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Chocolate Toffee Bars – crispy toffee flavored bars topped with chocolate and lots of bits of toffee. Just 6 ingredients, and so easy to make!
There are a few flavors that I am obsessed with during the holidays. Anything Peppermint; I put together 19 of my favorite peppermint recipes all in one place. Chocolate and peanut butter is a favorite all year round, but for the holidays we have Reese’s Fudge and Peanut Butter Chocolate Balls. And then Toffee is another. I have been making these Heath Toffee Bars for years.
And you can’t forget about Chocolate Saltine Toffee. That is a must, and so easy. So why not add more toffee recipes to my holiday baking, because I know we will love them!
These Chocolate Toffee Bars are so darn easy to make. You mix together 5 ingredients and then bake until crispy. This layer is kind of a cross between shortbread and toffee. So buttery and delicious. Then when it is hot out of the oven you sprinkle on the chocolate! What is toffee without chocolate, right?
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter
- Brown Sugar
- Egg Yolk
- Flour
- Vanilla Extract
- Milk Chocolate Chips
- Toffee Bits
How to Make Toffee Bars
- Cream Butter. The butter, brown sugar, and egg get mixed together until it is light and fluffy. You want your butter slightly softened when you start, but not warm or super soft. The bars are thin when you put them in the pan, the more you work with the butter the more it will melt and be harder to work with.
- Add Dry Ingredients. Mix in the flour and vanilla until it is well combined.
- Bake. Press into a greased pan until it is an even layer. Then just bake until the edges are golden. If your dough is sticky, the butter is probably too warm. Chill the dough before pressing into the pan. You can also sprinkle a little flour over the top to make it easier to press into the pan.
- Add Chocolate. Once it is baked immediately sprinkle over the chocolate chip and place back in the oven (it should be turned off) and let it sit for 2-3 minutes for the chocolate to get soft. Spread the chocolate evenly over the bars and then sprinkle with your toppings.
- Set Up. Let the bars sit at room temperature for a couple of hours until the chocolate is set or place in the fridge if you are in a hurry.
What to Top Toffee Bars
The hardest part is that you have to wait for the chocolate to set before you can slice them into bars. It is like hours of torture. You can put them in the fridge to harden if you want, just let them come back closer to room temperature to slice, or you will get cracks and not pretty bars.
- Crushed toffee pieces – this is where the toffee part of these bars come from, the base is not the texture of toffee.
- Chopped Pecans
- Festive Sprinkles
- M&M’s
Recipe Tips & Suggestions
- Yes 1 cup of flour is accurate! I have tested this recipe a dozen times, and 1 cup is what is correct for the end results I am going for. If you want to use 2 cups, you, but you will get a much more shortbread type crust.
- Start with softened butter, but not room temperature or melted. You want it to sit on the counter for a couple hours, but still have structure to it when you press on it. Super soft butter will melt some with the heat of the mixer and make it harder to work with. If you beat your sugar and butter together for 2 minutes, the butter will be very soft and will be very sticky to work with.
- Make sure you only use an egg yolk, not a full egg. You do not want that much liquid in your dough.
- Mix until the flour is just combined, don’t keep mixing once there are no white streaks remaining. Again, the more you mix it the softer the butter will be, and this is what leads to problems with the dough being sticky.
- If your mixture is sticky, use non-stick spray on your hands or spatula, or run your hands under water, shake off the excess, and press the mixture into the pan. It will be a little sticky, but that is ok. Just get it pressed into the pan. You can also just sprinkle a little bit of flour over the top as well.
- When it comes out of the oven it will look bubbly, with a few holes in it and not like a normal cookie or bar recipe. That is ok! Just take it out and add the chocolate. This is what gives it the more toffee taste and a little crunchier texture than other bars.
- Let it completely set up before slicing. I like to place in the fridge for 1-2 hours and then slice.
- Chill Dough. If your dough is super soft and sticky the chances are that your butter is to soft and has started to melt. Chill your dough for 20 minutes and then press into a pan.
