Toffee Triangles

Toffee Triangles
Yield: 10 dozen triangles Prep 20 mins Bake 350°F 45 mins


Cookie Dough:
  • Cookie Dough:
  • 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  • 3/4 cup packed light-brown sugar
  • 2 egg yolks
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Topping:
  • 1 cup packed light-brown sugar
  • 1/2 cup (1 stick) unsalted butter, cut into bits
  • 1/2 cup honey
  • 1/2 cup heavy cream
  • 4 cups (1 pound) chopped walnuts

Make It

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:

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.

3. Bake in 350 degree F oven 20 minutes or until golden and edges brown slightly.


4. 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.

5. 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 Facts

Amount Per Serving: cal. (kcal): 72, Fat, total (g): 5, chol. (mg): 10, sat. fat (g): 2, carb. (g): 7, fiber (g): , pro. (g): 1, sodium (mg): 7, Percent Daily Values are based on a 2,000 calorie diet.