Fudgy Chocolate Chip-Toffee Bars

2017-01-21
  • Yield : 32 bars
  • Prep Time : 20m
  • Cook Time : 55m
  • Ready In : 15m
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Ingredients

  • 1/2 cup LAND O LAKES(R) Butter, melted
  • 2 cups graham cracker crumbs (32 squares)
  • 1 bag (8 oz) Heath(R) Bits 'O Brickle(R) toffee bits (1 1/2 cups)
  • 1 roll (16.5 oz) Pillsbury(R) refrigerated chocolate chip cookies
  • 1 bag (12 oz) Hershey's(R) semi-sweet chocolate baking chips (2 cups)
  • 1 can (14 oz) Eagle Brand(R) Sweetened Condensed Milk
  • 1 tablespoon LAND O LAKES(R) Butter
  • 1 teaspoon McCormick(R) Pure Vanilla Extract

Method

Step 1

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.

Step 2

In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.

Step 3

Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.

Step 4

In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.

Step 5

Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

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