Brookies Cookies

Brookies Cookies are a deliciously fun mashup of two of our favorite desserts: brownies and chocolate chip cookies! Soft and chewy with plenty of chocolate chips, these are always a hit with the family!

When you just can’t decide between making chocolate chip cookies or brownies, the obvious answer is to make both, right? Combined is the best!

Soft and Chewy Brookies

Baking with my kids and making memories in the kitchen is one of the best parts about my job as a mom and food blogger. And these deliciously rich, chocolate-loaded cookies definitely make for fun memories!

They have the wow factor of two types of cookies dough in contrasting colors with complimentary flavors, and they are so much fun to make! You get the rich, chocolate flavor of brownie cookies snugged up next to buttery, almost toffee flavor of a classic chocolate chip cookie loaded with chocolate chips.

I just took my favorite recipes for each cookie and scaled them back a bit, then tweaked them a little so that they bake evenly instead of one side spreading more than the other. The result makes a wonderful cookie with a regular sized batch!

We loved these so much I’m already thinking about other flavor combinations I could tweak. Like peanut butter & chocolate. Or oatmeal and sugar cookie. Or maybe snickerdoodle and white chocolate macadamia nut!

Best Brookies Cookies Ingredients

We love that we always have everything we need on hand to make these cookies! A well-stocked baking pantry always includes cocoa powder and chocolate chips, right?

• Flour: All-purpose flour provides the bulk of the structure in these cookies. Make sure to measure accurately so both sides bake evenly.
• Sugar: Both brown sugar and granulated sugar are used in these cookies.
• Butter: Salted butter gives these cookies crisp edges and soft centers with buttery flavor. You will need room temperature butter for the chocolate chip side and melted butter for the brownie side of the cookies.
• Eggs: Most of my cookie recipes call for eggs, which act as a binding agent so the cookies are chewy and not crumbly. An extra yolk in the chocolate chip side of these brookies helps even out the consistencies so both sides bake evenly.
• Vanilla Extract: A classic baking ingredient for wonderful depth of flavor!
• Cocoa Powder: I have only tested this recipe using regular, unsweetened cocoa powder, but I’m pretty sure a dark or dutch process cocoa powder would work well here also.
• Baking soda: This leavening ingredient helps the cookies puff and rise slightly so they aren’t completely flat.
• Salt: Be sure not to leave this out or the cookies will taste bland!
• Cornstarch: I will often add a little cornstarch to cookies to make them soft-baked style.
• Chocolate Chips: I used semi-sweet, but milk or dark chocolate chips would be good too! Or go crazy and add some peanut butter chips into the mix!

How to Make Brookies Cookies

This brookies recipe is made in two bowls: one for each type of dough.

1. Prep: Line a couple of baking sheets with parchment paper and preheat the oven to 375 degrees F.
2. Brownie Cookie Dough: Melt the butter in the microwave, then add the brown sugar and beat with a hand mixer for 1-2 minutes until light. Add the egg and vanilla and mix again. Then add in the flour, cocoa powder, baking soda, salt, and chocolate chips, mixing just until combined. Stick the bowl in the fridge while preparing the chocolate chip cookie dough.
3. Chocolate Chip Cookie Dough: In a separate bowl, combine the butter, granulated sugar, and brown sugar, beating for 1-2 minutes until creamy and smooth. Add the egg, egg yolk, and vanilla and beat for another 2 minutes until light. Add in the flour, baking soda, salt, and chocolate chips, mixing just until combined.
4. Scoop and roll: Use a small, tablespoon size cookie scoop to scoop mounds balls of each kind of dough, then combine one of each kind of dough and roll them into a ball to make cookies that have both flavors. Set them on the prepared baking sheet so that one type of dough is visible on each side rather than having one bake on top and one on bottom.
5. Bake: Once all of the brookies cookies are formed, bake them in the oven for 9-11 minutes, until they are light brown and set around the edges. I like these just a little underbaked so they stay soft in the centers when they are done cooling. If you want them to look just like the ones in these pictures, be sure to press a few extra chocolate chips into the tops of each cookie as soon as they come out of the oven.

