Fudgy Chocolate Chip Toffee Bar

Let's be honest, every girl wants to look 

great in their wedding dress

and every Mother of the Bride wants to look 

pretty good in her dress too

so we haven't been having a lot of 

luscious goodies around the house lately,

but I saw this on the Internet

 and fell in love with

Shannon's story on Bake. Frost. Repeat.

about

how her mother loves that she has a blog

 and searches the internet for

things she wants her to make. 

 I have a niece who does that - she pins things

and tells me to bake them for her!  Besides her pictures look so so yummy

that I was hooked in immediately.  

Shannon said her mom found it on the Pillsbury website.

Well, let me tell you that Shannon's picture

 wants you to make them, more

than Pillsbury's and certainly more than mine.

  (I am thinking she used milk

chocolate chips, because mine

 were a lot darker chocolate than hers).

But even though mine aren't as pretty

 as hers, they will make your mouth water

as you raise one to your lips!  

These are incredible and disappeared so quickly.

Fudgy Chocolate Chip Toffee Bar

(from Pillsbury.com)

1/2 C. butter, melted

2 C. graham cracker crumbs

8 oz. bag Heath Bits o' Brickle toffee bits (1 1/2 C.)

2 C. semi-sweet chocolate chips

14 oz. can sweetened condensed milk

1 T. butter

16 oz pkg. refrigerated chocolate chip cookie dough

(I used the Nestles - the flat one that cuts into squares)

1 tsp. vanilla

Heat oven to 350.  Spray 9x13 inch pan with Pam.

Place the refrigerated cookie dough on the

counter to warm up about 10 minutes.

In a bowl mix the melted butter, 1 1/2 C. graham 

cracker crumbs and 3/4 C. toffee bits.  Press

firmly into the bottom of the pan.  I used the

bottom of a measuring cup to do that.  Place

in the fridge for 15 minutes.

Meanwhile in a microwave safe bowl, place

the chocolate chips, sweetened condensed

milk and butter.  Microwave for 30 seconds,

then stir and microwave in 30 second 

intervals, stirring each time, until the

fudge mix is smooth.  Stir in the vanilla.

Remove the pan from the fridge and spoon

on the fudge center.

In another bowl, place the softened cookie

dough and the remaining 1/2 C. graham 

cracker and blend that together with your

fingers.  Crumble it evenly over the fudge

center and then top with remaining 3/4 C.

toffee bits.

Bake for 25-30 minutes.  Let cool

on counter completely before cutting.

(Even when you have cooled it 

completely, the fudge center is pretty soft.)

Click here for a printable recipe.

Let me just say that hanging around with

Shannon's mom could be dangerous-ly fun! 

Looks like I need to spend some more

time on Pillsbury's site too!  

Super duper Yum!

Best Ever Chocolate Chip Cookie (In My Opinion) Spiked With Almond Flavoring!

People ask me what my favorite chocolate chip cookie

is and I have to tell them that this 

Almond Spiked Chocolate Chip Cookie

is hands down my very favorite.

If you love almond flavor like I do, you

will love these too.

Hubby likes milk and I like semi-sweet so I 

combined both for the cookies today.

I love to use my small scoop to make the cookies

uniform.

(raw dough)

And I always bake on parchment paper when

I make cookies.  It helps them to keep from

spreading and from over-browning.

Almond Spiked Chocolate Chip Cookie Recipe

1 C. real butter

1 C. brown sugar, packed

1/2 C. white sugar

2 large eggs

4 tsp. pure almond flavor

2 1/2 C. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 C. semi-sweet chocolate chips or a combination

In a large mixing bowl cream the butter and sugars.

Mix in the eggs and the flavoring.

In a separate bowl mix the flour, soda, baking

powder and salt.  Add it to the butter mixture and

mix thoroughly, then stir in the chocolate chips.

Scoop onto parchment paper lined baking sheets

and bake at 350 for 10-11 minutes.  I like to bake 

mine just until the tops are dry.  Take them out of 

the oven and let them sit on the pan until cool enough

to handle.  This way the centers are soft and gooey

and the bottoms are not overbaked.

Click here for printable recipe.

These were perfect for a cold snowy winter day.