Mocha – Toffee Truffle Bars

This recipe comes from and it is so good and gooey!  I made these for my niece and her husband who are coming to spend the long weekend with us.

1 (1 pd, 1.5 oz) pouch Betty Crocker sugar cookie mix

1/2 cup butter, melted

1 egg, slightly beaten

1 (14 oz) can sweetened condensed milk

1 teaspoon instant coffee granules

1 (11.5 oz) package milk chocolate chips (2 cups) (can also use semisweet or bittersweet – I used the milk)

1 (8 oz) package toffee bits (1 1/2 cups) (I had some homemade toffee in the candy jar that someone had given me so I chopped it up with my PC Food Chopper and used that)

1 cup chopped pecans (the toffee I used had almonds on it so I used almonds instead of pecans)

1  Heat oven to 350.  In large bowl, stir cookie mix, melted butter and egg until soft dough forms.  Spread dough in bottom of 9 x 13″ ungreased pan.  Bake 12 – 15 minutes or until light golden brown.

2  Meanwhile, in a small microwavable bowl, microwave sweetened condensed milk uncovered on high for 1 minute.  Stir in instant coffee until coffee is mostly dissolved.  (I had to heat it for another minute after I added the coffee to get it to dissolve almost all the way.)

3  Sprinkle warm crust with chocolate chips, toffee bits and nuts.  Drizzle sweetened condensed milk mixture evenly over nuts.

4  Bake 23 – 27 minutes or until top is golden brown and bubbly in center.  Cool completely, about 2 hours before cutting into bars.  Store covered at room temperature.

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