Chocolate Toffee Bars

4.51 from 273 votes
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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.

chocolate toffee bars on a board

 

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

  • Butter
  • Brown Sugar
  • Egg Yolk
  • Flour
  • Vanilla Extract
  • Milk Chocolate Chips
  • Toffee Bits
chocolate toffee bars on a board

How to Make Toffee Bars

  1. The butter, brown sugar, and egg get mixed together until it is light and fluffy. 
  2. Mix in the flour and vanilla until it is well combined. 
  3. Press into a greased pan until it is an even layer.  Then just bake until the edges are golden. 
  4. 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.  
  5. Spread the chocolate evenly over the bars and then sprinkle with your toppings.  
  6. 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.
chocolate toffee bars on a plate

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.

Recipe Tips

  • 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.
  • 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.
  • If your mixture is stick, 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.
  • 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.
chocolate toffee bars sliced on a plate

More Easy Dessert Recipes

Chocolate Toffee Bars - crispy toffee flavored bars topped with chocolate and lots of bits of toffee. Just 6 ingredients, and so easy to make!
4.51 from 273 votes

Chocolate Toffee Bars

By Erin
Chocolate Toffee Bars – crispy toffee flavored bars topped with chocolate and lots of bits of toffee. Just 6 ingredients, and so easy to make!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 24

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 325º F.
  • 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 13×9 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

Video

Notes

I have tested this recipe a dozen times, and 1 cup of flour works for me. You need to bake until the bars are golden brown on top, they will be bubbly, with holes all over the top, and not look normal – that is how it is supposed to be.
The quality of butter has changed this year (2022) and seems to have a higher water content in the past, so it is affecting a lot of baking recipes. It is best to use a name brand quality butter, as those are leading to the best results. If you use a store brand butter, you will need to add more flour.
Follow the Recipe Tips section in the blog post for more tips.
If your dough is very sticky, add 1/2 cup of flour.
You can add chopped pecans in place of toffee or use both! Recipe very slightly adapted from Glitter and Goulash

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 19g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 76mg | Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 24
Calories: 184
Like this recipe? Leave a comment below!

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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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52 Comments

  1. 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) 🙂

  2. 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.

  3. This recipe is misprinted. It should read TWO cups of flour and NOT just one. That would explain why many have posted bad results.

    1. It is NOT misprinted, I have tested this recipe a dozen times over the years (plus you can search the where I found the recipe from noted in the recipe card, and that states 1 cup of flour as well). Some people have messaged me and said they have ended up using powdered sugar accidentally instead of flour, or lots of people use too much butter by mistake as well. You can use 2 cups of if you want, but the recipe is tested and designed for 1 cup.

  4. I believe the recipe has a typo and that why it isn’t working for so many people. Perhaps it’s meant to be 1 STICK of butter rather than 1 cup. My first batch overflowed my sheet pan and got all over my oven. I decided to try again in a 9×13 and it was a soupy mess.

    1. It is not a typo. There are a TON of tips in the post and recipe card. Was your dough sticky? If it was soupy, I would have tried to bake it for longer. It will be very holey and not like a traditional cookie when you take it out of the oven. The edges should be golden brown, but the middle will be full of bubbles and holes that will set up as it cools. What brand of butter did you use, that is noted to really affecting the recipe.

    1. Did you read the tips before baking? What was the texture of your dough like, what butter did you use? It doesn’t come out like toffee, it has toffee on top with a toffee flavor, but it is a softer shortbread like texture.