Monday, November 2, 2009

Millennium Toffee Bars

This is another Ivy Café favorite. We tried these amazing toffee bars and "My! Oh! My!" We knew we couldn't live without them in Utah, and this is why our Ivy Café cookbook is one of our prized possessions.

I've made these for birthdays at the office, Katie's made them for her students as they were about to take a final exam, and we've made them for neighborhood Christmas gifts. For a while, we were really out of control making them at least twice a week. We were inventing all kinds of reasons to make them–it's a full moon, it's the dog's birthday, it's Thursday! I finally had a toffee bar overdose. I'm now better (thank you very much). But now, I recommend cutting them into small bite size pieces. Eat one or two and then give them all away IMMEDIATELY. If you don't, I promise you won't be able to stop eating them. But, if you get addicted, maybe we can start a support group.

PS I have no idea why they are called Millennium Toffee Bars. I like Katie's theory. If the end of the world is  is upon us. This is the last thing you want to eat before you die.

Remember, small bite size pieces. 
Slow and steady wins the race.

Millennium Toffee Bars


  • 2 ½ cups flour
  • ¾ cups butter
  • ⅔ cup brown sugar
  • 1 egg, slightly beaten
  • 2 cups semisweet chocolate chips, divided
  • 1 cup chopped pecans
  • 1 14-oz. can sweetened condensed milk
  • 1 ¾ cups toffee bits, divided
Grease a 9x13-in. glass dish. Preheat oven to 350˚. In a mixing bowl, mix together flour, butter, and brown sugar; add egg and mix well. Add 1 ½ cups chocolate chips and nuts. Reserve 1 ½ cups of the mixture. Press remaining mixture into the bottom of the pan. Bake for 8 minutes.

Remove from oven and pour sweetened condensed milk over mixture. Top with 1 ½ cups toffee bits, the reserved crumb mixture, and ½ cup chocolate chips. Return to oven for 12 minutes. Remove from oven and sprinkle with remaining toffee bits. Cool before cutting or just eat it with a spoon! Makes 12 to 16 servings.

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