Ingredients for Chocolate Toffee Crunch Cookie
- Vanilla Wafers
- ½ cup packed brown sugar (for cookie base), ¾ cup packed brown sugar (for toffee layer)
- Butter
- Nestl Toll House Semi Sweet Chocolate Morsels
- Pecans
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How to Make Chocolate Toffee Crunch Cookie
- Preheat oven to 350°F (175°C).
- **Cookie Base:** In a medium bowl, combine 1 ½ cups wafer crumbs and ½ cup packed brown sugar. Stir in ½ cup melted unsalted butter until evenly moistened.
- Press the crumb mixture firmly into a greased 13x9 inch baking pan.
- Bake for 8 minutes.
- **Toffee Layer:** In a medium saucepan, combine ½ cup unsalted butter and ¾ cup packed brown sugar.
- Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil.
- Boil for 1 minute, stirring constantly.
- Immediately pour the toffee mixture evenly over the baked cookie base.
- Bake for 10 minutes.
- Let stand for 2 minutes.
- **Chocolate Layer:** Sprinkle 1 cup Nestle Toll House semi-sweet chocolate morsels evenly over the toffee layer.
- Let stand for 2-3 minutes, until the morsels are shiny and softened.
- Spread the softened chocolate evenly with a spatula.
- Sprinkle with ½ cup chopped nuts (pecans, walnuts, or your favorite).
- Refrigerate for at least 2 hours to allow the cookies to firm up completely.
- Cut into squares or break into pieces to serve.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
252g
Fat
162g
Carbs
22g
