Chocolate Chip Toffee Bars
(from myoung’s recipe box)
Prep time: 15 minutes
Cook time: 35 minutes
Serves 20 people
Categories: Dessert
Ingredients
- Reynolds Wrap® Release® Non-Stick Aluminum Foil
- 1 package (18 ounces) refrigerated chocolate chip cookie dough
- 1 can (14 ounces) sweetened condensed milk
- 1 cup almond toffee bits
- 1 cup flaked sweetened coconut
- 1/2 cup sliced almonds
- 1 cup semi-sweet chocolate pieces
Directions
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- Heat the oven to 350°F. Line a 3-quart shallow baking pan with the non-stick foil, dull-side up, with 2-inches of foil extending beyond the edges of the pan.
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- Press the dough into the bottom of the pan.
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- Bake for 15 minutes or until the top is lightly browned.
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- Stir the condensed milk, toffee bits, 1/2 cup coconut and 1/4 cup almonds in a medium bowl. Spread the toffee mixture over the hot cookie dough. Sprinkle with the chocolate chips, remaining coconut and almonds.
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- Bake for 20 minutes or until the coconut is golden brown. Cool the bars in the pan on a wire rack. Use the foil to remove the bars from the pan and cool completely on a wire rack.