These Toffee Bars are a delicious combination of cookie bar and toffee candy. Buttery shortbread, gooey toffee filling, melted chocolate, and toffee bits.
Ok, so Toffee Bars might seem like a fall/winter/holiday type of recipe, but, I couldn’t keep these from you until then. These bars are a delicious combination of cookie bar and toffee candy that can (and should) be enjoyed year round.
These Toffee Bars join some of my other favorite bar recipes – Snickerdoodle Bars, Sugar Cookie Bars, and Peanut Butter Bars. This recipe serves as a reminder that bars are one of the easiest and most delicious desserts you can make.
- Brown sugar
- All purpose flour
- Toffee bits (I use Heath Bits o’ Brickle toffee bits)
- Sweetened condensed milk
- Milk chocolate chips
Why this recipe works
Layers of sweet and buttery flavors make these Toffee Bars absolutely addicting. Here’s what makes up this recipe:
- Brown sugar shortbread crust: This is the same crust as my Pecan Pie Pie Bars. It’s a simple shortbread crust that is tender, buttery, and just barely sweet. It comes together in minutes, and it serves as the base of this recipe.
- Gooey filling: A combination of sweetened condensed milk, melted butter, and toffee chips create a sticky-gooey layer on top of the crust.
- Chocolate: A layer of melted chocolate pairs perfectly with the toffee flavors. The melted chocolate also acts as “glue” for the toffee bits that adorn the top of the bars.
- Crunchy toffee bits: The final layer is a generous sprinkling of toffee bits which add a sweet and buttery crunch to every bite.
Serving and storage
- Allow several hours for the bars to cool and set up before cutting and serving.
- Serve at room temperature.
- Leftovers can be stored in the fridge up to 4 days or freezer up to 2 months.
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1-1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup toffee bits*, divided
- 1/3 cup sweetened condensed milk
- 1 tablespoon unsalted butter, melted
- 1 cup milk chocolate chips
- flaky sea salt, optional
- Preheat oven to 350°F. Line an 8x8 square baking dish with foil or parchment paper, grease and set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and brown sugar until smooth and combined. Add flour and salt and beat until combined (the mixture will be crumbly, but should hold together if you press it between two fingers).
- Dump the crust into the prepared pan and use the bottom of a measuring cup to press the crust into a flat even layer. Bake for about 15 minutes, until the edges are just beginning to turn golden brown.
- Immediately after removing the crust from the oven, sprinkle the top with 1/4 cup toffee bits. Combine the sweetened condensed milk and melted butter, then evenly pour it over the top of the toffee chips (I pour it in a zig-zag/back and forth motion so that there is even coverage).
- Return to the oven and bake for another 7-10 minutes, until the mixture is bubbling.
- Remove from the oven and place the pan on a wire rack. Sprinkle the chocolate chips over the top. Wait 3-5 minutes for the chocolate chips to soften, then gently spread the softened chocolate chips using a small offset spatula. Be careful not to push down too hard with spatula, you only want to spread the chocolate, not the toffee layer underneath. Immediately top with 3/4 cup toffee bits, and a sprinkling of flaky sea salt (if desired).
- Allow the bars to continue to cool until they are room temperature. After cooling you can move them to the refrigerator briefly to firm up the chocolate (if necessary).