Ingredients
5 tbsp unsalted butter
5 tbsp shortening
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 egg
2 tsp vanilla
3/4 cup flour
3/4 cup quick rolled oats
1/2 tsp salt
1/2 tsp baking powder
1 cup chopped heath candy bars or bits-o-, brickle chips
1 cup pecan halves or pieces
1 cup chocolate chipses
Directions
Insert metal blade in dry processor. Add butter, shortening, brown
sugar and granulated sugar. Process until smooth, about 15 seconds.
Add egg and vanilla. Process until smooth, about 20 seconds. Add
flour, oats, salt, baking powder, chopped candy and pecans. Pulse
until dough is mixed and pecans are chopped. Transfer mixture to bowl
and stir in chocolate pieces. Drop dough by heaping teaspoons onto
greased baking sheets 2 inches apart. Adjust oven rack to middle
position. Bake 1 sheet at a time at 375 degrees 8 minutes. Check for
doneness since bottoms brown easily. Bake 2 minutes longer or until
golden. Repeat. Cool slightly before removing cookies from baking
sheet. Cool thoroughly on wire racks. Makes 3 1/2 dozen.
Servings: 42 servings
Christine Mirabelli's Toffee Crunch-Choco Chi Recipe brought to you by Recipe Ideas
Categories: Candy
The History of Recipes
It is quite possible to follow the history of recipes far back into antiquity, in truth as far as ancient Egypt, and maybe further still. Having said that, sadly, these old cookbooks were just very basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians are a few stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later on, in Roman times 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a very modern way of dining. Additionally, he tells us how the chefs of Roman times were skilled in the use of many aromatic flavors, including some familiar names such as thyme, mint and dill. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices such as parsley and basil. The introduction of these new tastes led to an explosion in publications on food, the majority of which are now in private libraries. By the arrival of the 1900s, cookery books were increasing in popularity due to higher levels of literacy, increased leisure time and having more money to spend. Like it or not, the introduction of television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Christine Mirabelli's Toffee Crunch Choco Chi recipe.
