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Thursday, April 28, 2011
I got this recipe from a friend and made it for Easter. It makes tons and they were almost completely gone so I think it was a big hit. I just copied and pasted from the Pillsbury website so obviously you don't have to use the name brand stuff. The only thing I did differently was add 1/4 tsp salt when I added the vanilla to the chocolate mixture. You could easily substitute your favorite cookie dough recipe for the the bought stuff too, but I was making a lot this Easter and appreciated a semi-home recipe.
cup LAND O LAKES® Butter, melted
cups graham cracker crumbs (32 squares)
bag (8 oz) Heath® Bits 'O Brickle® toffee bits (1 1/2 cups)
roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)
can (14 oz) Eagle Brand® Sweetened Condensed Milk
tablespoon LAND O LAKES® Butter
teaspoon McCormick® Pure Vanilla Extract
1Heat 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.
2In 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.
3Meanwhile, 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.
4In 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.
5Bake 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.