Chocolate Toffee Bars Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| 1 3/4 cups crushed teddy bear-shaped chocolate graham cracker cookies | ||
| Toffee bits | 1 1/4 Cup (16 tbs) | |
| 6 (1.4-ounce) English toffee candy bars, crushed | ||
| Semi-sweet chocolate morsels package | 1 | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Sweetened condensed milk | 1 Can (10oz) | |
Directions
GETTING READY
1. Line a 13-inch X 9-inch square baking tin with aluminum foil, keeping extra to extend over short sides of pan and tucking overlapping ends under rim. Lightly grease foil with cooking oil or butter and set pan aside.
2. Preheat the oven to 325°F
MAKING
3. In a small mixing bowl, combine the butter and cookie crumbs.
4. Turn into the prepared pan and press firmly to line the bottom of the pan.
5. Bake in the preheated oven for 5 minutes.
6. Remove from over and layer toffee bits over the crust, followed by layer each of candy bars, chocolate morsels and nuts.
7. Pour the condensed milk over the layers
8. Return pan to the oven and bake for another 30 minutes.
9. Remove from the oven and let cool in the pan.
10. Cover tin with overlapping foil and refrigerate for 2 hours until chilled.
11. Carefully invert brownies from pan and peel off foil.
12. Cut into squares, bars or diamonds.
SERVING
13. Place in foil lined pastry cases and serve or wrap and include in food gift hampers.
1. Line a 13-inch X 9-inch square baking tin with aluminum foil, keeping extra to extend over short sides of pan and tucking overlapping ends under rim. Lightly grease foil with cooking oil or butter and set pan aside.
2. Preheat the oven to 325°F
MAKING
3. In a small mixing bowl, combine the butter and cookie crumbs.
4. Turn into the prepared pan and press firmly to line the bottom of the pan.
5. Bake in the preheated oven for 5 minutes.
6. Remove from over and layer toffee bits over the crust, followed by layer each of candy bars, chocolate morsels and nuts.
7. Pour the condensed milk over the layers
8. Return pan to the oven and bake for another 30 minutes.
9. Remove from the oven and let cool in the pan.
10. Cover tin with overlapping foil and refrigerate for 2 hours until chilled.
11. Carefully invert brownies from pan and peel off foil.
12. Cut into squares, bars or diamonds.
SERVING
13. Place in foil lined pastry cases and serve or wrap and include in food gift hampers.
Chef
