I really am feeling the Christmas baking mood coming on…..

 

What you’ll need:

1/2 cup Butter, melted

2 cups graham cracker crumbs (32 squares)

1 bag (8 oz) Heath® Bits ‘O Brickle® toffee bits (1 1/2 cups)

1 roll (16.5 oz) refrigerated chocolate chip cookies

1 bag (12 oz) semi-sweet chocolate baking chips (2 cups)

1 can (14 oz) Sweetened Condensed Milk

1 tablespoon Butter

1 teaspoon Pure Vanilla Extract

What you’ll do:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with Cooking Spray. Pull out cookie dough from the fridge and let it sit at room temperature for about 15 minutes. Melt 1/2 cup of butter in microwave. In medium bowl, stir the melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.

 

In a saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread the mixture over cracker crust.

 

In another medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with a spoon until well blended. Crumble the mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits. Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. If you like a firmer bar, refrigerate for about 30 minutes. Cut into squares.