Description
makes 30 bars
Ingredients
Scale
Crust
- 1/2 cup melted butter (1 stick)
- 1 1/2 cups shortbread cookie crumbs (I used Lorna Doone)
- 3/4 cup Toffee Bits (Bits O’ Brickle)
Middle layer:
- 1 cup semi sweet chocolate chips
- 1 cup peanut butter chips
- 1 (14 oz) can of sweetened condensed milk
- 1 Tbsp butter
Top layer:
- 2 sticks room temp butter
- 1/2 cup white sugar
- 1 cup light brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp coarse sea salt
- 1 tsp baking soda
- 2 1/2 cups all purpose flour
- 1 cup Toffee Bits
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350°
Prepare Crust ~
- Melt 1/2 cup butter and pour into a 9×13 baking dish. Add you crushed shortbread cookies and 3/4 cup of Toffee Bits.
- Stir to combine and press evenly into pan.
- Bake for 10 minutes until just starting to golden up.
While the crust is baking prepare your top layer ~
- Cream butter and sugars together until smooth. On medium add in your eggs and vanilla. Turn mixer to low and add in your dry ingredients (baking soda, salt and flour) stirring until just combined. Now add in your toffee chips and chocolate chips.
- Set this aside.
- When you crust is done remove from oven and let cool on a wire rack while you prepare the filling.
For middle layer ~
- In a medium saucepan melt your peanut butter chips, semi sweet chips, butter and sweetened condensed milk over low stirring frequently until completely melted.
- Pour middle fudge layer over the crust and spread evenly to coat. Then drop by spoonfuls the cookie dough topping evenly over the fudge layer.
- Bake 25 minutes until topping is set.
- Let cool completely before cutting.
Notes
Store up to 3 days in an airtight container
