Autumn Apples Week {Day 2 ~ Almond Apple Bars}

Welcome back! It's Day 2 of Autumn Apples Week! Don't forget to enter yesterday's giveaway!

Did you know that apples were brought to the U.S. by colonists in the 17th Century? There you go - your apple trivia for the day. You're welcome. :)

The flavors of apples and almonds go so nicely together. These bars are a delicious treat to take to your next gathering or potluck. And they look pretty with all the sliced apples.

Almond Apple Bars

1 1/2 cups flour
1/4 cup almond meal
3/4 cup powdered sugar
3/4 cup butter, softened
1/4 teaspoon salt
2 green apples, cored, peeled, and thinly sliced
3 eggs
1/3 cup brown sugar, packed
1 1/2 teaspoons almond extract
1 1/4 teaspoons cinnamon
1/2 cup sliced almonds
1 tablespoon cinnamon sugar

Preheat oven to 350 degrees F. In mixer, combine flour, powdered sugar, butter, and salt. Mix well. Press evenly onto bottom of greased 9x13 baking dish. Top with apple slices. In small bowl, beat together eggs, brown sugar, almond extract, and cinnamon until well blended. Pour over apples. Sprinkle sliced almonds evenly over the top. Sprinkle cinnamon sugar over all. Bake for 35-40 minutes, until middle is set. Cool completely before cutting.

Actually, I think apples are delicious combined with almost any type of nut. What kind of nut do you prefer to have in an apple recipe?

Be sure to come on by tomorrow and link up your apple recipes {or share in the comments}!

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Thanks for stopping by Autumn Apples Week! Have a blessed day friends!

World Nutella Day ~ Nutella Oatmeal Bars

Today is World Nutella Day! Woo Hoo!! As if we needed an excuse to eat a little extra Nutella. :) {If you haven't had Nutella - why not? You can even make your own version if you don't like the ingredients list!}

World Nutella Day was started by Ms Adventures in Italy and Bleeding Espresso. It has grown over the years and now you can check out all the fun and over 700 Nutella recipes at World Nutella Day! 

In honor of World Nutella Day each year, I like to share a new recipe with you. Last year was Nutella Macadamia Cake. This year? These easy, super delish bars.

Nutella Oatmeal Bars

1 cup flour
1 cup quick oats
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/2 cup butter
13 oz. jar of Nutella {or other Chocolate-Hazelnut spread}

Preheat oven to 350 degrees F. In mixing bowl, combine flour, oats, brown sugar, and baking soda. Cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup of flour mixture. Press remaining flour mixture into the bottom of an ungreased 9x9x2 inch baking pan.

Set aside 2-3 tablespoons of Nutella. Carefully spread the rest of the Nutella over the top.* Sprinkle reserved flour mixture over top of Nutella.

Bake in preheated oven for 25-30 minutes or until top is golden. Cool in pan on a wire rack.

Mix reserved Nutella with water until it reaches a drizzle consistency. Put into a squeeze bottle or just use a spoon and drizzle over the top of the bars. Let set. Cut into bars.

*If you use all the Nutella it makes a really thick layer - not that it's a problem or anything - but you can choose to use less. :) The Nutella is hard to spread around - you may want to heat it to make it easier or thin it with a little milk first. 

 

 

Yum. How are you celebrating World Nutella Day? Have you made a recipe with Nutella? Have you made your own version of Nutella {I really want to try making some}?

This post linked to:

 ~ Tasty Tuesday at Balancing Beauty and Bedlam

 ~ Chic & Crafty Party at The Frugal Girls 

 ~ I'm Lovin' It at TidyMom 

And if you need more Nutella ideas, you can try my other recipes:

~ Nutella Biscotti
~ Nutella Popcorn
~ Mini Nutella Cheesecakes
~ Nutella S'Mores Cake
~ Nutella Bites

Have a blessed, Nutella-filled day friends! :)

Cocoa Crispy Bars

I originally published these bars on my healthy blog a long time ago, but wanted to put them here. Found them in a Weight Watchers magazine years ago - but they're yummy whether you're a dieter or not. It's a nice variation on rice crispy treats - and well...there's chocolate involved so that's always a plus - LOL! :)

They're easy to make - try them out and let me know what you think!

