Catchall Bars

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Posted By: SandyE
Posted In:  Cookies
Page Views:  2304 views
Preparation Time:  20 minutes
Cooking Time:  30 minutes
Course: desserts
Cusine: north american


Basic Cookie Dough (see recipe below)
1 1/2 cups dark chocolate pieces
1 1/2 cups toffee pieces
1 (14 oz.) can sweetened condensed milk
1 cup flaked coconut
1 cup chopped pecans

1/4 cup butter, softened
1/4 cup shortening
2 ounces cream cheese, softened
1 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
2 teaspoon vanilla
2 1/2 cups all-purpose flour


1. Preheat oven to 375 degrees. Line a 13x9x2 inch baking pan with foil extending the foil over the edges of the pan.  Grease foil; set pan aside.

2. Prepare Basic Cookie Dough as directed: In a large bowl, combine butter, shortening, and cream cheese.  Beat with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, baking powder, salt, cinnamon, and nutmeg.  Beat until combined, scraping bowl occasionally.  Beat in egg and vanilla until combined.  beat in as much of the flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour. 

3. Press three-fourths of the dough evenly onto the bottom of the prepared baking pan.  Bake crust in the preheated oven about 10 minutes or until lightly browned.

4. In a large bowl, combine chocolate pieces, toffee pieces, coconut, and pecans.  Add the sweetened condensed milk.  Spread mixture evenly over the baked crust.   Crumble the remaining one-fourth of the dough evenly over the top.

5. Bake about 20 minutes more or until crumbled topping is lightly browned.  Cool in pan on wire rack.  Using the edges of the foil, lift out of the pan.  Cut into bars.  Makes 24 bars (I cut into smaller pieces so I got more than 24 bars).

To store: Place bars in single layer in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.

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