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Chocolate Toffee Cookie Crunch

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CHOCOLATE TOFFEE COOKIE CRUNCH

COOKIE BASE:

2 c. finely crushed vanilla wafers (about 50) 1/4 c. firmly packed brown sugar 1/2 c. butter, melted

TOFFEE BASE:

1/2 c. butter 1/2 c. firmly packed brown sugar

CHOCOLATE LAYER:

1 (6 oz.) pkg. chocolate chips 1/2 c. finely chopped nuts

COOKIE BASE: Preheat oven to 350 degrees. In bowl, combine wafer crumbs and brown sugar. Stir in butter. Press into a 9x13 inch pan. Bake 5 minutes.

TOFFEE BASE: In pan, combine butter and brown sugar. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil 1 minute and immediately pour over baked base. Bake another 5 minutes at 350 degrees.

CHOCOLATE LAYER: Let stand 2 minutes, then sprinkle with chocolate chips. Let stand 2-3 minutes until morsels are soft and shiny. Spread evenly and sprinkle with nuts.

Chill in refrigerator until very cold. Break into irregular pieces or cut into bars. Can be stored in refrigerator in airtight container. Makes a great holiday treat

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