2 1/3 cup flour
1/4 teaspoon salt
2/3 cup brown sugar
3/4 cup butter, room temperature
2 Eggland’s Best Eggs, slightly beaten
2 cups semi-sweet chocolate chips, divided
1 can sweetened condensed milk
1 8oz package toffee bits, divided (I used Heath brand)
- Preheat oven to 350 degrees F.
- Combine flour, salt and brown sugar. Cut in the butter with a pastry blender or fork until the mixture is crumbly. Add the eggs and stir to incorporate. Stir in 1 1/2 cups of the chocolate chips. Set aside 1 1/2 cups of the dough. Press the remaining dough into a greased 9×13” baking pan. Bake for 10 minutes.
- Remove from oven and pour the sweetened condensed milk evenly over the baked crust. Gently spread it into an even layer. Reserve 1/3 cup of the toffee bits and then sprinkle the remaining toffee bits on top. Sprinkle remaining dough over the toffee bits. Sprinkle with remaining 1/2 cup chocolate chips.
- Bake for 25-30 more minutes, or till golden brown. Sprinkle the remaining 1/3 cup of toffee bits on top. Cool completely before serving. These are best made 1 day in advance!! Cool completely and then place a lid over the pan or cover with tinfoil until the next day.
These are best made 1 day in advance!!
Original Recipes visit: Toffee Chocolate Chip Bars @ tastesbetterfromscratch.com