Fudgy Chocolate Chip-Toffee Bars
Layered bar cookie: graham-toffee crust, a melted chocolate-condensed milk fudge layer, and a crumbled chocolate chip cookie dough topping with toffee bits.
Layered bar cookie: graham-toffee crust, a melted chocolate-condensed milk fudge layer, and a crumbled chocolate chip cookie dough topping with toffee bits.
[[Recipes]] [[Baking]]
Ingredients
| Gathered | Amount | Ingredient |
|---|---|---|
| Crust | ||
| Fudge layer | ||
| Topping | ||
Instructions
Heat oven to 350°F (325°F for a dark or nonstick pan). Spray the bottom only of a 13x9-inch pan with no-stick cooking spray.
In a medium bowl, stir ½ cup melted butter, 1½ cups of the graham cracker crumbs, and ¾ cup of the toffee bits. Press mixture evenly in the bottom of the pan. Refrigerate about 15 minutes, or until firm.
Meanwhile, let the cookie dough stand at room temperature 10 minutes to soften. In a 2-quart saucepan, heat the chocolate chips, sweetened condensed milk, and 1 tablespoon butter over medium heat, stirring frequently, until the chips are melted and the mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over the cracker crust.
In a medium bowl, break up the cookie dough. Mix in the remaining ½ cup graham cracker crumbs with a wooden spoon until well blended. Crumble the mixture evenly over the chocolate layer. Sprinkle with the remaining ¾ cup toffee bits.
Bake 25 to 35 minutes, or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. Cut into 8 rows by 4 rows for bars.
Notes
- Step 3 of the source instructions calls for heating chocolate chips with "milk," but no plain milk appears in the ingredient list — the sweetened condensed milk is clearly the intended ingredient (standard for this fudge-layer technique), so the instruction below has been corrected accordingly. - Graham cracker crumbs (32 squares = 2 cups total) split by use: 1½ cups into the crust, ½ cup reserved for the topping, per the house reference (90 g/cup, [[Flours & Starches]]). - Toffee bits (1 bag, 8 oz = 1½ cups total) split evenly by volume between crust and topping; not in the standard conversion reference, so each ¾ cup portion is derived from the package weight rather than a per-cup density, and the two portions sum to slightly more than the package weight due to independent rounding. - Vanilla extract density assumed at ~4.2 g/tsp; not in the standard conversion reference. - Baker's % omitted: total flour weight isn't determinable from a proprietary refrigerated cookie dough roll. - prepTime and totalTime estimated from the instructions (crust chill, bake, and the ~2-hour full cool are the main drivers); source gave only the bake-time range. Source: Recipe card (Land O'Lakes / Pillsbury) Equipment — Required: 13x9-inch baking pan, 2-quart saucepan, mixing bowls; Special tools: None
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