Categories: Snack Bars
Ingredients
- 1 cup (2 sticks) butter, melted/divided use
- 2 1/2 cups finely crushed crisp shortbread cookie crumbs
- 2 tsp vanilla extract
- 1 cup firmly packed dark brown sugar
- 1 5 oz can evaporated milk (about 2/3 cup)
- 2 cups butterscotch baking chips
- 1 10 oz pkg miniature marshmallows
- 1 cup toffee baking bits, divided use
Directions
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Foil line a 13×9×2 inch baking pan; set aside.
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In a large skillet, melt 3/4 cup (1 1/2 sticks) of the butter over medium heat. In a large bowl, mix the melted butter with the cookie crumbs. Transfer mixture to prepared pan, pressing down and smoothing surface with square of wax paper. Refrigerate while preparing topping.
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In a large saucepan, place the brown sugar, evaporated milk, miniature marshmallows and remaining 1/4 cup butter. Cook over medium high heat, stirring constantly until mixture comes to a boil. Boil 5 mins, stirring constantly. Reduce heat to medium low and add the butterscotch chips. Stir until chips are completely melted. Remove from heat; stir in vanilla extract and 1/2 cup of toffee bits.
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Pour mixture over prepared crust; spread evenly to cover. Sprinkle with the remaining toffee bits. Refrigerate 2 hours or until firm. Cut into 36 small bars. Store in covered containers between layers of wax paper.