Fudgy Chocolate Chip Toffee Bars

WARNING these bars are not healthy what so ever, but they are super delicious.  They are soft, chewy, chocolaty and gooey.  Oh, and rich and delicious.  I was introduced to this recipe earlier in June when my mom came down to visit.   She brought a sample of these bars that she made at home before her visit down.  She brought just one bar so my husband could try them.  It was gone in minutes and he secretly wished there was more.  It didn’t help that toffee is one of his favorites.  Since my hubby approved of these bars I knew it would be safe to make for our 4th of July indoor picnic at work.  After all he is the official taste tester in the house.  My mom got the recipe from Pillsbury’s Cook-Off Cookbook and if you haven’t seen it at your local grocery store make sure to keep your eyes open next time your there.  It’s packed with some really great recipes.

After making these bars, my husband arrived home from the gym and was very concerned he was only be left one bar like my mom had brought him.  I was able to save him several bars in the end and he was super happy.  However, last night he did say to me….”why do you make all these sweet treats and leave them around for me to eat?”  He then went on to say….thank you!

I hope everyone has a fabulous 4th of July!!! 

Fudgy Chocolate Chip Toffee Bars

Print Recipe

1/2 cup unsalted butter, melted

2 cups graham cracker crumbs (about 32 squares)

1 bag (8 oz) Heath Bits ‘O Brickle toffee bits (1 1/2 cups)

1 roll (16.5 oz) refrigerated chocolate chip cookies

1 bag (12 0z) semi-sweet chocolate baking chips (2 cups)

1 can sweetened condensed milk

1 tbsp unsalted butter

1 tsp vanilla

Instructions:

Heat oven to 350.  Spray bottom only of 13×9-inch pan with cooking spray.

In a medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of the toffee bits.  Press mixture evenly in bottom of pan.  Refrigerate about 15 minutes or until firm.

Meanwhile, let cookie dough stand at room temperature 10 minutes to soften.  In a 2-quart saucepan, heat chocolate chips, milk and 1 tbsp 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.

In a 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.

Bake 25 to 35 minutes or until golden brown.  Cool completely, about 2 hours.  For a firmer bar, refrigerate 30 minutes.  For bars, cut into 8 rows by 4 rows.

Recipe from Pillsbury Bake-Off Cookbook