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Choco-Toffee Bars

(28)
  1 reviews
  • 10 min prep time
  • 3 hr 5 min total time
  • 8 ingredients
  • 36 servings
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    710

Bake these crunchy chocolate bars packed with toffee bits and butterscotch chips – a delicious dessert.

Bake-Off® Contest 37, 1996
Bobbie Harms
Wichita, Kansas

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1
cup English toffee baking bits or toffee chips
1/4
cup packed brown sugar
1
teaspoon vanilla
1
package (3 oz) cream cheese, softened
1
egg
2/3
cup butterscotch chips, melted
1/2
cup miniature semisweet chocolate chips

Steps

  • 1 Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In ungreased 13x9-inch pan, arrange slices. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle with 1/2 cup of the toffee bits. Bake 16 to 18 minutes or until golden brown.
  • 2 Meanwhile, in small bowl, beat brown sugar, vanilla, cream cheese and egg with electric mixer on medium speed until blended. Add melted butterscotch chips; blend well.
  • 3 With spatula, gently press edges of partially baked crust down to make surface flat. Spoon and spread cream cheese mixture over crust. Sprinkle with remaining 1/2 cup toffee bits and chocolate chips.
  • 4 Bake 20 to 25 minutes longer or until edges are deep golden brown and center is set. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows. Store in refrigerator.
  • 1 Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In ungreased 13x9-inch pan, arrange slices. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle with 1/2 cup of the toffee bits. Bake 16 to 18 minutes or until golden brown.
  • 2 Meanwhile, in small bowl, beat brown sugar, vanilla, cream cheese and egg with electric mixer on medium speed until blended. Add melted butterscotch chips; blend well.
  • 3 With spatula, gently press edges of partially baked crust down to make surface flat. Spoon and spread cream cheese mixture over crust. Sprinkle with remaining 1/2 cup toffee bits and chocolate chips.
  • 4 Bake 20 to 25 minutes longer or until edges are deep golden brown and center is set. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
130
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
75mg
3%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
13g
13%
Protein
0g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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