Mom's Chocolate Toffee Seven Layer Bars

5 from 2 votes

Prep Time10

Cook Time35

Chill Time8

Servings: bars

½ cup unsalted butter melted
1 & ¾ cup chocolate teddy grahams or chocolate graham cracker pulsed to fine crumb
1 cup Heath Bits O Brickle
1 cup Heath Bits Milk Chocolate Toffee
1 cup semisweet or dark chocolate chips
1 cup chopped pecans
1 can sweetened condensed milk
flaky salt optional

Prep Pan & Preheat: Preheat oven to 325°. Line a 13 x 9 pan with parchment. Make sure it extends over the ends of the pan. In a food processor pulse the chocolate grahams with melted butter until they are a fine crumb & very wet. You can also smash with rolling pin in large ziploc bag & mix with butter in a small bowl. It will look wet!
Toast Nuts: On a baking sheet, dump chopped pecans and toast in oven until fragrant, 8-10 minutes. Remove from the oven and set aside.
Make the Layers: Cover greased parchment with chocolate buttery teddy crumbs and press firmly for even coverage. This may take a minute. I like to use a flat bottomed glass to lightly spread everything. Once finished, bake for 6 minutes. Remove from the oven. Layer plain Heath pieces, then chocolate Heath pieces, toasted pecans (a sprinkle of salt over the pecans) and then chocolate chips. Press everything lightly to pack. Pour condensed milk evenly over the top of everything. Bake for 30-35 minutes until edges are caramel colored, golden brown and bubbling.
Cool bars completely in pan about 8 hours or overnight. Lift out with the parchment & then cut into bars. Makes about 20 if you are

Notes:

Cool time is 8 hours or overnight for perfectly set, crunchy crispy, chewy bars. For gooey & melty, you can wait about an hour. (I prefer fully set!)