I get it. I do. It’s the holidays and people are supposed to be spending every waking second staring lovingly at their spouse, while playing board games with their children, and serving up fancy dinners for their extended families, all while keeping the house spotless, festive, and free from anger.
The thing is, NO. Just no. Do I need to bring out grumpy cat to tell you how I feel about all of this togetherness?
I’m over it. Overrrrrr it.
I just want to watch some television, okay? But, apparently, actors and producers and tv writer people think that they deserve time off for the holidays.
Pfft. Nonsense, I say.
I want my television back. I can only handle so many hours of bonding time before I need a break. I want my Grey’s Anatomy. I want my American Horror Story. I need The Walking Dead. I’m nothing without Parenthood.
To console myself, I made these gooey bar cookies full of fudgy chocolate and toffee pieces. They are so good that I want to punch them right in their stupid faces. You don’t even want to imagine how the bottom layer of cookie stays moist and chewy while the middle is all gooey and fudgy from the chocolate, but crunchy from the toffee.
Just. Don’t. Imagine. It.
And certainly don’t make these for your New Year’s get together. Seriously. These should be illegal.
The slightly gooey bottom layer works perfectly with the fudgy and crunchy chocolate toffee layer!
1 30 ounce package refrigerated chocolate chip cookie dough (that's the big roll)
14 ounces sweetened condensed milk
12 ounces semi-sweet chocolate chips
12 ounces Heath toffee bits
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
Press half of the cookie dough into the bottom of the prepared baking dish.
In a small saucepan, heat the condensed milk and chocolate chips over low heat, stirring constantly, until the chocolate is fully melted. Remove from the heat and stir in the toffee bits.
Spread the chocolate toffee mixture on top of the cookie dough.
Sprinkle small pieces of the remaining half of the cookie dough over the chocolate mixture. It won't cover the chocolate completely, but it should come fairly close.
Bake for 45 minutes. The top should be golden and the chocolate will be set.
Let cool completely before cutting. The bottom layer will still be slightly gooey and soft, so serve with a fork!