It's probably a good thing that my half-marathon training schedule kicks up to include both a 6- and 8-mile run this week. It's also a good thing our church needs baked goods each week during Lent for its fish fry. (I love Wisconsin!) My husband and I each got 2 sample bars of these from Cookies and Cups, and the rest were delivered to the church. (We needed two samples each in case we had a poor sample quality ... or something like that.)
These are freaking delicious. If you don't like toffee, more for me. I mean, if you don't like toffee, you can easily swap out with a different candy flavor for the topping. Easy. Delicious. Bring on the runs.
Toffee Shortbread Bars
3/4 cup butter, room temperature
3/4 cup brown sugar
1 1/2 cups flour
1 cup sweetened condensed milk
2 Tbsp. butter
2 cups milk chocolate chips
1 1/2 cups toffee bits
Preheat oven to 350°F. Line a 9x13 pan with foil, and spray lightly with nonstick spray. Beat butter and sugar together for 1 to 2 minutes, and then mix in the flour. Press into prepared pan, and bake for 15 minutes until lightly golden. Remove from the oven, and allow to cool while preparing the caramel layer.
a small saucepan, heat sweetened condensed milk and butter together
until butter is smooth. Pour over shortbread crust. Bake 12 to 15 minutes
until filling is bubbly and browned. It will almost take on a light
caramel appearance. Remove from oven. Immediately
sprinkle milk chips on top, and place back in oven for 2 minutes until chips are shiny and soft. Carefully spread the chips over the filling with a spatula. Sprinkle with toffee bits, pressing into milk chocolate. Allow to cool completely before cutting into squares. Makes 24 bars.