TOFFEE CHOCOLATE BARS Layers of crunchy toffee bits, creamy caramel and chocolate top a crisp cookie base, making every bite a sheer delight. Preheat oven to 350 °F | 13- by 9-inch cake pan, greased CRUST 3/4 cup butter or margarine, softened 3/4 cup packed brown sugar 1 1/2 cups all-purpose flour FILLING 1 can (10 oz/300 mL) sweetened condensed milk 2 tablespoons butter or margarine 1 3/4 cups milk chocolate chips 1 1/3 cups toffee bits

CRUST: Cream all ingredients until well blended and mixture comes together. Press evenly into prepared pan. Bake for 20 to 25 minutes or until light golden. Cool on wire rack while preparing filling.

FILLING: Heat sweetened condensed milk and butter in heavy saucepan, stirring constantly over medium heat for 5 to 10 minutes or until thickened. Spread over baked base. Bake for 12 to 15 minutes or until golden. Sprinkle chocolate chips evenly over top. Bake for 2 minutes longer or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top, pressing lightly into chocolate. Cool completely. If necessary, refrigerate just to set chocolate before cutting into bars. Store at room temperature.

VARIATION: Try semi-sweet or white chocolate chips for another taste sensation.

Makes about 4 dozen bars.

TIP: Pack brown sugar firmly in a dry measuring cup. It should hold its shape when turned out.

Preparation time: 30 minutes | Cooking time: 10 minute | Baking time: 42 minutes | Freezing: excellent.

Robin Hood Baking Festival Cookbook