I have hardly done any baking this season--Booo! Fortunately, my coworkers are picking up the slack. My friend Patty is sharing this recipe with us....enjoy!
Good luck NOT eating them all in one sitting! Merry Christmas!
•1/2 cup butter (no substitutes)
•1/2 cup semisweet chocolate pieces
•1 tablespoon instant coffee crystals
•3/4 cup granulated sugar
•3/4 cup packed brown sugar
•2 teaspoons vanilla
•2 cups all-purpose flour
•1/3 cup unsweetened cocoa powder
•1/2 teaspoon baking powder
•1/4 teaspoon salt
•1 4-1/2-ounce package English toffee pieces
• 4-ounces milk chocolate, melted (optional)
1. Heat oven to 350 degree F. Melt the butter and chocolate pieces in a large saucepan over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in the granulated sugar, brown sugar, eggs, and vanilla.
2. Combine flour, cocoa powder, baking powder, and salt in a medium mixing bowl. Stir into coffee mixture. Stir in the toffee pieces. Drop dough by rounded tablespoons 2 inches apart onto a lightly reased cookie sheet.
3. Bake for 10 minutes. Let cool 1 minute on cookie sheet. Transfer to wire racks and cool completely. If desired, drizzle with melted milk chocolate; let stand until chocolate is set. Makes 30 truffles.
To store, place layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze undrizzled truffles up to 3 months. Thaw, then, if desired, drizzle with melted milk chocolate.