Alisa's friend's award winning Toffee Bars

I didn't use the nuts & used different chips but if you can...stick to this recipe. Her bars are the best!!

Toffee Bars

Spray bottom and sides of large cookie sheet with non-stick spray.
Layer the bottom with graham crackers.

Bring to boil:
1 package butter (2 cups)
1 cup brown sugar
Boil for 3 minutes.

Add chopped walnuts or pecans to mixture.
Pour over graham crackers.

Bake for 10 minutes at 350 degrees.

After baking:
Add 1 package milk chocolate chocolate chips to the top.
Wait until they are melted.

Spread with a knife.
Add ½ to 1 package Skor Toffee Bar chips to the top.
Spread with knife.

Cut before they are completely cooled.

Beth's Million Dollar Caramel Cookies

• 1 cup butter, softened
• 1 cup white sugar, plus 1 Tbs
• 1 cup packed light-brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1⁄2 cups flour, plus 1⁄4 cup
• 3⁄4 cup cocoa
• 1 tsp baking soda
• 2 Heath candy bars
• 1 bag Rolo chewy caramels

1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container.