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|• 1 Cup unsalted butter, softened to room temperature||• 8 Oz milk chocolate, chopped into 1 inch squares|
|• 1 Cup light brown sugar, packed||• ¾ Cup pecans, chopped|
|• 1 egg yolk||• ¾ Cup dried cranberries, chopped|
|• 1 tsp vanilla extract||• ¼ Cup flaked coconut|
|• 2 Cup all purpose flour|
|• ¼ tsp salt|
Bake toffee batter until slightly browned, about 20 to 25 minutes.
Remove from cooker and immediately place chocolate pieces on the top of the cookie, gently spreading to an even coverage as it melts.
Sprinkle the melted chocolate with the mixed nutty fruit mixture (you can use as little or as much as you prefer, but I like a fairly heavy coating).
Refrigerate at least an hour before serving and then cut into small squares. The longer the refrigeration period, the better.
Number of Servings:
Time to Prepare: