Fudgy Chocolate Chip Toffee Bars Recipes

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.

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 TOFFEE 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.

NO BAKE TOFFEE FUDGE BARS

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.

FUDGE BARS

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.

FUDGY CHOCOLATE CHIP COOKIE BARS

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.

FUDGY COOKIE BARS

Steps:

• Heat oven to 350°F. In large bowl, mix flour, powdered sugar and cocoa. Cut in butter, using pastry blender or 2 forks, until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 15 minutes. Cool on cooling rack 10 minutes.
• In small saucepan, stir together condensed milk, vanilla and 1 cup of the chocolate chips. Cook over medium heat, 5 minutes, stirring occasionally, until smooth. Pour mixture evenly over crust, spreading to edges of pan. Sprinkle with nuts and remaining 1 cup chocolate chips.
• Bake 20 minutes. Cool completely in pan on cooling rack, about 1 hour. Cut into 8 rows by 6 rows.