Friday, October 17, 2014

Shortbread Toffee Cookie Bars

I made these for Financial Peace class.  Jenna gave them a taste test and a thumbs up!  They were super easy to put together, too.
Shortbread Toffee Cookie Bars
adapted from

Shortbread Crust

3/4 cup butter, room temperature
3/4 cup light brown sugar
1 1/2 cups flour


1 can sweetened condensed milk
2 Tbsp butter


2 cups milk chocolate chips
1 bag Toffee Bits

Preheat oven to 350°

Line a 9x13 pan with foil and spray lightly with nonstick spray.

Shortbread Crust
Beat butter and sugar together until combined, 1-2 minutes.

Mix in flour. Mixture will be slightly dry. Press into prepared pan. Bake for 15 minutes until lightly golden. Remove from oven and allow to cool slightly.

Filling In a small saucepan heat sweetened condensed milk and butter together until butter is smooth. Pour over shortbread crust. Bake 12-15 minutes until filling is bubbly and browned. It will almost take on a light caramel appearance. Remove from oven

Immediately sprinkle milk chips on top of filling when it comes out of the oven. Place back in oven for 2 minutes until chips are shiny and soft. Carefully spread the chips over the filling with an off-set spatula. 
Sprinkle with toffee bits, pressing into milk chocolate. Allow to cool completely before cutting into squares.

You can place these in the refrigerator to help speed up the cooling process. I allowed mine to cool at room temperature, though, over night before I sliced and served.


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