This dessert was something new I tried during week 1 (of a new-dish-a-week), in addition to the Potato Au Gratin recipe. I found it online and tried it when the kids had some friends over. I also had the in-laws try it. The result was very rich, and I have some changes to the original recipe. Not sure I'd make it again. There are other similar desserts that I enjoy much more. The texture wasn't the best (for what I tend to like). However if you like a done (crunchy) cookie layer with a caramely topping, this is right up your alley.
1 can sweetened condensed milk
1 bag semi-sweet chocolate chips
3/4 bag of toffee bits
2 1/3 cups flour
2/3 cup brown sugar
3/4 cup butter
1 cup pecans (optional)
shredded coconut (optional)
Mix flour and brown sugar in a bowl. Grate cold or slightly frozen butter into flour mixture and work in with your hands until crumbly. Add 3/4 bag of chocolate chips (reserve 1/2 cup for later step), and 1/2 cup pecans. Remove 1 1/2 cups of dough, set aside. Press remaining dough into prepared 9x13 dish. Bake at 350 about 10 min.
Remove from oven; pour sweetened condensed milk over top, to coat evenly (may need to spread with spatula). Sprinkle toffee chips and rest of pecans. Sprinkle rest of dough crumbles on top. Sprinkle 1/2 cup chocolate chips on top (and coconut, if using).
Bake another 25 min. Allow to cool 15 min before cutting. Can refrigerate and serve cold.
Review: I felt it needed nuts added (weren't in the recipe I found), and, if you like a little coconut, this would be the perfect dessert for it. I found the crust (first layer of dough) to be a bit dry. I tend to like my choc. chop desserts on the gooey side. The condensed milk turns into a caramel, almost and is tasty, but also adds a deep richness to it - you'll want to serve this in small pieces.