Shortbread Toffee Bars

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350o

Crust

¾ C Butter (or ButterBlend)

1 ¾ C FlourBlend (Or Whole Wheat Pastry Flour)

2T SugarBlend (or SweetR)

Filling:

¾ C Butter (or ButterBlend)

1 14oz. Can Sweetened Condensed Milk (or our SweetR Condensed Milk recipe)

Topping:

2 oz. Semi-Sweet Baking chocolate

¼ C Butter (or ButterBlend)

In small mixing bowl blend together butter, flour, and sweetener until a crumble paste consistency. Press mixture into ungreased 9×13 baking pan. Bake at 350o fahrenheit for 20-25 minutes, until lightly browned.

To make filling, combine butter and sweetened condensed milk in a heavy saucepan. Place over medium heat until butter melts. Whisking constantly, increase heat to high. Continue to whisk and bring to boil. Let boil and whisk for one minute. Pour into bowl to cool for 15 minutes. Spread over cooled crust. Refrigerate until thoroughly chilled.

In a small saucepan over low heat, melt chocolate and butter. Pour over cooled filling and spread to edges. Refrigerate until set. To cut, turn pan upside down over countertop. Press palm of hand in center of pan. Cookie should drop out in one sheet. Turn over and cut into small bars. These freeze well!