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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.
Damn his skinny genes anyway that he can eat 6 of them. Age will catch up with you darling, just 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
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Total Time
- 25 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 25
- Calories
- 211
- Author
- Karlynn Johnston
Ingredients
- 1 1/2 cups flour
- 1 cup almonds
- 3/4 cup brown sugar
- 3/4 cup butter
- 300 millilitres condensed sweetened milk
- 1 cup chocolate chips
- 1 cup toffee bits
Instructions
- Kick the tires and light the fires to 350 degrees.
- 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.
- 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 Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
Jennifer says
I made these squares, but my shortbread is not white and powdery looking like yours. 3/4 cup of brown sugar is a lot. Absolutely disastrous waste of ingredients. There is far too much butter and sugar in the base. It would not become firm.
Michelle Peacey says
Great just great… Just what I need another cookie recipe! No really, it’s just what I need, thanks. These look so nummy.
Sonia Olivier says
With so many ingredients they have to be good.
Around the World in 80 Cupcakes says
Two layers of shortbread already makes them awesome \U0001f60b\U0001f60b\U0001f60b\U0001f60b.
Julie O'Hagan says
I love your recipes, even if I don’t try them all.
translator says
Those bars are fantastic and looking great.
https://www.grptripjg.com
advisory says
Thanks Karlynn for sharing that Ingredients with us. I like this.
Chris Lori says
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.