Some recipes just come to me from out of the blue. Like this one. I opened the cabinet door behind which I keep the baking supplies, and a bag of Heath Brickle Bits fell out of the cabinet and conked me on the head. I have got to get organized.
As I picked it up (and unrolled the already opened end, sampling some of the crunchy deliciousness) I happened to glance at the back of the bag and saw two recipes. One looked like a simple variation on the chocolate chip cookie substituting the Brickle Bits for the chocolate chips, and then I saw this one.
Crunchy almonds, chewy coconut, and toffee, oh, yes! With company coming to watch baseball tonight, I figured I'd give them a try. I like a thicker bar cookie, so made them in a 9" x 9" pan rather than the called for 9" x 13." I think my version gives a far better crust-to-filling-to-topping ratio. I tend to do this a lot. Every time I do, the old pizza joke comes to mind. You know the one, where the pizza maker asks the customer if he wants his pizza sliced into six or eight pieces. To which the customer replies, "You'd better make it six, I don't think I can eat eight pieces." I delude myself in this same way. A 9" x 13" pan of cookies seems so daunting, whereas a 9" x 9" pan seems perfectly doable.
The perfect combination of crunchy and chewy, these got thumbs up from all tasters tonight. Methinks a drizzle of chocolate would make these just about perfect.
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