You really can’t go wrong with this recipe. Its decadent goodness makes a special treat for family gatherings and parties. After the bars cool, make sure to let them set up in the refrigerator—this will make cutting easier and it melds the flavors together. Word of warning: you have to share, otherwise you’ll be like me and eat this for breakfast, lunch and dinner until it’s gone and you’ll have to deal with all sorts of fudgy toffee chocolate chippy guilt. Recipe courtesy Mel’s Kitchen Cafe, a fabulous recipe site.
- 2 cup graham cracker crumbs
- 1/2 cup (1 stick) butter, melted
- 1 (14 oz.) can sweetened condensed milk
- 1 package (12 oz.) semi sweet chocolate chips
- 1 tablespoon butter
- 1/2 cup toffee bits
- 3/4 cup (1 1/2 sticks) butter, softened
- 2 tablespoons milk
- 1 tablespoons vanilla extract
- 1 1/4 cups packed light brown sugar
- 1 large egg
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 package (12 oz.) milk chocolate or semisweet chocolate chips
- 1/2 cup toffee bits
- Preheat oven to 350 degrees F.
- Line a 9X13-inch baking pan with foil and lightly spray with cooking spray. In a small bowl, mix together the graham cracker crumbs and butter until evenly moistened. Press into the bottom of the prepared pan.
- For the fudge, in a microwaveable bowl, mix the sweetened condensed milk, chocolate chips and butter. Microwave for one minute at 50% power. Stir. Microwave for another minute and continue stirring and microwaving until the mixture is smooth and melted. Pour the fudge mixture over the crust, spreading evenly. Sprinkle with the toffee bits (1/2 cup).
- For the cookie layer, in large mixing bowl with an electric mixer (handheld or stand mixer), beat together the butter, milk, vanilla, and brown sugar. Add the egg and mix. Stir in the flour, salt and baking soda. Stir in the chocolate chips. Dollop this mixture by tabespoonfuls across the fudge layer and spread to form an even layer. Sprinkle with the toffee bits (1/2 cup).
- Bake for 30-35 minutes until edges are puffed and the top is golden brown. Don’t overbake or the bars will be tough and dry. Pull them out when the top is golden but the cookie dough still looks a bit soft. Cool completely and cut into squares.