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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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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) 🙂
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.
10 Stars! This is Everyone’s Favorite Christmas Cookie!
Thank you so much! 🙂
Merry Christmas!
This recipe is misprinted. It should read TWO cups of flour and NOT just one. That would explain why many have posted bad results.
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.
Can I use semi sweet chocolate chips instead of milk?
Do you use unsalted or salted butter?
I always bake with unsalted, but either works
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.
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.
I made this and it turned out horrible. The crust didn’t stick together I wasted time and money trying this recipe
This turned out mushy. It needs to be 2 cups of flour. Had to throw it all away.
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.
The written instructions say 325 degrees & in your video you say 350 degrees. Which is it?
Thank you
325 degrees