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

1. Foil line a 13×9×2 inch baking pan; set aside.

2. 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.

3. 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.

4. 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.

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