Rich Chocolate Chip Toffee Bars Recipes

Steps:

• Pre-heat oven to 350°F Grease a 13x9x2 baking pan.
• Combine flour and brown sugar in a large bowl.Cut in butter until mixture resembles coarse crumbs.
• Add egg, mix well.Stir in 1 1/2 cups chocolate chips.
• Set aside 1 1/2 cups of the mixture.
• Press remaining crumb mixture onto bottom of prepared pan. Bake for 10 minutes.
• Pour condensed milk evenly over hot crust.Top with 1 1/2 cups toffee bits and sprinkle reserved crumb mixture and remaining 1/2 cups chips over the top.
• Bake 25-30 minutes, or until golden brown.
• Sprinkle with remaining 1/4 cup toffee bits.
• Cool completely in pan on wire rack. Cut into bars.

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:

• Preheat oven to 350°F. Grease 13x9x2 baking pan. Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles course 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 pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust, top with 1 1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.
• Bake 25-30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee. Cool completely in pan on wire rack. Cut into 48 bars.

Steps:

• PREHEAT oven to 350°F Line a 13x9x2-inch baking pan with Non-Stick Foil with non-stick (dull) side toward food, extending foil over sides of pan; set aside.
• PRESS cookie dough evenly in bottom of foil-lined pan.
• BAKE 15 to 17 minutes or until lightly browned crust has formed on top of dough. Remove from oven.
• COMBINE sweetened condensed milk, toffee bits, 1/2 cup coconut and 1/4 cup almonds. Spread evenly over hot baked cookie dough. Sprinkle chocolate chips, remaining coconut and almonds over mixture. Return to oven.
• CONTINUE 20 to 25 minutes until bubbly and coconut is a light golden brown; cool in pan on a wire rack.
• TIP: Use foil to lift bars from pan onto a cutting board. Cut into bars.

Steps:

• Heat oven to 350 degrees 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; top with 1-1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.
• Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool completely in pan on wire rack. Cut into bars.

Steps:

• Heat oven to 350°.
• Grease 13x9" baking pan.
• Stir together flour and brown sugar in large bowl.
• Cut in butter with pastry blender until mixture resembles coarse crumbs.
• Add egg, mix well.
• Stir in 1 1/2 C chocolate chip and the nuts.
• Reserve 1 1/2 C mixture.
• Press remaining crumb mixture into bottom of prepared pan.
• Bake 10 minutes.
• Pour sweetened condensed milk evenly over hot crust.
• Top with 1 1/2 C toffee bits.
• Sprinkle reserved crumb mixture and remaining 1/2 C chocolate chips over top.
• Bake 25 to 30 minutes or until golden brown.
• Sprinkle witn remaining 1/4 C toffee bits.
• Cool completely in pan on wire rack.
• Cut into bars.