Vanilla-Malt-Toffee Triangles with Sea Salt

Vanilla-Malt-Toffee Triangles with Sea Salt

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 roll Pillsbury® refrigerated sugar cookie dough
  • 1/2 cup original-flavor malted milk powder
  • 1 can Eagle Brand® Sweetened Condensed Milk (14 oz)
  • 1 LAND O LAKES® Egg
  • 1 1/2 teaspoons McCormick® Premium Imitation Vanilla Extract
  • 1 bag HEATH BITS ‘O BRICKLE Toffee Bits (8 oz)
  • 1/2 teaspoon McCormick® Sea Salt

Directions

  • 1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line bottom and sides of 13x9-inch pan (dark pan not recommended) with foil, extending foil 2 inches over short sides of pan. Spray foil with Crisco® Original No-Stick Cooking Spray.
  • 2. In large bowl, break up cookie dough. Add 1/4 cup of the malted milk powder. Mix with wooden spoon or knead with hands, until well blended. Press dough evenly in bottom of pan.
  • 3. Bake 13 to 15 minutes or until crust is light golden brown and puffed.
  • 4. Meanwhile, in same bowl, beat condensed milk, remaining 1/4 cup malted milk powder, egg and vanilla with wire whisk until blended. Stir in 1/3 cup of the toffee bits. Carefully pour mixture over partially baked crust.
  • 5. Bake 18 to 23 minutes or until edges are golden brown and filling is set. Remove from oven; sprinkle evenly with remaining toffee bits. Bake an additional 3 to 5 minutes or until toffee bits just begin to melt. Sprinkle bars with sea salt. Cool completely, about 1 hour 30 minutes.
  • 6. Remove bars from pan using edges of foil as handles. Cut into 4 rows by 3 rows. Cut each bar in half diagonally to form triangles. Store loosely covered.
  • 24 bars

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog