POTATO CHIP CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
- Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
CHOCOLATE-TOFFEE POTATO CHIPS
These chocolate-toffee potato chips make great food gifts. Store in airtight containers for up to 1 week.
Provided by liz43230
Time 25m
Yield 28
Number Of Ingredients 3
Steps:
- Line baking sheets with parchment paper. Place potato chips in a single layer on the prepared pans. Drizzle with melted chocolate; sprinkle with toffee bits. Let stand until set, 20 to 30 minutes.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 12.1 g, Cholesterol 1 mg, Fat 8.2 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 77.9 mg, Sugar 4.1 g
CHOCOLATE-TOPPED PEANUT-TOFFEE BARS
Grand Prize-Winning Recipe 2007! Potato chips are the secret ingredient that keep sweet in balance with salty in a candy-like toffee bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.
- Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.
- Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.
- Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 260, Carbohydrate 26 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 19 g, TransFat 0 g
CHOCOLATE-CARAMEL MATZO TOFFEE
Matzo toffee is the Passover-friendly take on saltine toffee. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. Matzo toffee keeps well when stored airtight at room temperature - up to one week, if you haven't finished it by then.
Provided by Melissa Clark
Categories snack, candies, cookies and bars, dessert
Time 50m
Yield About 2 dozen pieces
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
- In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
- Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
- Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.
TOFFEE CHOCOLATE CHIP COOKIES
Very, very good!!
Provided by Aimee R.
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix sugars, butter and shortening until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
- Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 44.3 g, Cholesterol 25 mg, Fat 18.8 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 203.9 mg, Sugar 30.1 g
CHOCOLATE TOFFEE COOKIES
With one bite of these rich and gooey cookies, friends and family will be surprised to learn that they started from a boxed cookie mix. Patricia Van Wyk of Newton, Iowa created these crisp and crunchy cookies with a chewy interior. TIP: Dip them into hot coffee or tea for an after-lunch pick-me-up.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cookie mix, oil, egg and water. Stir in toffee bits. , Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 153 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE TOPPED PEANUT TOFFEE BARS (COOKIE MIX)
Potato chips are the secret ingredient that keep sweet in balance with salty in a candy-like toffee bar.
Provided by Mom2Rose
Categories Bar Cookie
Time 3h10m
Yield 32 bars, 32 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F
- Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms.
- Press dough in bottom of pan.
- Bake 10 minutes or just until dough is set.
- Meanwhile, in 1-quart saucepan, melt butter over medium heat.
- Stir in brown sugar.
- Heat to boiling, stirring frequently.
- Boil 1 minute, stirring constantly.
- Sprinkle potato chips and peanuts over partially baked base.
- Pour brown sugar mixture over chips and peanuts.
- Bake 15 minutes longer or until surface is bubbly.
- Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate.
- Spread chocolate over filling.
- Cool completely, about 2 hours.
- Refrigerate 30 minutes or until chocolate is set.
- For bars, cut into 8 rows by 4 rows.
- Store covered at room temperature.
Nutrition Facts : Calories 183.2, Fat 13.9, SaturatedFat 6.2, Cholesterol 21.1, Sodium 113.7, Carbohydrate 15.1, Fiber 1.2, Sugar 12.8, Protein 2.4
PEANUT BUTTER CHOCOLATE TOFFEE CRUNCH
Kids and adults will love this peanut butter and cereal twist on toffee brittle.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 40
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Evenly pour cereal in an even layer in pan, clustering cereal tightly. Set aside.
- In 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until well blended. Heat to boiling; cook about 5 minutes or until dark golden brown. Remove from heat. Stir in vanilla. Drizzle over cereal; using spatula, spread evenly over cereal.
- Bake 10 minutes. Cool 3 minutes.
- Meanwhile, in medium bowl, stir melted chocolate and peanut butter until well blended. Drizzle over cereal; spread in an even layer. Sprinkle with pretzels and peanuts. Press into chocolate mixure.
- Refrigerate about 1 hour or until chocolate is set. Remove from pan; cut into 5 rows by 4 rows. Cut each square diagonally into 2 triangles.
Nutrition Facts : Calories 170, Carbohydrate 17 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Piece, Sodium 130 mg, Sugar 12 g, TransFat 0 g
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