Chocolate Chip Toffee Fudge Cookie Bars
May 4, 2021 20:03:43 GMT -5
Post by maybetoday on May 4, 2021 20:03:43 GMT -5
Chocolate Chip Toffee Fudge Cookie Bars
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
For the Fudge Layer:
14 oz can sweetened condensed milk
12 oz semi sweet chocolate morsels
1 Tablespoon unsalted butter
½ cup Heath toffee bits
For the Cookie Layer:
¾ cup butter flavored Crisco
2 Tablespoons milk
1 Tablespoon pure vanilla extract
1 ¼ cup light brown sugar, packed
1 large egg
1 ¾ cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
12 oz milk chocolate morsels
½ cup Heath toffee bits
Instructions
In a small bowl mix melted butter with graham cracker crumbs. Press firmly into bottom of a parchment paper lined 13×9 baking pan.
In a small saucepan, mix condensed milk with semi sweet morsels and butter. Heat over medium heat until smooth. Pour over crust. Sprinkle with ½ cup toffee bits.
In large mixing bowl, beat Crisco with brown sugar, milk and vanilla until smooth. Beat in egg. Add flour, salt, baking soda and cinnamon. Fold in milk chocolate morsels. Spread over fudge layer. Sprinkle with remaining toffee bits.
Bake in a 350 degree oven for about 30-35 minutes. Cookie dough may appear slightly under cooked. Allow to cool completely. Slice and enjoy!
Notes
Be careful not to over bake. Like lots of my favorite chewy cookies, these will still look a little doughy and under baked when you take them out of the oven. Remember, they keep baking and solidifying as they cool!
Don't cut too soon. I know they look and smell so good when their warm from the oven that it will be tempting to slice these bars right away. If you let them cool, they'll be so much easier and less messy to slice. They also get a perfect fudgy texture!
Storing cookie bars: These keep well for about a week covered at room temperature. Chocolate chip cookie bars freeze wonderfully, too!
link
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
For the Fudge Layer:
14 oz can sweetened condensed milk
12 oz semi sweet chocolate morsels
1 Tablespoon unsalted butter
½ cup Heath toffee bits
For the Cookie Layer:
¾ cup butter flavored Crisco
2 Tablespoons milk
1 Tablespoon pure vanilla extract
1 ¼ cup light brown sugar, packed
1 large egg
1 ¾ cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
12 oz milk chocolate morsels
½ cup Heath toffee bits
Instructions
In a small bowl mix melted butter with graham cracker crumbs. Press firmly into bottom of a parchment paper lined 13×9 baking pan.
In a small saucepan, mix condensed milk with semi sweet morsels and butter. Heat over medium heat until smooth. Pour over crust. Sprinkle with ½ cup toffee bits.
In large mixing bowl, beat Crisco with brown sugar, milk and vanilla until smooth. Beat in egg. Add flour, salt, baking soda and cinnamon. Fold in milk chocolate morsels. Spread over fudge layer. Sprinkle with remaining toffee bits.
Bake in a 350 degree oven for about 30-35 minutes. Cookie dough may appear slightly under cooked. Allow to cool completely. Slice and enjoy!
Notes
Be careful not to over bake. Like lots of my favorite chewy cookies, these will still look a little doughy and under baked when you take them out of the oven. Remember, they keep baking and solidifying as they cool!
Don't cut too soon. I know they look and smell so good when their warm from the oven that it will be tempting to slice these bars right away. If you let them cool, they'll be so much easier and less messy to slice. They also get a perfect fudgy texture!
Storing cookie bars: These keep well for about a week covered at room temperature. Chocolate chip cookie bars freeze wonderfully, too!
link
