Kelly the Culinarian: Cooking with Kelly: Butterscotch Fudge Bar Bites

Saturday, November 26, 2011

Cooking with Kelly: Butterscotch Fudge Bar Bites

Today has been super productive. I steamed all the floors, put up some more holiday decor, planned out what I'm going to do with our basement/gym space, cleaned up the office, touched up the paint in the bathroom and our bedroom, put away laundry, brought in the trash cans and took out the dog about a million and a half times. I also ate a ton of leftovers and did another Insanity workout before trying some recipes.

I tried a healthy brownie recipe that was so terrible, it went to the trash after one bite. Tim said "I love you, but I'm not eating any more of that." Fair enough, I don't think even the dog would eat it. Luckily, I had something yummier in store that was not healthy, but indeed, delicious. These bars were an adaptation from a Pillsbury recipe that went over very well. It combines my favorite things: chocolate fudge, butterscotch chips and cookie. So in case you're wondering what kind of Insanity results I'll post this week, here's a hint: these were awesome and I enjoyed each bite, however many bites that was ...

Butterscotch Fudge Bar Bites
1/2 cup melted butter
2 cups crushed graham crackers
3/4 cups butterscotch chips
1 package chocolate chip cookies
1 bag semi-sweet chocolate chips
1 14-ounce can of sweetened condensed milk
1 Tablespoon butter

Combine the melted butter and 1 and 3/4 cups of the graham cracker crumbs. Mix, then press into the bottom of a 13x9-inch pan. Place in the freezer to firm up while you finish the next steps.
Next, combine the remaining graham cracker crumbs and the chocolate chip cookies, then set aside. Finally, mix together the condensed milk, butter and chocolate chips in a microwave-safe dish. Microwave in 30-second intervals, pausing to mix and repeat the process until smooth.
Remove the graham cracker crust from the freezer. Top with the chocolate fudge mixture and gentle smooth to fill the dish. Crumble the cookie mixture and distribute over the fudge, then top with the butterscotch chips.
Baked for 25 minutes in a 350-degree oven. Let cool completely before cutting, at least two hours.

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