Fudgy Chocolate Chip-Toffee Bars
Ingredients
- 1/2 cup LAND O LAKES Butter , melted
- 2 cups graham cracker crumbs (32 squares)
- 1 bag HEATH Bits 'O Brickle Toffee Bits (8 oz.) (about 1-1/2 cups)
- 1 roll Pillsbury refrigerated chocolate chip cookies (16.5 oz.)
- 1 bag HERSHEY'S Semi-Sweet Chocolate Chips (12 oz.) (2 cups)
- 1 can Eagle Brand Sweetened Condensed Milk (14 oz.)
- 1 tablespoon LAND O LAKES Butter
- 1 teaspoon vanilla
Directions
- 1. Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco Original 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 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. 32 bars.
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