Chocolate Toffee Crack Cookies

 

CRACK COOKIES!

Seriously folks all kidding aside these cookies are so addictive, it’s difficult to just eat one.. so be forewarned!  When I was looking for something quick to bring to a party I thought I would give these a go… I got the original recipe from BOSH (love them!) and modified it a bit to make it my own.

They are pretty easy to make and I made my own chocolate to top them off, but you could just melt down a dairy free chocolate bar in order to save time!

 

 

They are crunchy, toffee-like and sweet and OMG mouthwatering…and you get a lot of crack cookies out of this recipe.  They freeze really well and will keep in the fridge for a week (but they won’t last that long).   I usually post some healthy recipes here but rest assured this one is not!  lol.. You can argue that the real cocao in them is full of antioxidants, which it is but let’s keep it real shall we!

These are best kept in the fridge until ready to serve as the chocolate might get a little melty… also experiment with the cracker base…but vegan graham crackers work great!  As a side note, watch the toffee, caramel near the end as it can burn easily… I actually burnt mine slightly, but both my husband and I loved the burnt toffee taste.

 

ENJOY!

 

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Chocolate Toffee Crack Cookies
Servings
Ingredients
Chocolate
Servings
Ingredients
Chocolate
Instructions
Crust
  1. Line a baking tray with parchment paper, then lay out the crackers to form a base.
  2. Melt the dairy free butter in a pan until liquified, then mix in the water, sugar, salt and vanilla. Cook and stir continuously for about 10 minutes until the caramel is thick and golden.
  3. Pour the caramel/toffee over the crackers, and bake for about 10 minutes at 350° which will allow it to soak and set into the crackers.
  4. Once the caramel is cool, pour the melted dark chocolate over and spread so the whole thing is coated.
  5. Chill until solid, then break into pieces.
Chocolate (recipe from giddyyoyo)
  1. Using a double boiler method, melt coconut oil, cacao butter and sweetener in the double boiler
  2. Once all ingredients are melted and mixed well, slowly add cacao powder stirring well to create smooth mixture with no lumps.
  3. Once smooth pour over cooled graham cracker toffee crust... sprinkle with salt if desired. Let cool and set in fridge for 30 minutes.
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