Fudge & toffee filled chocolate chip cookie bars

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 1/8 cup Flour
  • 1 bag Milk chocolate chips
  • 1/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1/4 cup Sugar

• Dairy

  • 1 stick Butter
  • 1 can Condensed milk, sweetened

• Other

  • 15 (4 ounces fun size heath bars, cut into chunks (i used 4 ounces of heath pre-crushed bits

Found on hugsandcookiesxoxo.com

Description

Ingredients

• 1 stick (4 ounces) butter, room temperature
• ½ cup brown sugar
• ¼ cup sugar
• 1 egg
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup plus 2 tablespoons flour
• 1 cup (6 ounces) semi-sweet chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1 bag (12 ounces) milk chocolate chips
• 15 (4 ounces) fun size Heath bars, cut into chunks (I used 4 ounces of Heath pre-crushed bits)

Directions

• Instructions
• Preheat oven to 350º.
• Line an 8×8 baking dish with non stick foil.
• Make cookie dough by creaming butter and sugar, then mixing in egg. Mix in flour, salt and baking soda, then chocolate chips.
• Press about ⅔ of dough into the bottom of the pan. Use offset spatula to evenly cover bottom of pan with dough.
• Melt chocolate chips and sweetened condensed milk together until smooth.
• Spread melted chocolate over the cookie dough.
• Sprinkle Heath bar chunks over melted chocolate.
• Take spoonfuls of remaining dough and drop over chocolate layer. Carefully spread out lumps of dough with spatula. It will not totally cover chocolate.
• Bake for 25-30 minutes until set & golden.
• Remove from oven and cool.  Chill before cutting.
• Yield: 16 bars