Chocolate Chip Cookie Toffee
This homemade toffee is made with a twist to taste like chocolate chip cookies! With a crunchy chocolate chip cookie base and a vanilla-infused toffee center, this irresistible toffee will soon become a family favorite!
Recipe type: Candy
Serves: 6
  • 2 sticks unsalted butter
  • 1 cup white sugar
  • ¼ cup brown sugar
  • 2 tsp vanilla bean paste
  • About 16 crunchy chocolate chip cookies (like by Chips Ahoy)
  • 3 squares Chocolate CandiQuik
  • ¼ cup semi-sweet chocolate chips
  1. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil with cooking spray. Arrange the chocolate chip cookies over the bottom of the pan in 3 rows of 4 cookies. Use the remaining cookies to break into pieces and fill the cracks as best you can, so the entire bottom of the pan is covered with cookies.
  2. In a large saucepan, combine the butter, white sugar & brown sugar over medium heat. Melt the mixture together, stirring occasionally. Once melted, bring the mixture to a boil. Boil the mixture, stirring constantly, for 7-10 minutes or until the toffee turns a light amber color. Mine usually turns this color around the 7-minute mark. Do not over-cook!
  3. Remove the toffee from the heat and quickly stir in the vanilla bean paste. Because of the alcohol in the vanilla bean paste, the mixture may bubble up or pop, so don't be alarmed! Immediately pour the mixture on top of the chocolate chip cookies and allow it to set at room temperature for about an hour or so.
  4. After it has set for a little bit, melt your CandiQuik according to package directions or until smooth and melted. Pour the CandiQuik on top of the toffee mixture and immediately sprinkle with the chocolate chips. Allow the mixture to set before breaking the toffee into pieces to serve.
Recipe by Miss CANDIQUIK at