Description
This layered bar has it all – a buttery crust that does double duty as a topping, chocolate chips, pecans, toffee bits, and that most magical of baking ingredients, sweetened condensed milk. As they bake, these bars bubble and brown into heavenly goodness.
Ingredients
Scale
- 2 1/3 cups of all purpose flour
- 2/3 cup packed brown sugar
- 1 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) cold butter, cut into cubes
- 1 egg, slightly beaten
- 12 oz package of semi-sweet or dark chocolate chips
- 1 cup pecans, chopped
- 1 (14 oz) can of sweetened condensed milk
- 10 oz package of toffee bits or Butterfinger crumbles (about 1 3/4 cups)
Instructions
- Preheat oven to 350 degrees. Spray a 13 x 9 glass baking pan with cooking spray.
- Make the crust: In a large bowl, stir together the flour, brown sugar and salt. Add the cubed butter and cut into the flour mixture until it resembles coarse crumbs. You can use a pastry cutter, a fork or your fingers.
- Add the slightly beaten egg and mix well.
- In a separate small bowl, mix together the chocolate chips and pecans. Measure 1 1/2 cups of the chips and nuts and add to the crust mixture.
- Make the bars: Measure 1 1/2 cups of the crust mixture and set aside. Press the remaining crust mixture evenly into the prepared 13 x 9 pan. Bake for 10 minutes.
- Take the pan out of the oven and set on a heat proof surface. Pour the sweetened condensed milk evenly over the crust. Top with 1 1/2 cups of the toffee or Butterfinger bits. Sprinkle the reserved 1 1/2 cups of the crumb mix, then the rest of the chocolate chips and pecans.
- Being careful of the hot pan, place back in the oven for 25-30 minutes, or until golden brown.
- Remove from the oven to a cooling rack. Immediately sprinkle with the remaining 1/4 cup toffee bits.
- Cool the bars completely, then cut into 24 bars. Leave at room temperature if serving the same day. Or store for 2-3 days in the 13 x 9 pan covered with plastic wrap, or in containers with wax paper in-between layers.
Notes
These bars freeze really well. You can make them up to 2 months ahead of time. Wrap each bar in plastic wrap and store in freezer bags.
Keywords: dessert bars, chocolate chip bars, chocolate chip toffee bars, holiday baking, bar recipes
