I made Toffee Bar Crunch Biscotti for the first time last year. It was a huge hit. There were only two pieces left after the open house.
I made it again today. It’s packed and ready to be taken down to the freezer to wait for the Christmas open house.
The dough spreads a lot while baking. Last year, I made it into two loaves as the recipe called for, but this year I made three loaves, which worked better.
Also, I didn’t use toffee bars as the recipe called for, but used 1 cup of toffee baking bits and 1 cup of mini chocolate chips instead. And I didn’t have butterscotch extract, so I just left that out. 🙂
When they are thawed for the open house, I’ll dip one end of each piece into chocolate.
This recipe makes the house smell wonderful! ~~Rhonda 🙂