Magic Truffles

For the Magic Bars:
1 1/2 cups graham cracker crumbs (I used digestives, both work equally the same)
1/2 cup butter, melted
1 (14 oz.) can sweetened condensed milk
2 cups chocolate chips (milk or semi-sweet, your preference)
3/4 cup Heath Toffee Bits, and additional for garnish (1 bag is enough for the recipe, I had extra left over)
1 1/3 cup flaked coconut (sweetened kind is okay)

For the Toffee Frosting:
4 oz. unsalted butter
6 oz. light brown soft sugar
4 fl oz. evaporated milk
1/8 teaspoon salt
12 oz. icing sugar
3/4 teaspoon vanilla extract
For the chocolate coating:
2 cups chocolate chips (milk or semi-sweet, your preference)
2 tablespoons PLUS 2 teaspoons vegetable shortening (do NOT use butter!)


Preheat oven to 350 degrees Fahrenheits (325 if you're using a glass baking dish). In a small bowl, combine crumbs with butter and mix well. Press crumb mixture firmly into the bottom of a 13x9 inch baking pan.  Pour sweetened condensed milk evenly over crumb mixture.  Sprinkle toffee bits, chocolate chips, and coconut on top of the milk.  Press down firmly with fork.  Bake 25 minutes or until lightly browned.  Cool completely on wire rack.
Once totally cooled, cut up entire batch of bars and place in a bowl.  Using your fingers, gently crumble bars.  Set aside.
To prepare the frosting, heat the butter, brown sugar, evaporated milk, and salt together in a pan until boiling.  Simmer for four to five minutes, stirring regularly to let thicken.  Add icing sugar and vanilla extract to the bowl of a stand-up mixer. Pour butter mixture into mixing bowl with the sugar and beat with a whisk attachment until combined and fluffy.
Add frosting to bowl of crumbled magic bars.  Mix to combine, but do not over mix.  Roll mixture into balls and refrigerate to firm up, about 30 minutes. 
Line cookie sheet with waxed paper (this is to place the balls on after you coat them with chocolate).
To prepare the chocolate coating, add chocolate and shortening to the bowl of a double broiler. Stir constantly with heat-safe rubber spatula until smooth and no lumps remain. Using a fork, dip rolled balls into chocolate and coat evenly. Gently tap fork on the side of the bowl to help shake off excess chocolate.  Invert chocolate dipped truffle on cookie sheet lined with the waxed paper. Use the bottom of the fork to smooth out any lines.  Sprinkle with toffee bits and/or toasted coconut.
Serve refrigerated.

Magic Bars recipe adapted from Eagle Brand
Toffee Frosting recipe courtesy of More Cake Please
Chocolate Coating recipe courtesy of Hershey's