Chocolate Toffee goodness

This is the second time I have made these amazing bars from Prudence Pennywise, but the first time they got eaten so fast I didn’t have time to take pictures.  I don’t even know what to say about these bars except I think I could eat an entire batch in one sitting with a tall glass of cold milk.  A buttery shortbread base filled with chocolate chunks and caramel chips, coated with melty, gooey milk chocolate topped with sugary, crunchy toffee bits.  Yeah. SO good.

Also, these bars are so fast to whip up. So fast its dangerous. One bowl, easy ingredient list… I only made a few changes to the recipe, using more Hershey’s bars and adding in some caramel/chocolate swirl chips. I also doubled the recipe to fill a 9×13 pan. I think it would be fun to play around with various chips and toppings using the cookie base, which is very thin, but very buttery and the brown sugar flavor is prominent.

Toffee Chocolate Shortbread Bars
Adapted from Prudence Pennywise
1 cup butter, softened
1/2 cup brown sugar
4 tablespoons sugar
1/2 teaspoon salt
2 cup all purpose flour
4 regular sized Hershey bars, chopped into chunks
1/2 cup of caramel/chocolate swirl chips (I didn’t measure exactly… just eyeballed it.)
Toffee bits (I used Heath bar bits)
Preheat oven to 375. Grease a 9×13 inch pan or line with greased foil. In a medium bowl, combine butter and sugars until creamy. Add in salt and flour; blend well and add half of chopped Hershey bars and all of the chips. Press into prepared pan. Bake for about 20-23 minutes, or until golden brown at edges and bubbly in center. Let cool for a few minutes, then sprinkle remaining Hershey bar chunks over warm bars. Spread with knife until bars are evenly coated, then sprinkle with toffee bits.
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