Here's another recipe that I have been drooling over on Pinterest. I actually bought a bag of the Heath Bar pieces over the summer to make them, but I confess that I ended up nibbling straight out of the bag and never made the bars. I finally bought another bag and made them on Thursday night. If you happened to be hanging around the teacher's lounge yesterday, you might have gotten a sample of these yummy bars because I brought a few extras to share. Seems they were a hit, so I promised to post the recipe!
These were very easy to make, although you have to bake 3 individual layers, so you can't simply mix them and pop them in the oven. The only issue I had was that my milk chocolate chips did not spread smoothly after they were melted. I think the bag had been sitting around in the pantry for a while. I simply sprinkled the toffee pieces on top and stuck the pan back in the oven for a couple minutes, then pressed the pieces into the chocolate with a spoon.
Shortbread Toffee BarsShortbread Crust Layer
3/4 cup softened butter
3/4 cup brown sugar
1 1/2 cup flour
Blend together with a mixer until combined into crumbly pieces. Press the crumbs into a 9 x 13 inch pan lined with foil and sprayed lightly with non-stick spray. (I actually skipped the foil and buttered the pan with the butter wrappers.) Bake for 15 minutes, until lightly brown. Cool slightly (about 10 minutes).
1 can sweetened condensed milk (I used the low fat version)
2 tablespoons butter
While the shortbread is baking, prepare the filling. In a saucepan, melt the butter. Combine with the sweetened condensed milk and heat slightly, whisk together until smooth. Pour over the cooled shortbread base and smooth. Bake for 12 -15 minutes, until golden and bubbling. Do not over bake.
One package milk chocolate chips
One package Heath milk chocolate bits (You could also use crunched up Heath bars.)
Immediately sprinkle the milk chocolate chips over the hot filling. Return to the oven for 2 minutes, until the chips are softened. Use a knife or spatula to spread the chocolate over the bars, then sprinkle with the Heath bits. Press the pieces into the chocolate. (If needed, return the bars to the oven for a minute to melt the chocolate enough to press the pieces in.)
Cool completely before cutting. Store and serve at room temperature.
Original Recipe at Cookies and Cups