Shortbread Toffee Cookie Bars

By dedmund

Ingredients

• Shortbread Crust
• 3/4 cup butter, room temperature
• 3/4 cup light brown sugar
• 1 1/2 cups flour
• Filling
• 1 cup sweetened condensed milk
• 2 Tbsp butter
• Topping
• 2 cups milk chocolate chips
• 1 1/2 cups Toffee Bits

Details

Servings 30
Adapted from cookiesandcups.com

Preparation

Step 1

Instructions
1.Preheat oven to 350°
2.Line a 9x13 pan with foil and spray lightly with nonstick spray.

Shortbread Crust
1.Beat butter and sugar together until combined, 1-2 minutes.
2.Mix in flour. Mixture will be slightly dry. Press into prepared pan. Bake for 15 minutes until lightly golden. Remove from oven and allow to cool slightly.

Filling
1.In a small saucepan heat sweetened condensed milk and butter together until butter is smooth. Pour over shortbread crust. Bake 12-15 minutes until filling is bubbly and browned. It will almost take on a light caramel appearance. Remove from oven

Topping
1.Immediately sprinkle milk chips on top of filling when it comes out of the oven. Place back in oven for 2 minutes until chips are shiny and soft.
2.Carefully spread the chips over the filling with an off-set spatula.
3.Sprinkle with toffee bits, pressing into milk chocolate.
4.Allow to cool completely before cutting into squares.


Notes

You can lace these in the refrigerator to help speed up the cooling process.
I allowed mine to cool at room temperature, though, over night before I sliced and served.