Chocolate Chip Cookie Toffee Bark
Makes: About 8 cups
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe by Bakepedia at