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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Servings 24

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( 37 ) Ratings

37 Ratings

5 Stars 20%

4 Stars

3 Stars

2 Stars

1 Stars 19%

Member Reviews ( 14 )

086ae064-afce-488b-9019-d40ea833c185

Bake-Off® Contest 45, 2012

Valerie Schucht

Glastonbury, Connecticut

ingredients 7
Prep Time 20 min
Total Time 2 hr 30 min

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: LAND O LAKES® Egg

1 1/2: teaspoons McCormick® Premium Imitation Vanilla Extract

1: bag (8 oz) Heath® Bits 'O Brickle® toffee bits

1/2: teaspoon McCormick® Sea Salt

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Directions

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.

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.

Review & Comments

Write a Review

mbowles

report Posted Oct. 11, 2012 10:12 AM

I have made this recipe so many times and not one person has had anything bad to say about it. Everyone loves it. Have not had any problem with the recipe either. If there is anything bad about this, it is eating too much of it.

Amyelle

report Posted Sep. 20, 2012 1:14 PM

Mine baked up fine and my hubby and I both like them. You do have to store them in an open container, else they get mushy.

dman439

report Posted Jul. 19, 2012 4:27 PM

Made it with white chocolate bits as well - still a winner with everyone!

margeklif

report Posted May. 20, 2012 11:47 AM

Made these for a party. Read the recipe carefully and followed it to the letter. It came out a sticky mess. Filling collapsed the cookie layer and it was very difficult to remove the cookies from the foil after trying to cut them into triangles. Made small squares instead. Also a waste of ingredients and time. AND! the guests were not impressed. Quite a few left over after first taste. No one took a second piece. Disappointing and will not make again. Taste just ho-hum. Maybe a 1 star rating!!!

dsgo07

report Posted Apr. 23, 2012 8:24 AM

I forgot to mention that I used Heath bars ran thru the blender because our little hometown grocery store didn't have the toffee bits...really good!