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, Oatmeal Fudge Bars, S’mores 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.
Ingredients needed
- Butter
- Brown sugar
- All purpose flour
- Salt
- 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.
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Recipe
Toffee Bars
Ingredients
Crust:
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- 1-¼ cups all purpose flour
- ¼ teaspoon salt
Topping:
- 1 cup toffee bits*, divided
- ⅓ cup sweetened condensed milk
- 1 tablespoon unsalted butter, melted
- 1 cup milk chocolate chips
- flaky sea salt, optional
Instructions
Crust:
- Preheat oven to 350°F. Line an 8×8 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.
Filling:
- Immediately after removing the crust from the oven, sprinkle the top with ¼ 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 ¾ 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).
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Ashley says
These were fun to make with my kids and so delicious!
Lisalia says
The pictures alone looked so good I HAD to make this. They were delicious. What a terrific treat. And yes, I can see what you mean by thinking they might be a fall/winter treat. But I love TOFFEE anytime of year. So easy!
Karen C says
I am excited to try this recipe. I love, love, love anything toffee. Have you tried substituting dark chocolate instead of milk chocolate
Allison says
Yes, I have! You can absolutely use it. I just found the milk chocolate provided more of a typical toffee flavor which is why I recommend it for the recipe. Enjoy!
Maggie J says
This recipe is AMAZING!!! At first, I thought the crust was so crumbly as I put it into the baking dish, I was sure this concoction was going right from the oven to the garbage can but it turned out perfectly. Everyone loves them! I have been making a tried and true recipe for many years but wanted something different. This is my new tried and true toffee bar! Thanks for sharing the recipe.
Allison says
I’m glad you enjoyed the recipe. Thanks for taking the time to comment. 🙂
Kady says
Question: Is the middle layer supposed to solidify, or remain runny? Thanks!
Allison says
There will be a bit of gooey-ness from the sweetened condensed milk, but the toffee bits in the center won’t actually melt.
Iris says
Is it okay if I will not include the condensed milk in the recipe ? Just to lessen the sweetness of the bar 😊
Allison says
They might be a bit dry, but you’re welcome to try it. You can also try reducing the amount. Enjoy!
Gina says
Can I just substitute an equal amount of crushed graham crackers for the flour? And, have you tried Nutella instead of milk chocolate?
Allison says
I’m not sure if the graham crackers alone (without any flour) would be strong enough to hold up to the sweetened condensed milk. It might be fine (similar to a magic cookie bar) but you’d have to play around with it. The Nutella should work. Enjoy!
Ann says
Terrible. What a gooey mess. I read the recipe 10 times I did everything right. Had to throw the whole thing out
Allison says
Sorry to hear that. Did you wait for the chocolate to firm up and the bars to cool before cutting them? You only used 1/3 cup of sweetened condensed milk, right? If you used more that would make them runny/gooey.
Jan V says
I almost used the whole can 😬, but caught it before I dumped it all in. I still think I put more than 1/3 cup over the crust so I just baked it longer, until it was really bubbly and reduced. They came out fine and delicious!
Jan V says
So good!!! I sprinkled some chopped almonds on the final layer to give them that classic “almond toffee” flavor. Had to make a 2nd pan because my 10yr old grandson ate most of the first pan himself.
Allison says
Sounds great! I’m glad you enjoyed them. 🙂
Shelley says
Have you tried to double the recipe? If so would you use a 13 x 9 pan?
Allison says
I have not tried it. Yes, a 9×13 would work if doubling it. Enjoy!
smartin says
I doubled the recipe but used 2 different pans, I didnt even think I could have used 9×13 lol. I used 9×9 and 8×8 and just split it between the 2. They are just cooling now, hope they turned out!