Mocha-Toffee Truffle Bars

 

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2

cup butter or margarine, melted

1

egg, slightly beaten

1

can (14 oz) sweetened condensed milk (not evaporated)

1

teaspoon instant coffee granules

1

package (11.5 oz) milk chocolate chips (2 cups)

1

package (8 oz) toffee bits (1 1/2 cups)

1

cup chopped pecans

• 1 Heat oven to 350°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Spread dough in bottom of a 9x13-inch ungreased pan. Bake 12 to 15 minutes or until light golden brown.
• 2 Meanwhile, in small microwavable bowl, microwave sweetened condensed milk uncovered on High for 1 minute. Stir in instant coffee until coffee is mostly dissolved; set aside.
• 3 Sprinkle warm crust with chocolate chips, toffee bits and pecans. Drizzle sweetened condensed milk mixture evenly over pecans.
• 4 Bake 23 to 27 minutes or until top is golden brown and bubbly in center. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.