| BUTTER TOFFEE CHOCOLATE CHIP CRUNCH |
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Makes about 4 Dozen Cookies1 cup firmly packed light brown sugar 3/4 cup Butter Flavor Crisco - all-vegetable shortening or 3/4 Butter Flavor Crisco stick 1 egg 2 tablespoons sweetened condensed milk (not evaporated milk) 1 teaspoon salt 3/4 teaspoon baking soda 1 teaspoon vanilla 1 -3/4 cups all-purpose flour 3/4 cup coarsely chopped pecans 1/2 cup semi-sweet chocolate chips 2 to 4 (1.4 ounces each) toffee bar finely crushed Heat oven to 350ºF. Grease baking sheet with Butter Flavor Crisco. Combine brown sugar, Butter Flavor Crisco, egg, condensed milk, salt, baking soda and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add flour gradually at low speed. Beat until well blended. Stir in nuts, milk chocolate chips, semi-sweet chocolate chips and crushed bars with spoon. Drop by level measuring tablespoonfuls 2 inches apart onto greased baking sheet. Bake at 350ºF for 10 to 12 minutes or until light golden brown. Remove to cooling rack. |
