Chocolatechiptoffeemillerbars Recipes

CHOCOLATE CHIP TOFFEE BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in almonds and 1-1/2 cups chocolate chips. Set aside 1-1/2 cups for topping. Press remaining mixture into a greased 13x9-in. baking pan., Bake 10 minutes. Pour milk over crust; sprinkle with 1-1/2 cups toffee bits, reserved topping and remaining chocolate chips. Bake 25-30 minutes longer or until lightly browned. Sprinkle with remaining toffee bits. Cool on a wire rack. Cut into bars.

TOFFEE CHIP 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

FUDGY CHOCOLATE CHIP-TOFFEE BARS

Steps:

• Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
• In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
• Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
• In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
• Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

RICH CHOCOLATE CHIP TOFFEE BARS

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.

AMAZING OATMEAL CHOCOLATE CHIP BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Beat butter, brown sugar, and white sugar in a bowl until creamy; beat in eggs until smooth. Stir pudding mix into creamed mixture, followed by vanilla extract. Whisk flour, baking soda, and salt together in a separate bowl and stir flour mixture into moist ingredients. Mix oats and chocolate chips into dough. Press dough into prepared baking pan.
• Bake in the preheated oven until lightly browned, about 25 minutes. Let cool before cutting into squares.

ULTIMATE CHOCOLATE CHIP BARS

Steps:

• Mix margarine and sugars in a large bowl.
• Add eggs and vanilla, mixing well.
• Mix in flour, baking soda and salt.
• Stir in chocolate chips and nuts.
• Spread in a greased 9 x 13" baking pan.
• Bake at 350°F for 25 minutes.
• Allow to cool before cutting into bars.

FUDGY CHOCOLATE CHIP TOFFEE BARS-PILLSBURY

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm. Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust. In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits. 5 Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.