10ouncesChocolate ChipsI used semi-sweet, but you can use milk or dark chocolate too.
Sprinkles, Chopped Nuts, or Flaky Sea Salt for topping.
Instructions
Preheat oven to 350°F
Line a 9x13 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.
Video
Notes
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.
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.