Toffee Triangles

Prep 20 m
Bake 45 m

Ingredients

Cookie Dough:

Topping:

Directions

  1. 1 of 1 Heat oven to 350 degrees F. Line 15 x 10-inch jelly-roll pan with heavy-duty aluminum foil, extending beyond sides.

Cookie Dough:

  1. 1 of 2 Beat together on medium-high speed butter, sugar and yolks in bowl until fluffy, 2 minutes. On low, beat in flour and salt. Press into even layer over bottom of pan.
  2. 2 of 2 Bake in 350 degree F oven 20 minutes or until golden and edges brown slightly.

Topping:

  1. 1 of 2 Heat sugar, butter and honey in medium-size saucepan over medium heat to melt butter. Gently boil 3 minutes. Remove from heat. Stir in cream and nuts. Spread over crust.
  2. 2 of 2 Bake in 350 degree F oven 25 minutes or until golden and topping is bubbly. Let cool in pan on rack. Lift foil to remove cookie from pan. Cut into sixty 1 1/2 x 1-1/2-inch squares. Cut each square in half diagonally for 120 triangles. Store in airtight container at room temperature for up to 2 weeks. Makes 10 dozen triangles.
Nutrition Information for Toffee Triangles
Servings Per Recipe:
Per Serving: 0 g fiber, 1 g pro., 72 kcal cal., 2 g sat. fat, 10 mg chol., 7 mg sodium, 5 g Fat, total, 7 g carb.