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Fudgy Chocolate Chip-Toffee Bars

Name: Fudgy Chocolate Chip-Toffee Bars
Prep time: 20 min
Total time: 2 h 55 min
Yield: 32
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

Prep 20 min
Total 2 hr 55 min
Servings 32

Get a great toffee crunch in rich cookie bars that get a head start from refrigerated cookie dough.

May 3, 2018

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.