Well, it’s winter around here. For our part of the world, that means ice, a few inches of snow, cold, ice, more ice, and then some more ice. School was out today and will be again tomorrow because the roads are so hazardous, and people are even speculating Monday, too.
Thankfully, I have a whole slew of fabulous neighbors (within walking distance, if necessary) who are using #snowpacolypse2013 as an excuse to have a party in the middle of the day! How fun is that? The party was very last minute, but even so, I can’t go empty handed. I whipped these Chocolate Toffee Bars up in less than 15 minutes, start to finish. No lie.
1- 8 ounce bag toffee bits (Heath or Skor, found in the baking aisle)
1- 11.3 oz box Ritz crackers
1- 14 ounce can sweetened condensed milk
1 cup milk chocolate chips
Preheat oven to 350. Spray an 8 inch square baking pan well with nonstick spray.
In a food processor, pulse the Ritz crackers until they are fine crumbs. In a bowl, combine the cracker crumbs, sweetened condensed milk, and 1 cup toffee bits. Press into prepared pan.
Bake at 350 for 10 minutes, or until browned around the edges. Remove from oven, and cover the crust with the chocolate chips. Wait a few seconds, and then spread the melted chocolate chips over the entire pan to cover. Sprinkle the remaining toffee bits on top.
Cool completely before cutting into small squares.
