YIELD Makes about 3 dozen squares
INGREDIENTS
2‑1/2 cups all-purpose flour 1‑1/2 teaspoons baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 3/4 cup firmly packed light brown sugar 1/3 cup granulated sugar 2 eggs, lightly beaten 2 teaspoons vanilla 1 package (10 ounces) toffee baking bits, divided 1/2 cup sweetened condensed milk (not evaporated) 1‑1/2 cups semisweet chocolate chipsPREPARATION:
- Preheat oven to 350°F. Grease 13X9-inch baking pan. Sift flour, baking soda and salt into medium bowl; set aside.
- Beat butter and sugars in large bowl with electric mixer at medium speed until creamy. Add eggs and vanilla; beat until smooth. Gradually stir in flour mixture. Reserve 1/4 cup toffee baking bits; stir remaining toffee bits into butter mixture. Spread mixture in prepared baking pan. Bake 35 to 40 minutes. Cool completely in pan on wire rack.
- Combine sweetened condensed milk and chocolate chips in small saucepan. Cook and stir over low heat until chips are melted. Spread chocolate mixture over bars; sprinkle with reserved toffee bits. Let stand until set; cut into 1-inch squares.