DELICIOUS MILK CHOCOLATE/CRISP BUTTER TOFFEE RECIPES

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GIANT CHOCOLATE AND TOFFEE COOKIE RECIPE | DELICIOUS. MAGAZINE



Giant chocolate and toffee cookie recipe | delicious. magazine image

This giant chocolate chunk and toffee cookie recipe is easy enough to make for no occasion at all, but impressive enough for a celebration.

Provided by delicious. magazine

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield Serves 15-20

Number Of Ingredients 10

200g salted butter, softened
400g golden caster sugar
2 medium free-range eggs
1 tsp vanilla bean paste
360g plain flour
1 tsp bicarbonate of soda
100g chopped milk chocolate
100g Crunchie bars, roughly chopped, or soft toffees chopped into small chunks
Vegetable oil for greasing
50g dark chocolate, chopped

Steps:

  • Heat the oven to 160°C/140°C fan/ gas 3. Using an electric mixer, cream together the butter and sugar until fluffy. Slowly beat in the eggs and vanilla bean paste until combined, then sift in the flour and bicarbonate of soda. Using a metal spoon, fold together until smooth.
  • Stir through the chocolate and toffee chunks, then spread out into a lightly oiled 28cm fluted tart tin with a removable base. Bake for 40 minutes, then turn up the oven to 180°C/160°C fan/gas 4 and cook for a further 5 minutes until the edges are set and crisp, and the cookie is lightly golden on top. Cool for 5 minutes in the tin, then carefully remove, put on a wire rack and leave to cool completely.
  • Melt the chocolate, either in a microwave in short bursts or in a bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Drizzle it all over the cookie, then scatter with a little sea salt if you like. Leave to cool and firm up, then serve.

Nutrition Facts : Calories 288kcals, FatContent 12.1g (7.2g saturated), ProteinContent 3.2g, CarbohydrateContent 41.1g (26.2g sugars), FiberContent 0.9g

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Milk Toffee : Sri Lanka Recipes : Malini's Kitchen. 7 hours ago I tin condensed milk, poured into a vessel,add 3/4 tin granulated or icing sugar,4 cardamoms pounded,30 ml water mix well and keep on medium heat stirring all the time,when mixture thickens add one tea spoon vanilla essence and one tea spoon butter, keep stirring.When the mixture begins to leave the side of the pan add broken ...
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From myrecipes.com
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