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Source: The Love Of Baking (Robin Hood)
Prep Time: 20 min
Bake Time: 20 min + refrigeration
Makes: 36 bars
Freezes: Not Recommended
Ingredients:
3/4 cup unsalted butter, softened
1/4 cup light brown sugar, packed
1 tsp. vanilla extract
1 1/4 cups Robin Hood all purpose flour
1/4 cup graham cracker crumbs
Filling:
1 can Eagle Brand sweetened condensed milk
1 bag (200g) Chipits Skor toffee bits
Topping:
1 bag (200g) semi-sweet chocolate chips
2 oz (1/4 cup) white chocolate, melted (optional)
Method:
Preheat oven to 350F. Line a 9" square baking pan with parchment paper so that it overhangs ends for easy removal.
Beat together butter with sugar until fluffy. Beat in vanilla. With mixer on low speed, mix in flour and graham crumbs. Press mixture into base of prepared pan.
Bake in preheated oven for 20 minutes or until light golden.
Filling:
Pour milk into microwaveable 8-cup wet measure. Microwave on medium power for 4 minutes, stirring after 2 minutes. Stir in toffee bits. Microwave on medium-low or defrost for 8 minutes, stirring every 2 minutes, or until golden brown and thickened. Pour over baked crust. Refrigerate for 30 minutes.
Topping:
Melt chocolate chips. Spread lightly over filling. Drizzle white chocolate over. Let set completely before cutting into small bars.
Prep Time: 20 min
Bake Time: 20 min + refrigeration
Makes: 36 bars
Freezes: Not Recommended
Ingredients:
3/4 cup unsalted butter, softened
1/4 cup light brown sugar, packed
1 tsp. vanilla extract
1 1/4 cups Robin Hood all purpose flour
1/4 cup graham cracker crumbs
Filling:
1 can Eagle Brand sweetened condensed milk
1 bag (200g) Chipits Skor toffee bits
Topping:
1 bag (200g) semi-sweet chocolate chips
2 oz (1/4 cup) white chocolate, melted (optional)
Method:
Preheat oven to 350F. Line a 9" square baking pan with parchment paper so that it overhangs ends for easy removal.
Beat together butter with sugar until fluffy. Beat in vanilla. With mixer on low speed, mix in flour and graham crumbs. Press mixture into base of prepared pan.
Bake in preheated oven for 20 minutes or until light golden.
Filling:
Pour milk into microwaveable 8-cup wet measure. Microwave on medium power for 4 minutes, stirring after 2 minutes. Stir in toffee bits. Microwave on medium-low or defrost for 8 minutes, stirring every 2 minutes, or until golden brown and thickened. Pour over baked crust. Refrigerate for 30 minutes.
Topping:
Melt chocolate chips. Spread lightly over filling. Drizzle white chocolate over. Let set completely before cutting into small bars.