Salted Toffee Bars Recipe

Ingredients

1

                        pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2

cup butter, softened

1

egg

1

cup toffee bits

1

bag (11 oz) caramels, unwrapped

1/3

cup heavy whipping cream

2

cups semisweet or milk chocolate chips

3/4

teaspoon coarse sea salt

Preparation

Heat oven to 350°F. Line 15x10x1-inch cookie sheet with sides with foil. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 1/2 cup of the toffee bits. Press dough in bottom of pan. Bake 14 to 16 minutes or until light golden brown. Cool 5 minutes on cooling rack.

In 2-quart saucepan, heat caramels and cream over medium-low heat, stirring constantly, until caramels are melted, 5 to 10 minutes. Remove from heat. Spread over warm cookie base. Bake 5 minutes. Return to cooling rack. Sprinkle chocolate chips evenly over top. Let stand 3 minutes; spread melted chips evenly over filling. Sprinkle with sea salt and remaining 1/2 cup toffee bits. Refrigerate bars until chocolate is firm, about 15 minutes. Cut into 8 rows by 4 rows. Store at room temperature in airtight container.

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