Chocolate Chip Toffee Bars

June 28, 2019


½ cup butter, melted

2 cups graham cracker crumbs

1 bag (8oz) toffee bits (1 ½ cups)

Roll (16.5 oz) refrigerated chocolate chip cookie dough

1 bag (12 oz) semi sweet chocolate chips (2 cups)

1 can (14 oz) sweetened condensed milk

1 tablespoon butter

1 teaspoon vanilla



Heat oven to 350 (325 for dark or nonstick pan)

Spray bottom only of 13x9 inch pan with non stick spray

In medium bowl stir ½ cup melted butter, 1 ½ cups of the cracker crumbs and ¾ 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 to soften. (about 10 minutes).   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 cracker crust.

In medium bowl, break up cookie dough.  Mix in remaining ½ cup cracker crumbs until well blended.  Crumble mixture evenly over chocolate layer.  Sprinkle with remaining ¾ cup toffee bits.

Bank 25-35 minutes or until golden brown.  Cool completely – about 2 hours.  For a firmer bar, refrigerate 30 minutes longer. 



The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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