Fudgy Chocolate Chip Toffee Bars Recipes

Steps:

• Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
• Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
• Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, mix cookie mix, butter and egg until soft dough forms. Remove 3/4 cup of the cookie dough; set aside. Press remaining dough evenly in bottom of pan.
• In small bowl, beat frosting and cream cheese with spoon until well blended. Spread frosting mixture on top of cookie base. Break remaining cookie dough into small pieces, and sprinkle over top of frosting mixture.
• Bake 30 to 34 minutes or until golden brown and toothpick inserted in center comes out almost clean. Cool completely, about 1 hour 30 minutes. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. In a large bowl, combine mix together the brown sugar, 3/4 cup margarine, eggs and 2 teaspoons of vanilla. Stir in baking mix and oats. Set aside.
• To Make Filling: Heat chocolate chips, condensed milk, 2 tablespoons margarine or butter and salt in saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in pecans and 2 tablespoons vanilla.
• Press about two-thirds of the oatmeal mixture into the bottom of the pan. Spread evenly. Pour chocolate mixture evenly over oatmeal layer. Drop remaining one-third of oatmeal mixture by tablespoons on top of the chocolate mixture. Bake for 30 minutes. Cool completely before cutting into bars.

Steps:

• In a bowl, combine the flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a saucepan, heat milk and 1 cup chocolate chips over medium heat until chocolate is melted, stirring until smooth. Remove from the heat. Stir in vanilla. , Pour filling over crust. Sprinkle with the walnuts, coconut, toffee bits and remaining chocolate chips; press down firmly. Bake for 18-20 minutes or until set. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350 degrees. Butter a 9 by 13-inch baking pan. In a large bowl, combine flour, baking powder and salt. Using an electric mixer, beat until fluffy the butter and sugar. Beat in eggs and vanilla. Add in flour one half at a time. Stir in crushed toffee bars by hand and spread in baking pan. Sprinkle top with chocolate chips. Bake for 30 to 35 minutes. Cool and cut into bars

Steps:

• Preheat oven to 350°.
• Cream butter, sugar and salt in a mixer.
• Add flour and oatmeal, blend until it holds together.
• Heat milk in a pan and add chocolate chips.
• Use low heat and stir until the chips are melted and you have a smooth chocolate cream.
• Using a 9x13 pan, press 3/4 of the dough mixture in the pan, spreading and patting it to cover the whole surface.
• Pour chocolate cream over crust.
• Crumble last bit of dough over the chocolate, creating a third spotty layer.
• Bake for 30 minutes, until lightly browned.
• Cool, cut, transfer to a wax paper lined tray and allow to firm up a bit before serving- I leave them for a few hours and they become fudge-like, but they are still yummy if you eat them sooner than that.
• You can also use a smaller pan- I have used a 10" square and just baked a little longer for a thicker bar, which required a longer cooling time as well.
• Note: removing to the wax paper is necessary-- if you cool them too long in the pan they are hard to remove, as the bottom crust tends to stick to the pan.

Steps:

• Preheat oven to 350°F Line 13x9-inch baking pan with foil.
• In a medium bowl, combine crumbs and butter, mix well and press into prepared pan. Pour Eagle Brand over crumbs. Top with toffee bits, chocolate chips and nuts. Press down firmly. Bake 20-25 minutes or until lightly browned.
• Cool well before cutting. Remove from pan, peel off foil. Cut into bars.
• Store at room temperature.

Steps:

• In a large bowl, cream sugar and butter until light and fluffy. Beat in vanilla and eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in oats by hand. Press two-thirds of mixture into a greased 15x10x1-in. baking pan. , For filling, heat butter, milk and chocolate chips in a saucepan over low heat, stirring constantly, until chocolate is melted. Remove from heat; stir in the nuts, vanilla and salt. Spread over oat mixture in pan. , Drop reserved oat mixture by teaspoonfuls onto filling. Bake at 350° for 25-30 minutes. Cut into bars while warm.