Cocoa Crispy Bars

2 tablespoons unsalted butter
1 ounce unsweetened chocolate, finely chopped or grated
1 (7 oz.) jar marshmallow creme
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon vanilla extract
6 cups crisped rice cereal

1. Spray a 13x9 in. baking pan with nonstick spray.

2. Melt the butter and chocolate in a large saucepan over low heat. Add the marshmallow creme, cocoa, and vanilla; stir until smooth. Remove from heat and add the cereal, stirring until well-coated.

3. Spread the mixture into the prepared pan. Spray your hands with nonstick spray and press the batter down evenly. Let cool 10 minutes, then cut into 24 squares.

Bonus - if you are a WW person, the "old" points were only 1 pt per piece {if cut into 24}! These are best {freshest} when eaten in a couple of days - but is that really going to be an issue? ;)

Keep up with all the recipes at Stop and Smell the Chocolates - just subscribe right here!

This post linked to:
 ~ Tempt My Tummy Tuesday at Blessed With Grace
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic & Crafty Party at The Frugal Girls

Have a terrific day friends!
 

Would You Like Chocolate With That? ~ Chocolate-Peppermint Squares

Chocolate Friday once again!  Did you survive the week?  I'm sure you must have done something to deserve a little chocolate!

When I helped with a ladies' tea recently, I just had to make something chocolate!  I found this recipe in my Chocolate Fantasies (you gotta love that name - LOL) cookbook.  These are yummy!

It's hard to see in the pics, but I did color the filling to make it a minty green to go with my "Spring Green" tea theme.  I think I would drizzle the glaze on after cutting them into squares if you want them to look prettier.  The designs look a little odd on mine.

Chocolate-Peppermint Squares

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch of salt
2 (1-oz) squares unsweetened chocolate, melted
1/2 cup chopped pecans or walnuts
Peppermint filling
Chocolate glaze

Cream butter; gradually add sugar, beating at low speed of an electric mixer until light and fluffy.  Add eggs, one at a time, beating well after each addition.

Combine flour and salt; add to creamed mixture, beating well.  Add chocolate, beating until blended; stir in pecans.

Pour batter into a greased 9-in. square baking pan.  Bake at 350 degrees F for 20 minutes.  Cool (layer will fall while cooling).

Spread Peppermint Filling over layer, and chill (filling will be very thin).

Drizzle chocolate glaze over filling; chill thoroughly.  Cut into 1-in. squares.  Store in refrigerator.

Peppermint Filling
1 cup sifted powdered sugar
2 tablespoons butter, softened
1 tablespoon milk
1/2 to 3/4 teaspoon peppermint extract

Combine all ingredients, beating until smooth.  Yield:  about 1/2 cup.

Chocolate Glaze
2 (1-oz) squares semisweet chocolate, melted
1 tablespoon butter, melted

Combine ingredients; stir well.  Yield: about 1/4 cup.

~~~~~~~~~~~~~~~

How do those sound?  I do love the chocolate peppermint combo - always delicious!

But enough about my chocolate.  Where's your chocolate?  As in your chocolate post that you were about to link up!  C'mon - bring it over and share!  You can get more Chocolate Friday info here and check out last week's links too.

Have a fabulous chocolatey Friday friends!

Would You Like Dessert With That? ~ Scottish Shortbread

It's Friday (and the last day of school)!!  Woo Hoo!   How was your week?  Mine was busy but I'll make up for it next week.  Right now, it's time for a little dessert!  On the first Friday of the month, I like to have Dessert Friday - you can still link up chocolate posts, but the non-chocolate desserts get a chance to shine too!

I found this recipe in my Mason Jar Soup-to-Nuts Cookbook.  It's simple and oh so buttery good!!  These shortbread bars are dangerous to have around, but they're wonderful to offer to company along with coffee or tea and they make a great gift!

Scottish Shortbread

1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/4 teaspoon salt
1 cup butter, softened

1.  Preheat oven to 300 degrees F.

2.  Place flour, powdered sugar, and salt in medium bowl, and stir until well combined.  Add butter, and mix thoroughly with a wooden spoon or electric mixer set at low speed to form a thick batter.

3.  Spread the batter evenly in ungreased 8-x-8-inch baking pan, and bake for 55-60 minutes, or until light brown in color.

4.  Allow shortbread to cool completely in pan before cutting into 16 cookies (2-in squares).

5.  Serve immediately, or store in airtight container for up to 10 days.

