Chocolate Toffee Wedges are a unique way to serve delicious chocolate toffee cookies!

I like this recipe because these are basically cookies that are made in a tart pan. It makes them unique! These Chocolate Toffee Wedges are flat and crisp. The buttery cookie base is topped with a chocolate ganache layer and then sprinkled with toffee pieces. Delicious!

The Weekend Baker by Abigail Johnson Dodge

A good baking cookbook is a good find. This one is a keeper, and it’s where this recipe for Chocolate Toffee Wedges comes from. The premise of The Weekend Baker: Irresistible recipes, simple techniques, and stress-free strategies for busy people. As a home cook who enjoys attempting anything from easy to semi-gourmet, the recipes included in Dodge’s cookbook are things that I’m interested in baking. Instructions are clear, nothing is terribly complicated, and there are several color photographs included.

Here are a few recipes that are on my must-make list: Prescription-Strength Fudge Brownies, Cinnamon-Sugar Dumplings with Strawberry Sauce, Warm Cinnamon-Spiced Blueberry Cake, Rich Orange Butter Cake, Olive & Herb Focaccia, Pumpkin Creme Brulee, Never-Fail Pie Dough, Overnight Brioche Braid, and Apple Cider Pie with Toasted Walnut Latice Crust.

Ingredients needed:

• butter
• brown sugar
• salt
• egg yolk
• vanilla extract
• all purpose flour
• bittersweet or semisweet chocolate
• heavy whipping cream
• toffee pieces

How to make Chocolate Toffee Wedges:

You will need a 9.5-inch tart pan to make these wedge cookies. It must be a tart pan that has a removable bottom. I have not tried to make them in any other way, but tart pans are super easy to pick up on Amazon.

The cookie dough layer is patted into the bottom of the tart pan. Then the giant, round cookie is baked for about 25 minutes, until golden brown.

How to make chocolate ganache:

Next, you’ll make the chocolate ganache. You can either do this in the microwave or in a double boiler on the stove. Alternately, you can set a heatproof bowl on top of a pan of simmering water. I like to use the microwave- it’s the easiest way to do it!

Heat the chocolate (using chocolate chips or chopped chocolate) and cream. If you’re using the microwave, heat in short bursts- stirring after each burst- until the chocolate is melted and you are able to stir the chocolate and cream to create a creamy chocolate ganache. Don’t over-heat.

Spread the chocolate on top of the baked cookie tart. It’s easiest to do this using an offset spatula, but you can also use the back of a large spoon.

And finally, you’ll sprinkle toffee pieces on top. Toffee pieces can be found in a bag near the chocolate chips. You can also chop Heath or Skor candy bars and use that in place of bagged toffee chips.

The giant cookie is cut into wedges. you can cut thinner, smaller-than-pie wedges since they’re a cookie. I suggest using a large, sharp knife for the cleanest cuts.

Store your chocolate toffee wedges in a covered container at room temperature for up to a week. They do freeze well. Store them in a well-sealed container in the freezer. Enjoy!

If you are looking for more recipes using toffee pieces, here are a few you might like to try:

• Chocolate Drizzled Toffee Chocolate Chip Cookies
• Toffee Chip Snickerdoodles
• Chocolate Toffee Cookies
• Brown Butter Toffee Pecan Blondies
• Caramel Toffee Ice Cream Pie
• Chocolate Chip Toffee Strip Cookies
• Toffee Bars
• Pretzel Toffee Chip Brownies

 

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