Fudgy Chocolate Chip-Toffee Bars

Get a great toffee crunch in rich cookie bars that get a head start from refrigerated cookie dough. 
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Heat oven to °F (°F for dark or nonstick pan). Line bottom of xinch pan with Reynolds® Parchment Paper.

In medium bowl, stir / cup melted butter, / cups of the cracker crumbs and / cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about minutes or until firm.

Meanwhile, let cookie dough stand at room temperature minutes to soften. In quart saucepan, heat chocolate chips, milk and tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat stir in vanilla. Spread mixture over cracker crust.

In medium bowl, break up cookie dough. Mix in remaining / cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining / cup toffee bits.

Bake to minutes or until golden brown. Cool completely, about hours. For a firmer bar, refrigerate minutes longer. For bars, cut into rows by rows.