Shortbread Toffee Cookie Bars
Source: Found on Pinterest
If you like Heath candy bars, you’ll love these bars.
Ingredients
- 3/4 c. butter, room temp.
- 3/4 c. light brown sugar
- 1-1/2 c. unbleached white all-purpose flour
- 1 c. sweetened condensed milk
- 1 Tbls. butter
- 2 c. chocolate chips, your preference (dark, milk, semi-sweet)
- 1-1/2 c. Heath toffee bits
Instructions
Preheat oven to 350 degrees.
Line a 9 x 13" pan with foil and spray lightly with nonstick spray.
Crust: Cut butter and brown sugar together until combined (1-2 minutes). Mix in flour (will be slightly dry). Press into prepared pan.
Bake 15 minutes or until lightly golden. Remove from oven and allow to cool slightly. While cooling, make filling.
Filling: In a small saucepan, heat sweetened condensed milk and butter together until butter is smooth. Pour over shortbread crust. Bake 12-15 minutes or until filling is bubbly and browned. It will almost take on a light caramel appearance. Remove from oven.
Topping: Immediately sprinkle chocolate chips on top of filling when you take pan out of the oven.
Place back in oven for 2 minutes until chips are shiny and soft. Carefully spread the chips over the filling with an off-set spatula. Sprinkle with toffee pits, pressing into chocolate.
Allow to cool completely before cutting into squares (See Note). Lift foil out of pan, and cut into small bars.
NOTE: You can speed put the cooling process before cutting bars by putting them in the refrigerator for a short period of time after the bars have been out of the oven for an hour or so.