Fudgy Chocolate Chip-Toffee Bars

Contest: 44th Pillsbury Bake Off Top 100 Finalist - entered by Sarah Fuchs

I have been totally out of control this week with baking. Made way too many sweets, then topped the week off with Easter baskets full of candy. We will all have to detox next week, no sugar - only green things. The weather has officially turned to Spring so we will be grilling up a storm this week Had a small cookout on Saturday and I made this for dessert. Big hit!

This is a very rich and decedant bar, but it seemed like something I have had before. My mother-in-law lives in a small town in Nova Scotia and the people there really know "bars" and "squares". I think this recipe just seems like something we would eat in Nova Scotia. They make a great square up there with Skor Bar pieces and Ritz Crackers, I'll have to share that one someday. One of my favorite cook books is What's Cooking Havre Boucher, it is the local community cook book from my MIL's town. Half the book is desserts and they are mostly squares. Community cook books are one of my favorite things, that is where you get real dishes and great desserts. This is my husband's vote for the million and I have to agree that this has to have a good shot at the big prize. I will make this again.

Fudgy Chocolate Chip-Toffee Bars by Sarah Fuchs

INGREDIENTS

1/2	cup LAND O LAKES® Butter, melted
2	cups graham cracker crumbs (32 squares)
1	bag (8 oz) Heath® Bits 'O Brickle® toffee bits (1 1/2 cups)
1	roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1	bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)
1	can (14 oz) Eagle Brand® Sweetened Condensed Milk
1	tablespoon LAND O LAKES® Butter
1	teaspoon vanilla

DIRECTIONS

1.	Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2.	In medium bowl, stir 1/2 cup 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.
3.	Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. 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 over cracker crust.
4.	In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
5.	Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

The Easter Bunny got to sample this recipe. We left him a few bars with his carrots, figure even a bunny likes something sweeter than a carrot every now and then.