1. Home >
  2. Recipes >
  3. Fudgy Chocolate Chip-Toffee Bars

Fudgy Chocolate Chip-Toffee Bars

  • Course: Dessert

Get a great toffee crunch in rich cookie bars that get a head start from refrigerated cookie dough. 

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 1/2 cup butter, melted 
  • 2 cups graham cracker crumbs (32 squares) 
  • 1 bag (8 oz) toffee bits (1 1/2 cups) 
  • 1 roll Pillsbury™ refrigerated chocolate chip cookie dough 
  • 1 bag (12 oz) semisweet chocolate chips (2 cups) 
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk 
  • 1 tablespoon butter 
  • 1 teaspoon pure vanilla extract 


Step 1

Heat oven to °F (°F for dark or nonstick pan). Line bottom of xinch pan with Reynolds<span>® Parchment Paper</span>.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

BakeOff® Contest

Contest Name: BakeOff® Contest
Contestant Name: Sarah  Fuchs
State: MO
BakeOff is a registered trademark of General Mills Eagle Brand is a trademark of The J.M. Smucker Company, Elsie trademark used under license.

Back to top


Back to top