lumicero/recipes-ing2inst huggingface dataset:
Title: Creamy Chocolate Squares Lite
Ingredients:
- 18 chocolate-covered graham cracker cookies
- 16 low-fat cream cheese
- 3 nonfat milk
- 2 instant chocolate pudding mix
- 8
Instructions:
1. Line the bottom of a 9x13-inch pan with a single layer of graham crakers.
2. Fill any gaps with crushed graham craker.
3. Set aside the remaining graham crackers.
4. In a bowl, beat the cream cheese on medium until smooth.
5. Beat 1 cup of milk in with the cream cheese until well blended.
6. Add remaining milk and the pudding mix and beat on low for 2 minutes.
7. Stir in the whipped topping with a spoon.
8. Spread half of the fluffy stuff in the bowl over the graham crackers.
9. Place the remaining graham crackers on top of the fluff and spread the rest of the fluff on top of these.
10. Keep in the fridge overnight before serving.
11. Optional: Top with crushed graham cracker or more whipped topping.
Title: Snowballs in a Jar
Ingredients:
- 1/2 confectioners' sugar
- 2 all-purpose flour
- 1 pecans
Instructions:
1. In a medium bowl, combine the confectioners' sugar and flour. Place into a 1 quart canning jar. Put the chopped pecans on top. Close the lid and attach a tag with the following instructions:
2. Snow Balls
3. Makes 4 dozen
4. Preheat the oven to 325°F Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire contents of the jar and mix well. Roll dough into 1 inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar.
Title: Orange Chocolate Cranberry Shortbread
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 1 vanilla
- 1 orange zest
- 1 all-purpose flour
- 1/4 salt
- 1/3 dried cranberries
- 1/4
Instructions:
1. Preheat the oven to 375 degrees F.
2. With an electric mixer, beat the butter, sugar vanilla and orange zest until light and fluffy. Add the flour and salt. Beat until just combined.
3. Then add the chocolate chips and cranberries.
4. Divide the dough until two pieces. Press them evenly into 2- 8 inch round cake pans. Bake for 11-12 minutes—until golden around the edges.
5. With a small sharp knife, score the shortbread into 8 wedges per pan.
6. Allow to cool in the pans another 10 minutes. Then flip out of the pans the gently separate in to wedges.
Title: White Chip Brownies
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 3/4 salt
- 1/4 sugar
- 1 1/4 butter
- 3/4 margarine
- 2 vanilla
- 3 eggs
- 2
Instructions:
1. Combine flour, cocoa, baking powder and salt in medium bowl. Beat sugar, butter and vanilla in large mixer bowl. Add egg one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in1 1/2 cups morsels. Pour into greased 9-inch-square baking pan.
2. Bake in preheated 350F oven for 25-30 minutes or until wooden pick inserted near center comes out slightly sticky. Cool in pan on wire rack (brownies will sink in center when cooled).
3. Microwave remaining morsels in heavy-duty plastic bag on medium-high power for 30-45 seconds; knead. Microwave at additional 10-20 second intervals, kneading until smooth, Cut tiny corner from bag; squeeze to drizzle over brownies. Chill for 5 minutes. Cut into squares.
Title: Mary's Oatmeal Cookies
Ingredients:
- 2 2/3 all-purpose flour
- 2 2/3 rolled oats
- 1 quick oats
- 1 brown sugar
- 1/2 white sugar
- 1 chocolate chips
- 2 raisins
- 2 baking powder
- 1 baking soda
- 1/2 nutmeg
- 1 salt
- 1 olive oil
- 1/2 egg substitute
- 2 water
- vanilla
Instructions:
1. Mix dry ingredients together in large bowl.
2. Fold the oil, egg, and vanilla into the dry ingredients. The dough is thick and sticky so you will need to use your hands to mix it thoroughly.
3. Drop cookies by spoonful, 2 inches apart on a lightly greased cookie sheet.
4. Bake at 350 degrees for 11 to 13 minutes.
Title: Healthier Samoas
Ingredients:
- 1 margarine
- 1/2 sugar substitute
- 2 baking powder
- 1/4 salt
- 1/2 vanilla extract
- 1/2 water
- 2 dark chocolate
- 3
- 12
- 8
Instructions:
1. Preheat oven to 350°F
2. In a large mixing bowl, cream together margarine and sugar substitute. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and water, adding in the water as needed to make the dough come together without being sticky. The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
3. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough.
4. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
5. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
6. Take oven temperature down to 300.
7. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
8. Place caramel sauce in a large microwave-safe bowl and fold in toasted coconut with a spatula.
9. Spread the topping on cooled cookies, using about 2-3 tsp per cookie.
10. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
11. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
12. Let chocolate set completely before storing in an airtight container.
Title: Party Squares
Ingredients:
- 5 mini marshmallows
- 1/2 butter
- 1/3 creamy peanut butter
- 2
- 1 1/2
- 2
Instructions:
1. Melt butter and peanut butter in a microwave-safe dish.
2. Add the mini-mallows and microwave until smooth, stirring frequently.
3. In a separate, large mixing bowl, combine the M&M's, Chex, and pretzels.
4. Pour the mallow mixture over the Chex mixture, and stir to coat (will be a little messy and gooey!) Pour (or rather, plop) entire works into a 9x13 pan and spread it so it is even.
5. I spray the pan with Pam so they're easier to remove later.
6. Let cool, cut into squares, and enjoy!
Title: Festive Strawberry Trifle
Ingredients:
- 24 cream cheese
- 8 sour cream
- 16 vanilla pudding mix
- 1 milk
- 1 granulated sugar
- 3/4 fresh strawberries
- 2 frozen strawberries
- 1/4 Amaretto
- 2 -3 strawberries
- 1 chocolate curls
- 6 -10
Instructions:
1. Arrange a layer of lady fingers or chocolate pound cake cubes in the bottom of a large glass trifle bowl or other glass bowl, and douse with amaretto.
2. Whip the cream cheese and sour cream with sugar and add the pudding mixed with milk until you get a smooth mixture.
3. Divide mixture into two and cover the lady fingers or chocolate pound cake or regular pound cake, that has had a sprinkling or two of amaretto over and through it, with half the quantity.
4. Decorate with strawberry halves and sliced almonds, and cover with whipped cream.
5. Repeat the arrangement of the layers, and top with whole strawberries and whipped cream.
6. Garnish trifle with chocolate curls.
7. Keep trifle refrigerated long enough to allow to chill and for the flavors to marry.
8. Enjoy!
Title: Easy Peasy Quick Chocolate Orange Cake
Ingredients:
- 2 caster sugar
- 2 margarine
- 4 flour
- 1 egg
- 1 baking powder
- 2 cocoa powder
- 3 vanilla essence
- 1 orange, juice and zest of
Instructions:
1. Cream the butter and sugar together.
2. Add the egg and the flour and baking powder.
3. Add the orange rind and juice coco powder and vanilla essence.
4. Mix well and pour into microwavable dish.
5. Zap for five minutes in the microwave on medium.
6. Serve with custard.
Title: Canneles Pretenders
Ingredients:
- 2 1/2 milk
- 1 1/2 butter
- 3 eggs
- 3 granulated sugar
- 10 vanilla extract
- 1 rum
- 6 all-purpose flour
- 5 1/4
Instructions:
1. In a saucepan, bring the milk to a simmer, add the butter cut into dices. Mix well and let cool to lukewarm.
2. In a bowl, mix the eggs, egg yolks, sugar and vanilla and whisk until foamy. Slowly add the rum and flour. Add the milk slowly and whisk until smooth. Pass it through a sieve if necessary.
3. Let the batter rest in the fridge for a couple of hours or overnight. (I make mine the day before).
4. When the batter has rested, preheat the oven to 425F and divide it evenly among the muffin tins, generously coated with cooking spray or well buttered. Bake for 45 minutes to an hour.
Title: Banana Cakes With Cinnamon Frosting
Ingredients:
- 1 mayonnaise
- 2/3 eggs
- 2 vanilla extract
- 2 self-raising flour
- 2 sugar
- 1 roasted pecans
- 12 cream cheese
- 125 mayonnaise
- 1 confectioners' sugar
- 1/4 cinnamon
- 1/2
Instructions:
1. Preheat oven to 180°C Grease a 12-hole (1/3 cup) muffin pan or line with paper cases.
2. In a medium bowl, combine bananas, S&W Real Whole Egg Mayonnaise, eggs and vanilla. Add flour and sugar. Stir until just combined. Do not overmix.
3. Divide mixture among pan holes.
4. Cook 15 minutes or until firm to touch. Cool on wire racks.
5. To make icing, beat ingredients in a small bowl with an electric mixer until smooth. Spread or pipe icing onto cakes. Decorate with pecans.
