We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Toffee Wedges

Dessert ready in 45 minutes! Try these delicious baked toffee wedges glazed with chocolate chips and cream – a sweet treat.

(0)
(0)
Save and Share
  • prep time 15 min
  • total time 45 min
  • ingredients 6
  • servings 32
 

Ingredients

Cookies

1/2
cup powdered sugar
3/4
cup butter or margarine, softened
1 1/2
cups all purpose flour
1/2
cup toffee baking bits

Glaze

1/3
cup semi-sweet chocolate chips
3
tablespoons whipping cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. In large bowl, beat powdered sugar and butter until light and fluffy.
  • 2 Lightly spoon flour into measuring cup; level off. Stir in flour and toffee baking bits; mix well. Divide dough into 4 parts; shape each into ball.
  • 3 On ungreased cookie sheets, press or roll each ball of dough into a 5 1/2-inch circle. With knife, cut each circle into 8 wedges; do not separate. Prick each wedge several times with fork.
  • 4 Bake at 325°F. for 10 to 15 minutes or until edges are light golden brown.Cool 5 minutes. Cut into wedges; remove from cookie sheets. Place on wire racks. Cool completely.
  • 5 In small saucepan, combine chocolate chips and whipping cream. Heat over low heat until chocolate melts and mixture is smooth, stirring frequently. Remove from heat; cool slightly. Place in small resealable plastic bag. With scissors, cut small hole in corner of bag. Pipe glaze over cookies. Allow glaze to set before storing.
  • 1 Heat oven to 325°F. In large bowl, beat powdered sugar and butter until light and fluffy.
  • 2 Lightly spoon flour into measuring cup; level off. Stir in flour and toffee baking bits; mix well. Divide dough into 4 parts; shape each into ball.
  • 3 On ungreased cookie sheets, press or roll each ball of dough into a 5 1/2-inch circle. With knife, cut each circle into 8 wedges; do not separate. Prick each wedge several times with fork.
  • 4 Bake at 325°F. for 10 to 15 minutes or until edges are light golden brown.Cool 5 minutes. Cut into wedges; remove from cookie sheets. Place on wire racks. Cool completely.
  • 5 In small saucepan, combine chocolate chips and whipping cream. Heat over low heat until chocolate melts and mixture is smooth, stirring frequently. Remove from heat; cool slightly. Place in small resealable plastic bag. With scissors, cut small hole in corner of bag. Pipe glaze over cookies. Allow glaze to set before storing.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
),
Cholesterol
15mg
15%;
Sodium
65mg
65%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.