Posts Tagged ‘Toffee’


Today is the reveal day for the Surprise Recipe Swap. Each month, Jutta from Hungry Little Girl, assigns a blog to each participant. We are to choose a recipe from their blog and then we all post on the same day! This month, I was given Carol, from No Reason Needed.

While Carol has a great deal of tempting recipes on her blog (like this one, this one, and this one), I decided on her Toffee Bits Triangles. However, I changed the name on mine to blondies, as I just cut mine into bars! These were very good and so quick to put together!

Toffee Blondies

Toffee Blondies
Recipe by No Reason Needed via The Orchard

1 cup (2 sticks) butter, softened
1 cup light brown sugar, packed
1 teaspoon vanilla extract
1 egg
1/2 teaspoon salt
2 cups flour
1 package Heath toffee bits, divided
1 package mini chocolate chips, divided

Preheat oven to 350 degrees. Line a 13 x 9 inch pan with aluminum foil and spray the foil with cooking spray. Set the pan aside.

In a large mixing bowl, cream together the butter and brown sugar. Add in the vanilla extract and egg. Stir in the salt and flour. Add in 1/2 cup of the toffee bits and 1/2 cup of the mini chocolate chips into the batter and stir until just combined. Spoon the batter into the prepared baking pan, spreading evenly. Bake in a preheated oven for 24-28 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and immediately sprinkle on the remaining chocolate chips. Let rest for 3 to 5 minutes, or until all the chips look shiny, then using a spoon or spatula, spread the chocolate evenly over the top. Sprinkle with the remaining toffee bits. Cool completely before cutting into bars. Enjoy!

Toffee Blondies
Made with love, not calories!

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It’s hard for me to believe it is already April 1st!

We have lots of family and friends’ birthdays, and also “other” special occasions to celebrate this month! That means April will be busy and I am sure it will seem to pass by all too quickly.

I’m not very inventive when it comes to April Fools Day, so your safe with me! The recipe I am sharing with you today is anything but a joke. It’s a really delicious cookie. Have you ever toasted oats? This was my first time trying it, and I love the flavor it added to the cookies. The toasted oats take on a nutty taste, which help to balance out the sweetness from the toffee pieces and the chocolate chips.

Toasted Oatmeal Toffee Chocolate Chip Cookies

Toasted Oatmeal, Toffee, Chocolate Chip Cookies

1 cup butter, softened
1 cup sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups quick oats, toasted*
2 1/4 cup flour
1 cup toffee pieces
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees.

*To toast the oats:
Place the oats in a large skillet over medium heat. Cook for 7-10 minutes, stirring occasionally, until the oats are golden brown. Remove from the heat and let cool.

To make the cookies:
In a large bowl, cream together the butter and sugars. Add in the eggs and vanilla extract and stir until well combined. Add in the salt and baking soda. Stir in the toasted oats. Note: if the oats are still warm, refrigerate the dough for 10 minutes before adding the remaining ingredients. Stir in the flour, then add in the toffee pieces and chocolate chips.

Using a large ice cream scoop, scoop the dough out onto a parchment paper lined cookie sheet. Leave at least 2 inches between each cookie. Bake in a preheated oven for 10-12 minutes, or until the cookies are set and the edges are golden brown. Remove the cookies from the oven and let cool for 6 minutes. After 6 minutes, move the cookies onto a cooling rack and let cool completely. Enjoy!

Toasted Oatmeal Toffee Chocolate Chip Cookies

Made with love, not calories!

I’m linked at: Addicted to Recipes, Create With Joy, Tumbleweed Contessa, Flour Me With Love, Call Me PMc, The Frugal Girls, Craftionary, The Busy B Hive, Chocolate, Chocolate & More, Miz Helen’s Country Cottage.

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September 4th is National Macadamia Nut Day!

I like macadamia nuts. They are crunchy yet soft, and they have a great flavor! I knew they would go well in shortbread, but I wanted to stay away from adding white chocolate or coconut. Not that there is anything wrong with those add-ins, it’s just that when I see dessert recipes that have macadamia nuts in them, I usually see them paired with white chocolate or coconut. I wanted something different. I ended up adding toffee pieces to my shortbread. It adds a little sweetness and it isn’t so strong that you lose the flavor from the nuts.

Toffee and Macadamia Shortbread
Recipe adapted from Use Real Butter

1 cup (2 sticks) butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 3/4 cups flour
1 cup finely chopped macadamia nuts
1/2 cup toffee bits

In a stand mixer, cream together the butter and powdered sugar. Add in the vanilla and salt. Stop the mixer and scrape down the sides. Turn the mixer on low and add in the flour. Once the flour is incorporated, add in the macadamia nuts and toffee. Divide the dough in half and place it on plastic wrap. Either roll it into a log, or pat it evenly into a square shape. Refrigerate the dough for at least 2 hours.

Preheat oven to 300 degrees.

After 2 hours, remove the dough from the refrigerator and cut it into rounds (if you rolled the dough) or squares. Place the shortbread onto a parchment paper lined cookie sheet. Bake in a preheated oven for 20-25 minutes, or until lightly golden brown. Remove from the oven and let cool for 10 minutes. After 10 minutes, move the shortbread onto cooling racks and let cool completely. Enjoy!

Made with love, not calories!

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