No-Bake Toffee Fudge Bars
These bars skip the oven entirely and combine favorite rich flavors of the holiday season: rich milk chocolate and nutty toffee.
Recipe - Coon Rapids South
No-Bake Toffee Fudge Bars
Prep Time20 Minutes
Servings24
0Ingredients
1 cup butter, divided
2 1/4 cups graham cracker crumbs
1 cup sugar
1 can (5 oz) evaporated milk
1 bag (10 oz) miniature marshmallows
2 cups Hershey’s Semi-Sweet Chocolate Chips
1 cup Heath Toffee Bits
1 cup Hershey’s Milk Chocolate Chips
Directions
- Line 13x9-inch pan with foil. Melt ¾ cups butter; combine with cracker crumbs. Press evenly in bottom of pan.
- Combine sugar, evaporated milk, remaining butter, and marshmallows in large saucepan over medium heat. Stir frequently until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until melted.
- Immediately pour over crust, spreading evenly. Sprinkle with toffee bits and mini chocolate chips, pressing lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store covered in fridge.
20 minutes
Prep Time
0 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$4.69$1.17 each
Essential Everyday Graham Crackers, Honey, Stay Fresh Packs, 3 Each
$3.39$1.13 each
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$3.69$0.92/lb
Carnation Evaporated Milk, 5 Fluid ounce
$1.39$0.28/fl oz
Jet-Puffed Mini Marshmallows, 10 Ounce
$1.49 Each
$1.99 was $2.19$0.20/oz
Hershey's Chocolate Chips, Semi-Sweet, 12 Ounce
$3.99$0.33/oz
Heath English Toffee Bits, Milk Chocolate, 8 Ounce
$3.99$0.50/oz
Hershey's Cookies, Milk Chocolate Chips, 11.5 Ounce
$3.99$0.35/oz
Directions
- Line 13x9-inch pan with foil. Melt ¾ cups butter; combine with cracker crumbs. Press evenly in bottom of pan.
- Combine sugar, evaporated milk, remaining butter, and marshmallows in large saucepan over medium heat. Stir frequently until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until melted.
- Immediately pour over crust, spreading evenly. Sprinkle with toffee bits and mini chocolate chips, pressing lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store covered in fridge.