Home
Magazines & Cookbooks
Newsletters
Pillsbury Store
Recipes
Products
Bake-Off Contest
Doughboy Fun
Coupons
Community
My Pillsbury
Already a member?
Log In
Not a member yet?
Register now
Why become a member?
Member Benefits
Log in
Email Address:
Password:
Forgot your password?
Remember me
Home
>
Recipes
>
Fudgy Chocolate Chip-Toffee Bars
Fudgy Chocolate Chip-Toffee Bars
Digg
Facebook
StumbleUpon
Twitter
Del.ic.ious
Reddit
You must be logged in to add this to your Recipe Box
Log In / Register
No thanks
You must be logged in to add this to your Grocery List
Log In / Register
No thanks
Get a great toffee crunch in rich cookie bars that get a head start from refrigerated cookie dough.
Prep Time:
20 Min
Total Time:
2 Hr 55 Min
Makes:
32 bars
Sarah Fuchs
Ozark
,
MO
Bake-Off® Contest 44, 2010
You must be logged in to rate a recipe
Log In / Register
No thanks
(136)
Rate It
(
27
)
Review It
Would you make it again?
yes
|
no
87%
of people say yes.
You must be logged in to recommend a recipe
Log In / Register
No thanks
You may also enjoy:
Tropical Fruit Bars
White Chocolate-Raspberry Bars
Double White Chocolate Layered Bars
RECIPE
TIPS
REVIEWS (
27
)
NUTRITIONAL INFO
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 (1 1/2 cups)
1
roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1
bag (12 oz) Hershey’s® semi-sweet chocolate baking 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 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.
High Altitude Directions
Heath® and Heath® Bits ‘o Brickle® are registered trademarks of The Hershey Company, Hershey, PA, 17033
Eagle Brand is a trademark of The J.M. Smucker Company, Elsie trademark used under license.
Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
Bake-Off is a registered trademark of General Mills ©2010