February 28, 2020

Chocolate Brickle Twists

Chocolate Brickle Twists

Puff pastry twists laced with dark chocolate and butter brickle toffee bits.

It was one of those days we all wanted something sweet to eat after dinner and not a cookie was in sight. I needed a quick snack that didn’t require a lot of work and wasn’t overbearingly sweet. As usual, I always have a box of puff pastry in the freezer, which is the best crusty and flaky pastry for many things, whether savory or sweet. So, I went to work while my sous chef husband did the dishes.

Making puff pastry twists are pretty common…you see it all the time filled with cheese, or cinnamon and sugar. But who turns down chocolate, so chocolate twists were going to be the snack for the night. Still, it needed some depth of flavor, and a bit of saltiness, so butter brickle toffee chips seemed to be a good choice, since they’re small bits that would work in a twist.

These tasted pretty good warm out of the oven or cooled down for the next day. And since they aren’t pastry sweet, they make a good snack, although my six-year-old grandkids turned their noses up to them. But they won’t try anything that doesn’t look familiar, and refuse to try anything new, so they have not made the taste test team yet. Still, we grownups enjoyed these twists with a cup of brew.

NOTE:  For more sweetness, optional sugar can be added.

Chocolate Brickle Twists

Makes 2 dozen

  • 2 sheets of puff pastry, thawed  (Pepperidge Farm)
  • 2 egg whites
  • ½ cup rough chopped chocolate chips  (semi-sweet or milk)
  • ½ cup Heath Bits O’ Brickle Toffee Bits
  • 2 T sugar (optional for more sweetness)

Roll out one sheet of puff pastry to measure 11x14 inches. Beat one egg white and brush all over the pastry sheet. Sprinkle the chocolate and Brickle Toffee Bits over the entire surface. For an optional sweeter twist, sprinkle the optional sugar over everything.

Roll out the second piece of puff pastry the same size as the first one. Beat the second egg white and brush over entire surface.

Place the second sheet egg side down on top of the candied sheet. Using a rolling pin, gently press the sheets together. You can use your fingers to press edges together.

Cut in half width wise, yielding 2 pieces 11x7 inches. Cut twelve strips seven inches long from each piece. Twist each strip and placer on parchment lined cookie sheet. Bake at 400 degrees for about 15 minutes until golden brown.

No comments:

Post a Comment