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Continue reading Chocolate Swirled Bars →

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.

 

Prep: 20 Min. Bake: 25 Min. + Cooling

Ingredients

1. 1/2 cup butter, softened
2. 3/4 cup sugar
3. 1 egg
4. 1 teaspoon vanilla extract
5. 1-1/3 cups all-purpose flour
6. 3/4 cup graham cracker crumbs
7. 1 teaspoon baking powder
8. 1/8 teaspoon salt
9. 5 milk chocolate candy bars (1.55 ounces each)
10. 1 cup marshmallow creme

Directions

11. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping.
12. Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.
13. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.

Ingredients

• 2 cups all-purpose flour
• 1 cup butter, softened
• 1/2 cup confectioners’ sugar
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon almond extract
• 2 eggs, lightly beaten
• FROSTING:
• 1-1/2 cups confectioners’ sugar
• 1/4 cup butter, softened
• 1 teaspoon almond extract
• 4 to 5 teaspoons milk

Directions

• Combine the flour, butter and confectioners’ sugar; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown.
• For filling, in a small bowl, beat the cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
• Combine the frosting ingredients until smooth; spread over bars. Store in the refrigerator. Yield: 3 dozen.