Chocolate Chip Toffee Bars
When I was a Girl Scout leader (my daughter of course was in the troop), I made these cookies for my girls on a regular basis. When they became senior girl scouts (now called Ambassador girl scouts) in high school , they would ask me to make them. The cookies were always a hit. But I haven’t made them in about 8 years. To me, they were cookies just for my Girl Scouts.
I decided to give them a try again when I had my knitting club over. I had completely forgotten how good they were. Chocolaty, chewy and somewhat crispy all at the same time. And they keep really well for about a week at room temperature. Freeze them if you want to extend the time.
Chocolate Chip Toffee Bars (adapted from Hershey’s Rich Chocolate Chip Toffee Bars)
2-1/3 cups flour
2/3 cup packed light brown sugar
3/4 cup cold butter, cut into small cubes
1 egg, beaten lightly
12 ounces of Ghirardelli Semi-Sweet Chocolate Chips, divided
1, 14 ounce can sweetened condensed milk
10 ounces Heath Bits ‘O Brickle Toffee Bits, divided
Heat oven to 350 degrees.
Spray a 9 x 13 inch baking pan with canola cooking spray.
In a large bowl, place the flour, brown sugar, butter cubes and mix with beater or beaters until the mixture resembles coarse crumbs. Add egg and mix well. Add 1-1/2 cups of chocolate chips and stir until distributed evenly. Set aside 1-1/2 cups of the mixture. Press remaining crumb mixture into bottom of prepared pan. Bake for 10 minutes.
Pour sweetened condensed milk evenly over hot crust. Top evenly with 1-1/2 cups of Toffee bits. Sprinkle reserved 1-1/2 cups of crumb mixture and 1/2 cup of chocolate chips over top. Bake for 25 minutes until golden brown.
Remove from oven and sprinkle remaining 1/4 cup of Toffee Bits on top.
Cool completely and I mean completely, on a wire rack until the pan is cool to the touch. If you do not let them cool completely, they will be a complete mess to cut. Believe me I have tried this when I was in a hurry. Not worth it.
Take a dull knife and loosen the cookie all around the edge.
Invert over a cutting board.
Invert over another cutting board so the top is up.
Cut into small squares or rectangles.
chocolate chips added:
crumb mixture pressed into bottom of prepared pan:
rest of the ingredients ready to go:
crust after 10 minutes in oven:
sweetened condensed milk poured over top:
then toffee bits:
reserved crumb mixture and the rest of the chocolate chips:
out of the oven:
cooled thoroughly and ready to cut: