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Fudgy Chocolate Chip-Toffee Bars

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  • Prep 20 min
  • Total 2 hr 55 min
  • Servings 32
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Get a great toffee crunch in rich cookie bars that get a head start from refrigerated cookie dough.
May 3, 2018
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Ingredients

  • 1/2 cup butter, melted
  • 2 cups graham cracker crumbs (32 squares)
  • 1 1/2 cups toffee bits
  • 1 roll Pillsbury™ refrigerated chocolate chip cookies
  • 2 cups semi-sweet chocolate baking chips
  • 1 can (300 mL) sweetened condensed milk
  • 1 tablespoon butter
  • 1 teaspoon pure vanilla extract

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with no-stick cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Information

270 Calories, 14g Total Fat, 2g Protein, 32g Total Carbs, 24g Sugars

Nutrition Facts

Serving Size: 32 bars
Calories
270
Total Fat
14g
Saturated Fat
7g
Trans Fat
1g
Cholesterol
15mg
Sodium
130mg
Total Carbs
32g
Dietary Fiber
1g
Sugars
24g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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