2 1/3 c. flour
2/3 c. light brown sugar, packed
3/4 c. butter
1 egg, slightly beaten
2 c. Semi-Sweet Chocolate Chips, divided
1 c. coarsely chopped pecans
1 (14 oz.) can sweetened condensed milk (not evaporated)
1 3/4 c. SKOR English Toffee Bits (l like the milk
chocolate toffee bits)
Preheat oven to 350 degrees. Grease (PAM) and 13 x 9″ pan.
Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mixing well. Stir in 1 1/2 c. chocolate chips and nuts; set aside 1 1/2 c. of mixture.
Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; top with 1 1/2 c. toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 c. chocolate chips over top.
Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 c. toffee bits. Cool completely in pan on wire rack. Cut into bars.
1 1/2 cups crushed ginger snaps (about 30 cookies)
1/2 can sweetened condensed mil
1 brick of cream cheese
2/3 cup of pumpkin puree
1 tsp vanilla
1/2 cup brown sugar
1/2 sour cream
1/4 cup brown sugar
1 tbsp butter
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp ground cayenne pepper
100 gr (small bag) chopped pecans
Preheat over to 350.
Line a 9″ square baking pan with parchment paper.
Place crushed cookies into bottom of pan. Pour sweetened condensed milk over top. Place in over for 5 minutes. Remove from over and mix until combined.
Mix cream cheese with pumpkin and brown sugar. Beat until smooth. Gradually add eggs one at a time, and beat each time until smooth. Pour over cookie base.
Bake 35-40 minutes, until set. Cool completely.
Prepare spiced nuts: (you could just as easily add store bought pralines here!)
In a frying pan, add sugar, spices and butter. Heat until melted. Pour pecans in. Cook until sugar is dissolved, about 5-7 minutes, stirring constantly. Pour out onto parchment paper to cool.
Before serving, top squares with cream cheese and pralines. Cut and serve immediately.