Source: Distracted Homemaker
Burnt Butter Toffee Bars
2 Cups Butter
2 Pkgs. Pepperidge Farm Chessmen Cookies
1 Cup Brown Sugar
2 (14 ounce) cans Sweetened Condensed Milk
4 TBSP Light Corn Syrup
2 tsp Vanilla Extract
8 ounces dark chocolate
4 ounces milk chocolate
Preheat oven to 350 degrees. Crush cookies in a food processor until fine crumbs. Melt 2 cups of butter in a pot on the stove top and cook until an amber/light brown color. Remove one cup of the burnt butter and stir into cookie crumbs. Press into a 9×13 non-stick pan and bake for 10 minutes or until medium brown. Let cool while making the toffee layer.
In pot with remaining cup of burnt butter put brown sugar, sweetened condensed milk and corn syrup. Bring mixture to a boil and cook for 5 minutes stirring continuously. Remove from heat and stir in vanilla extract. If you are using a glass or metal pan that is not non-stick, take your finger and dip it into some butter and run it around the inside edge of the cooled pan. This will grease the edges so your bars don’t stick to the sides of the pan. Pour toffee onto cooled shortbread crust.
When toffee layer is completely set (you will know this because it will not stick to your finger if you touch the top of the toffee) melt both kinds of chocolate together in a microwave safe bowl and stir to combine. When completely melted, spread on top of bars and let cool in fridge or at room temperature until chocolate has set and become firm. Cut into squares and eat the sticky goodness. Oh and by the way, it is okay to lick your fingers!
Tips and Tricks
* Chill these just a bit in the fridge before cutting and use a super sharp knife. You may need to clean the knife between cuts to avoid the toffee sticking to the blade.
* Making my own chocolate mixture of 66% dark and 33% milk always seems to make every recipe better. It is kind of like getting the dark chocolate flavor with the bitter edge knocked of by the touch of milk chocolate. I use it for dipping, topping bars and decorating holiday treats.