These little guys are absolutely delicious and ridiculously easy to make. How easy? Well for starters you use refrigerated cookie dough, I guess if your little heart desires you could swap it out for your own homemade. But why make life more difficult? My co-worker brought these to salad bar awhile ago and I just loved how all the different flavors seemed to meld perfectly together. Of course I immediately asked for the recipe. They are so ooey and gooey, and will fufill any chocolate craving you may have.
Weeks went by and the recipe sat, I am so glad I was able to finally get these into my oven at home one weekend. They were just as good as I had remembered. My husband and all his band members loved them as well, one member even asked to take a baggie of them home. My only complaint (if I had to have one) would be that they are a bit messy, the graham cracker bottom was a tad crumbly. But I think the fudgy layer followed by the chocolate chip layer, and toffee crunch on top makes up for it. They also stay incredibly chewy for a long time. So what are you waiting for? Get on your apron and get these in your oven.
What you’ll need:
1/2 cup Butter, melted
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with Cooking Spray. Pull out cookie dough from the fridge and let it sit at room temperature for about 15 minutes. Melt 1/2 cup of butter in microwave. In medium bowl, stir the 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.
In a 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 the mixture over cracker crust.
In another medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with a spoon until well blended. Crumble the 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. If you like a firmer bar, refrigerate for about 30 minutes. Cut into squares.
Source: Pillsbury via Debby Horneff
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