Chocolate Toffee Wedges are a unique way to serve delicious chocolate toffee cookies!
I like this recipe because these are basically cookies that are made in a tart pan. It makes them unique! These Chocolate Toffee Wedges are flat and crisp. The buttery cookie base is topped with a chocolate ganache layer and then sprinkled with toffee pieces. Delicious!
The Weekend Baker by Abigail Johnson Dodge
A good baking cookbook is a good find. This one is a keeper, and it’s where this recipe for Chocolate Toffee Wedges comes from. The premise of The Weekend Baker: Irresistible recipes, simple techniques, and stress-free strategies for busy people. As a home cook who enjoys attempting anything from easy to semi-gourmet, the recipes included in Dodge’s cookbook are things that I’m interested in baking. Instructions are clear, nothing is terribly complicated, and there are several color photographs included.
Here are a few recipes that are on my must-make list: Prescription-Strength Fudge Brownies, Cinnamon-Sugar Dumplings with Strawberry Sauce, Warm Cinnamon-Spiced Blueberry Cake, Rich Orange Butter Cake, Olive & Herb Focaccia, Pumpkin Creme Brulee, Never-Fail Pie Dough, Overnight Brioche Braid, and Apple Cider Pie with Toasted Walnut Latice Crust.
- brown sugar
- egg yolk
- vanilla extract
- all purpose flour
- bittersweet or semisweet chocolate
- heavy whipping cream
- toffee pieces
How to make Chocolate Toffee Wedges:
You will need a 9.5-inch tart pan to make these wedge cookies. It must be a tart pan that has a removable bottom. I have not tried to make them in any other way, but tart pans are super easy to pick up on Amazon.
The cookie dough layer is patted into the bottom of the tart pan. Then the giant, round cookie is baked for about 25 minutes, until golden brown.
How to make chocolate ganache:
Next, you’ll make the chocolate ganache. You can either do this in the microwave or in a double boiler on the stove. Alternately, you can set a heatproof bowl on top of a pan of simmering water. I like to use the microwave- it’s the easiest way to do it!
Heat the chocolate (using chocolate chips or chopped chocolate) and cream. If you’re using the microwave, heat in short bursts- stirring after each burst- until the chocolate is melted and you are able to stir the chocolate and cream to create a creamy chocolate ganache. Don’t over-heat.
Spread the chocolate on top of the baked cookie tart. It’s easiest to do this using an offset spatula, but you can also use the back of a large spoon.
And finally, you’ll sprinkle toffee pieces on top. Toffee pieces can be found in a bag near the chocolate chips. You can also chop Heath or Skor candy bars and use that in place of bagged toffee chips.
The giant cookie is cut into wedges. you can cut thinner, smaller-than-pie wedges since they’re a cookie. I suggest using a large, sharp knife for the cleanest cuts.
Store your chocolate toffee wedges in a covered container at room temperature for up to a week. They do freeze well. Store them in a well-sealed container in the freezer. Enjoy!
If you are looking for more recipes using toffee pieces, here are a few you might like to try:
- Chocolate Drizzled Toffee Chocolate Chip Cookies
- Toffee Chip Snickerdoodles
- Chocolate Toffee Cookies
- Brown Butter Toffee Pecan Blondies
- Caramel Toffee Ice Cream Pie
- Chocolate Chip Toffee Strip Cookies
- Toffee Bars
- Pretzel Toffee Chip Brownies
Chocolate Toffee Wedges
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup firmly packed dark brown sugar
- ¼ teaspoon salt
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 cup all purpose flour
- 5 ounces bittersweet or semisweet chocolate, chopped
- 3 tablespoons heavy whipping cream
- ½ cup packaged toffee pieces (or chopped Heath or Skor bar)
- Position an oven rack on the middle rung. Heat the oven to 350 degrees F. Lightly grease the bottom and sides of a 9½-inch tart pan with a removable bottom.
BAKE THE COOKIE:
- In a large bowl, use an electric mixer to combine the butter, dark brown sugar and salt. Beat on medium speed until well-blended. Add the egg yolk and vanilla and beat just until combined. Pour in the flour and beat on low speed until the dough begins to clump together. Scrape the dough into the prepared pan, scattering the pieces evenly. Using your fingertips (lightly floured, if necessary), pat the dough onto the bottom (not up the sides) of the prepared pan to form an even layer. Bake until the top looks dry and the dough begins to pull away from the sides of the pan, 25 to 27 minutes.
ADD THE TOPPING:
- Meanwhile, melt the chocolate with the cream in a double boiler or in the microwave (30 second bursts, keep stirring after each burst, until smooth). When the crust is baked, transfer the pan to the rack. Pour the warm chocolate ganache over the warm crust and spread evenly to within ½-inch of the edge (an offset spatula is a good tool to use for this). Scatter the toffee pieces evenly over the ganache and gently press them into the chocolate.
- Let cool completely until the chocolate is completely set, about 4 hours at room temperature or about 2 hours in the refrigerator. Remove the outer ring of the tart pan and cut the "cookie tart" into 16 wedges. Serve the wedges chilled or at room temperature.
- *The wedges freeze well. Store in an airtight container and divide layers with wax paper.