~~~~~~~~~~~~~~~

Yes, that is a lot of butter!  And that is why they're so gooooood - LOL!  :)

Your turn!  Bring on the chocolate and dessert posts!  I have faith that you have one somewhere in your archives or can whip one up right now  - link it on up!  Sharing is just the polite thing to do!  

Have a lovely day friends!

Would You Like Chocolate With That? ~ Oatmeal Chocolate Chip Cookie Bars

We finally made it to Chocolate Friday - Woo Hoo!  Raise your piece of chocolate to say cheers to the weekend!  :)

Recently I wanted to make some cookie bars.  I had some clearance Easter M&Ms that I needed to use up so I wouldn't eat the whole bag they wouldn't go bad.  :)  I wanted to use them in a chocolate chip cookie bar recipe and started searching online.  It took me a while to find what I was looking for as I didn't want a recipe with shortening and I was hoping to find something with oats.  Finally I found what I was looking for - all butter, no shortening, old-fashioned oats, plenty of chocolate chips, and the option to use whole-wheat flour.

I found the recipe at Tammy's Recipes ~ Oatmeal Chocolate Chip Cookie Bars.  You can click on the link to get the recipe from Tammy's site.  The only changes I made were to use Whole Wheat Pastry Flour instead of all-purpose flour and to use 1 cup of chocolate chips and 1 cup of M&Ms.  My pic isn't the best, but at least you get the idea...

These bars were yummy!  Since I didn't use any all-purpose flour, they were a little crumbly but I liked them that way - they seemed heartier.  My son absolutely LOVED them!!  Gotta love the bar cookies - doesn't get much easier!

Now it's your turn!  Bring on the chocolate posts!  Write up a chocolatey post today or find one in your archives and come link up!  The more chocolate, the merrier!  You can get more info here or look at last week's post.  C'mon, you know you want to link something!  :)

Have a sweet chocolatey day my friends!
 

Would You Like Chocolate With That? ~ Peppermint Cloud Brownies

Welcome to Chocolate Friday!  Usually I'm happy to get to the end of a week - especially when it involves chocolate - but this time it means that there are less days to get ready for Christmas!  I have SO much to do!  How about you?  Either way - you should enjoy some chocolate!

I found this recipe in a magazine last year, but never had a chance to try it out.  It was the perfect recipe to make now since I have to take some goodies to my son's Christmas concert.  The brownie part is dense and chocolatey and the marshmallows are gooey/sticky and blend well with the crushed candy cane.  Though I think I would love a white chocolate frosting with the crushed peppermint on top.  Some people are never satisfied.  ;)

Peppermint Cloud Brownies

1 stick unsalted butter 

2 oz. semisweet chocolate 

1/2 cup unsweetened cocoa

3/4 cup packed light-brown sugar

2 large eggs

1/2 cup all-purpose flour

1/4 teaspoon salt

2/3 cup chopped pecans

1/3 cup milk

1 teaspoon vanilla extract

1 1/3 cups mini marshmallows

3 tablespoons crushed peppermint sticks (AKA candy canes)

Heat oven to 350 degrees F.  Butter an 8-inch square pan and line with a strip of parchment overhanging on two sides.  Butter parchment; set aside.

In saucepan, melt butter, chocolate and cocoa on low heat, stirring until smooth.  Remove from heat and stir in sugar, eggs, flour, salt, nuts, milk and vanilla until combined.

Spread batter into prepared pan.  Bake until just set, 20 minutes.  Remove from oven, top with marshmallows and bake until marshmallows are puffed, another 5 minutes.  Immediately sprinkle with peppermint.  Cool in pan.  Loosen edges and lift brownies from pan using parchment.  Use a buttered knife to cut into squares.  Store airtight up to 1 day.

~~~~~~~~~~~~~~~

Sound good?  I think they're a fun Christmas treat!

And now it's your turn to what?  Link up your chocolate posts of course!  It's like one big chocolate party, so we need as many chocolate posts linked up as possible.  Can't wait to see what you've got (you know you can use something out of your archives, too!)  If you don't have a blog - share your chocolate recipes, thoughts, quotes, etc. in the comments!

I'm linking this up to The Grocery Cart Challenge Recipe Swap !  I'm also linking it to Do It Yourself Day at A Soft Place to Land and Tasty Tuesday at Beauty and Bedlam!

Have a fantastic Friday everybody!

Rich Chocolate Chip Toffee Bars

Welcome to Chocolate Friday! 

I'm doing a repeat for you today - you will want this recipe! I often make these bars for functions this time of year and they are always a BIG hit! I'm always asked for the recipe.

I originally posted the recipe (which is from Hershey's Kitchens and was printed on the back of the toffee bits bag) on May 2, 2008:

RICH CHOCOLATE CHIP TOFFEE BARS

Ingredients:
2-1/3 cups all-purpose flour
2/3 cup packed light brown sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 egg, slightly beaten
2 cups (12 oz.) semi-sweet chocolate chips, divided
1 cup coarsely chopped nuts (I use walnuts)
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/3 cups (8 oz.) toffee bits, divided



Directions:
1. Heat oven to 350 degrees F. Grease 13x9x2 in. baking pan.



2. Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-1/2 cups chocolate chips and all the nuts; set aside 1-1/2 cups mixture.

3. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining 1/2 cup chocolate chips over top.

4. Bake 25 to 30 minutes or until golden brown. Top with reserved toffee bits. Cool completely in pan on wire rack. Cut into bars. About 48 bars.

~~~~~~~~~~~~~~~

Cut them small - because the "Rich" part of the title is no exaggeration!

I'm linking this up to Tasty Tuesday at Balancing Beauty and Bedlam and to Do-it-yourself Day at A Soft Place to Land!


Find more chocolate on my "Just Chocolate" recipe index!

Subscribe right here if you don't want to miss out on delicious Chocolate Friday posts.

Have a fabulous Friday friends!!

Would You Like Chocolate With That? ~ Guest Post: Chocolate Chunk Raspberry Bars

Welcome to Chocolate Friday! I have a guest poster today to bring you chocolate while I am away on vacation. It's Melissa from Frugal Creativity. Melissa is a newer blogger and I'm so glad I found her blog! She's a mom who enjoys cooking, papercrafting, cardmaking, baking, and other creative endeavors, but all while she's on a budget! Fun and helpful at the same time. And she likes chocolate, which seals the deal of course! Thanks for helping out Melissa!

One of my family's very favorite Christmas cookies is this Chocolate Raspberry Crumb Bar. For summer, though, I was looking for bar cookies that were a little less decadent. I turned to my Hershey's Homemade cookbook (copyright 1991 and still available at Amazon.com) and found this recipe for Chocolate Chunk Raspberry Bars. I made only one change: I used the microwave instead of the stovetop for heating the sugar-butter-water mixture. In fact, I mixed the entire batter in a 2-cup Pyrex measuring cup, so I didn't need to use a bowl at all. Next time I'd use a 4-cup measuring cup so there's a little more space for stirring.

