Toffee Bar Cookie Brittle

If you like crunchy cookies, you’ll love these! You bake them in a jelly roll pan and then break them into any size pieces you want for a fun and yummy cookie experience.

Ingredients:

1 cup (2 sticks) butter, softened
1 cup white sugar
½ cup brown sugar
2 tsp vanilla extract
¾ tsp salt
2½ cups all-purpose flour
1 cup semi-sweet chocolate chips
8oz/227g chocolate covered toffee pieces (ex. Heath bar, Skor bar, Daim bar)

– Preheat oven to 325ºF/160ºC.
– Line bottom of 17″ x 11″ jelly roll pan with baking parchment. Set aside.
– Cream butter and sugars together.
– Mix in vanilla and salt.
– Stir in flour.
– Stir in chocolate chips and toffee pieces (dough will be quite crumbly).
– Even pour crumbs into jelly roll pan, then press crumbs firmly together into the pan.
– Bake for 30min (brittle should be golden brown and firm to touch).
– Cool in pan on wire rack.
– Break into pieces.

Classic Nanaimo Bars

Nanaimo bars are a fantastic Canadian treat. They have 3 delicious layers – a chocolatey, coconut, nut base layer, custard middle layer, and chocolate top layer. These no-bake bars are easy to make and super yummy!

Base Layer:

1 stick Butter
1/4 cup Sugar
4 tbsp Cocoa powder
1 Egg, lightly beaten
1 3/4 cups Graham cracker crumbs
1 tsp Vanilla extract
1 cup Sweetened flaked coconut
1/2 cup Nuts chopped (optional)

– Line an 8″ x 8″ or 9″ x 9″ square pan with a strip of parchment.
– In a saucepan, melt butter over medium heat.
– Remove pan from heat and stir in sugar and cocoa.
– Slowly add egg, then return to medium heat for 1-2 min until thickened.
– Stir in vanilla, then stir in crumbs, coconut, and nuts and mix until well combined.
– Press firmly into parchment-lined pan.
– Refrigerate 1 hr until firm.

Middle Layer:

1/3 cup Butter, softened
2 tbsp Custard powder
3-5 tbsp Cream
2 cups Confectioners’ sugar

– Using a mixer or hand mixer, cream butter and custard powder together.
– Add 3 tbsp cream and mix until combined.
– Mix in confectioners’ sugar, adding more cream if needed to achieve a spreadable consistency.
– Spread over chilled base layer and refrigerate for 30 min until set.

Top Layer:

4 oz semi-sweet chocolate, chopped
1 tbsp butter

– Slowly melt chocolate and butter together.
— In the microwave – 30 seconds, then stir, then another 10s, then stir (continue with 10s bursts until melted being careful not to burn the chocolate).
— In a double-boiler – place a heatproof bowl over a pan of simmering water and melt chocolate and butter until smooth.
– Spread over middle layer and refrigerate 10 min until set.

One-Pan Chocolate Chip Skillet Cookie

A giant chocolate chip cookie all in one skillet! This is a fun and easy way to serve a chocolate chip cookie anytime.

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This is my original chocolate chip cookie recipe:

And here is the slightly modified one from the video:

Ingredients:

2 1/8 cups Flour
1/2 tsp Salt
1/2 tsp Baking soda
1 1/2 sticks Butter
1 1/2 cups Brown sugar
2 Eggs
2 tsp Vanilla
1 x 12oz bag (about 2 cups) Chocolate chips

– Preheat oven to 350ºF/180ºC.
– Melt butter in 10″/25cm skillet over medium heat.
– Add sugar and stir until smooth, but not completely dissolved.
– Turn off heat and let butter and sugar mixture cool to room temperature.
– Once cooled, mix in eggs and vanilla.
– Stir in flour, salt, and baking soda.
– Stir in chocolate chips.
– Bake in skillet for 30-40min.
– Cool and serve in skillet.

How to Make Chewy Oatmeal Chocolate Chip Cookies

These are nice chewy cookies. If you are looking for a more cakey cookie, use softened butter instead of the melted. If you are looking for a thicker cookie, chill dough before and after scooping into mounds. Chilling helps them to hold their shape better.

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Cooling wire rack – http://amzn.to/1tIsHwU
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Ingredients:

1 cup butter, melted
1/2 cup white sugar
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon (optional)
2 1/2 cups oats (not quick cooking)
12 oz pkg chocolate chips (or heaped cup)

– Preheat oven to 350ºF.
– Mix together butter and sugars.
– Add eggs and mix well.
– Mix in vanilla extract.
– Stir in flour, baking soda, salt and cinnamon (if using).
– Stir in oatmeal and chocolate chips.
– Chill dough in bowl in fridge for 30 min.
– Scoop out dough into mounds on cookie sheets and bake 15-18 min.
– Cool on wire rack.

How to Make My Favourite Chocolate Cupcakes

This is a great recipe because it uses cocoa, which I always have on hand. It works great as a cake as well and will make a 2-layer 8 or 9 inch round cake.

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Cupcake Liners – http://amzn.to/1rSzdXH
Wire Rack – http://amzn.to/1tIsHwU

Ingredients:

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup buttermilk
1/2 cup cocoa
1 teaspoon vanilla
1 stick butter, softened
2 eggs

Directions:

1. Preheat oven to 350F or 180 C.
2. Line 2 standard cupcake trays with cases and set aside.
3. In a bowl, whisk together the flour, baking soda and salt. Set aside.
4. In another bowl or 4-cup measuring cup, whisk together 1 cup of sugar, buttermilk, cocoa and vanilla. Set aside.
5. In a large bowl, cream together butter and remaining 1 cup of sugar. Mix in eggs, on at a time.
6. Completely stir in 1/3 of the flour mixture and then mix in 1/2 of the cocoa mixture. Next, stir in 1/2 of the remaining flour mixture and then mix in the remaining cocoa mixture. Finally, stir in the remaining flour mixture.
7. Divide evenly into cupcake cases.
8. Bake for about 20min or until toothpick inserted comes out clean.
9. Cool in pan for about 10min and then remove cupcakes to wire rack to finish cooling.

Thick and Chewy Chocolate Chip Cookies

This recipe is great for using any flavour of chips you have. I’ve done half white chocolate chips and half peanut butter chips this time. You can even add some chopped up nuts or dried fruit and you can also vary the size (just make sure you adjust the cooking time accordingly).

Ingredients:
2 1/8 cup flour
1 tsp salt
1/2 tsp baking soda
1 cup packed brown sugar
1/2 cup white sugar
1/2 cup melted butter
2 tsp vanilla extract
2 eggs
1 cup assorted chips, nuts, dried fruit

– Preheat oven to 180 C or 350 F.
– Beat melted butter and both sugars until light and fluffy.
– Add eggs, one at a time until well mixed.
– Add vanilla and mix.
– On low speed, add flour, baking soda and salt.
– Mix until combined.
– Mix in chocolate chips (or your combination).
– Place 1 inch size mounds (I use a cookie scoop to measure out my dough) of cookie dough on baking paper lined cookie sheets and bake for about 14-15min or until lightly brown.
– Let cool slightly and transfer to baking rack to cool completely. Store in airtight container. Makes about 36 (depending on size of cookies).