So I, uh… I made these before Christmas – yep over 2 months ago – when all the delicious flavours of Christmas were around. And then I never posted them. No reason. I have no excuse. I have been neglectful. I was told I could use “training for a marathon” as an excuse but it really isn’t one at all. It does take some of my time but I am generally always training for something or if I am not, I am still just as active. And really it has just been the last two weeks that training has ramped up. So the answer is, I have no excuse. Sorry about that.
These didn’t quite capture Almond Roca as I had hoped, then again, I think I must have been dreaming. A good portion of the deliciousness of Almond Roca is the crunch of the toffee. Whoopie Pies are soft. That would be a problem. Hence why I am calling these “Almond Roca Inspired” rather than just Almond Roca Whoopie Pies. I put toffee bits in the batter and chocolate filling inside. Then of course I had to melt a little chocolate for the top and cover them with toasted almond pieces. So that all sort of made them like Almond Roca, with its toffee core and chocolate and almond bits on top! Either way, these were tasty little guys!
Toffee’fied Whoopie Pies
(makes 16 or so depending on size) adapted from Whoopie Pies by Sarah Billingley and Amy Treadwell
- 2 1/4 all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 Tb milk
- 1 tsp baking soda
- 1 tsp white vinegar
- 1 cup toffee bits (Skor or Heath bits depending on if you are from Canada or USA!)
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Whisk together flour, baking powder & salt in a bowl
- In the bowl of a stand mixer, beat the butter for a minute or so and then add the sugars. Continue beating for a few minutes until light & fluffy. Add the eggs one at a time and then the vanilla.
- Add the buttermilk slowly with the mixer on low.
- In a small bowl or measuring cup, add the milk and then the baking soda and vinegar (it will froth up!)
- First mix in about half the flour mixture, then the milk mix, then finally the rest of the flour. Stir in the toffee bits.
- Drop or scoop about 1-2 Tb of batter onto the baking sheets. Space them well as these spread!
- Bake 8-10 min or until the cookies bounce back when lightly touched. Allow them to cool a few minutes before transferring them to a drying rack.
Chocolate Dream Filling
- 3/4 cup butter, room temp
- 3 oz unsweetened chocolate, melted & cooled
- 2 1/2 cup icing sugar
- Beat together butter and chocolate.
- Add icing sugar 1/2 cup at a time.