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Home > Recipes > Fudgy Chocolate Chip-Toffee Bars

Fudgy Chocolate Chip-Toffee Bars Recipe

Fudgy Chocolate Chip-Toffee Bars

Find Similar Recipes:

Bars x Fudge x HERSHEY’S Semi-Sweet Chocolate Chips x HEATH Toffee Bits x
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Prep Time:
20 Minutes
Skill Level:

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/2 cup LAND O LAKES Butter, melted
  • 2 cups graham cracker crumbs(32 squares)
  • 1 bag (8 oz.) HEATH Bits 'O Brickle Toffee Bits(about 1-1/2 cups)
  • 1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies
  • 1 bag (12 oz.) HERSHEY'S Semi-Sweet Chocolate Chips(2 cups)
  • 1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
  • 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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  • 3 stars

    4/29/2010

    These are really good. I would use a pastry cutter though to mix the cookie dough with the cracker crumbs. Just mixing it with a spoon made big clumps which were hard to spread out, and a little messy to eat!

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