Wednesday, February 3, 2010

Caramel Toffee Chocolate Layer Bars

I've been on a serious bar-making kick...this was another good idea in theory but next time requires some tweaks. Really just to the caramel -- I used a microwaveable dipping type of caramel, and next time I think I'll just go the ice cream topping type of route, and decrease (or eliminate) the sweetened condensed milk. These were just ridiculously gooey...tasty, but hard to cut and a little messy to serve. I think a less-water-based caramel like the sauces would solve part of that.
1 box Ghiradelli double chocolate brownie mix
1 stick butter

1 bag toffee pieces/Heath/Skor bar pieces
1 bag (12oz) semi-sweet mini chocolate chips
1 10oz container caramel/caramel sauce
~ 7oz (1/2 can) sweetened condensed milk

1. In a 13x9 pan (or a Baker's Edge pan) melt 1 stick+2Tbsp of butter, then sprinkle brownie mixture over top.
2. Layer chips, toffee, and chunks over top.
3. Drizzle caramel and condensed milk evenly over pan.
4. Bake at 350 for 30-40min, until bubbly and golden brown on edges.
5. Let cool *completely* before cutting; drizzle with chocolate or caramel frosting/drizzle over top for decoration if desired.

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