Chocolate Chip Toffee Fudge Cookie Bars

Ingredients

• FOR THE CRUST:
• 2 cups Graham Cracker Crumbs
• ½ cups Butter, Melted
• FOR THE FUDGE:
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 1 package (12 Ounce Bag) Semi Sweet Chocolate Morsels
• 1 Tablespoon Butter
• ½ cups Heath Toffee Bits
• FOR THE COOKIE:
• ¾ cups Butter Flavored Crisco
• 1-¼ cup Brown Sugar
• 2 Tablespoons Milk
• 1 Tablespoon Vanilla Extract
• 1 whole Egg
• 1-¾ cup Flour
• 1 teaspoon Kosher Salt
• 1 teaspoon Baking Soda
• ½ teaspoons Ground Cinnamon
• 1 package (12 Ounce Package) Milk Chocolate Morsels
• ½ cups Heath Toffee Bits

Preparation Instructions

Preheat oven to 350 F.

For the crust: In a small bowl mix melted butter with Graham cracker crumbs. Press firmly into the bottom of a parchment paper lined 13×9 baking pan.

For the fudge: In a small saucepan, mix condensed milk with semi sweet morsels and butter. Heat over medium heat until smooth. Pour over crust. Sprinkle the top of this with 1/2 cup toffee bits.

For the cookie: In a large mixing bowl, beat Crisco with brown sugar, milk and vanilla until smooth. Beat in egg. Add flour, salt, baking soda and cinnamon and mix to combine. Fold in milk chocolate morsels. Spread over the fudge layer. Sprinkle with remaining toffee bits.

Bake in a 350 F oven for about 30-35 minutes. Cookie dough may appear slightly under-cooked at this point but it’s OK. Allow to cool completely. Slice and enjoy!