Storing Brookies Cookies

• Storing: These brookies cookies are nice and soft so they keep best in an airtight container on the counter at room temperature and will stay tasting fresh and yummy for 3-5 days. I don’t recommend storing them in the fridge because I feel like they get stale faster that way.
• Freezing: These freeze really well! Just let them cool completely before transferring to a freezer-safe airtight bag. They are good for about 2 months in the freezer. Just thaw and reheat for a few seconds in the microwave before enjoying!

More Favorite Cookie Recipes

Any of these cookie recipes are perfect for when you need a cookie fix!

• Homemade Milano Cookies
• Brown Butter Chocolate Chip Cookies
• White Chocolate Oreo Cookies
• Gooey S’mores Cookies
• Oatmeal Chocolate Chip Cookies

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Brookies Cookies

Brookies Cookies are a deliciously fun mashup of two of our favorite desserts: brownies and chocolate chip cookies! Soft and chewy with plenty of chocolate chips, these are always a hit with the family!

Course Dessert

Cuisine American

Keyword brookies, brookies cookies

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 24 cookies

Calories 196kcal

Author Amy Nash

Ingredients

Brownie Cookie Dough

• 1/2 cup salted butter
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

Chocolate Chip Cookie Dough

• 1/2 cup salted butter, room temperature
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 egg yolk
• 1 and 1/3 cups all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips, plus more for the tops of the cookies

Instructions

• Line a couple of baking sheets with parchment paper and preheat the oven to 375 degrees Fahrenheit.

Brownie Cookie dough

• Heat the butter in the microwave in a microwave-safe bowl until melted. Add the brown sugar and beat well with a hand mixer for 1-2 minutes until light. Add the egg and vanilla and mix again.
• Mix in the flour, cocoa powder, baking soda, salt, and chocolate chips until combined. Stick the bowl in the fridge while preparing the chocolate chip cookie dough.

Chocolate Chip Cookie Dough

• In a separate bowl, combine the softened butter, granulated sugar, and brown sugar. Beat for 1-2 minutes until creamy and smooth.
• Add the egg, egg yolk, and vanilla and beat for another 2 minutes until light. Add in the flour, baking soda, salt, and chocolate chips, mixing just until combined. There is no need to chill this dough.

Assembly

• Use a small, tablespoon-size cookie scoop to scoop mounds of each kind of dough, then combine one of each kind and roll them into a ball to make cookies that have both flavors. Space the balls of two-toned cookie dough a few inches apart on the prepared baking sheet so that one type of dough is visible on each side rather than one on top and one on bottom.
• Once all of the cookies are formed, bake them in the oven for 9-11 minutes, until they are light brown and set around the edges. Press a few extra chocolate chips into the tops of each cookie as soon as they come out of the oven.

Nutrition

Calories: 196kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 186mg | Potassium: 52mg | Fiber: 1g | Sugar: 16g | Vitamin A: 275IU | Calcium: 23mg | Iron: 1mg

 

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Creamy Spinach Artichoke Chicken

Pan seared chicken is smothered in a decadent sauce with spinach and artichokes in this Creamy Spinach Artichoke Chicken. It’s a quick simple way to put a gourmet meal on the table any day of the week. Not only is it quick to make, it’s made all in one pot so clean up is a breeze.

It’s so delicious, it’s a winner all the way around. To make a complete meal, combine this creamy dish with some Homemade Easy Cheesy Garlic Bread and the Best Winter Fruit Salad for a tasty meal.

Spinach and Artichoke Chicken

This recipe is literally like taking spinach artichoke dip and turning it into a meal. It’s so heavenly. The creamy cheesy sauce is thick and savory. The spinach adds flavor, color and vitamins. Artichokes have such a great tang that brightens the sauce, it’s magical. Chicken adds the protein for a complete meal that is sure to satisfy.

It’s such an exquisite sauce you’re going to want to get every single drop. The best way to soak it up is to serve this over pasta, rice or serve it with a good crusty loaf that can wipe the plate down. It’s a recipe you’re going to come back to time and time again because of the ease and flavor. You and your loved ones are going to love it! Make it tonight!

