Chocolate Toffee Bar Dessert
photo by looneytunesfan
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
15
ingredients
- 236.59 ml all-purpose flour
- 236.59 ml toffee pieces
- 118.29 ml pecans, toasted, finely chopped
- 118.29 ml butter, melted
- 59.14 ml granulated sugar
- 473.18 ml cold milk
- 2 (198.44 g) package instant chocolate pudding mix
- 226.79 g container Cool Whip Topping, thawed
directions
- Heat oven to 400*.
- Mix flour, 1/2 cup toffee bits, pecans, butter and sugar in a large bowl until well mixed. Press firmly onto bottom of 13x9 inch pan. Bake 10 minutes or until lightly browned. Cool.
- Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Spread 1 1/2 cups pudding into bottom of crust.
- Gently stir half of the cool whip topping into remaining pudding. Spread over pudding in pan. Top with remaining cool whip. Sprinkle with remaining toffee bits.
- Refrigerate 3 hours or overnight.
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RECIPE SUBMITTED BY
looneytunesfan
United States