We put a bowl of this on the coffee table at the open house. After the party there were only two pieces left. It smells *wonderful* while baking and tastes as good as it smells. I’ll be making it again. ~~Rhonda
Toffee Bar Crunch Biscotti
6 T. butter, melted
1/3 cup vegetable oil
1/2 cup sugar
1/4 c. brown sugar, packed
2 teaspoons vanilla extract
1 teaspoon butterscotch extract (I couldn’t find this, so left it out)
3 eggs, beaten
3 c. flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups chocolate-covered toffee bar, chopped (I used 1 1/2 c. toffee bits plus 1 c. mini chocolate chips)
1/2 cup pecans, chopped and toasted (Don’t skip the toasting. It does make a difference.)
Cream together butter, oil, sugar and brown sugar in medium bowl. Mix in vanilla and butterscotch extracts. Add eggs.
Combine dry ingredients and stir into creamed mixture. Add chopped toffee bar and pecans.
Line baking sheet with parchment paper. Dough will be sticky, so lightly flour hands. Form into two logs (I decided after baking that four would have been better.)
Bake at 350* F for 25-30 minutes or until center is set. Cool for ten to fifteen minutes. Slice crosswise into 1/2-inch slices. Return slices, cut side down, to baking sheet. Bake 10-12 minutes on one side, then turn over and bake opposite side an additional five minutes. Cool on wire racks. I cut the slices in half before the additional baking.
After they cooled, I packed them in zippered storage bags and placed them in a plastic container for freezing until needed.
I dipped the end of each piece in chocolate when thawed. It made about 60 pieces.
The recipe is from Gooseberry Patch 1999, p. 89.