This recipe has been adapted several times over the years. It was passed down from my Grandma. I love this recipe because it reminds me of her and how she was the one who taught me to bake. It was originally a bar recipe but I love the individuality of cookies so I’ve modified it and adapted it over the years. (It also didn’t originaly have chocolate in it… say what???).
But seriously – chocolate, toffee and a cookie base, what’s not to love!
Here’s what ya need!
3/4 cup of canola margarine
1/2 cup of granulated sugar
2 cups of all purpose flour
1 cup of semi-sweet chocolate chips
1 package of SKOR toffee bits
3/4 cup of corn syrup
1 cup of sliced or slivered almonds
1/2 cup of unsweetened coconut
Preheat the over to 350 degrees.
Spray two muffin tins (12 to a pan) with non-stick spray.
In a large mixing bowl, beat canola margarine and sugar until light and fluffy. Add flour and chocolate chips and stir until combined. Mixed may be a bit crumbly – don’t worry about it!
I used my small baking scoop to pre-measure my dough into the muffin tins. Then press into the bottom of each tin, with a bit of an indent in the middle of each one (you’ll understand why later).
Bake for 10 minutes.
Meanwhile, in a saucepan, stir together toffee bits and corn syrup. Cook over medium heat until the toffee bits are completely melted (this may take up to 10 minutes). Remove from heat and add in almonds and coconut. Spoon just under a tablespoon on top of each cookie base.
Return to over and bake for 10 more minutes, unless top is bubbly.
I like to run a knife around the edge of each cookie as soon as it comes out of the oven. It just helps loosen them once they cool.
Wait at least 10 minutes before removing them from the muffin tins.
PS – I am entering this cookie in the Food Bloggers of Canada Cookie Contest. Wish me luck!!