Last week I made some Toffee Pecan Refrigerator cookies to put in some Christmas cookie tins for friends as well as for a get-together I hosted with some friends. They’re cram-packed full of toffee bits and chopped pecans, and if they were dipped in chocolate, would taste a bit like a toblerone bar. Oooh, brilliant thought — why not sandwich them together with chocolate ganache? *drools on computer* Want to make some?
Step 1: Mix, Roll, and Chill
Toffee Pecan Refrigerator Cookies
- 1 pkg. toffee bits (I used Chipits)
- 1/2 c. pecans
- 3/4 c. butter (room temp.)
- 2/3 c. sugar
- 1 tsp. vanilla extract
- 1 egg
- 2 1/2 c. flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
Toast the pecans until they smell fragrant, then cool and chop them up.
Mix the sugar, butter, and egg until fluffy. Add in vanilla extract. Mix the flour, baking powder, and salt together and add to the butter/sugar/egg mixture. Stir in the toffee bits and pecans.
Roll into 2 logs, wrap in plastic wrap, and chill in fridge for 1 hour to several days.
Step 2: Slice & Bake!
Remove wrap, slice into 1/4 inch rounds, and place on a greased cookie tray or silicone mat-covered tray. Bake at 350 degrees until golden on the bottom, 10-15 minutes. You will notice the toffee bits will bubble, so keep an eye on them so that they don’t burn.
Step 3: Cool & Eat! (Best Step Ever!)
Let the cookies cool a little on the trays before removing them to cooling racks. Once cool...eat! Or sandwich together with chocolate ganache!
This recipe is great to make up and then keep in the freezer in the log form. You simply have to defrost, slice, and bake! Read more here. Great for unexpected guests, or, as I did, making up cookie tins to give away! Also in my cookie tins, my Candy Cane Bark! Yum!