|
Enjoy this recipe from Mom's Go-To Recipes.
Submitted by: Katie Majeske from Denver, PA
30-oz. tube refrigerated chocolate chip cookie dough
1/2 c. plus 1 T. butter, melted and divided
2 c. graham cracker crumbs, divided
8-oz. pkg. toffee bits, divided
14-oz. can sweetened condensed milk
12-oz. pkg. semi-sweet chocolate chips
1 t. vanilla extract
Let cookie dough stand at room temperature for about 10 minutes. Meanwhile, in a bowl, mix together 1/2 cup melted butter, 1-1/2 cups graham cracker crumbs and 3/4 cup toffee bits. Press into a greased 13"x9" baking pan; cover and refrigerate for 15 minutes. In a saucepan over medium heat, combine condensed milk, chocolate chips and remaining butter. Cook and stir until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over graham cracker crust; set aside. In a separate large bowl, break up cookie dough; add remaining graham cracker crumbs and mix until blended. Crumble mixture over chocolate layer; sprinkle with remaining toffee bits. Bake at 350 degrees for 25 to 35 minutes, until golden. Cool completely before cutting into squares. Makes 2 to 3 dozen. | |
|
|
Let cookie dough stand at room temperature for about 10 minutes. Meanwhile, in a bowl, mix together 1/2 cup melted butter, 1-1/2 cups graham cracker crumbs and 3/4 cup toffee bits. Press into a greased 13"x9" baking pan; cover and refrigerate for 15 minutes. In a saucepan over medium heat, combine condensed milk, chocolate chips and remaining butter. Cook and stir until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over graham cracker crust; set aside. In a separate large bowl, break up cookie dough; add remaining graham cracker crumbs and mix until blended. Crumble mixture over chocolate layer; sprinkle with remaining toffee bits. Bake at 350 degrees for 25 to 35 minutes, until golden. Cool completely before cutting into squares. Makes 2 to 3 dozen. |
|
|