Chocolate Chunk Raspberry Bars

1/3 cup sugar

2 T. butter

2 T. water

1-3/4 cups semi-sweet chocolate chunks, divided

1 egg

1 t. vanilla extract

2/3 cup all-purpose flour

1/4 t. baking powder

1/4 t. salt

1/3 cup seedless raspberry preserves

1/2 cup finely chopped nuts (I used walnuts)

Heat oven to 350F. Grease 8-inch square baking pan. In a medium saucepan, combine sugar, butter, and water. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chunks, stirring until melted. Stir in egg and vanilla until blended. In a separate bowl, stir together flour, baking powder, and salt; add to chocolate mixture. Stir in remaining chocolate chunks; spread into prepared pan. Place pan in freezer 10 minutes. Stir raspberry preserves to soften; spread over chilled batter. Sprinkle chopped nuts over top. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. Makes about 16 bars.

The raspberry flavor intensifies in the oven. I cut the first bar while it was still warm, and I don't recommend that! I cut these into small triangles--about 32 for the whole pan--because of the intense flavor.

Enjoy!

Thanks again Melissa - wiping up drool right now! Now it's your turn to link up some chocolate posts right here. Share the chocolate - please!!

*ETA - I don't know why Mr. Linky didn't show - grrr. Here are the links that I've received in the comments so far:

1. knit1kids4 (WW Chocolate Chip Cookies)
2. Becky (Chocolate Peanut Butter Ribbon Dessert)
3. Jen T (Chocolate & Giveaway!)
4. Controlling My Chaos (Oreo Truffles)

Would You Like Chocolate With That? ~ Microwave Brownies

Welcome back to another chocolate-filled Friday! Glad you could make it! Don't forget to link up your chocolate post below with Mr. Linky!

Yes, another brownie recipe today. I gave you my favorite brownie recipe before and I know all of you have great brownie recipes, but I really don't think you can have too many! :)

I saw these in a magazine and had saved the recipe since last year. I found it again recently and I knew that it was my duty to test them out for you. Being the procrastinator that I am - I just made them a little while ago. They're still warm!

They really are quick and easy and yummy. My only caution (besides don't eat the whole pan at once) is that they will not slice up "pretty", so don't even worry about it. They are a little on the sticky side, so best cut up and served in a bowl - while still warm - with ice cream.
Microwave Brownies
1 stick unsalted butter, cut into 8 pieces
3/4 cup unsweetened cocoa powder
1-1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour

1. Mist an 8-inch, square microwave-safe baking dish with nonstick cooking spray. Place butter and cocoa powder in a large microwave-safe bowl. Microwave on high until butter is melted, 30 to 90 seconds, depending on power and size of your oven (check it every 15 seconds). Add sugar and whisk to combine. Let mixture cool slightly, then whisk in eggs and vanilla. Stir in flour. Scrape batter into prepared baking dish.

2. Microwave on high until brownies are just set in center, 4 to 7 minutes, depending on your oven (after 4 minutes, check every 15 seconds) . let brownies cool in pan on a wire rack for 10 minutes. Cut brownies into 8 squares and serve.

Hope you like them! Now you share some chocolate with Mr. Linky! Let's see that post - C'mon!

If you're not sure what to link up below, check details here. Looking forward to your chocolate posts!

Would You Like Chocolate With That? ~ YuMMy Bars

It's finally Friday again. Time for more chocolate! I have another recipe for you - yummy and easy. It's from the Mason Jar Soup-to-Nuts Cookbook. Another recipe that you can layer in a jar to give as a gift. If you want to know exactly how they do the layers, let me know. There is chocolate in this recipe - in the M&Ms! How can you go wrong when a recipe includes M&Ms? And I did remember to take a picture before eating them all.

YuMMy Bars
2 cups biscuit mix
1 cup brown sugar
1/2 cup quick-cooking oatmeal
1/2 cup mini M&Ms (I didn't have any, so used regular size)
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking pan and set aside.

2. Place the first 4 ingredients in a medium-sized bowl, and stir until well combined. Set aside.

3. Place the butter, egg, and vanilla in a large bowl, and cream with a whisk, fork, or an electric mixer set on low speed.

4. Add the dry ingredients to the butter mixture, and stir with a wooden spoon until well combined.

5. Spread the batter evenly in the prepared pan, and bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Allow to cool completely in pan before cutting into cookies.

