English Toffee Crisps Recipe

Name: English Toffee Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/2 cup firmly packed brown sugar; 1/2 cup butter (softened); 1 teaspoon vanilla; 2 eggs; 2 1/4 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 (8 ounce) package chocolate-covered toffee bits (We use Hershey's Heath English Toffee Bits)

Servings: persons

1 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter (softened)
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) package chocolate-covered toffee bits (We use Hershey's Heath English Toffee Bits)

1
Heat oven to 375u00b0. Use non-stick cookie sheets or spray sheets with light
2
coating of cooking spray. With and electric mixer, beat together sugars,
3
butter, vanilla, and eggs until light and fluffy. Add baking powder,
4
soda, salt, and flour and mix well. Add toffee bits and mix until just
5
combined. Drop dough by rounded spoonfuls spacing 2 inches apart on
6
cookie sheets. Bake at 375u00b0 until golden brown. Immediately remove from
7
cookie sheets and place on wire racks to cool.

960

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup firmly packed brown sugar, 1/2 cup butter (softened), 1 teaspoon vanilla, and more.

Yes, English Toffee Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

English Toffee Crisps

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