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?
How to Make Toffee Bars
- The butter, brown sugar, and egg get mixed together until it is light and fluffy.
- Mix in the flour and vanilla until it is well combined.
- Press into a greased pan until it is an even layer. Then just bake until the edges are golden.
- 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 5 minutes for the chocolate to get soft.
- Spread the chocolate evenly over the bars and then sprinkle with your toppings.
- 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 With
- Crushed toffee pieces
- Chopped Pecans
- Festive Sprinkles
- M&M’s
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.
More Easy Dessert Recipes
- Graham Cracker Toffee
- Brown Butter Toffee Chocolate Chip Cookies
- Gooey Brownie Pie
- Monster Cookie No Bake Bars
- Brookies
- Butterscotch Blondies
- No Bake Avalanche Cookies
- No Bake Oreo Cheesecake
- Peanut Butter Chocolate Chip Cookies
Chocolate Toffee Bars
Chocolate Toffee Bars - crispy toffee flavored bars topped with chocolate and lots of bits of toffee. Just 6 ingredients, and so easy to make!
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1 egg yolk
- 1 cup flour
- 2 tsp vanilla
- 1 (12 oz) bag milk chocolate chips
- 1/2 cup toffee bits
Instructions
- Preheat oven to 325 degrees.
- Beat together butter, brown sugar, and egg yolk until light and fluffy. Add in flour and vanilla. Mix until well combined.
- Press into a greased half sheet pan or a 13x9 inch baking dish.
- Bake for 20-25 minutes until the edges are golden.
- Sprinkle chocolate chips evenly over the bars.
- 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 bits
- Let the chocolate set before slicing into bars
Notes
You can add chopped pecans in place of toffee or use both! Recipe very slightly adapted from Glitter and Goulash
Nutrition Information
Yield
24Serving Size
1Amount Per ServingCalories 184Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 35mgSodium 76mgCarbohydrates 19gFiber 0gSugar 14gProtein 1g
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Marie says
Can’t find Reese fudge reseipe ? it was in facebook.
Thank you for helping
Marie M
Erin S says
http://dinnersdishesanddesserts.com/reeses-fudge/
Jennifer Farley says
This is one of my favorite holiday treats! I’ve been craving it lately. I love how easy it is.
Cookin Canuck says
Chocolate and toffee is always a popular combo around here! These would make fantastic neighbor gifts for the holidays.
Brandie says
This is one of my favorite recipes! Easy and SO GOOD!
Carolyn says
My favourite holiday treat!
Kristy says
Chocolate and toffee is probably my favorite sweet combination! SO GOOD! Love these yummy bars!
Daniel Scott says
What am I doing wrong? The crust and the top separate and I’m following the directions.
Kerry says
I had the same issue as Scott; followed to a T. Bubbled the whole time and never got the crust consistency. Took out and was pretty much a hot separating liquid. Did the recipe twice- I give up 🙁
Erin S says
When mine came out it was bubbly and looked separated. But as it cooled it became a cookie texture. It needs to cool completely to set up and become the right texture.
Debbie says
I think I was expecting a toffee candy texture but it came out as a toffee cookie texture. Is that what it should be…more like a cookie than candy?
Erin S says
Yes, it is bar, not like toffee candy. So it will be more like a cookie
Demeter says
This is so perfect! Adding this to my cookie tray to give to my neighbors!
Sabrina says
I love that the topping is so easy to change up and try something new. Such a great treat!
Kim says
Can these be frozen or refrigerate for a week?
Erin S says
Yes, you could do either. I am actually making them tomorrow and am going to freeze them. Just make sure they are completely cooled and then thaw on the counter before serving.
Chrissie Baker says
Nice and Lovely recipe. I think i will make it easily. thanks for sharing this recipe
Abeer says
These are making me hungry! Looks so good!
Katerina @ diethood .com says
Such an amazing holiday treat!! YUMMY!!!
Allyson Zea says
These look perfect for my son’s school’s holiday bake sale! Thank you!
Jessica | The Novice Chef says
A great dessert idea for Christmas! This is exactly the kind of treat my family loves!
Max says
This recipe should call for 2 cups of flour. 1 cup can’t hold all that butter.
Erin S says
1 cup of flour is correct, it should be a very buttery dough. You want it to have a toffee flavor. I have made this many times, and 1 cup of flour always works.
Karen says
Do you use all purpose or self rising flour?
Erin S says
Just regular all-purpose flour
Karen says
My toffee bar recipe calls for a whole egg and 2 cups of flour and they come out perfect every time.
Leah says
Should I use salted or unsalted butter I never bake
Erin S says
Either will work, but unsalted is better if you have it. Enjoy!
Roger M. says
Followed recipe but used 1 cup packed brown sugar, maybe shouldn’t have done that? It baked fine and I put the chocolate chips on quickly and evenly and they wouldn’t melt enough to spread.. even put it back in the oven at 350° for another 10 minutes and it would not melt enough to spread. Everyone liked them but next time I will melt the chocolate first, then spread it on. There’s no problem with my oven temp, everything else bakes perfect.. it’s new.
Erin S says
Packing the brown sugar was fine to use in this recipe. As far as the chocolate chips, putting them back in the oven should have melted them. They always do for mine. Just a few minutes with the oven off and they are soft enough to spread. What brand of chocolate chips did you use? Maybe they have something extra in them to help them keep their shape that mine don’t? I have never heard of that before, so not sure how to help. But melting first would work.
Roger M. says
I used Nestle Toll House milk chocolate chips. Even though not thoroughly melted, they were good. I’ll try again and just melt the chocolate first, they’ll be fine. Thanks
Sue Maloney says
Hello! I just made your toffee bars and had problems patting the dough in the pan! It was way too sticky and I had to sprinkle more flour over it just to smooth out the batter. And even that was difficult to do! Please tell me what I did wrong! It was a mess to spread!
Erin S says
I had that happen one time, and it seemed to be related to the humidity and needing to add a little more flour. The bars still tasted good, but were impossible to spread. Next time if it is so sticky add just a little more flour (start with a tablespoon and check) until it is like a normal dough.
jen says
For those having issues with the chocolate chips melting…I just use 6 herseys bars…slap them puppies right on there after you pull it out of the oven and they will be ooey gooey melty in no time…I also cheat and put mine in the freezer so they harden quicker and I can eat a little bite or two with way less turn around time than using this patience nonsense…giggling
…also if you keep them in the fridge…they have a more firm toffee like texture for those of you who aren’t digging on the cookie softness.
Scrumdiddlyumptious! (Eating whole pan to yourself kinda good…make immediately…and dont tell a soul about it…then you aren’t required to share) 🙂
Connie says
Do not waste your butter making these, note only 1 cup of flour per 1 cup of butter. These are a grease bomb. Check the land o lakes recipe.