Creamy Chicken Ingredients

This is one of those recipes that takes a little planning, but it’s totally worth it. Fresh spinach will give you the best texture, so I highly recommend it over frozen spinach. Jarred artichokes can be found in the canned food area of your grocery store, sometimes near the canned mushrooms. If you buy a half pint of cream or half and half you’ll have the perfect amount. When recipes call for a small amount of chicken broth I will often make my own using chicken bouillon. It saves me from opening a full carton or can and not using it all.

• 4 boneless skinless chicken breasts (thinly sliced)
• Olive oil: For searing the chicken
• Salt and Pepper: Just to taste

Creamy Spinach Artichoke Sauce

• Butter: Everything tastes better with butter
• Garlic cloves minced: Adds a punch of flavor
• Flour: Thickens the sauce.
• Chicken broth: Adds a bit of liquid and flavor.
• Heavy cream or half and half: Creates the luscious creamy texture.
• Grated parmesan cheese: The sharpness of the cheese is a great match with the spinach and artichokes.
• Garlic powder: Adds a touch more flavor.
• Pepper and salt: Add it to taste!
• Spinach chopped: Not only adds flavor but adds a beautiful color to the dish.
• Artichokes (quartered): Be sure to drain the artichokes

Making Succulent Spinach Artichoke Chicken

One of the best things about this recipe is that I can make it all in the same pan. I love time savers like this. And it comes together so quickly. I can have dinner on the table in no time flat and it’s such a delectable dish. It tastes and looks like I slaved all day. It’ll be our little secret that you didn’t.

• Sear: In a large skillet add olive oil, salt and pepper the chicken. Cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
• Making the Sauce: To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and artichokes and let simmer until it starts to thicken and spinach wilts. Add the chicken back to the sauce and serve over pasta is desired.

Cooking with Chicken Breasts

Chicken is low in calories and fat but high in protein making it a smart choice for meals. I used chicken breasts in this dish which can be tricky to cook. The breast is thick on one end and thin on the other, creating a cooking nightmare. To make sure the chicken is cooked all the way through, the thin end is usually over cooked. Or the thick end is under done. Eating raw chicken is extremely dangerous, so it’s important to cook it till it’s no longer pink. To help ensure even cooking without drying out your chicken there are a few tricks to try.

• Thinly sliced: By cutting the thick end in half horizontally you can create pieces that are more even.
• Flatten: Another trick is to place the chicken between two pieces of plastic wrap and then using a rolling pin pound the thick end of the chicken flat. This will create even thickness in your chicken breast.
• Slice: Slicing the chicken in even strips will also ensure even cooking.
• Chopping:  You can even chop the chicken if you desire. This could be perfect for feeding little ones.
• Temperature:  Make sure your chicken is cooked to 165 degrees F. Insert an instant read thermometer into the thickest part of the chicken to make sure it’s at the right temperature.

Making Spinach Artichoke Chicken The Best

Making a dish that tastes like it came from a fancy Italian restaurant is easy with this recipe. There are a few tips to make sure it’s a definite winner among the family.

• Can I use different Cheese?  Yes! Parmesan has a mild nutty flavor that compliments the dish beautifully. To get the same kind of flavor look for similar cheeses like Asiago, Pecorino, or Romano which are similar in both taste and texture.
• Can I use Chicken Thighs? Yes! I would use boneless, skinless chicken thighs. Slicing the chicken thighs won’t be necessary like it is with the breasts. You will still want to check the internal temperature and make sure the thickest part of the thigh reaches 165 degrees.
• Are the substitutes for the cream or half and half? Nope! The cream or half and half is what creates the creaminess and richness of the sauce. Using milk or even milk alternatives will change the consistency and even the flavor of the dish.
• Leftovers: If there are any leftovers they keep beautifully in an airtight container in the fridge for up to 4 days. Warm up in the microwave or over medium heat on the stove.
• Will I be able to freeze this? No, I do not recommend freezing this dish because of the cream sauce. It will separate once thawed and will not taste or look as appetizing. This is best eaten within the first few days of making. I don’t think you’ll have any trouble doing that, however.

