Sunday, June 29, 2014

Fudgy Chocolate Chip Toffee Bars

Fudgy Chocolate Chip Toffee Bars
PS this is the original recipe how ever I didn't use the premade chocolate chip cookie dough it just seemed wrong to me not to make my own. So I used the toll house cookie recipe and you only have half of t...he dough. So... you get to make cookies as well or freeze the dough and make it later. (your own refrigerated cookie dough that way)

1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.
Toll House Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 cup chopped nuts
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Sausage & Cheesy Muffins

Sausage and Cheese Muffins
Yields 48 Mini Muffins

1 Pound Ground Pork Sausage
1 tsp Onion Powder
1 tsp Garlic Powder...
3 cups Baking Mix (bisquik)
1 can Condensed Fiesta Nacho Cheese Soup
2 cups Shredded Cheddar Cheese
3/4 cup Buttermilk (you can use regular milk)
 Preheat oven to 375 degrees

 Cook sausage, garlic powder  and onion powder in skillet over medium heat until it is nice n crumbly small bits and cooked thoroughly. Drain and cool.

 Combine Sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center to pour cheese soup and milk mixture that you have mixed in another bowl. Pour in and stir until dry mixture is moist.

 Spoon into lightly greased mini muffin tins, Filling to the tops of the cups bake 15 to 18 minutes or until lightly browned. Let cool for 5 minutes and serve.

 These freeze well and are great for just having around the house, for a potluck or for a event that if you need to make something ahead of time or to make for camping. A perfect breakfast buffet item but could be served with a dinner as well.