My theme lately seems to be “layers!” Layers and layers of chocolate! The PBK Brownies had layers. My Chocolate Chip & Oreo Brownie Bars had layers. This week it’s Pillsbury’s Chocolate Chip Toffee Bars! They have a graham cracker toffee crust, topped with fudgy chocolate, topped with chocolate chip cookie dough and more toffee chips. That’s three layers of deliciousness! Seriously, how can you go wrong with a recipe that starts with this…?
Make the bottom layer first by melting 1/2 cup butter, then mix the butter with 1 1/2 cups graham cracker crumbs and 3/4 cup of toffee bis.
Press this mixture into a greased 13 x 9 inch pan.
Refrigerate for 15 minutes. While the crust is cooling, pre-heat the oven to 350 degrees and prepare the second layer!
In a 2 qt saucepan, heat 1 TBLS butter
A 14 oz can sweetened condensed milk
and most of a 12 oz bag of chocolate chips
Over medium heat, stir frequently until the chips are melted and the mixture is smooth. Remove from the heat and quickly stir in 1 tsp Vanilla extract. Spread this deliciousness over the graham cracker crust.
In a mixing bowl, break up a roll of softened chocolate chip cookie dough. Mix the dough with a 1/2 cup graham cracker crumbs until blended. Crumble the dough evenly over the chocolate layer. Sprinkle with the remaining 3/4 cup toffee bits and the remaining 1/4 cup chocolate chips.
Bake for about 25-35 minutes or until it’s golden brown!
Cool two hours before cutting!
Time to eat!
Chocolate Chip Toffee Bars
1/2 cup butter, melted
2 cups graham cracker crumbs – separated
1 8 oz bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12 oz bag chocolate chips (set aside 1/4 cup chips for topping)
1 14 oz can sweetened condensed milk
1 TBLS butter
1 tsp vanilla extract
Let the roll of cookie dough sit out for approx 10 minutes to soften.
Heat oven to 350 degrees and grease 13 x 9 baking dish.
In a medium mixing bowl, stir together 1/2 cup melted butter, 1 1/2 cups graham cracker crumbs and 3/4 cup of the toffee bits. Pour mixture into greased pan and press evenly until the mixture covers the bottom of the pan. Refrigerate for 15 minutes.
In a 2 qt saucepan, heat the condensed milk, most of the chocolate chips and 1 TBLS butter over medium heat. Stir frequently until the chips melt and the mixture is smooth. Remove from heat and immediately stir in 1 tsp vanilla extract.
Spread the fudge mixture over the graham cracker crust.
In another medium mixing bowl, break up the softened cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture over the chocolate layer and sprinkle the top with the rest of the toffee bits and the extra chocolate chips.
Bake for 25 – 35 minutes or until golden brown. Cool for two hours before cutting. Enjoy!!