More Chicken Recipes to Enjoy!

Chicken is such an easy protein to cook with. It can be made into so many different kinds of dishes with so many different flavors. It’s usually cheaper and better for you than red meat. I know chicken is a staple in our menu planning.

• The Very Best Poppy seed Chicken Casserole
• Literally the Best Chicken Noodle Soup
• Baked Kung Pao Chicken
• Jerk Chicken
• White Chicken Chili

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Creamy Spinach Artichoke Chicken

Pan seared chicken is smothered in a decadent sauce with spinach and artichokes in this Creamy Spinach Artichoke Chicken. It's a quick simple way to put a gourmet meal on the table any day of the week. Not only is it quick to make, it's made all in one pot so clean up is a breeze. 

Course Dinner, Main Course

Cuisine American

Keyword creamy spinach and artichoke chicken, spinach and artichoke chicken

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 People

Calories 465kcal

Author Alyssa Rivers

Ingredients

• 4 boneless skinless chicken breasts thinly sliced
• 2 Tablespoons Olive oil
• Salt Pepper

Creamy Spinach Artichoke Sauce:

• 1/4 cup butter
• 2 garlic cloves minced
• 1 tablespoon flour
• 1/2 cup chicken broth
• 1 cup heavy cream or half and half
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup spinach chopped
• 1 cup artichokes quartered

Instructions

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

To make the sauce:

• Add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt.
• Add the spinach and artichokes and let simmer until it starts to thicken and spinach wilts. Add the chicken back to the sauce and serve over pasta is desired.

Nutrition

Calories: 465kcal | Carbohydrates: 12g | Protein: 33g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 136mg | Sodium: 903mg | Potassium: 755mg | Fiber: 3g | Sugar: 1g | Vitamin A: 711IU | Vitamin C: 11mg | Calcium: 240mg | Iron: 1mg

 

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Perfect Air Fryer Sweet Potato Fries

Perfect Air Fryer Sweet Potato Fries are crispy outside and tender inside. Lightly seasoned and golden, they are a delicious addition to any meal. These are a healthy way to indulge  without the guilt. Pair them with your favorite dipping sauce and your side dish is done!

If you’re not the air fryer bandwagon it’s time! They just make everything taste so much better it seems like! Try Perfect Air Fryer Steak with Garlic Herb Butter, Brown Sugar Garlic Air Fryer Salmon and 10 min Air Fryer Shrimp for starters.

Sweet Potato Fries

These are so good. The air fryer will give the potatoes a nice crisp outside and the inside will remain soft and scrumptious. Seasoned to just to taste they’ll go with just about anything.

Full of vitamins and fiber, sweet potatoes are a healthy way to satisfy your French fry cravings. Making them in the air fryer even makes it even better.

Sweet Potato Fry Ingredients

Simple ingredients with magnificent taste.

• Sweet Potatoes: One to two depending on the size of your air fryer
• Olive Oil: Just enough to coat
• Italian Seasoning: One of the best seasonings
• Salt and Pepper: Just to taste

How to Make Air Fryer Fries

Super easy to make!

1. Cut: Peel and cut the potatoes about 1/4 inch thick
2. Toss: Place the potato in a bowl and toss with oil, seasoning and salt and pepper to coat
3. Fry: Place in a single layer in the air fryer on 380 and cook for 12-14 minutes tossing half way through.

Variations

It’s hard to beat these but you can play with the flavors and dips.

• Seasoning: Mix up the spices to your liking. Try a Mexican flair with smoked paprika, chipotle chili powder and cumin. Or go sweet with cinnamon and a touch of brown sugar. Add garlic and onion powder and paprika for a good seasoned fry.
• Dip: Ketchup is a good stand by but sweet potatoes can really go with so many sauces. Try mayo as your base and add chipotle peppers in adobe with a touch of lemon juice and cilantro. Or mayo and your favorite BBQ sauce. Try a dill based sauce or even ranch. The possibilities are endless.
• Freeze: Make several batches and let cool completely. Place in a freezer safe bag and freeze for up to 3 months. Reheat in the air fryer at 360 till heated through.

