Winter Toffee Pie with Chocolate Cookie Dough

Since Christmas is near, we decided to make a variation of our favorite Banoffee Pie dessert with chocolate cookie dough for the season. Hope you would enjoy checking out our recipe as much as we had fun decorating AND eating it!

Ingredients for the Crust

4dl Kungsörnen Flour
4dl Sugar (you can use less sugar if you want)
200g Butter (room temperature, diced)

Directions for the Crust

1. Mix all ingredients into a bowl until the dough is almost evenly grainy.
2. Place the dough onto a baking mold (with detachable sides if you prefer it). Make sure to knead the dough onto the sides of the mold.
3. Bake at 175 degrees Celsius for about 15min.
   Note: Original recipe for Crumble Pie Crust is baked at 30 minutes with fruits or berries in it, but baking it alone like this will make the crust rock hard and edible like Biscotti. If you aim for that, then 30 minutes would be alright (hey, we did like soaking and eating the Biscotti-like crust in coffee afterwards), otherwise 10-15 minutes would suffice.

Ingredients for the Toffee

125g Butter
125g Brown Sugar
400g Sweet Condensed Milk
200g Chocolate Cookie Dough


Directions for the Toffee

1. Melt the butter in a pan over medium heat.
2. Add the sugar and mix until it has dissolved into the melted butter. It will foam a little, and keep stirring.
3. Add the condensed milk.
4. Bring the mixture to a boil while stirring, then turn down the heat.
5. Allow it to simmer for five minutes.
6. Let it cool a little before pouring onto the crust.
7. Add diced cookie dough by pressing them onto the toffee.

Ingredients for the Topping

100g White Chocolate Baking Bar

10g Dark Chocolate, grated

Nib Sugar (also known as Pearl or Hailstone Sugar)

Directions for the Topping

1. Melt white chocolate (check Google for different ways on melting chocolate), get one teaspoon from the melted chocolate and drop it onto the toffee layer. Continue until you've filled all the sides.
2. Sprinkle with dark chocolate before the white chocolate hardens.
3. Slowly Add Nib Sugar as the last topping layer.