How To make Butterscotch Heath Bar Biscotti
1/2 c Oil
1/2 c White sugar
1/4 c Light brown sugar; packed
1 1/2 ts Vanilla extract
1 ts Butterscotch extract
3 Eggs; lightly beaten
3 c Flour
1 3/4 ts Baking powder
Pinch salt 1 1/2 c Heath bars
(coarsely chopped) 1/2 c Whole pecans
Recipe by: SUSAN ARGYELAN This twice-baked cookie almost needs no introduction. It has become the classic coffee-house treat. You can use Heath Bar chunks, or try Skor bars, Toblerone - you name it. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a mixing bowl, cream the oil, white and brown sugars together until well blended. Stir in vanilla and butterscotch extracts. Blend in eggs. Mix flour, baking powder and salt together and then fold into batter. Fold in candy bar pieces and pecans. Place batter on baking sheet (it will be thick and a little sticky) and, wetting hands if necessary to ease the shaping, form batter into two logs, each about 10 to 12 inches long, 2 1/2 to 3 1/2 inches in diameter. Bake in preheated oven until set, about 25 min. Cool very thoroughly. Baker's Trick: For ultra-thin biscotti that are easily cut, after the first baking, wrap each log of baked biscotti and freeze overnight. Next day, slice as thin as you wish and bake the second requisite time to brown, as follows: Slice in diagonal strips (about 1/2 to 3/4 inch wide) and return to baking sheet. Bake in preheated 350-degree
oven first on one side, about 12 minutes, then turn over and bake other side about 5 min. Cool well. Any brand of chocolate covered brickle or toffee bar can be used. Coarse pieces work better than "Heath Bar Chips", which are too small. (36 to 48 biscotti) Happy biscotti baking! Susan Argyelan -----
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Toffee Crunch Cookies Recipe! (Butter Crunch Cookies)
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Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
8oz Toffee (You can half the toffee recipe if you want, i still had some leftover that i could use for another batch but i think its slightly less than 8oz)
1 cup butter cubed, unsalted*
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt*
*if using salted butter, omit the kosher salt
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tags
butter crunch cookies, toffee cookies, toffee crunch cookies, Tasty's 2 day cookies, heath bar cookies, chocolate chip toffee cookies, 48 hour chocolate chip cookies, brown butter toffee chocolate chip cookie recipe, cookies,
Butterscotch Toffee Chocolate Chip Cookies
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Ingredients:
-1/2 cup butter softened
-3/4 cups brown sugar
-1/4 cup white sugar
-1 egg
-1 tsp vanilla extract
1 1/2 cups all purpose flour
-3/4 tsp baking powder
-1/2 tsp baking soda
-1/2 cup mini chocolate chips
-1/3 cup toffee bits
-1/3 cup butterscotch chips
Bake at 350 for approx 10 minutes
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This crack is not whack, it's ZERO CARBS
Thanks to LMNT for sponsoring this keto toffee video! Head to to get get your LMNT Chocolate Medley box. Each 30ct box includes 10 Chocolate Caramel (new flavor), 10 Mint Chocolate (back again), and 10 Chocolate Salt. The LMNT Chocolate Medley is available for a limited time only while supplies last.
The holidays are upon us so it's time to make candy. This keto toffee recipe is my favorite so far and with only 4 key ingredients - it's easy to make so you can always have some around to nibble on when those holiday treat cravings hit.
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KETO TOFFEE RECIPE
Makes 20 pieces
1 cup unsalted butter
1 cup packed brown sugar free sweetener (Swerve brand)
2 tablespoons water
½ teaspoon salt
1 teaspoon vanilla extract
7oz sugar free chocolate chips
1 tablespoon flaked salt
⅓ cup crushed pecans
1️⃣ Prepare a square baking dish or ¼ sheet pan by lining it with parchment paper. Set aside.
2️⃣ In a saucepan, add butter, sweetener, water and salt. Heat over medium heat and bring to a boil. Continue to let cook, stirring occasionally until temperature on a candy thermometer reads 300 degrees.
3️⃣ Remove from heat. Immediately stir in vanilla and pour into prepared baking dish. Even spread toffee mixture and let sit for several minutes until the toffee starts to harden on the top. It will turn opaque.
4️⃣ When the majority of the toffee is opaque, sprinkle chocolate chips evenly over the toffee. Cover dish with aluminum foil for 4-5 minutes to help melt the chocolate.
5️⃣ Remove the foil, and spread the melted chocolate evenly over the toffee. Top with flaked salt and crushed pecans. Cover again and place in the refrigerator to further set for 1-2 hours.
** If the chocolate doesn’t melt after covering. Place the dish, uncovered under the broiled on high for 30-60 seconds.
MACROS (per piece)
Calories 143
Fat 14.5g
Protein 0.3g
Total Carbs 6g
Net Carbs 0.1g
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Music is from Epidemic Sound
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Making Salted Butterscotch Pudding Pretzel Cookies – A Betty Crocker Recipe
In this video, I am making Salted Butterscotch Pudding Pretzel Cookies. This is a Betty Crocker recipe. You can find written instructions here:
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Toffee Bar Cookie Brittle
If you like crunchy cookies, you'll love these! You bake them in a jelly roll pan and then break them into any size pieces you want for a fun and yummy cookie experience.
Ingredients:
1 cup (2 sticks) butter, softened
1 cup white sugar
½ cup brown sugar
2 tsp vanilla extract
¾ tsp salt
2½ cups all-purpose flour
1 cup semi-sweet chocolate chips
8oz/227g chocolate covered toffee pieces (ex. Heath bar, Skor bar, Daim bar)
- Preheat oven to 325ºF/160ºC.
- Line bottom of 17 x 11 jelly roll pan with baking parchment. Set aside.
- Cream butter and sugars together.
- Mix in vanilla and salt.
- Stir in flour.
- Stir in chocolate chips and toffee pieces (dough will be quite crumbly).
- Even pour crumbs into jelly roll pan, then press crumbs firmly together into the pan.
- Bake for 30min (brittle should be golden brown and firm to touch).
- Cool in pan on wire rack.
- Break into pieces.
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