This Maria Cookie Toffee is a delicious treat that only requires 5 ingredients to make and great for Holiday gifting or parties.
Maria Cookies are a popular Mexican biscuit cookie. Their buttery flavor is the perfect base for this toffee recipe or ‘Christmas Crack’. This recipe makes a large batch, perfect for holiday gifting and sharing with friends or family.
If you love chocolate, check out my Chocolate Wedding Cookie recipe.
The ingredients for this Maria Cookie Toffee are simple and you can customize the topping with what you like.
- Maria Cookies
- Unsalted Butter
- Brown Sugar
- Chocolate Chips
- Sprinkles or Nuts for topping
How to Make
Start by preheating your oven to 350°F. Use a 9×13 baking sheet and line it with parchment paper or a silicone baking mat. Layer the Maria cookies in a single layer, if they are broken just place the pieces back together.
I used one full sleeve of cookies, which was 40 cookies total. You can use more cookie pieces to fill in the gaps for more coverage.
In small sauce pan, melt the butter and add the brown sugar. Keep stirring until the sugar has fully dissolved. Once the caramel starts bubbling, let it cook for 3 more minutes, stirring every few seconds.
Immediately pour the caramel over the cookies on the baking sheet and bake in the oven for 7 minutes. Remove the tray, turn the oven off, and immediately sprinkle the chocolate chips on top. Allow the chocolate chips to sit for 2 minutes to melt.
Use a spatula or the back of a spoon to spread the melted chocolate chips evenly over the cookies.
Top with festive sprinkles, flaky sea salt, or crushed nuts. Place the baking tray in the refrigerator for 2 hours to set, or leave on the counter for a few hours until it hardens.
How to Serve and Store
Once the chocolate has hardened, you can cut or break pieces of the maria cookie toffee. Store leftover toffee in an air-tight container for up to 2 weeks in the refrigerator.
If you don’t want the cookie toffee to stick together, then layer wax or parchment paper in between the layers when storing.
More Mexican Dessert Recipes:
Maria Cookie Toffee
- 1 sleeve Maria Cookies (40 total)
- 2 sticks Unsalted Butter
- 1 cup Brown Sugar
- 10 ounces Chocolate Chips I used semi-sweet, but you can use milk or dark chocolate too.
- Sprinkles, Chopped Nuts, or Flaky Sea Salt for topping.
- Preheat oven to 350°F
- Line a 9×13 baking sheet with parchment paper or a silicone baking mat. Layer Maria cookies in a single layer. You can break up more cookies to fill in the gaps, but it's not necessary.
- In a small saucepan, melt 2 sticks of butter then add brown sugar. Continue stirring over medium heat until the sugar is fully dissolved. Once the mixture starts bubbling, continue cooking for 3 more minutes, stirring every few seconds.
- Pour the butter mixture over the cookies in an even layer and bake in the oven for 7 minutes. The top should be bubbling.
- Remove the pan, turn off the oven, and immediately sprinkle chocolate chips on top. Allow them to sit for 2 minutes to melt. Then use a flat spatula or back of a spoon to spread it out evenly.
- Top with sprinkles, flaky sea salt, or crushed nuts on top. Place the baking sheet in the refrigerator for 2 hours to set. Once the cookie toffee has hardened, you can break it apart with your hands or slice it with a knife.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.