From the kitchen of Stephanie Knewasser
Crust
Cream:
2/3 c butter, softened
2/3 c brown sugar
Add:
1 1/4 c flour
Press the dough into a greased 13×9 baking dish.
The dough is sticky and hard to work with-
put a sandwich bag over your hand to pat the dough flat.
Bake @ 350 until the edges begin to brown, 15-20 minutes.
Filling
Stir together:
7 oz sweetened condensed milk (1/2 can)
2 Tbsp butter, melted
Pour over crust.
Tilt the pan back and forth to evenly distribute.
Bake @ 350, 7 minutes.
Spread over baked filling:
1 c Rice Krispies
Topping
In a saucepan, over low heat:
1/3 c corn syrup
2 Tbsp butter
1 tsp vanilla or 2 tsp imitation vanilla
1 c semi sweet chocolate chips
Stir constantly until melted and smooth.
Remove from heat.
In order to cover the entire pan, pour chocolate in a thin ribbon, zig zagging back & forth, filling in gaps as you go.
Once the chocolate is poured, it does not spread.
Sprinkle over top:
1 c toffee bits- Health &/or Skor
Use a spoon or spatula to pat the toffee down into the chocolate layer.
Let cool completely before cutting.
Cut 4 long rows.
Remove one row to a cutting board.
Cut into narrow strips, 11 or 12 pieces per row.
Repeat with other rows.
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