More Easy Dessert Recipes
- Graham Cracker Toffee
- Monster Cookie No Bake Bars
- Butterscotch Blondies
- No Bake Avalanche Cookies
- Peanut Butter Chocolate Chip Cookies
Chocolate Toffee Bars
Video
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1 large egg yolk
- 1 cup all-purpose flour
- 2 teaspoon vanilla extract
- 1 12 oz bag milk chocolate chips
- 1/2 cup toffee bits
Instructions
- Preheat oven to 350º F.
- Beat together butter, brown sugar, and egg yolk until combined. You do not want to beat for 1-2 minutes like normal cookies, you just want everything incorporated.1 cup butter, 1 cup brown sugar, 1 large egg yolk
- Add in flour and vanilla. Mix until just combined.1 cup all-purpose flour, 2 teaspoon vanilla extract
- Press into a greased half sheet pan or a 13×9 inch baking dish.
- Bake for 20-25 minutes until the edges are golden.
- Sprinkle chocolate chips evenly over the bars.1 12 oz bag milk chocolate chips
- Let sit for 5-7 minutes (or return to the oven for 2-3 minutes) until the chocolate is shiny. Gently spread melted chocolate into an even layer.
- Sprinkle with toffee bits1/2 cup toffee bits
- Let the chocolate set before slicing into bars
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I found an old recipe of my mom’s, which I love, and there is 1 c. Of butter to 2 cups of flour. I cannot imagine how only 1 c of flour would work here.
I make this yearly, there is a video of me making it here, the original recipe I got this from only had 1 cup of flour. It makes the layer buttery, and a slightly more toffee texture than a cookie texture. But if you want to use 2 cups of flour, you can.
I made this recipe as stated. Turned out delicious. I added heath bar bits on top. I have no idea why so many people are having a problem with this recipe. I bought Land o Lakes butter as store bought butter is not suggested.
FAIL! I thought this was like Almond Roca candy, not like a cookie. Even so, the cookie part of it didn’t firm up after baking more than five minutes past the allotted time. I wasted a whole pound of Kerrigold butter, too. Bye-bye recipe.
The recipe calls for a cup of butter, not a pound. So if you doubled the recipe, I would think the cooking time is also going to increase and 5 extra minutes wouldn’t be enough.
Bottom layer was mushy even after baking for a little longer. Chocolate chips wouldn’t get soft enough to spread over the mushy bottom layer. followed the recipe exactly as stated and used Kerry Gold butter. I really hope it’s salvageable after it sits for a while
I’ve made this recipe twice this week as written and it’s excellent!! I melted one 10 oz bag of Ghirardelli white melting wafers and poured that over the toffee bars right after that came out of the oven and then sprinkled them with brickle bits and chilled until firm. Excellent with the white chocolate on them!! (I used Land O’Lakes butter)
This is a 5 star recipe for me! I used Nestle dark chocolate chips because that’s the favorite in my house and that’s the only change I made. These bars are insanely delicious and easy to make. I’ll be making them often and have a feeling my family and friends will be requesting them often. Thanks for sharing this recipe. It’s sooooo good! Yum!!!
This recipe says to use high quality butter (I used KerryGold), and to “press into pan”. It was way too soft to press into the pan. The notes say to “add 1/2 cup flour if needed”, but the recipe should be correct as is. Even adding 1/2 cup it still had to be poured in. The author needs to update this recipe so people don’t keep wasting expensive ingredients.
I made this recipe again after your comment, and I have no idea how you have a liquid enough batter “to be poured in” 1 cup of butter, 1 cup of sugar, and 1 cup of flour makes a dough. It is sticky yes, but if it is pourable your butter has gotten way to warm and melted. If the batter is too sticky, add a little flour or try chilling the dough before pressing into the pan. But it would NEVER be pourable with the recipe as written, 1 egg yolk is not enough liquid for that. If you have a super sticky dough, it is because your butter has likely warmed up too much with the mixer or your hands pressing it into the pan. This is where you can sprinkle a little flour over the top to press it into the pan, or chill the dough for the butter to solidify again.