Saturday, December 13, 2014

12 Days of Christmas Cookies - Day 7: Shortbread Toffee Cookie Bars

Shortbread Toffee Cookie Bars - made December 6, 2014 from Cookies and Cups
Shortbread, caramel, chocolate and toffee - if that doesn't shriek Christmas at you, you're not listening very well. Okay, it isn't eggnog or gingerbread or peppermint or anything else you might associate with Christmas but these are easy to make and even easier to eat. With all the other stuff you have to work on for the holidays, making treats shouldn't be a chore and neither is making these cookie bars.
The crust is quick to put together. So is the "caramel" in the form of sweetened condensed milk and butter. You could substitute melting caramels with a little whole milk but the sweetened condensed milk will do in a pinch. We're all about the easy this season.
Then you sprinkle the top with milk chocolate chips, let them soften and melt then spread in an even layer. You don't even have to be super perfect with smoothing the top because, guess what? You hide any imperfections in the melted chocolate layer with a generous sprinkling of toffee bits as the top layer.
Honestly, these bar cookies practically make themselves. So if you need a quick treat to give away, take to a party or serve at your own party, here you go. Oh and they're pretty tasty too.
Shortbread Crust
¾ cup butter, room temperature
¾ cup light brown sugar
1½ cups flour
1 cup sweetened condensed milk
2 tablespoons butter
2 cups milk chocolate chips
1½ cups toffee bits
  1. Preheat oven to 350°F. Line a 9x13 pan with foil and spray lightly with nonstick spray. Shortbread Crust: Beat butter and sugar together until combined, 1-2 minutes.
  2. Mix in flour. Mixture will be slightly dry. Press into prepared pan. Bake for 15 minutes until lightly golden. Remove from oven and allow to cool slightly.
  3. Filling: In a small saucepan heat sweetened condensed milk and butter together until butter is smooth. Pour over shortbread crust. Bake 12-15 minutes until filling is bubbly and browned. It will almost take on a light caramel appearance. Remove from oven
  4. Topping: Immediately sprinkle milk chips on top of filling when it comes out of the oven. Place back in oven for 2 minutes until chips are shiny and soft.
  5. Carefully spread the chips over the filling with an off-set spatula. Sprinkle with toffee bits, pressing into milk chocolate.
  6. Allow to cool completely before cutting into squares.

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