1cuptoffee-and-chocolate baking piecessuch as Heath or Skor
Instructions
Heat oven to 350°F. Combine the flour, confectioners' sugar, and butter in the bowl of a food processor. Pulse until a crumbly dough is formed. Press the dough firmly into a greased 9-by-13-inch pan. Bake until just golden brown, about 15 minutes.
Whisk together the condensed milk, egg, and vanilla. Pour the filling over the baked crust. Sprinkle chocolate chips, pecans, and toffee pieces evenly over the filling. Bake until the filling is set, the edges are golden brown, and the toffee is melted, about 25 minutes.
Cool completely in the refrigerator, about 2 hours. Cut into 32 bars.
Notes
For easier cleanup, line the entire pan with parchment paper before baking.
For added flavor, sprinkle a pinch of sea salt over the surface of the bars.
Allow these to cool on a wire rack in the refrigerator for 2 hours before cutting into small squares.
Remove from the baking pan with an offset spatula.