Fudgy Chocolate Chip-Toffee Bars

By carvalhohm

Ingredients

• 1/2 cup Butter, melted
• 2 cups graham cracker crumbs (32 squares)
• 1 bag (8 oz) toffee bits (1 1/2 cups)
• 1 roll (16.5 oz) chocolate chip cookies
• 1 bag (12 oz) semi-sweet chocolate baking chips (2 cups)
• 1 can (14 oz) Sweetened Condensed Milk
• 1 tablespoon Butter
• 1 Pure Vanilla Extract

Details

Servings 32
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350° (325° for dark or nonstick pan). Spray bottom only of 13x9-inch pan with No-Stick Cooking Spray.

In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups cracker crumbs and 3/4 cup 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 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.

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.

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

Makes 32 bars