My kids and I just made these cookies (minus the almonds) and they turned out awesome! Very simple recipe yet full of flavor. Will definitely make these again. Tip: If you don't have toffee almond bark just use 4 Heath bars crushed up. Enjoy.
Toffee Crunch Cookies
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- 1/2 cup(s) butter or margarine, softened
- 1 box(es) butter recipe yellow cake mix with pudding
- 2 whole(s) eggs
- 1 tablespoon(s) water
- 6 ounce(s) almond brickle chips (Heath or Skor)
- 1/2 cup(s) pecans, chopped (up to 1 cup)
- Beat butter at medium speed until creamy, add cake mix, eggs, and water beating until blended. Stir in brickle chips and pecans.
- Drop by the tablespoon on an ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until edges are browned. (Top will look moist.) Transfer to wire racks to cool.
This recipe is a personal recipe added by Sandynunnally and has not been tested or endorsed by MyRecipes.
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Toffee Crunch Cookies Recipe at a Glance
- COURSE: Cookies