1 (18-oz.) pkg. Refrigerated Chocolate Chip Cookies
1 cup English toffee baking bits or toffee chips
1/4 cup firmly packed brown sugar
1 tsp. vanilla
1 (3-oz.) pkg. cream cheese, softened
1 egg
2/3 cup butterscotch chips, melted
1/2 cup miniature semi-sweet chocolate chips
Instructions
Heat oven to 350. Cut cookie dough into 1/2-inch slices. Arrange slices in bottom of ungreased 13x9-inch pan. Using floured fingers, press dough evenly in pan to form crust. Sprinkle with 1/2 cup of the toffee bits. Bake at 350 for 16 to 18 minutes or until golden brown.
Meanwhile, in small bowl, combine brown sugar, vanilla, cream cheese and egg; beat at medium speed until blended. Add melted butterscotch chips; blend well.
Using spatula, gently press edges of partially baked crust down to make surface flat. Spoon and spread cream cheese mixture over crust. Sprinkle with remaining 1/2 cup toffee bits and chocolate chips.
Bake an additional 20 to 25 minutes or until edges are deep golden brown and center is set. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 2 hours or until completely cooled. Cut into bars. Store in refrigerator.
Serving
Suggestions
36 bars.
Originally Submitted
12/29/2011
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