Old-fashioned toffee bars are a dessert that’s sure to satisfy your sweet tooth.
From the buttery shortbread crust to the dreamy chocolate topping, it’s an easy and tasty treat for any occasion.
The crust combines butter and brown sugar for maximum toffee flavor. And the top is a simple layer of melted chocolate with toffee bits and caramel.
Better yet, the hands-on prep work is just a few minutes, so you can whip up a batch whenever the craving strikes.
Why You’ll Love These Toffee Bars
Nostalgic Treat Revived: Reminiscent of classic toffee candies, these bars offer a delightful trip down memory lane with every bite.
Quick Preparation: As mentioned, the prep time is minimal, and they only need about 25 minutes in the oven. That means you can have a batch ready in under an hour.
Perfect for Gifting: These toffee bars are delicious and visually appealing, making them an excellent choice for homemade gifts during the holidays or for special occasions.
Ingredients
- Unsalted Butter: The foundation of the buttery shortbread crust. If you use salted butter, skip the extra butter in the recipe.
- Brown Sugar: Adds deep toffee flavor and moisture to the crust
- Large Egg Yolk: Binds the crust together and adds richness.
- Vanilla Extract: Enhances the overall flavor of the bars.
- All-Purpose Flour: Creates the base structure of the shortbread crust.
- Salt: Balances the sweetness and heightens all the flavors.
- Chocolate Chips: Milk chocolate has a sweet, mellow flavor, but you can use dark chocolate if you prefer.
- Toffee Bits: Melted on the crust and sprinkled on top for crunch and extra toffee taste.
- Chopped Pecans (optional): Add a lovely nutty flavor and texture to the topping.
- Optional: Add a layer of chewy caramel under the chocolate for the ultimate sweet treat!
How to Make Toffee Bars
I have to admit, when I was mixing up the dough, I was a bit skeptical that it would come together into a cohesive crust.
But after pressing it into the pan and baking it, the most delightful cookie base emerged – slightly crisp on the edges with a soft, rich center.
Trust the process, and yours will be perfect, too!
1. PREHEAT the oven to 350°F and line a baking dish with parchment paper.
2. BEAT the butter and sugar until fluffy, then blend in the yolk and vanilla.
3. STIR in the flour and salt to combine.
4. PRESS the dough into the pan and bake for 20-25 minutes until golden.
5. SPRINKLE the chocolate chips over the hot crust, let it sit for a few minutes, then spread evenly.
6. ADD the toffee bits and nuts while the chocolate is still wet, then set aside to chill.
7. CUT into squares and enjoy!
If you want to add the caramel layer, you’ll simply melt the candies with some cream, then pour it over the crust.
Add the melted chocolate and toppings over that, then set it aside to cool.
Tips For the Best Toffee Bars
These bars strike the perfect balance of salty, sweet, crunchy, and buttery all in one portable treat.
They’d be a fantastic dessert for a party or bake sale, but to be honest, I’ve been sneaking squares for breakfast and afternoon snacks, too.
If you’ve never made them before, no worries! Just read these tips, then get mixing.
- Toffee bits. Look for plain toffee bits (without chocolate) for the most pronounced toffee flavor, such as Heath Bits ‘o Brickle.
- Chocolate chips. Use high-quality chocolate chips for the best flavor and melting consistency. I like Ghirardelli!
- Softened butter. Ensure your butter is softened to room temperature for easier creaming with the brown sugar.
- Egg yolk only. Use just the egg yolk, not the whole egg, for the perfect texture and richness in the crust.
- Press evenly. Use your fingers or the bottom of a measuring cup to press the dough evenly into the pan for consistent thickness.
- Melt the chocolate. Use the microwave for easier prep. Just be sure to keep an eye on it as chocolate burns quite fast.
- Optional toppings. In addition to pecans, try chopped almonds, festive sprinkles, M&M’s, pretzels, or flaky sea salt for extra crunch and flavor.
How to Store
If you’re a fan of toffee, chocolate, or just downright decadent desserts, do yourself a favor and whip up a batch of these toffee bars ASAP.
Since they are stored well, you can easily make them ahead or double the batch.
To Store: Place cooled bars in an airtight container with parchment between the layers. Store at room temperature for up to 5 days or in the fridge for up to 1 week.
To Freeze: Wrap individual toffee bars tightly in plastic wrap, then in foil or place in an airtight container. Freeze for 2-3 months. Alternatively, freeze the entire uncut pan in plastic wrap and foil.
More Dessert Bars We Can’t Get Enough Of
Pumpkin Bars with Cream Cheese Frosting
Monster Cookie Bars
Blueberry Crumble Bars
Strawberry Pie Bars
Toffee Bars
24
servings10
minutes25
minutes225
kcalOld-fashioned toffee bars have a buttery shortbread crust and a dreamy chocolate topping. They’re an easy and tasty treat for any occasion.
Ingredients
1 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups (240g) all-purpose flour
1/2 teaspoon salt
1 cup milk chocolate chips
1/2 cup toffee bits
1/2 cup chopped pecans, optional
- Optional Caramel Filling
1 cup chewy caramel candies, unwrapped (such as Werther’s chewy caramels)
2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and set aside.
- In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the egg yolk and vanilla extract until combined.
- Add the flour and salt and stir by hand with a spatula until just combined. The dough will be crumbly.
- Press the dough evenly into the prepared pan. Bake for 20-25 minutes or until the edges are lightly golden brown.
- Optional caramel filling: In a microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 30-second intervals, stirring between each spin, until the caramels are melted and the mixture is smooth (about 1-2 minutes total).
- Remove the crust from the oven and immediately pour the caramel sauce over the hot crust, using an offset spatula to spread it evenly.
- Alternatively, immediately sprinkle the chocolate chips over the hot crust. Let stand for 3-5 minutes, then use an offset spatula to spread the melted chips into an even layer.
- Sprinkle the toffee bits and chopped pecans (if using) over the melted chocolate and set aside to cool.
- When the chocolate is set and the bars have cooled, cut into squares and enjoy! For clean cuts, refrigerate the bars for 30 minutes before slicing. Serve and enjoy!
Notes
- Press evenly. Use your fingers or the bottom of a measuring cup to press the dough evenly into the pan for consistent thickness.
- Melt the chocolate. There’s no need to melt the chocolate in the microwave. Simply let them sit on the hot crust for 5 minutes before spreading.
- Calories: The calories provided are an estimate and do not include the optional caramel filling.
do you think these would hold up in the freezer?
Hi, Valerie!
Taking this from “how to store” section: Wrap individual toffee bars tightly in plastic wrap, then in foil or place in an airtight container. Freeze for 2-3 months. Alternatively, freeze the entire uncut pan in plastic wrap and foil.
Hope that helps! ๐
Could Cardamom be a spice addition to this recipe?
Hi there!
I’ve never tried adding cardamom to this recipe, but I don’t see why not!
Simply mix in a little (maybe 1/4 to 1/2 teaspoon) with the flour when combining the dry ingredients. Remember, though, that cardamom is pretty strong, so start small and go from there. ๐
Thank you, I put in a small amount (1/2 tsp) in the flour just as you mentioned and it was delicious!!
Will do that again!! ๐
Yay! So glad it turned out yummy! <3