Chocolate Chip Fudge Toffee Bars
INGREDIENTS - makes 32 servings
1/2 cup Butter, melted
2 cups graham cracker crumbs (32 squares)
1 bag (8 oz) toffee bits (1 1/2 cups)
1 roll (16.5 oz) Refrigerated chocolate chip cookies
1 bag (12 oz) Semi-sweet chocolate baking chips (2 cups)
1 can (14 oz) Sweetened Condensed Milk
1 tablespoon Butter
1 teaspoon vanilla
Heat oven to 350°F (325°F for dark or nonstick pan)
Spray bottom only of 13x9-inch pan with No-Stick Cooking Spray
In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla.
Spread mixture over graham cracker crust.
In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer.
Cut into bars.
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Easy Homemade Vanilla Ice Cream Using Sweetened Condensed Milk
Ingredients - makes 12 servings
4 cups half-and-half or light cream
1 (14 ounce) can Sweetened Condensed Milk
2 tablespoons vanilla extract (or use the flavoring of your choice)
Directions
In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions.
Alternate Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in 2 cups whipping cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
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