Salted Toffee Bars

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Photo by Debra P.

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

  • 1/2

    cup butter, softened

  • 1

    egg

  • 1

    cup toffee bits

  • 1

    bag (11 oz) caramels, unwrapped

  • 1/3

    cup heavy whipping cream

  • 2

    cups semisweet or milk chocolate chips

  • 3/4

    teaspoon coarse sea salt

Directions

. Heat oven to 350°F. Line 15x10x1-inch cookie sheet with sides with foil. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 1/2 cup of the toffee bits. Press dough in bottom of pan. Bake 14 to 16 minutes or until light golden brown. Cool 5 minutes on cooling rack. 2. In 2-quart saucepan, heat caramels and cream over medium-low heat, stirring constantly, until caramels are melted, 5 to 10 minutes. Remove from heat. Spread over warm cookie base. Bake 5 minutes. Return to cooling rack. Sprinkle chocolate chips evenly over top. Let stand 3 minutes; spread melted chips evenly over filling. Sprinkle with sea salt and remaining 1/2 cup toffee bits. Refrigerate bars until chocolate is firm, about 15 minutes. Cut into 8 rows by 4 rows. Store at room temperature in airtight container.

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