A Dessert Mash-Up of Chocolate Chip Cookies and Toffee
Can’t decide whether you want chocolate chip cookies, chocolate bark or toffee? This Chocolate Chip Cookie Toffee Bark Dessert Mash-Up, from the book of the same name, covers the bases. Check out the Author Tip as well – and get creative on your own. Blogger Dorothy Kern of crazyforcrust.com has brought us a whole book of crazy delicious combinations. Check out her Pumpkin Pie Magic Bars too.
Excerpted with permission from Dessert Mashups: Tasty Two-in-One Treats Including Sconuts, S’morescake, Chocolate Chip Cookie Pie and Many Moreby Dorothy Kern. Published by Ulysses Press, 2014.
Every year at Christmas I make some version of toffee bark using matzo crackers. It’s the one thing everyone is addicted to, which is why it goes by the nickname “Christmas Crack.” One day I wondered if I was limited to using crackers as a base, and I tried using store-bought crunchy chocolate chip cookies instead. In one bite my mind was blown, and I won’t ever make cracker bark again . . . and neither will you!
- 30 crunchy chocolate chip cookies (such as Chips Ahoy)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 (11.5-ounce) bag semisweet or milk chocolate chips
- 1 cup toffee bits
- Preheat the oven to 350°F. Line a 10 x 15-inch jelly roll pan or rimmed cookie sheet with foil and spray well with cooking spray. Arrange the cookies in a single layer in the pan, breaking a few to fill in the edges and gaps as much as possible.
- Melt the butter in a saucepan over medium heat. Reduce the heat to medium-low and add the brown sugar and water. Bring to a boil, stirring occasionally. Once it boils, place the candy thermometer in the pan and do not stir. Let the mixture cook until it reaches 255°F on a candy thermometer, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Immediately pour over the cookies and spread carefully to cover all the cookies. Bake for 5 minutes.
- Remove the pan from the oven and sprinkle with the chocolate chips. Bake an additional 2 minutes. Remove the pan from the oven and, using an offset spatula, carefully spread the chocolate chips evenly over the toffee (they will have melted in the oven but still held their shape). Sprinkle the toffee chips over the chocolate. Let cool to room temperature, then refrigerate to set. Break into pieces and serve. Store at room temperature for up to 1 week.
Author Tip: This supersweet bark is not limited to chocolate chip cookies— use your favorite crunchy cookie! Shortbread, peanut butter, chocolate, the options are endless.