3
bars (3.52 oz each) Swiss milk chocolate with honey and almond nougat, finely chopped
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Steps
1
Heat oven to 350°F. Grease 13x9-inch pan with shortening. Sprinkle bottom of pan with sugar; tap out excess.
2
In large bowl, beat condensed milk and peanut butter with electric mixer on medium speed until creamy. Add Bisquick mix and vanilla; beat on low speed until blended. Stir in 1/2 cup of the toffee bits. Press in pan.
3
Bake 16 to 18 minutes or until very light brown (crust will be soft). Immediately sprinkle chopped chocolate evenly over hot bars. Let stand 5 minutes to soften; gently spread chocolate with spatula. Sprinkle with remaining 1/2 cup toffee bits. Refrigerate until set, about 1 hour. Cut into 6 rows by 4 rows. Store tightly covered at room temperature.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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