6. Serve immediately, or store in an airtight container for up to 1 week.


YuMM! They are good and since they have oatmeal, you could tell yourself that they are nutritious - right?

Your turn! Link up your chocolate post to Mr. Linky below so we can share the yumminess! Your chocolate-themed post must be family-friendly. It can be new or from your archives. If you're able to, I would appreciate a link to my chocolate post in your post. Feel free to also use the chocolate picture at the top. You don't have to share a recipe - videos, pictures, thoughts, etc. are all good, too. If you need ideas or you missed some of the links, take a look at last Friday or the Friday before. Looking forward to more chocolate!

Hey, don't forget to come back on Monday for Pumpkin Potpourri Week! You can find some info about it in my previous post.

Have a fabulous, blessed, chocolate-filled (but in moderation) weekend!!

Would You Like Chocolate With That? ~ Sand Art Brownies

*UPDATE*: I have added pictures for this recipe 'cause SOMEbody requested them! :)
I will try to have pics for recipes in the future, but I warn you - I am not a very good photographer. Enjoy!

I'm not sure that a brownie exists that I don't like, but this recipe is one of my favorites. And this is a recipe that can be layered in a jar to give as a gift mix. I'll give the recipe to you in the order it would be layered in a jar. If you're dumping into a bowl, the order doesn't matter at all.

Want a look at the finished product? Here it is...

Oops! Sorry - couldn't help myself...

Let's try again...

Sand Art Brownies
5/8 cup all-purpose flour
3/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
2/3 cup packed brown sugar
2/3 cup white sugar
1/2 cup semi-sweet chocolate chips
1/2 cup vanilla baking chips
1/2 cup walnuts

1. Mix the 5/8 cup flour with salt. You can layer in a clean 1-quart or 1-liter wide mouth jar, starting with flour and salt mixture and ending with walnuts. (Or dump it all in a bowl to mix up.)

2. If giving as a mix, then attach the following directions on a tag: Sand Art Brownies: 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square baking pan. 2. Pour the contents of the jar into a large bowl, and mix well. 3. Stir in one teaspoon vanilla, 2/3 cup vegetable oil, and 3 eggs. Beat just until combined. 4. Pour the batter into the prepared pan, and bake in the preheated oven for 25 to 30 minutes.

I could really go for a batch of these right now (I think I say that every time I post a chocolate recipe, but it is true...every time.). My son doesn't like them (it doesn't mean they're not good - he doesn't like brownies - I know, how can he be related to me???), so that means more for me - heh, heh. This is a popular recipe, so maybe you've had them, but if not, you should give them a try and tell me what you think.

Now it's your turn! You can link up any family-friendly chocolate-themed post - old or new, recipes, pictures, ideas, etc. You can take a look at last Friday's post if you need ideas. C'mon - share the chocolate! :)

Would You Like Chocolate With That? ~ Rich Chocolate Chip Toffee Bars

Whenever I take these fabulous bars somewhere, I am asked for the recipe. They are rich and yummy, with just the right amount of chocolate! This recipe is from Hershey's Kitchens.

RICH CHOCOLATE CHIP TOFFEE BARS

Ingredients:
2-1/3 cups all-purpose flour
2/3 cup packed light brown sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 egg, slightly beaten
2 cups (12 oz.) semi-sweet chocolate chips, divided
1 cup coarsely chopped nuts (I use walnuts)
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/3 cups (8 oz.) toffee bits, divided

Directions:
1. Heat oven to 350 degrees F. Grease 13x9x2 in. baking pan.

2. Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-1/2 cups chocolate chips and all the nuts; set aside 1-1/2 cups mixture.

3. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining 1/2 cup chocolate chips over top.

4. Bake 25 to 30 minutes or until golden brown. Top with reserved toffee bits. Cool completely in pan on wire rack. Cut into bars. About 48 bars.


Enjoy - please share them! Leave a comment and let me know if they sound good to you.