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Thick and gooey Chocolate Chip Toffee Bars.
Preheat oven to 350 F. Line an 8×8 baking dish with foil, and spray foil with non-stick spray.
Press about 1½ cups of dough into the bottom of the pan. It should be ½ inch thick.
Melt chocolate chips and sweetened condensed milk in a saucepan over low heat until smooth. Spread melted chocolate over the cookie dough.
Sprinkle crushed Heath bars over melted chocolate. Break off small pieces of dough, and sprinkle over the chocolate. Use about 1 cup of dough. You will still see some chocolate peaking through, but it should mainly cover it.
Bake for 25-30 minutes. The top should be set and golden. Remove from oven, and let cool before serving.
Adapted from Buns In My Oven.
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!