Title: Cinnamon Swirl Raisin Bread Pudding
Ingredients:
- 1 milk
- 1 eggs
- 3 sugar
- 2 vanilla extract
- 2 butter
- 1 heavy cream
Instructions:
1. Preheat oven to 350 degrees.
2. Tear bread into 2" pieces, drop into a large mixing bowl and pour the milk over it.
3. Toss gently until bread is coated.
4. Let bread soak about 15 minutes.
5. In a small bowl, beat eggs together with sugar until mixture is light yellow, smooth and thick.
6. Add vanilla extract and pour this mixture over the milk soaked bread.
7. Gently but thoroughly mix together until bread is evenly coated with the egg mixture.
8. Transfer to a buttered 9" X 13" X 2" baking dish and place uncovered in another pan containing 1-2 inches of water.
9. If you like a crusty top, dot with pats of butter.
10. Place these dishes in the oven and bake until set, when a knife inserted in the center comes out clean, about 1 hour.
11. Serve with some heavy cream!
Title: Amazingly Easy Chocolate Buttercream Frosting
Ingredients:
- 2 confectioners' sugar
- 3 3/4 butter
- 1/2 margarine
- 3 -4 milk
- 1 vanilla
Instructions:
1. Place chocolate in heavy saucepan on very low heat or in the microwave until melted.
2. Set aside to cool.
3. Combine in a large bowl, with mixer at low speed, confectioners sugar, butter, milk and vanilla.
4. Beat at medium speed 1-2 minutes until creamy.
5. Add cooled chocolate and beat till combined. (If you want,you may add more milk now to get your desired spreading consistancy! I never need too.).
6. Makes enough to fill and frost 2-layer cake, or 13x9x2-inch sheet cake or 24 cupcakes, or 1 bundt cake.
Title: Pumpkin Molasses Cookies
Ingredients:
- 2 1/3 flour
- 2 baking soda
- 1/2 salt
- 1 pumpkin pie spice
- 1/4 black pepper
- 8 butter
- 1 brown sugar
- 1/4 molasses
- 2/3 pumpkin puree
- 1 egg
- 1/2 sugar
Instructions:
1. Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more.
3. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.
4. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill the easier it is to work with.
5. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
6. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. Roll the balls in the sugar and use a the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick. Transfer to cookie sheets. Do not over crowd.
7. Bake the cookies one sheet at a time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.
8. Repeat with second batch of dough.
Title: Fireside Orange Cake with Brandy Glaze
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/2 butter
- 1 light brown sugar
- 2 eggs
- 1/4 vanilla extract
- 1/2 milk
- 1 orange
- 1 golden raisin
- 1/4 dates
- 1/2 sugar
- 1/2 brandy
- 1/3
- 3
Instructions:
1. Preheat oven to 350*F.
2. Grease and lightly flour a 9 X 2 inch springform pan.
3. Sift together flour, baking soda and salt.
4. Set aside.
5. Cream together the butter and brown sugar until fluffy.
6. Add the eggs, one at a time.
7. Add the extracts to the milk and stir into the batter alternating with the flour mixture.
8. Halve the orange and squeeze, reserving about 1/2 cup of the juice.
9. In a food processor, grind the orange rind shells with the almonds, raisins and dates for about 45 seconds.
10. Stir this into the batter.
11. Pour batter into prepared pan and bake for 35 to 40 minutes, until tests done.
12. In a small saucepan, heat reserved orange juice, sugar and brandy until sugar dissolves.
13. While cake is still hot, prick in several places with a toothpick and spoon the sauce all over it.
14. After about 20 minutes, remove from springform pan and serve.
Title: Mini Almond Pastries
Ingredients:
- 1/4 butter
- 1/4 powdered sugar
- 1 almond paste
- 2 lemon peel
- 2 amaretto liqueur
- 1/2 sugar
- 1/4 frozen puff pastry
- 2
Instructions:
