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0.0 – 0 reviews •
| Level: |
Intermediate |
| Total: |
3 hr 15 min |
| Prep: |
20 min |
| Cook: |
2 hr 55 min |
| Yield: |
32 bars |
Ingredients
- 1/2 cup LAND O LAKES® Butter, melted
- 2 cups graham cracker crumbs (32 squares)
- 1 bag (8 oz) Heath(R) Bits ‘O Brickle® toffee bits (1 1/2 cups)
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 1 bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)
- 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
- 1 tablespoon LAND O LAKES® Butter
- 1 teaspoon McCormick® Pure Vanilla Extract
Instructions
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with Crisco® Original No-Stick Cooking Spray.
- In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the 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 a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.
Nutrition Facts
| Serving Size |
1 of 32 servings |
| Calories |
256 |
| Total Fat |
15 g |
| Saturated Fat |
9 g |
| Carbohydrates |
30 g |
| Dietary Fiber |
1 g |
| Sugar |
18 g |
| Protein |
3 g |
| Cholesterol |
32 mg |
| Sodium |
102 mg |