Tips for Perfect Air Fryer Fries

Anyone who has tried to bake sweet potato fries or fried them knows that it’s hard to get them crispy. Baking them in the air fryer helps, but they still won’t be super crunchy. There are few things you can do to help.

• Potatoes: You don’t have to peel the potatoes if you don’t want to. Cut them the same size as possible. The smaller the better.
• Ends:  Trim the pointy ends off of the potato sticks so the tips don’t burn.
• Coating: Consider a coating of starch on the potatoes after they are tossed with the oil. Cornstarch or arrowroot starch will work. Just a light coating then season as desired.
• Heat: Don’t cook them at too high of a heat. Otherwise it’ll burn the outside and leave the inside a mushy. Baking them at 380 should give them a nice golden outside. If your fryer cooks hot try 360 degrees F.
• Serve: Serve the potatoes ASAP. The longer they sit the more limp they become.
• Soaking: I’ve found that you don’t need to soak sweet potatoes like you do white potatoes. They just don’t have enough starch to make a difference, so you can save yourself some time and step by not doing that.
• Over fill:  Don’t over fill your air fryer. It will ensure the air can circulate evenly and cook them perfectly.

More Sweet Potato Recipes

Sweet potatoes are so good for you and in these recipes they taste amazing too.

• Homemade Sweet Potato Pie
• Sweet Potato Hash
• The Best Sweet Potato Casserole
• Maple Sweet Potato Pancake
• Roasted Honey Cinnamon Butter Sweet Potatoes

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Air Fryer Sweet Potato Fries

Perfect Air Fryer Sweet Potato Fries are crispy outside and tender inside. Lightly seasoned and golden, they are a delicious addition to any meal. These are a healthy way to indulge  without the guilt. Pair them with your favorite dipping sauce and your side dish is done!

Course Side Dish

Cuisine American

Keyword air fryer sweet potato fries, Sweet Potato Fries

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 4 People

Calories 81kcal

Author Alyssa Rivers

Ingredients

• 1-2 sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• salt and pepper

Instructions

• Peel the sweet potato. Slice into long strips 1/4 inch wide. In a medium size bowl add the sweet potato, olive oil, Italian seasoning, and salt and pepper. Toss to coat.
• Add the sweet potatoes to the basket of an air fryer in a single layer. Cook at 380 degrees for 12-14 minutes, tossing the fries halfway through.

Nutrition

Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8016IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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5 ingredient Graham Cracker Toffee (Christmas Crack)

This super easy Graham Cracker Toffee is so delicious and addictive. Perfect for cookie plates to give to neighbors, bring to parties or just to eat! It’s quick and luscious. We love to make this graham cracker toffee every year!

This recipe is similar to my Best Christmas Crack made with saltines and a bit easier than my Homemade Toffee, but just as amazing!

Graham Cracker Toffee

Yes we call it Christmas Crack because it’s that addicting. So I am putting my disclaimer on now. I am warning you, you will not be able to eat just one piece. You should make two batches just to be safe.

With it’s crunchy graham base and buttery sweet middle, then topped with chocolate and nuts, it’s no wonder it’s a favorite. It’s so easy to throw together, and no candy thermometer needed so anyone can make it and be the hero of the day! Make it today!

Christmas Crack Ingredients

Just 5 little ingredients and voilà! Toffee Perfection

• Graham Crackers: The sturdy crunchy base
• Butter: Use salted butter to balance the sugar
• Sugar: You need to use Brown sugar.
• Chocolate Chips: Semi-sweet is what I used.
• Toffee Chips: These are optional really but add that extra toffee crunch and flavor.

Making This Addictive Graham Cracker Toffee

This is so simple you don’t have to worry about getting it wrong. It’s perfect for first time toffee makers.

