KILLER! That’s the best description for this rich, decadent dessert.
If you are looking for something impressive to add to your holiday menu or to take to a party, this is the dessert. I adapted this from one of my Southern Living books. I don’t think I’ve ever made a Southern Living recipe that I didn’t love; the magazine and cookbooks have been inspiration for many of my recipes. This has a cookie crust, gooey filling and a great toffee crunch topped with chocolate, I am talking rich and delicious. Your waist may not thank you but your taste buds will! Who’s counting calories this time of year anyhow, certainly not me! Give this a try for your next dessert it’s yum-a-licious! -Milisa ("Miss") of Miss in the Kitchen blog
3/4 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1 large egg yolk
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 (14-ounce) can sweetened condensed milk
2 Tablespoons butter or margarine
1 Tablespoon strongly brewed coffee
1 cup toffee bits
1 (12-ounce) package milk chocolate chips
Preheat the oven to 350ºF.
Lightly grease a 13x9-inch pan; set aside.
Beat 3/4 cup of butter at medium speed with an electric mixer until creamy.
Gradually add brown sugar, beating well.
Add egg yolk, beating well.
Add flour and salt, stirring just until blended.
Press dough into the prepared pan.
Bake at 350ºF for 20 minutes.
Meanwhile, to make filling:
Combine sweetened condensed milk and 2 Tablespoons butter in a medium-size heavy saucepan.
Bring to a boil over medium heat; cook 5 minutes, stirring constantly.
Remove from heat and stir in coffee.
Pour over partially baked crust.
Bake at 350ºF for 12 minutes.
Remove from oven.
To apply topping:
Sprinkle warm bars with toffee bits and chocolate chips, then gently press mixture into uncut bars.
Let rest for about 10 minutes.
When chocolate becomes soft, spread evenly over bars.
Cool completely in pan on a wire rack.
Chill until chocolate is firm.
Let stand 5 minutes before cutting into bars.
Recipe and from Miss in the Kitchen blog.