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 box chocolate cake mix
1 cup 35% whipping cream
3 tbsp sugar
1 tsp vanilla extract
1 cup toffee pieces
1 cup desiccated coconut flakes
1. Cook chocolate cake in a 9 x 13 inch baking pan according to package directions. Let cool completely.
2. Whip cream with an electric hand mixer until stiff. Mix in sugar and vanilla. Spread whipped cream over top of cooled chocolate cake. Top with toffee pieces and coconut flakes.