Fudgy Chocolate Chip-Toffee Bars

Fudgy Chocolate Chip-Toffee Bars


Ingredients

  • 1/2cup butter, melted
  • 2cups graham cracker crumbs (32 squares)
  • 1bag (8 oz) toffee bits (1 1/2 cups)
  • 1roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
  • 1bag (12 oz) semi-sweet chocolate baking chips (2 cups)
  • 1can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 1tablespoon butter
  • 1teaspoon 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 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 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.



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