Chocolate Chip Toffee Bars with Almonds
Recipe submitted by: Paul Pierce
1 (18 ounce) package refrigerated chocolate chip cookie dough
1 (14 ounce) can sweetened condensed milk
1 cup almond toffee bits
1 cup flaked sweetened coconut, divided
1/2 cup sliced almonds, divided
1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F; line a 13x9x2-inch baking pan with Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food, extending foil over sides of pan; set aside
- Press cookie dough evenly in bottom of foil-lined pan; bake 15 to 17 minutes or until lightly browned crust has formed on top of dough; remove from oven
- Combine sweetened condensed milk, toffee bits, 1/2 cup coconut and 1/4 cup almonds; spread evenly over hot baked cookie dough; sprinkle chocolate chips and remaining coconut and almonds over mixture; return to oven
- Continue baking 20 to 25 minutes until bubbly and coconut is a light golden brown; cool in pan on a wire rack; use foil to lift bars from pan onto a cutting board; cut into bars.
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