Toffee, Chocolate and Orange Cookies

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 27

Nutritional value per serving:

Calories 434, total fat 22 G., saturated fats 13 G., proteins 3 G., carbohydrates 63 G., fiber 3 G., cholesterol 23 mg, sodium 55 mg, sugar 50 G.

These luxurious chocolate-coated cookies, sprinkled with candied orange peel, conceal a veritable riot of flavors and textures. Beneath the dark chocolate shell, you'll find layers of melting shortbread, raspberry jam, and soft toffee-flavored nougat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie base

110 g unsalted butter
1 cup granulated sugar
1 large egg
1 tbsp vanilla extract
1 and 1/3 cups premium flour
3/4 tsp baking powder
1/4 teaspoon salt
1/3 cup raspberry jam
Additional equipment: ruler

Nougat

1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup condensed milk
1/3 cup melted Butterscotch toffee
1 jar (200 g) of creamy marshmallows
1 tsp vanilla extract
1/3 cup toffee pieces
1400 g of chocolate for glaze
0.5 cups candied orange peel, cut into small pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, raspberry jam, iris, marshmallow cream, condensed milk, candied fruit

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Cookie base:

In a bowl, beat the butter and sugar until fluffy. Stir in the egg and vanilla extract. Add the flour, baking powder, and salt and mix well.

Spray a square pan with cooking spray and line with parchment paper. Spread the cookie dough evenly over the pan. Prick the dough with a fork or toothpick and bake until golden brown, about 20 minutes. Let cool, then spread the raspberry jam evenly over the top.
Nougat:

Place the butter, sugar, and condensed milk in a small saucepan. Bring to a simmer and cook until the mixture reaches a syrupy consistency, about 4 minutes. Remove from heat and immediately stir in the butterscotch toffee, marshmallow fluff, and vanilla extract until fully incorporated. Let cool for 5–10 minutes. Stir in the toffee pieces and spread the nougat evenly over the cookies and raspberry jam. Freeze for at least 30 minutes before slicing.
Using a ruler, cut the cookies into 2.5 x 7.5 cm bars and place them in the freezer while you prepare the chocolate.
Melt the chocolate for the glaze in a double boiler. Or place the chocolate in a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring. Continue heating until the chocolate is liquid and completely smooth, about 4 minutes.
Place a wire rack on a baking sheet. Using a fork or chocolate dipper, dip the cooled bars into the chocolate, coating them completely. Let any excess glaze drip off, then transfer the cookies to the wire rack to allow the chocolate to set completely. Add candied fruit.

If using candied orange peel, lightly melt the surface of each bar with a kitchen torch. Sprinkle with candied peel pieces. Toast the tops of the bars with a torch.
Return the bars to the freezer to allow the chocolate to set again, for 10–15 minutes. Remove the chilled bars from the freezer and enjoy.