Sometimes it’s nice to put down the pasty bag and make something that you know is just going to be so delicious on its own. I’ve been craving these yummy soft coookie/toffee/chocolate topped bars this holiday season. I knew they would be the perfect dessert to feature Eagle Brand Sweetened Condensed Milk which is one of the ingredients that makes the toffee center of these easy-to-make bars.
Look at those sweet soft layers!
The bottom layer is a shortbread dough that bakes as a cookie. It is spread out into the bottom of a pan and baked. If you’re running in and out of the kitchen you can make the cookie base ahead of time and finish the second and third layer later.
The second layer is the toffee layer made with Eagle Brand Sweetened Condensed Milk and other sweet ingredients. It is cooked to a caramel-ly color and poured over the cookie base. The hot toffee layer is then topped with chocolate chips where the heat from the the toffee layer melts the chips to a spreading consistency. If your kitchen temp. runs on the cooler side you can pop the pan into a warm oven to help melt the chips just for a minute or two until they are shiny and then they’ll be ready to spread with a spatula or knife.
After spreading the chocolate smooth is where you can get more creative with your topping ingredients – you can add chopped nuts (I added chopped pecans), shredded coconut and or chopped dried fruit. Drizzling white chocolate or festive color candy melts would also be pretty.
These would be perfect to serve as a sweet bite after dinner or to take to a holiday party.
Let me know if you try out this recipe. 🙂
Sponsored by Eagle Brand Sweetened Condensed Milk.
- 1/2 cup, plus 2 Tablespoons butter, room temp.
- 1/4 cup granulated sugar
- 1 1/4 cup all-purpose flour
- 1/2 cup butter
- 2 Tablespoons light corn syrup
- 1/2 cup brown sugar, packed
- 1/2 cup Eagle Brand Sweetened Condensed Milk
- 12 oz. chocolate chips
- 3/4 cup pecans, chopped
- For the Bottom Layer: Combine the butter, sugar and flour. Press into a 9x9 inch pan. Bake at 350 degrees for 20 minutes or until golden. Set aside.
- For the Second Layer - Toffee Caramel Layer: Combine butter, sugar, corn syrup and sweetened condensed milk over medium heat stirring constantly. Bring to a boil and boil 5 minutes or until carmel in color, still stirring constantly. Pour over the cookie crust.
- For the Third Layer - Sprinkle chocolate chips over the hot toffee layer. The heat from the toffee will melt the chocolate. When the chips are shiny and are melting, spread smooth with a spatula. If the chocolate chips need more help in melting place the pan in a warm oven for a minute or two.
- Sprinkle with nuts or coconut or drizzle melted candy melts.
- Cool in the fridge to harden the chocolate. Cut into squares or bars when the chocolate is set but letting the pan sit at room temp for awhile will make for easier cutting. The bars do not need to be refrigerated once it is set.
Your recipe mentions corn syrup in the caramel step however I don’t see it listed in the recipe ingredients! Could you tell me how much corn syrup to add? These look great! Thank you.
Hi Diane, thank you! I guess I missed that. 🙂 I’ve revised the recipe. It’s 2 Tablespoons of light corn syrup. They are really good. 🙂