Desserts & Sweet Treats/ Recipes

Crack Bars

I still don’t know what to call these bars. They are a toffee bar, but also a 7 layer type bar, but with a shortbread base and top. A combination of the best of two types of bars is what they are.

But my husband came up with the temporary name when he beaked at me “I’m trying to diet and you made these bars! They are like crack, I just ate 6!”

Because I held him down and forced them down his throat. Yah-huh. Don’t think so buddy.

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Damn his skinny genes anyway that he can eat 6 of them. Age will catch up with you darling, just you wait and see.

They are really, really good sweet squares.

Ingredients Needed:

1 1/2 cups of flour
3/4 cup of brown sugar
3/4 cup of butter
1 can of condensed sweetened milk (300ml)
1 cup of chocolate chips
1 cup of toffee bits
1 cup of almonds

Kick the tires and light the fires to 350.

Combine the sugar and flour then cut in the cold butter.

Press 2/3 of the mixture into a 9×9 pan saving the rest as topping for later. Bake for 10 minutes.

Remove from the oven and sprinkle the cup of toffee bits on top.

Then the almonds.

Then the chocolate chips.

Then pour the condensed milk over top evenly. Wait a couple minutes for the condensed milk to settle into the grooves between ingredients a bit.

Then take the rest of the crumb mix and sprinkle it over the top.

Until it looks like this! Yum. Try not to scoop it out and eat it now.

Bake in a 350 degree oven for 20-25 minutes, until the top is wonderfully browned and crackly. Let the pan cool completely and when it’s cool, slice it.

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Crack Bars


  • Author: Karlynn Johnston
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min

Description

As addicting as..well, read the title.

Ingredients

  • 1 1/2 cups of flour
  • 3/4 cup of brown sugar
  • 3/4 cup of butter
  • 1 can of condensed sweetened milk 300ml
  • 1 cup of chocolate chips
  • 1 cup of toffee bits
  • 1 cup of almonds

Instructions

  1. Kick the tires and light the fires to 350.
  2. Combine the sugar and flour then cut in the cold butter.
  3. Press 2/3 of the mixture into a 9×9 pan saving the rest as topping for later. Bake for 10 minutes.
  4. Remove from the oven and sprinkle the cup of toffee bits on top.
  5. Then the almonds.
  6. Then the chocolate chips.
  7. Then pour the condensed milk over top evenly. Wait a couple minutes for the condensed milk to settle into the grooves between ingredients a bit.
  8. Then take the rest of the crumb mix and sprinkle it over the top.
  9. Bake in a 350 degree oven for 20-25 minutes, until the top is wonderfully browned and crackly. Let the pan cool completely and when it’s cool, slice it.

Nutrition

  • Serving Size: 8

 

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2 Comments

  • Reply
    Michelle Peacey
    January 26, 2017 at 3:45 am

    Great just great… Just what I need another cookie recipe! No really, it’s just what I need, thanks. These look so nummy.

  • Reply
    Sonia Olivier
    January 25, 2017 at 2:09 am

    With so many ingredients they have to be good.

  • Reply
    Around the World in 80 Cupcakes
    January 24, 2017 at 10:38 pm

    Two layers of shortbread already makes them awesome \U0001f60b\U0001f60b\U0001f60b\U0001f60b.

  • Reply
    Julie O'Hagan
    January 24, 2017 at 10:17 pm

    I love your recipes, even if I don’t try them all.

  • Reply
    translator
    May 13, 2013 at 11:10 am

    Those bars are fantastic and looking great.

    http://www.grptripjg.com

  • Reply
    advisory
    December 31, 2012 at 6:32 pm

    Thanks Karlynn for sharing that Ingredients with us. I like this.

  • Reply
    Colorado payday loan
    October 30, 2012 at 2:50 pm

    I have been reading a lot of blogs and forums recently. Some are really informative some are entertaining and some are a real crack up. I’ve got to admit it, great job on this blog, I’ll be sure to check back from time to time

  • Reply
    Chris Lori
    October 24, 2012 at 6:39 am

    Indeed this statement was backed up when the hotel researched the origins of sticky toffee pudding before the launch of its retail version. However, it has also been reported that the landlady of The Gait Inn, Millington, invented it in 1907 for sale in her pub.

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