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Bake-Off® Contest 45, 2012
Glastonbury, Connecticut

Vanilla-Malt-Toffee Triangles with Sea Salt

Sea salt is the key to taking sweet sugar cookie bars to sensational, sweet-and-salty treats.

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  • prep time 20 min
  • total time 2 hr 30 min
  • ingredients 7
  • servings 24
 

Ingredients

1
roll Pillsbury® refrigerated sugar cookie dough
1/2
cup original-flavor malted milk powder
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
1
egg
1 1/2
teaspoons imitation vanilla extract
1
bag (8 oz) toffee bits
1/2
teaspoon sea salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line bottom and sides of 13x9-inch pan (dark pan not recommended) with foil, extending foil 2 inches over short sides of pan. Spray foil with Crisco® Original No-Stick Cooking Spray.
  • 2 In large bowl, break up cookie dough. Add 1/4 cup of the malted milk powder. Mix with wooden spoon or knead with hands, until well blended. Press dough evenly in bottom of pan.
  • 3 Bake 13 to 15 minutes or until crust is light golden brown and puffed.
  • 4 Meanwhile, in same bowl, beat condensed milk, remaining 1/4 cup malted milk powder, egg and vanilla with wire whisk until blended. Stir in 1/3 cup of the toffee bits. Carefully pour mixture over partially baked crust.
  • 5 Bake 18 to 23 minutes or until edges are golden brown and filling is set. Remove from oven; sprinkle evenly with remaining toffee bits. Bake an additional 3 to 5 minutes or until toffee bits just begin to melt. Sprinkle bars with sea salt. Cool completely, about 1 hour 30 minutes.
  • 6 Remove bars from pan using edges of foil as handles. Cut into 4 rows by 3 rows. Cut each bar in half diagonally to form triangles. Store loosely covered.
  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line bottom and sides of 13x9-inch pan (dark pan not recommended) with foil, extending foil 2 inches over short sides of pan. Spray foil with Crisco® Original No-Stick Cooking Spray.
  • 2 In large bowl, break up cookie dough. Add 1/4 cup of the malted milk powder. Mix with wooden spoon or knead with hands, until well blended. Press dough evenly in bottom of pan.
  • 3 Bake 13 to 15 minutes or until crust is light golden brown and puffed.
  • 4 Meanwhile, in same bowl, beat condensed milk, remaining 1/4 cup malted milk powder, egg and vanilla with wire whisk until blended. Stir in 1/3 cup of the toffee bits. Carefully pour mixture over partially baked crust.
  • 5 Bake 18 to 23 minutes or until edges are golden brown and filling is set. Remove from oven; sprinkle evenly with remaining toffee bits. Bake an additional 3 to 5 minutes or until toffee bits just begin to melt. Sprinkle bars with sea salt. Cool completely, about 1 hour 30 minutes.
  • 6 Remove bars from pan using edges of foil as handles. Cut into 4 rows by 3 rows. Cut each bar in half diagonally to form triangles. Store loosely covered.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
Trans Fat
1g
1%
),
Cholesterol
15mg
15%;
Sodium
140mg
140%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
18g
18%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
6%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 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 Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.

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