SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fudgy Chocolate Chip Toffee Bars

Makes: 32 servings
Serving size: 1 bar Yield: 32 bars
Prep 20 mins Start to Finish 2 hrs 55 mins
Fudgy Chocolate Chip Toffee Bars
Ingredients
  • 1/2  cup  LAND O LAKES® Butter, melted
  • 2  cups  graham cracker crumbs (32 squares)
  • 1  bag  (8 oz) Heath® Bits 'O Brickle® toffee bits (1-1/2 cups)
  • 1  roll  (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
  • 1  bag  (12 oz) Hershey's® semi-sweet chocolate baking chips (2 cups)
  • 1  can  (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 1  tablespoon  LAND O LAKES® Butter
  • 1  teaspoon  McCormick® Pure Vanilla Extract
Directions

1. Heat oven to 350 degrees F (325 degrees 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 of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 inutes or until firm. 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.

3. 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.

4. 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.

Nutrition Facts (Fudgy Chocolate Chip Toffee Bars)
  • Servings Per Recipe 32,
  • cal. (kcal) 270,
  • Fat, total (g) 14,
  • chol. (mg) 15,
  • sat. fat (g) 7,
  • carb. (g) 32,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 24,
  • pro. (g) 2,
  • vit. A (IU) 97,
  • vit. C (mg) 0,
  • sodium (mg) 130,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe