April 17, 2010

Glazed Toffee Bonbons

This is another recipe from one of my Christmas cookie books. I am a sucker for anything with toffee and the glaze is amazing. Tim and I both ate way too much of the leftovers.

The only real change that I made was to substitute peanut butter chips for white vanilla baking chips. This was no commentary on the original recipe; it was simply that I did not have vanilla chips.

 Glazed Toffee Bonbons

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3 bars (1.4 oz. each) chocolate covered English toffee candy, finely chopped

1/4 cup butter
1/2 cup packed brown sugar
2-3 tablespoons milk
1 1/3 cups powdered sugar
1/3 cup semisweet chocolate chips
1/3 cup peanut butter chips

Heat the oven to 325°F. In a large bowl, beat 1/2 cup butter, 1/2 cup brown sugar, the vanilla and the egg with an electric mixer on medium speed until light and fluffy. On low speed, beat in the flour, baking soda and salt. Stir chopped candy into the dough. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.

Bake 11 to 14 minutes or until edges start to brown and tops of cookies feel set when tapped. Place cooling racks on waxed paper. Immediately remove cookies from cookie sheets to cooling racks.

Meanwhile, in a 1-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and 2 tablespoons of the milk over medium-low heat, stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with a wire whisk if necessary to remove lumps. Immediately dip tops of cookies into glaze or spread on top of cookies. (Cookies don't need to be completely cooled, just firm and set.) Place on rack; let stand about 10 minutes until glaze is set. If glaze starts to set in saucepan, reheat over medium-low heat and beat with a wire whisk.

Place chocolate chips and peanut butter chips in separate ziploc bags. Microwave each on high for 1 1/2 to 2 minutes, squishing the bags every 30 seconds until melted and smooth.

Then cut off the corner and drizzle over cookies. Refrigerate 20 minutes to set quickly.

Adapted from: Betty Crocker Christmas Cookies, 2009

No comments:

Post a Comment