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“Recipe from Pillsbury classic cookbooks Feb 2003 Best Family Meals from the Bake-Off. Cook time includes cooling time.”
1hr 55mins
36 bars

Ingredients Nutrition

  • 1 (18 ounce) package refrigerated chocolate chip cookie dough
  • 1 cup toffee pieces
  • 1 (3 ounce) package cream cheese, softened
  • 14 cup firmly packed brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 23 cup butterscotch chips, melted
  • 12 cup mini chocolate chip


  1. Heat oven to 350 degrees F.
  2. Cut cookie dough into 1/2 inch slices. Arrange slices in bottom of ungreased 13x9 pan. With floured fingers, press dough evenly in pan to form crust. Sprinkle with 1/2 cup of the toffee bits. Bake at 350 for 16-18 minutes or until golden brown.
  3. Meanwhile, in a small bowl, combine cream cheese, brown sugar, vanilla and egg; beat at medium speed until blended. Add melted butterscotch chips; blend well.
  4. Remove partially baked crust from oven. With spatula, gently press edges of crust down to make flat surface. Spoon and spread cream cheese mixture to cover crust. Sprinkle with remaining 1/2 cup toffee bits and chocolate chips.
  5. Return to oven; bake an additional 20-25 minutes or until edges are deep golden brown and center is set. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.

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