Ingredients for Toffee Cookie Bars
- 1 box (approximately 40) club crackers
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups packed light brown sugar
- Semisweet Chocolate Morsels
- 1/2 cup chopped walnuts
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How to Make Toffee Cookie Bars
- Preheat oven to 350°F (175°C).
- Line a 9x13 inch baking pan with aluminum foil, leaving an overhang on the sides to lift out the finished bars.
- Break 1 box (approximately 40) club crackers into fourths and tightly arrange them in the prepared pan to create a single layer.
- In a large saucepan, combine 1 cup (2 sticks) unsalted butter and 1 1/2 cups packed light brown sugar.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Boil for exactly 3 minutes, stirring occasionally to prevent burning.
- Carefully pour the hot butter and brown sugar mixture evenly over the cracker layer.
- Bake for 5-7 minutes, or until the crackers appear to be slightly softened and starting to float.
- Remove from oven and immediately sprinkle 1 cup semi-sweet chocolate chips evenly over the warm toffee layer.
- Let the chocolate sit for a minute or two to soften; then, spread evenly with a spatula. If the chocolate isn't melting smoothly, return the pan to the oven for a very short time (30 seconds to 1 minute).
- Sprinkle 1/2 cup chopped walnuts over the chocolate and gently press them into the surface.
- Refrigerate for at least 2 hours, or until the bars are completely firm.
- Lift the bars out of the pan using the foil overhang. Peel away the foil and break into pieces for serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
30g
Fat
19g
Carbs
2g
