Recipe courtesy of Duff Goldman
Save Recipe Print
Toffee, Chocolate and Orange Cookies
Total:
1 hr 55 min
Active:
10 min
Yield:
27 bars
Level:
Intermediate
Total:
1 hr 55 min
Active:
10 min
Yield:
27 bars
Level:
Intermediate

Ingredients

Cookie Crust:
Nougat:

Directions

Special equipment: A ruler

Preheat the oven to 350 degrees F.

To make the cookie crust: Beat the butter and sugar in a mixing bowl until fluffy. Mix in the egg and vanilla extract. Add the flour, baking powder and salt and mix until well combined.

Spray a 9-inch square pan with cooking spray and line with parchment paper. Press the cookie dough evenly into the pan. Prick the dough with a fork or toothpick and bake until golden brown, approximately 20 minutes. Let cool, and then spread the raspberry jam evenly over the top.

To make the nougat: Place the butter, sugar and evaporated milk in a small saucepan. Bring to a boil and boil until the mixture develops a syrupy texture, for about 4 minutes. Remove from the heat and immediately stir in the butterscotch chips, marshmallow creme and vanilla extract until smooth and well combined. Let cool for 5 to 10 minutes.

Fold in the toffee bits and spread evenly over the cookie and raspberry jam. Allow to set up in the freezer for at least 30 minutes before cutting.

Using a ruler as a guide, cut the cookie into 1-by-3-inch bars and return to the freezer while you prepare the chocolate.

Melt the coating chocolate over a double boiler. (Or, place the coating chocolate in a microwave-safe bowl. Heat on medium power for 30-second intervals, stirring between each interval. Continue until the chocolate is thin and completely smooth, about 4 minutes.)

Set a cooling rack over a baking sheet. Using a fork or a chocolate tool, dip the chilled bars into the chocolate, coating completely. Let the excess chocolate drip off, and then transfer to the cooling rack to set. Place the bars back in the freezer to set, 10 to 15 minutes. Remove the chilled bars from the freezer and enjoy.

Alternatively, if using the candied orange peels, slightly melt the top of each bar using a kitchen blowtorch. Sprinkle with the candied orange pieces. Torch the tops of the bars further, until the orange pieces are slightly toasted and brown. Place back in the freezer until ready to enjoy.

food-warnings:propane-gas-torch

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Lavender and Lemon Cookies

Recipe courtesy of Giada De Laurentiis

Oatmeal Cookie Pancakes

Recipe courtesy of Rachael Ray

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Tony's Chocolate Pecan Pie

Recipe courtesy of The Neelys

Baby Spinach Salad with Mandarin Orange and Red Onions

Recipe courtesy of Rachael Ray

Chocolate-Hazelnut Icebox Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.