Vanilla-Malt-Toffee Triangles with Sea Salt

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


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


  1. 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. 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. 3 Bake 13 to 15 minutes or until crust is light golden brown and puffed.
  4. 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. 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. 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

Recipe Step Photos

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