Buttery Chocolate Toffee Bars
Buttery, chewy, and crunchy all at once, these toffee bars are layered with brown sugar, chocolate, and milky caramel. With a cookie-meets-candy personality and just the right balance of chew and crunch, these bars are the treat you’ll want to hoard in your fridge.
24
bars
Ingredients
Shortbread Base
- 1 cup (227 g) unsalted butter softened to room temperature
- 1 cup (200 g) packed brown sugar light or dark
- 1 large egg yolk
- 1 tsp (5 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/2 tsp (2.5 ml) salt
Toppings
- 1 1/2 cups (255 g) milk chocolate chips or semisweet or dark if preferred
- 1 cup (160 g) toffee bits like Heath baking bits
- 1/2 cup (60 g) chopped pecans optional, toasted
Optional Caramel Swirl
- 12 (120 g) chewy caramel candies like Werther's
- 2 tbsp (30 ml) heavy cream
Equipment
- 9x13-inch Baking Pan
- Parchment paper
- Hand Mixer
- Mixing bowls
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl, beat the softened butter and brown sugar together with a hand mixer for 2-3 minutes until light and fluffy.
- Add the egg yolk and vanilla extract; mix briefly until combined.
- Stir in the flour and salt with a spatula until just combined. The dough will look crumbly; that's perfect.
- Press the crumbly dough evenly into the prepared pan using your hands or the back of a measuring cup.
- Bake for 20-25 minutes, or until the edges are lightly golden. Remove from oven.
- If adding caramel: Melt caramel candies with heavy cream in a microwave-safe bowl in 30-second increments, stirring until smooth. Pour and spread evenly over the hot crust.
- Immediately sprinkle chocolate chips over the hot crust (and caramel, if using). Let sit for 2-3 minutes to soften, then gently spread into a smooth, even layer.
- Sprinkle toffee bits and pecans (if using) over the chocolate while still warm so they stick.
- Allow the bars to cool at room temperature until just barely warm. For cleanest slicing, refrigerate the pan for 30 minutes to firm up.
- Lift the bars from the pan using the parchment, slice into squares, and enjoy!
Notes
- Feel free to skip the pecans for a nut-free version. Add extra toffee bits for crunch.
- For a s’mores twist, add mini marshmallows under the chocolate chips before melting.
- Try dark chocolate chips or add a sprinkle of sea salt flakes on top for variation.
Nutrition
Calories: 230kcal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 80mg | Potassium: 46mg | Fiber: 1g | Sugar: 16g | Vitamin A: 300IU | Calcium: 36mg | Iron: 0.8mg