1. Combine all ingredients except 1/4 cup sugar, and puff pastry, in small bowl.
2. Beat at low speed, scraping bowl often, until well mixed; set aside.
3. Sprinkle about 1 tablespoon sugar on surface of pastry cloth.
4. Unfold 1 sheet puff pastry on sugared surface with about 1 tablespoon sugar.
5. Roll puff pastry sheet to 12" square.
6. Cut square into 2 (12x6") rectangles.
7. Spread 1/4 (about 3 tablespoons) almond paste mixture on each rectangle.
8. Working with one(12x6")rectangle at a time, fold 1/2" of both 12" sides in toward center of pastry.
9. Continue folding both 12" sides. 1/2" at a time until 12" sides meet in center.
10. Fold one 12" side on top of each other 12" side; tightly press layers together.
11. Repeat with remaining 12x6" rectangle.
12. Repeat with remaining sheet of pastry.
13. Wrap each pastry roll in plastic food wrap; refrigerate at least 2 hours.
14. Heat oven to 400ºF.
15. Cut pastry rolls into 1/2" slices.
16. Place 2" apart onto greased or parchment-lined baking sheets.
17. Bake for 7-11 minutes or until lightly browned.
18. Immediately remove from baking sheets.
Title: Cheesecake Toffee Drops
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 light brown sugar
- 8 cream cheese
- 4 unsalted butter
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Place rack in center of oven and preheat oven to 300 degrees.
2. Set aside an ungreased baking sheet.
3. Place flour,baking soda and salt in a small bowl and whisk to blend well.
4. Place brown sugar, cream cheese and butter in a medium sized mixing bowl and beat with a hand-held electric mixer on medium speed until dough is lighter in texture, about 20 seconds.
5. Add egg and vanilla, mix briefly to blend.
6. Scrape down sides of bowl and add flour mixture.
7. Beat on low speed just until dry ingredients are blended inches.
8. Stir in chocolate-covered toffee with a wooden spoon.
9. Drop cookie batter by rounded tablespoons into twenty-four mounds onto baking sheet, spacing them 1-1/2 to 2 inches apart.
10. Bake until cookies appear dry and are golden, up to 20-25 minutes.
11. While cookies are baking, lay waxed paper on wire rack.
12. Remove baking sheet from oven and immediately transfer cookies to waxed paper.
13. Let cookies cool completely.
Title: Pumpkin Butterscotch Cream Tart
Ingredients:
- 1 pumpkin
- 1 eggs
- 2 granulated sugar
- 1/2 light brown sugar
- 1/2 cinnamon
- 1 ground ginger
- 1 ground mace
- 1/2 ground cloves
- 1/2 heavy whipping cream
- 1 cream cheese
- 1 butterscotch pudding mix
- 2 1/2 heavy whipping cream
- 1/4 chocolate flavor instant pudding and pie filling mix
- 1/2 vanilla
- 1 pecan halves
- 1
Instructions:
1. Heat oven to 450°F Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up side of pan. Trim edge if necessary. DO NOT PRICK CRUST.
2. In large bowl, beat filling ingredients with whisk until thoroughly combined. Pour into crust-lined pan. Bake 20 minutes. Reduce oven temperature to 400°F If necessary, cover crust edge with strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Refrigerate at least 1 hour or until cold.
3. In medium bowl, beat cream cheese with electric mixer on medium speed until creamy. Add whipped topping and butterscotch pudding mix; beat until smooth and creamy. Spread over filling.
4. In chilled small bowl, beat 1/2 cup whipping cream, the dry white chocolate pudding mix and vanilla with electric mixer on high speed until stiff peaks form. Fill pastry bag with cream mixture; pipe around edge and center of pie. Garnish with pecan halves. Store covered in refrigerator.
Title: Triple Chocolate Pudding Muffins
Ingredients:
- 1 whole wheat flour
- 3/4 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1 instant chocolate pudding mix
- 1/4 cocoa powder
- 3/4 granulated sugar
- 2 skim milk
- 1 pure vanilla extract
- 1 egg
- 1/3
- 2
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Prepare a muffin tin by lining with paper liners or spraying with nonstick cooking spray.
