• Preparation Time 20 minutes
  • Baking Time 20 minutes plus refrigeration
  • Makes 36 bars
  • Freezing Not Recommended

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Ingredients

  • ¾ cup unsalted butter, softened
  • ¼ cup packed, light brown sugar
  • 1 tsp vanilla extract
  • 1 1/4 cups Robin Hood® Original All Purpose Flour
  • ¼ cup graham cracker crumbs
  • Filling
  • 1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • 1 bag toffee bits
  • Topping
  • 1 bag semi-sweet chocolate chips
  • ¼ cup white chocolate, melted (optional)

Serving Size: 36 bars

Directions

Serving Size: 36 bars

  • Preheat oven to 350°F (180°C). Line a 9” (23 cm) square baking pan with parchment paper so the ends overhang for easy removal.
  • Beat together, in a large bowl with an electric mixer, butter with sugar until fluffy. Beat in vanilla. With mixer on low speed, mix in flour and graham crumbs. Press mixture into base of prepared pan.
  • Filling: Pour sweetened condensed milk into microwaveable 8-cup (2 L) wet measure. Microwave on medium (50 %) power for 4 minutes, stirring after 2 minutes. Stir in toffee bits. Microwave on medium-low or defrost (30 %) power for 8 minutes, stirring every 2 minutes, or until golden brown and thickened. Pour over baked crust. Refrigerate for 30 minutes.
  • Bake in preheated oven for 20 minutes or until light golden.
  • Topping: Melt semi-sweet chocolate chips in top of double boiler. Spread lightly over filling. Drizzle white chocolate over. Let set completely before cutting into small bars.

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