When I have an urge to bake but am short on time, I turn to Abby Dodge’s Desserts 4 Today. These little bites are just flour, powdered sugar and butter with some crushed chocolate-covered toffee bars mixed in. Which I didn’t have, but I did have a bag of Heath Bits’o Brickle Toffee Bits, so that’s what I used instead. These are versatile enough to switch in whatever’s on hand. And they’re delicious. Thanks to Wendi for the idea!
Chocolate Toffee Crumble Cups
Recipe from: Desserts 4 Today, Abigail Johnson Dodge (The Taunton Press, 2010)
Makes: 12 cookies
5 Tbsp. Unsalted butter, at room temperature
1/2 cup confectioners’ sugar
3/4 cup all-purpose flour
1/2 cup chocolate-covered toffee bars, crushed, divided
1. Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.
2. Put the butter and confectioners’ sugar in a medium bowl. Beat with an electric mixer on low speed until blended, about 1 minute. Add the flour and beat on medium-low speed until just blended, about 1 minute. Add 1/4 cup of the crushed toffee bits and mix to continue.
3. Shape the dough into 1-inch balls and place in the prepared muffin cups.
4. Bake until the cookies are puffed and pale golden brown and the tops look dry and cracked, 17 to 19 minutes. Set on a rack, sprinkle the remaining toffee bits into the center of each cookie, and let cool completely. Serve immediately or cover and store at room temperature for up to 2 days.
In place of the toffee bits, switch in 1/2 cup of one of the following:
– Mini chocolate chips (1/4 cup for dough and the remainder for the tops)
– Butterscotch chips, chopped (1/4 cup for dough and the remainder for the tops)
– Peanut butter chips, chopped (1/4 cup for dough and the remainder for the tops)
- Chocolate Toffee Crumble Cups (Desserts 4 Today, p. 37)