Description
These Chocolate Chip Toffee Fudge Bars combine a buttery graham cracker crust with rich, melted chocolate fudge, and a topping of crumbled chocolate chip cookie dough and toffee bits for a decadent, indulgent treat perfect for any dessert table.
Ingredients
Scale
Crust
- 1/2 cup plus 1 Tbsp butter, melted and divided
- 2 cups graham cracker crumbs
- 3/4 cup toffee bits
Fudge Layer
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) package semi-sweet chocolate chips
- 1 Tbsp butter
- 1 tsp vanilla extract
Topping
- 1 (30-oz) tube refrigerated chocolate chip cookie dough, room temperature
- 1/4 cup toffee bits (remaining from 8-oz package)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350ºF (177ºC). Lightly grease a 9×13-inch cake pan using cooking spray to prevent sticking.
- Prepare cookie dough: Let the refrigerated chocolate chip cookie dough stand at room temperature while you assemble the dessert so it becomes easier to crumble.
- Make crust: In a mixing bowl, combine the graham cracker crumbs, 1/2 cup melted butter, and 3/4 cup of toffee bits. Press this mixture evenly into the bottom of the prepared cake pan to form the crust layer.
- Prepare fudge layer: In a medium saucepan over medium heat, combine the sweetened condensed milk, semi-sweet chocolate chips, and 1 tablespoon of butter. Cook and stir continuously until the chocolate has fully melted and the mixture is smooth. Remove from heat and stir in vanilla extract. Pour this fudge mixture evenly over the graham cracker crust.
- Add cookie dough topping: Break up the room temperature cookie dough into small crumbles and sprinkle them evenly over the fudge layer. Then, sprinkle the remaining toffee bits over the top for added crunch and flavor.
- Bake: Place the pan in the preheated oven and bake for 25 to 35 minutes, until the top is golden brown and the cookie dough is cooked through.
- Cool and chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 30 minutes to set before cutting into squares and serving.
Notes
- Ensure cookie dough is at room temperature for easy crumbling and even baking.
- Press the crust firmly into the pan to avoid a crumbly base.
- Baking time may vary depending on your oven; watch for golden brown on top.
- Let bars chill well before cutting to maintain defined squares.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
