Vanilla-Malt-Toffee Triangles with Sea Salt

By

Prep Time: 20 Min
Total Time: 2 Hr 30 Min
Makes: 24 bars

Nutritional Information
1 Serving (1 Serving)

Calories 150
(Calories from Fat 45),

Total Fat 5g
(Saturated Fat 2g,
Trans Fat 1g),
Cholesterol 15mg;
Sodium 140mg;
Total Carbohydrate 23g
(Dietary Fiber 0g,
Sugars 18g),
Protein 2g;

Percent Daily Value*:

Vitamin A 4.00%;
Vitamin C 2.00%;
Calcium 6.00%;
Iron 4.00%;

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.

View complete recipe

Ingredients

  • 1 1 1 roll Pillsbury® refrigerated sugar cookie dough
  • 1/2 1/2 1/2 cup original-flavor malted milk powder
  • 1 1 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 1 1 1 LAND O LAKES® Egg
  • 1 1/2 1 1/2 1/2 teaspoons McCormick® Premium Imitation Vanilla Extract
  • 1 1 1 bag (8 oz) Heath® Bits 'O Brickle® toffee bits
  • 1/2 1/2 1/2 teaspoon McCormick® Sea Salt

Preparation

Step 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 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.

View complete recipe