#2104 - Chocolate Toffee Bars

(by Shirley McNevich)

1 3/4 cups flour
3/4 cup Domino's dark brown sugar (packed)
3/4 cup cold butter
2 squares Baker's unsweetened baking chocolate (melted)
1 - 14oz. can Eagle brand sweetened condensed milk
1 egg
1 tsp. vanilla
6 - 1.4oz. Hershey's Heath bars (chocolate coated toffee)
1 cup chopped nuts (optional)

In a bowl add Eagle milk and melted baking chocolate--stir until blended. Unwrap and cut the Heath bars into small pieces. In a bowl add flour, brown sugar and cold butter--mix with a pastry blender until it makes crumbs. Press the crumb mixture into a greased 9 x 13 glass baking dish. Bake at 325 degrees for 15 minutes. In a mixer add chocolate milk mixture, egg and vanilla--beat until mixed. Spread the mixture over the baked crust. Sprinkle the toffee pieces and nuts evenly over the top. Bake at 325 degrees for 20-25 minutes. Cool completely. Cut into squares or bars.