KILLER. That’s the best description for this rich, decadent dessert. If you are looking for something impressive to add to your holiday menu or to take to a party, this is the dessert. I adapted this from one of my Southern Living books. I don’t think I’ve ever made a Southern Living recipe that I didn’t love; the magazine and cookbooks have been inspiration for many of my recipes. This has a cookie crust, gooey filling and a great toffee crunch topped with chocolate, I am talking rich and delicious. Your waist may not thank you but your taste buds will! Who’s counting calories this time of year anyhow, certainly not me! Give this a try for your next dessert it’s yum-a-licious!
Chocolate Toffee Bars
adapted from Southern Living
3/4 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1 egg yolk
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 14 oz can sweetened condensed milk
2 tablespoons butter or margarine
1 tablespoon strongly brewed coffee
1 cup toffee bits
1 12 oz package milk chocolate chips
Beat 3/4 cup of butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add egg yolk, beating well.
Add flour and salt, stirring just until blended. Press dough into a lightly greased 13- x 9-inch pan. Bake at 350 degrees for 20 minutes. Set aside.
Combine sweetened condensed milk and 2 tablespoons butter in a medium-size heavy saucepan. Bring to a boil over medium heat; cook 5 minutes, stirring constantly. Remove from heat and stir in coffee. Pour over prepared crust. Bake at 350 degrees for 12 minutes. Remove from oven. Sprinkle warm bars with toffee bits and chocolate chips. Gently press mixture into uncut bars. Let rest for about 10 minutes, when chocolate becomes soft, spread evenly over bars. Cool completely in pan on a wire rack. Chill until chocolate is firm. Let stand 5 minutes before cutting into bars.