WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY’S FUDGE AND TOFFEE FILLED CHOCOLATE CHIP BARS.  UMMMM…..YES, YOU CAN IMAGINE HOW INCREDIBLE THEY WERE.  I USE THE WORD “WERE” BECAUSE THEY ARE ALL GONE…AND THEIR DISAPPEARANCE WAS FAST!!!!

Adapted from That Skinny Chick Can Bake via Buns in My Oven

Cookie dough:

• 1 stick (4 ounces) butter, room temperature
  
• 1/2 cup brown sugar
  
• 1/4 cup sugar
  
• 1 egg
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1 cup plus 2 tablespoons flour
  
• 1 cup (6 ounces) semi-sweet chocolate chips
  
Fudge layer:

• 1 can (14 ounces) sweetened condensed milk
  
• 1 bag (12 ounces) milk chocolate chips
  
• 15 (4 ounces) fun size Heath bars, cut into chunks (I used 4 ounces of Heath pre-crushed bits)

1. Preheat oven to 350º.
   
2. Line an 8×8 baking dish with non stick foil.
3. Make cookie dough by creaming butter and sugar, then mixing in egg. Mix in flour, salt and baking soda, then chocolate chips.
   
4. Press about 2/3 of dough into the bottom of the pan. Use offset spatula to evenly cover bottom of pan with dough.
   
5. Melt chocolate chips and sweetened condensed milk together until smooth.
   
6. Spread melted chocolate over the cookie dough.
   
7. Sprinkle Heath bar chunks over melted chocolate.
   
8. Take
   spoonfuls of remaining dough and drop over chocolate layer. Carefully
   spread out lumps of dough with spatula. It will not totally cover
   chocolate.
   
9. Bake for 25-30 minutes until set & golden.
   
10. Remove from oven and cool.  Chill before cutting.  
11. Yield: 16 bars

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