1. Prep: Preheat the oven to 350 degrees F and line a 9×13 pan with foil and spray with cooking spray.
2. Break: Completely cover the bottom of the pan with graham crackers breaking them as needed.
3. Boil: Bring the butter and sugar to a boil in a saucepan over medium high heat. Stir it constantly as you let it boil till it starts to thicken about 5 min.
4. Bake: Pour over the graham crackers and bake for 7 minutes.
5. Top: Remove from the oven and top with chocolate chips while still warm. Let them sit for a minute or two to melt. Spread evenly over the filling and top with toffee chips. Allow to cool completely and set before breaking into pieces.

Making This Christmas Toffee so Amazing

This is such an easy recipe to adjust and create variations and a few reminders to make divine every time.

1. Stir: You don’t need to watch a thermometer for this toffee, but you do need to stir it constantly to prevent burning. It takes about 5 minutes to reach the color and consistency your looking for. If you feel like it’s burning pull it off the heat. The baking process finishes the caramelization of the toffee.
2. Chocolate Chips:  Put the chocolate chips on as soon as it comes out so that the chocolate will melt easier and faster.
3. Cooling: Cool completely and allow the chocolate to set before cutting. You might need to speed the process by putting it in the fridge or freezer.
4. Variations: This can be so fun to vary with your chocolate or toppings. You can use whatever kind of chocolate you desire, but I prefer the semi-sweet so that it’s not too sweet.
5. Toppings: Be sure to put the toppings on right after the chocolate so it’ll stick. Omit the toffee and use chopped nuts, candy, pretzels, candy cane, chopped mints or cookies for endless possibilities.
6. Pan: For a thinner layer of toffee, use the same recipe but with a cookie sheet instead of 9×13.

Storing Toffee (If you Have Any Left!)

• Storing: Store the toffee in an airtight container away from heat once it has set up to 2 weeks
• Fridge: This can also be stored in the fridge in an airtight container or wrapped tightly in plastic wrap.
• Freezer: Many people love to store this and eat it straight from the freezer. Wrap tightly in plastic wrap and place in a ziploc freezer safe bag for up to 3 months.

More Cookie Plate Favorites

Whether it’s for the neighbor, the office, or for your own family these treats are sure to please.

• Butter Pecan Cookies
• Rolo Pretzel Turtles
• The Best Peanut Brittle
• Ooey Gooey Chex Mix
• The Best Carmelita Cookie Bars

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5 INGREDIENT Graham CRACKER TOFFEE (CHRISTMAS CRACK)

We love to make this graham cracker toffee every year!  It is so addicting and gone in a flash!

Course Dessert, Snack

Cuisine American

Keyword christmas crack, graham cracker toffee

Prep Time 15 minutes

Cook Time 7 minutes

Total Time 22 minutes

Servings 16 Servings

Calories 323kcal

Author Alyssa Rivers

Ingredients

• 10 full-size graham crackers enough to cover the pan
• 1 cup salted butter
• 1 cup light brown sugar packed
• 2 cups semi-sweet chocolate chips
• 1/3 cup toffee bits

Instructions

• Preheat oven to 350 degrees. In a 9x13 inch pan line with aluminum foil and spray with cooking spray.
• Place the graham crackers in a single layer along the bottom. Make sure it is fully lined breaking crackers if needed.
• In a medium saucepan over medium high heat, add the butter and brown sugar. Stir constantly until butter has melted. Let the mixture boil for a few minutes until it starts to thicken.
• Pour over the graham crackers. Bake for 7 minutes.
• Remove pan from the oven and sprinkle with chocolate chips. Use a spatula to spread the chocolate over the top. Sprinkle with the toffee bits.
• Allow to cool completely and harden. Cut into pieces and serve.

Notes

Updated on December 4, 2020

Originally Posted on December 10, 2012

Nutrition

Calories: 323kcal | Carbohydrates: 32g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 32mg | Sodium: 165mg | Potassium: 165mg | Fiber: 2g | Sugar: 24g | Vitamin A: 366IU | Calcium: 36mg | Iron: 2mg

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