- 1 cup butter, divided
- 2 1/4 cups graham cracker crumbs
- 1 cup sugar
- 1 (5 ounce) can evaporated milk
- 1 (10 ounce) package miniature marshmallows
- 2 cups HERSHEY'S® Semi-Sweet Chocolate Chips
- 1 cup HEATH® Milk Chocolate Toffee Bits
- 1 cup HERSHEY'S® Milk Chocolate Chips or HERSHEY'S® Semi-Sweet Chocolate Chips
- Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.
- Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.
- Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator.
05/19/2018
recipepes.com
No Bake Toffee Fudge Bars, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
