roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies

cup English toffee baking bits or toffee chips

1/4

cup packed brown sugar

teaspoon vanilla

package (3 oz) cream cheese, softened

egg

2/3

cup butterscotch chips, melted

1/2

cup miniature semisweet chocolate chips

Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In ungreased 13x9-inch pan, arrange slices. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle with 1/2 cup of the toffee bits. Bake 16 to 18 minutes or until golden brown.

Meanwhile, in small bowl, beat brown sugar, vanilla, cream cheese and egg with electric mixer on medium speed until blended. Add melted butterscotch chips; blend well.

With spatula, gently press edges of partially baked crust down to make surface flat. Spoon and spread cream cheese mixture over crust. Sprinkle with remaining 1/2 cup toffee bits and chocolate chips.

Bake 20 to 25 minutes longer or until edges are deep golden brown and center is set. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows. Store in refrigerator.

Chocolate covered toffee bits

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Chocolate covered toffee bits

Related interests

Explore related boards

Candy

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Jodi - pastry party

Holiday recipes