A combination of chow mein noodles, pretzels and cornflakes gives these sweet-salty bars a satisfying texture. Look for crunchy chow mein noodles—our secret ingredient—in the Asian foods section of your supermarket.
- Prep time 15 minutes
- Total time 1 hour
Ingredients
Method
In food processor, pulse pretzel pieces with noodles until finely chopped. In large bowl, stir together pretzel mixture, cornflakes and toffee bits. Stir in condensed milk until well combined.
Using wet hands, press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven until puffed and golden, about 15 minutes. Let cool completely in pan.
While bars are cooling, in microwaveable bowl, microwave chocolate on medium-high, stirring once, for 45 seconds. Using offset palette knife, spread evenly over bars. Refrigerate until chilled, about 30 minutes. Lift out onto cutting board; cut into rectangles. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Tip from The Test Kitchen: Sweetened condensed milk starts as regular milk; then most of the water content is removed and sugar is added. Look for it in the baking section of your supermarket.
Makes about 36 bars.
Nutritional facts per bar: about
- Sodium 104 mg
- Sugars 11 g
- Protein 2 g
- Calories 108.0
- Total fat 5 g
- Potassium 64 mg
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 16 g
%RDI
- Iron 4.0
- Folate 4.0
- Calcium 3.0
- Vitamin A 2.0
