• Preparation Time 30 minutes
  • Baking Time 50 minutes
  • Makes about 4 dozen bars
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3/4 cup butter
  • 3/4 cup packed brown sugar
  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 can Eagle Brand® Sweetened Condensed Milk
  • 2 tbsp butter
  • 1 pkg milk chocolate chips
  • 1 pkg toffee bits

Serving Size: about 4 dozen bars


Serving Size: about 4 dozen bars

  • Preheat oven to 350°F (180°C). Grease a 13" x 9" (33 x 23 cm) cake pan and line with parchment paper overlapping two sides for easy removal.
  • Cream first 3 ingredients and press evenly in prepared pan.
  • Bake in preheated oven for 20 to 25 minutes, or until light golden. Cool on wire rack while preparing filling.
  • Heat sweetened condensed milk and 2 tbsp (30 mL) butter in heavy medium saucepan, stirring constantly over medium heat for 5 to10 minutes, or until thickened. Spread over baked base. Bake for 12 to 15 minutes longer, or until golden.
  • Sprinkle milk chocolate chips evenly over top. Bake 2 minutes more or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle toffee bits on top, pressing lightly into chocolate. Cool completely. If necessary, chill just to set chocolate before cutting into bars. Store at room temperature.


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