3. Mix together the dry ingredients in a large bowl, but save the baking melts for the end.
4. Add the wet ingredients and mix until batter forms. Don't over mix-- lumps are okay!
5. Fold in the Hershey's baking melts.
6. Spoon approximately 1/4 cup of batter into each muffin cup.
7. Bake for 20 minutes until toothpick inserted comes out clean.
8. Let cool on a wire rack.
Title: Thai Black Rice Pudding
Ingredients:
- 1 cold water
- 4 sugar
- 13 salt
- 1/8 lime juice
- 1/2 coconut milk
- 1 salt
- 1/4
Instructions:
1. Rinse the rice in a sieve under cold running water.
2. Place rice in a bowl and add enoough cold water to cover the rice at least 1 inch.
3. Let rice stand overnight or at least 8 hours. (Don't skip this step!).
4. Drain rice.
5. In a heavy saucepan, combine the rice and the 4 cups water. Cover pan and bring to a boil. Lower heat and maintain a gentle simmer until all the liquid is absorbed and rice is tender but not mushy. This takes 1 1/2 to 1 3/4 hours. The texture of the pudding should be very thick but still spoonable. Toward the end of cooking, be sure to stir occasionally to prevent any scorching or sticking. If the rice looks as though it is too dry, add a little more water.
6. Remove from the pot and stir in the sugar and salt. Let cool slightly. Then add the lime juice.
7. For Coconut sauce:
8. In medium saucepan,combine the coconut milk and salt. Simmer, stirring until the liquid has thickened slightly, 15-20 minutes.
9. Pour into a small bowl and let cool.
10. To serve, spoon rice pudding into individual bowls. Spoon coconut sauce over each serving and let each person stir it into the rice as they eat. Can be eaten cold but warm is best.
Title: Lemon Coconut Cupcakes
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 1/2 sweetened coconut
- 4 lemon rind
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 2 cream cheese
- 1 butter
- 1/2 lemon rind
- 1 1/2 lemon juice
- 1 icing sugar
- 1/2 sweetened coconut
Instructions:
1. In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each.
2. In separate bowl, whisk flour, coconut, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
3. Spoon into 12 greased and floured or paper-lined muffin cups.
4. Bake in centre of 350°F (180°C) oven for 20 minutes or until tester inserted in centre comes out clean.
5. Remove from pan to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.).
6. Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut.
7. (Make-ahead: Refrigerate in airtight container for up to 24 hours.).
Title: Apple Walnut Torte
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 2 tart apples
- 3/4 salt
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 3/4 ground allspice
- 1/2 cinnamon
- 1/4 nutmeg
- 1 1/2 walnuts
- 2 eggs
- 1 pure vanilla extract
- 1/4
- 3
Instructions:
1. Preheat oven to 350°F with rack in middle.
2. Butter pan and fit a round of parchment paper in bottom. Butter parchment, then flour pan.
3. Spread 1/2 stick butter thickly on bottom of a 12-inch heavy skillet and sprinkle 1/2 cup sugar evenly over butter. Arrange apples, cut sides down, over sugar and sprinkle with 1/4 teaspoon salt. Cook over medium heat, turning apples occasionally, until sugar is caramelized and apples are tender and golden brown, 15 to 20 minutes.
4. Arrange apples, cut sides down, in concentric circles in bottom of cake pan, then pour over any caramel from skillet.
5. Whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and remaining 1/2 teaspoon salt.
6. Pulse walnuts with remaining cup sugar in a food processor until finely ground.
7. Beat remaining 1 1/2 sticks butter in a bowl with an electric mixer until creamy, about 3 minutes. Add walnut sugar and beat until just combined. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined (batter will be thick).
8. Dollop batter over apples and spread evenly. Bake until torte just begins to pull away from side of pan and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool torte in pan on a rack 30 minutes. Put rack over torte, then invert torte onto rack.
9. Melt apple jelly in a small heavy saucepan over low heat, stirring. Brush apples generously with jelly, then cool torte completely, 1 to 1 1/2 hours.
10. Cooks' note: Torte is best the day it is baked but can be made 1 day ahead and kept, covered with foil or in an airtight container, at room temperature.
Title: Toffee Bits Triangles
Ingredients:
- 1 butter
- 1 margarine
- 1 light brown sugar
- 1 vanilla
- 2 all-purpose flour
- 1 1/4
- 2
Instructions:
1. Heat oven to 350°F Line a 15 1/2 x 10 1/2-inch rimmed baking sheet with parchment paper; set aside.
2. In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy.
3. Stir in flour and 1 cup of the toffee bits until well combined. Press dough evenly into prepared baking sheet.
4. Bake for 18-20 minutes or until light brown; transfer pan to a cooling rack. Immediately sprinkle chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set, about 2-3 hours. Cut into 3-inch squares; cut each squares diagonally to make 4 triangles.
5. TIP: Place the pan in the refrigerator for 45 minutes to 1 hour to set the chocolate faster.