Monday, February 22, 2010

Chocolate Chip Toffee Bars


We're used to snow in our area, but our front yard shows that it's been especially snowy this year. We have a reindeer and sleigh Christmas decoration that's staked into the ground. By this time of the year, we've usually had a thaw that gives us a chance to get the stakes out of the ground and put the decorations away. Not this year. The reindeer and sleigh sit in a lot of snow and we're contemplating whether we'll have to hang shamrocks from the reindeer's antlers or put Easter eggs in the sleigh.

When it's cold and snowy, one of my favorite things to do is bake, and this recipe for Rich Chocolate Chip Toffee Bars is one of my favorite new recipes. It comes together quickly -- just a little bit fussier than Magic Cookie Bars, because the shortbread crust bakes for a bit before you add the toppings and sweetened condensed milk. Because the toffee bits and sweetened condensed milk are very sweet, I like making them with a dark chocolate chips to offset the sweetness. They are sure to remain on my repertoire long after the reindeer and sleigh are hibernating in the rafters of our garage.


Rich Chocolate Chip Toffee Bars
(From Hersheys.com)

2 1/3 cups all-purpose flour
2/3 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
1 egg, slightly beaten
2 cups (12 oz. pkg.) dark or bittersweet chocolate chips, divided
1 cup coarsely chopped nuts
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/3 cups (8 oz. pkg.) toffee bits, divided

Heat oven to 350°F. Grease 13x9x2-inch baking pan.

Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-1/2 cups chocolate chips and nuts; set aside 1-1/2 cups mixture.

Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.

Bake 25 to 30 minutes or until golden brown. Top with reserved toffee bits. Cool completely in pan on wire rack. Cut into bars. About 48 bars.

10 comments:

Pat said...

Yum! These sound great, Tracy.

M said...

OH my.....These are fabulous! I used semi-sweet chocolate chips and cut them so there were 40 bars... WHY did I make these during Lent ?!

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Erika W. said...

Thank you so much for posting this! I made them yesterday for company and cannot believe how tasty they are. So good for so little effort. I used a blend of white, milk and semi-sweet chips because it was what I had on hand. Instant hit- it will be made again and again and I'll probably be blogging about it this week.

Now I have to go nibble on another one.

Tracy said...

M & Erika, glad you enjoyed them! Erika, one of the things I like about this recipe is that you can use whatever chips you have on hand.

Lori said...

That looks like a great bar!

Karen Harris said...

These look delish! I've got a happiness award waiting for you over at my blog. I've also made mention of your blog address so my readers can get to know you.

Cakebrain said...

wow! that looks so yummy!

Sue said...

Hershey's has the BEST recipes. My most favorite brownie recipe is from Hershey's. I always think the recipes that companies have on their labels or websites HAVE to be really good, because so many people make them. This one sounds fantastic.

Simply Life said...

oh my, those look amazing!!!

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