I wanted to get back into my kitchen this week and whip up a treat. However, I wanted it to be different than my usual cookies and cupcakes. I also wanted a break from chocolate (I know....what is wrong with me, right?). I have been craving something salty, sweet and rich so I came up with these awesome little nuggets of heaven! Not really nuggets of heaven, but you get the point :-) The shortbread crust paired with the caramel butterscotch center and topped with toffee bits and sea salt make it the perfect two bite treat.
Preheat oven 350
1) Line a 9 by 13 pan with foil and spray with nonstick cooking spray.
5) As the crust bakes combine in a heavy sauce pan the can of sweet and condensed milk and butter. Stir constantly as the butter melts and the mixture becomes warm.
7) Return to oven for 15 minutes until milk mixture is darker and bubbly. It is okay if the edges are a little too dark. You are just going to cut those off :-)
3/4 C butter brought to room temperature
3/4 C brown sugar
1 1/2 C flour
1 can sweet and condensed milk
4 TBLSP butter
2 C Butterscotch chips
1 1/2 C Toffee bits
1 TBLSP sea salt