Recipe from Pillsbury.com
Can you tell I spent a lot of time in the kitchen this weekend? I feel like I practically lived there! I think this was my favorite recipe though. It’s very rich, so cut your pieces on the smaller side…
- 1/2 cup butter (melted)
- 2 cups graham cracker crumbs
- 1 bag (8 ounces) toffee bits (I used the Heath brand by the chocolate chips)
- 1 bag (12 ounces) semi-sweet chocolate chips
- 1 roll (16.5 ounces refrigerated chocolate chip cookie dough
- 1 can (14 ounces) sweetened condensed milk
- 1 tbsp butter
- 1 tsp vanilla
- Preheat oven to 350 degrees F
- Spray the bottom of a 13×9 inch glass baking pan with non-stick spray.
- In a medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs (I upped this to 2 cups of graham crackers), and 3/4 cup of the toffee bits (about half the bag). Press the mixture evenly in the bottom of the pan and refrigerate for at least 15 minutes.
- Let the cookie dough soften on the counter for about 10-15 minutes.
- Meanwhile, in a 2-quart saucepan, heat the chocolate chips, sweetened condensed milk, and 1 tbsp of butter over medium heat, stirring frequently until the chips are melted and the mixture is smooth. Remove from heat and stir in the vanilla. Spread mixture over the cracker crust.
- In a medium bowl, break up the cookie dough. Mix in the remaining 1/2 cup of cracker crumbs (they say with a wooden spoon, but I just used my hands) until well blended.
- Crumble cookie dough mixture evenly over the chocolate layer, and then sprinkle the remaining toffee bits on top.
- Bake for 25 minutes, or until golden brown. Cool completely (about 2 hours).