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Bake-Off® Contest 44, 2010
Ozark, Missouri

Fudgy Chocolate Chip-Toffee Bars

Get a great toffee crunch in rich cookie bars that get a head start from refrigerated cookie dough.

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  • prep time 20 min
  • total time 2 hr 55 min
  • ingredients 8
  • servings 32
 

Ingredients

1/2
cup butter, melted
2
cups graham cracker crumbs (32 squares)
1
bag (8 oz) toffee bits (1 1/2 cups)
1
roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1
bag (12 oz) semi-sweet chocolate baking chips (2 cups)
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
1
tablespoon butter
1
teaspoon pure vanilla extract

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

Did you know? Pillsbury has a gluten free cookie dough.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
270
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
Trans Fat
1g
1%
),
Cholesterol
15mg
15%;
Sodium
130mg
130%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
  Sugars
24g
24%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 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; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Eagle Brand is a trademark of The J.M. Smucker Company, Elsie trademark used under license. Bake-Off is a registered trademark of General Mills ©2011