Toffee–Peanut Butter Bars

[ Prep Time: 10 Minutes | Start to Finish: 1 Hour 35 Minutes | 24 bars ]

• 2 tablespoons sugar
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1 cup peanut butter
• 2 cups Bisquick Gluten Free mix
• 1 teaspoon gluten-free vanilla
• 1 cup toffee bits
• 3 bars (3.52 oz each) Swiss milk chocolate with honey and almond nougat, finely chopped

1. Heat oven to 350°F. Grease 13x9-inch pan with shortening. Sprinkle bottom of pan with sugar; tap out excess.

2. In large bowl, beat condensed milk and peanut butter with electric mixer on medium speed until creamy. Add Bisquick mix and vanilla; beat on low speed until blended. Stir in ½ cup of the toffee bits. Press in pan.

3. Bake 16 to 18 minutes or until very light brown (crust will be soft). Immediately sprinkle chopped chocolate evenly over hot bars. Let stand 5 minutes to soften; gently spread chocolate with spatula. Sprinkle with remaining ½ cup toffee bits. Refrigerate until set, about 1 hour. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature.

1 Bar: Calories 280; Total Fat 13g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 35g (Dietary Fiber 0g); Protein 5g Exchanges: ½ Starch, 1½ Other Carbohydrate, ½ High-Fat Meat, 1½ Fat Carbohydrate Choices: 2