Bready or Not: Milk Chocolate Toffee Bars
The time for healthy recipes is over. Time to make an entire casserole dish-worth of candy bars with this recipe for Milk Chocolate Toffee Bars.
These things are chewy and downright dreamy. Seriously, HOMEMADE CANDY BAR. FRESH. SO GOOD.
Ahem. Forgive the caps. I get enthusiastic about this sort of thing. But can you blame me?
I mean, these have it all going on. Chocolate. A crunch from the toffee and pecans. A chewy blondie base.
My husband took these to work and had several co-workers dub this a new favorite. Considering the goodies they get from me, that’s saying something.
Make these to share with a crowd. You don’t want to be home alone with them.
Modified from Brownies & Bars Magazine.
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Bready or Not: Milk Chocolate Toffee Bars
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This recipe makes a whole casserole dish of chewy, delicious candy bars! Pecans and toffee add a wonderful complementary crunch. Make these to feed a crowd!
2 cups all-purpose flour
1 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, softened
1 teaspoon vanilla extract
1 2/3 cups milk chocolate chips, divided
1/3 cup chopped pecans
1/2 cup toffee bits
Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
In a large bowl, combine flour, brown sugar, and cinnamon. Add the butter and vanilla. Beat until it resembles coarse crumbs. Stir in 2/3 cup chocolate chips and the pecans. Distribute the crumbs across the bottom of the pan and press down evenly.
Bake for 25 to 30 minutes, until golden. Immediately sprinkle on the remaining 1 cup of milk chocolate chips. Let sit a minute or two to soften, then use an uneven spatula to spread chocolate across the crust. Sprinkle toffee bits on top.
Cool in pan on wire rack; if desired, place in fridge to speed the process. Once the pan is cool, use foil to move contents to a cutting board. Slice into bars. Keeps in fridge or at room temperature for up to 2 days.
OM NOM NOM!
