I actually have a few other recipes ready to put on here but I just couldn't wait to put these on! Maybe I was just really craving chocolate or cookies or fudge or all of the above but I made these last night and I literally moaned out loud when I took my first bite! And today, well, I pretty much skipped breakfast, lunch and dinner just to justify eating more of these! So I thought if they are that good they deserve a BIG picture. Anyway, I think I first saw them on interest but they are from the Pillsbury website. I don't usually buy into the whole "store bought" cookie dough thing, but in this recipe I don't think it really matters. Besides, I LOVE how easy it made this recipe. Ok, now go make these! Try them warm (my favorite way) or cold (my husbands favorite). Either way, I don't think you will be disappointed!
Fudgy Chocolate Chip-Toffee Bars
(about 32 bars)
1/2 cup butter, melted
2 cups graham cracker crumbs, divided
1 (8 oz) bag Heath toffee bits (found in the baking isle by the chocolate chips)
1 roll (12 oz) refrigerated chocolate chip cookie dough (I used Nestle Toll House)
1 (12 oz) bag semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1 T butter
1 t vanilla
Heat oven to 350. Spray bottom only of a 9x13 in pan with cooking spray.
In a medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the graham cracker crumbs, and 3/4 cup of the toffee bits until crumbly. Press mixture evenly into the greased pan. Refrigerate for 10 minutes or until firm.
Meanwhile, let cookie dough stand at room temperature until it softens slightly. In a 2-quart sauce pan, heat chocolate chips, sweetened condensed milk and 1 T butter over medium heat, stirring constantly until the chips are melted and the mixture is smooth. Remove from heat and add vanilla. Spread evenly over the graham cracker crust.
In a medium bowl, break up cookie dough and stir in the remaining 1/2 cu of graham cracker crumbs. Crumble this mixture evenly over the fudge layer. Sprinkle the top with the remaining 3/4 cup toffee bits. Bake 20-30 minutes or until golden brown. Cool as long as you can. The longer they cool the firmer the bars will be.