrapper off the cookie dough, put the dough in a one gallon zipper bag and allowed it to come to room temp. Then you dumped in some amount of butter brickle pieces. Mooshed it all together in the zipper bag and then patted it out in a baking pan. Bake for some length of time and some temperature.

Does this sound familiar to anyone? If so, how much toffee or brickle? Were there any other ingredients? What size pan? How long and at what temp did you cook them?

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Comments (4)

lindac
12 years ago
It doesn't matter!! Put some crushed up toffee bars on top of the sugar cookie dough and bake it at the time and temperature called for in the cookie package.
If you think you want more toffee....put more on.
I'll bet it would be good using crushed peanut brittle too.
Just don't mix the candy and the cookie dough ahead of time or the moisture in the dough will make the candy gummy....put the crushed candy on top and sort of press it in.
Also works with crushed candy canes for Christmas.
Linda c
bbstx
Original Author
12 years ago
The dough package doesn't have instructions for bar cookies (I thought of that). I'm assuming 350 degrees but for how long?
Thanks for the tip about not mixing ahead of time!
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lindac
12 years ago
Until they are done....test with a tooth pick....thinking for a 9 by 13 pan....14 to 16 minutes....
I usually use my finger....press it in and when it feels done....it is!
grainlady_ks
12 years ago
I found these recipes in a book I'm giving to my daughter for Christmas...The Ultimate Short Cut Cookie Book. You may also want to check the web site of the brand of toffee bits you have used to see if they have a recipe.

-Grainlady

CASHEW BRICKLE COOKIES

1 (16.5-oz.) roll refrigerated sugar cookie dough
1 c. chopped lightly salted, roasted cashews
1/2 c. almond toffee baking bits

Preheat oven to 375-degrees F. Spray two cookie sheets with nonstick cooking spray.

Cut cookie dough in half. Roll out half of the dough between two sheets of wax paper to form a 10x6-inch rectangle.

Remove top sheet of wax paper. Invert dough onto one of the prepared cookie sheets. Remove remaining sheet of wax paper. Sprinkle dough evenly with half of the nuts and half of the toffee bits. Repeat with remaining dough, nuts, and toffee bits on second cookie sheet.

Bake cookies, one sheet at a time, for 10-12 minutes or until golden. Cool on cookie sheets on a wire rack. Remove cookies to cutting board using two spatulas. Use a sharp knife to cut cooled cookies into irregular shapes. Makes about 42 cookies.

ALMOND TOFFEE BARS

1 (16.5-oz.) roll refrigerated sugar cookie dough, well chilled
1 c. semisweet (or milk) chocolate chips
1 c. toffee baking bits
1 c. sliced (or chopped) almonds
1 (14-oz.) can sweetened condensed milk

Preheat oven to 350-degrees F. Spray a 13x9-inch pan with nonstick cooking spray or line with foil.

Cut cookie dough into 1/4-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Sprinkle the chocolate chips, toffee bits, and almonds evenly over prepared crust. Drizzle evenly with sweetened condensed milk.

Bake 25-28 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen. Cool completely in pan on a wire rack; cut into bars. Makes 36 bars.

sugar cookie dough with toffee pieces bar cookies

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lindac

bbstx
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sugar cookie dough with toffee pieces bar cookies

Comments (4)

lindac

bbstxOriginal Author

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bbstx
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