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
InstructionsSet egg up for an indirect cook and stabalize at 350°.
In a medium bowl, mix the butter, sugar, egg yolk and vanilla together with a stiff spoon until the batter is creamy.
Gradually mix in the flour until well blended, scraping the sides of the bowl down, as necessary.
In a small bowl, mix the pecans, cranberries and coconut together and set aside.
Transfer the batter to a 9 by 13 inch baking dish and flatten evenly with a rubber spatula (a LeCreuset enameled cast iron works VERY well in the egg).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.NotesNuts and dried fruit can be substituted to your favorites. If you prefer walnuts, use them. If you like dried apricots instead of cranberries, go for it! Be creative and mix things up to your liking.
Enjoy!Number of Servings: Time to Prepare: