I love collecting BHG cookie magazines that come out each fall!! I think i have everyone from 2003, and i will never throw them out.
These are super yummy and super easy, i like them because you dont have to do very much!!
3/4 c butter
3/4 c brown sugar
1 egg yolk
1 1/2 c flour
1 14-oz can sweetened condensed milk
2 T butter
2 tsp vanilla
1 12-oz pkg semisweet chips (2 c)
1 c toffee pieces
1. Preheat oven to 350* . Grease 9×13 pan up quite high on the sides.
2. For crust, beat the butter and sugar. Add the egg yolk and the flour and salt. Mix until combined. Press the dough into the pan and bake for about 20 minutes- until nice light brown. Cool for a bit on wire rack.
3. For filling, in a saucepan heat and stir the milk and butter over medium heat until bubbly. Cook and stir 5 minutes more- it will thicken and get a bit darker in color. Stir in the vanilla. Pour over the crust and bake for another 12 minutes or so till it is golden brown.
4. Sprinkle the chips on top evenly and bake for 2 more minutes- or until the chocolate is soft. Spread the chocolate around with the back of a large spoon. Sprinkle with the toffee pieces. Cool in the fridge. Makes 32 pieces.
It will freeze for up to 3 months.