I have been searching for months for the perfect cookie bar; so many are disappointingly crusty and have one thin layer. Those elementary ones are easy to prepare and certainly have their place, but I have been hunting for a symphony bar recipe, with layers and four part harmony. Thanks to Shugary Sweets, the search is over. When you need a perfect cookie bar that is one and a half inches thick, built upon a graham cracker crumb crust, filled with chocolate fudge, and blanketed with a chocolate chip cookie layer which is studded with chips, walnuts and Heath toffee bits, this recipe will fill the bill. Please do not randomly bake these bars of gold and let them set out on your counter; I promise that you will quickly exceed your daily caloric intake. These should be prepared for an occasion and shared all around. I have tweaked the original recipe and made it my own.

Chocolate Chip Toffee Fudge Cookie Bars

Crust:

2 c. graham cracker crumbs (about 16 double crackers)

1/2 c. butter, melted

Fudge Layer:

14 oz. can sweetened condensed milk

12 oz. semi sweet chocolate chips

1 Tbsp. butter

1/2 c. Heath toffee bits

Cookie Layer:

3/4 c. butter flavored crisco

2 Tbsp. milk or half and half

1 Tbsp. vanilla

1 1/4 c. brown sugar

1 egg

1 tsp. salt

1 tsp. baking soda

1/2 tsp. cinnamon

1 3/4 c. flour

12 oz. chocolate chips (that’s 2 cups): you can use any combination you like whether semi sweet, milk, white chocolate, or butterscotch. My personal favorite is milk chocolate and butterscotch chips.

1 c. walnuts

1/2 c. Heath toffee bits

Toast the walnuts in a dry pan in a 350 degree oven for 5 minutes; roughly chop and set aside. Prepare a 9 x 13 x 2 inch baking pan by spraying with nonstick cooking spray and then lining the pan with parchment paper, for easier removal after the bars are baked. Make the crust by combining the graham cracker crumbs and melted butter in a bowl and stirring with a fork. Firmly press the crumbs into the pan.

In a small saucepan over low heat, combine the sweetened condensed milk, 12 oz. semi sweet chocolate chips and 1 Tbsp. butter. Stir together until the chocolate has melted and the mixture is smooth. Very carefully, spread the fudge over the graham cracker crust, being sure not to drag the crumbs into the mixture. Sprinkle with 1/2 cup of the Heath toffee bits.

In a mixing bowl, beat the crisco, brown sugar, milk and vanilla together. Beat in the egg. Add the salt, baking soda, and cinnamon and mix. Add the flour and mix until combined. Using a large spoon, fold in the walnuts and 12 oz. chips of your choice. Carefully spread this cookie batter evenly over the fudge layer. Sprinkle with 1/2 c. Heath toffee bits.

Bake at convection bake 330 for 30 minutes (or regular bake 350 for 35 minutes). The cookie dough will appear slightly under cooked. Let cool completely for several hours before lifting out by the parchment paper and cutting into 20 bars.