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Stack of three toffee bars topped with chocolate and toffee bits,
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5 from 10 votes

Toffee Bars

These Toffee Bars are a delicious combination of cookie bar and toffee candy. Buttery shortbread, gooey toffee filling, melted chocolate, and toffee bits.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Cooling time 3 hours
Total Time 3 hours 45 minutes
Servings 12
Calories 258kcal



  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar, packed
  • 1-¼ cups all purpose flour
  • ¼ teaspoon salt


  • 1 cup toffee bits*, divided
  • 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 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).


*Toffee bits: I used Heath Bits o' Brickle toffee bits (without chocolate)
These bars are best served at room temperature. They can be stored in the fridge (up to 4 days) or freezer (up to 2 months) and brought to room temp before serving.


Calories: 258kcal | Carbohydrates: 28g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 156mg | Potassium: 54mg | Fiber: 1g | Sugar: 26g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg