These Toffee Chocolate Chip Bars are super easy and you may not even need a trip to the store to pull them together based on what you’ve got in your pantry. A buttery crust is topped with chocolate chips, toffee bits, chopped nuts, and sweetened condensed milk, resulting in a delicious, gooey cookie bar that’s perfect for potlucks, gifting, or a quick weeknight treat!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Cookie Crust
- All-purpose flour
- Dark brown sugar
- Salted butter
- Egg
- Semi-sweet chocolate chips
Filling
- Semi-sweet chocolate chips
- Walnuts or pecans – Chopped and toasted.
- Sweetened condensed milk
- Toffee bits – Such as Heath or Skor. I try to find the ones that are just toffee, not chocolate-coated, but you can use whatever you have on hand.
How to Make Toffee Chocolate Chip Bars
- In a large bowl, combine some flour and dark brown sugar. Combine the mixture and then grate in some cold or frozen butter. Combine with clean hands so it resembles coarse crumbs.
- Whisk an egg and drizzle it over the flour mixture. Combine it with clean hands until evenly distributed.
- Take a bag of chocolate chips and measure out 1/2 cup of them to set aside. Sprinkle the rest of the bag into the flour/sugar/butter mixture along with nuts, if using. Mix it with your hands and then reserve 1 1/2 cups of the crumbly dough mixture.
- Gently press the remaining dough mixture into a prepared 9×13″ pan and bake for 10 minutes. Remove the pan from the oven.
- Pour a can of sweetened condensed milk over the hot crust and spread it out evenly. Reserve 1/4 cup of a bag of toffee chips and sprinkle the rest of the bag over the sweetened condensed milk.
- Sprinkle the reserved dough over the toffee chips and then top with the reserved chocolate chips. Yes, I realize that I did not follow the directions and put things in the wrong order. It’s okay.
- Place the pan back into the oven for another 25-30 minutes or until golden brown.
- Allow the bars to cool completely (you can even pop the pan into the refrigerator–kind of like Reese’s Peanut Butter Cups and Popsicles, these bars are way better cold) and then cut into squares and serve.
Storing and Other Tips
- Store finished cookie bars in an airtight container at room temperature and enjoy within 3-4 days for best results. You can also store in the fridge if you prefer.
- Don’t be too hasty! Let the bars cool all the way before you cut into them for nice, clean edges.
Frequently Asked Questions
Can I make these ahead of time?
Sure! Bake the bars a day ahead and store at room temp or in the fridge until ready to serve.
Can I leave out the nuts?
Yep! I often leave them out and this recipe is still just as delicious. Be aware that most toffee bits contain almond, in case you’re wanting to avoid allergens. You could replace the toffee bits with caramel bits or butterscotch chips if needed.
Can I add other mix-ins or use different chocolate chips?
Sure! White chocolate or butterscotch chips would be good here. You may want to balance them out with some dark or semi-sweet chips since this is a very sweet cookie bar. Shredded coconut would make a great add in as well!
Toffee Chocolate Chip Bars
Servings bars
Ingredients
- 2 ⅓ cups all-purpose flour lightly spooned into measuring cups and leveled with a knife
- ⅔ cup packed dark brown sugar
- ¾ cup cold salted butter
- 1 egg slightly beaten
- 1 12- ounce package semi-sweet chocolate chips
- 1 cup toasted coarsely chopped walnuts or pecans (optional; for real…I don’t use them)
- 1 14- ounce can sweetened condensed milk
- 1 ¾ cups toffee bits
Instructions
- Preheat oven to 350℉. Spray a 9×13″ pan with non-stick cooking spray.
- In a large bowl, combine the flour and brown sugar. Grate the butter and add it to the flour mixture. Combine the mixture with clean hands to form what resembles coarse crumbs. Lightly beat the egg and pour it over the flour mixture and combine it.
- Reserve ½ cup of the chocolate chips and add the remaining chocolate chips to the dough mixture, along with nuts if using. Reserve 1 ½ cups of the dough mixture. Lightly press it into the prepared pan and bake for 10 minutes.
- Pour the sweetened condensed milk over the hot crust. Reserve ¼ cup of the toffee bits and pour the remaining bits over the sweetened condensed milk.
- Sprinkle the reserved dough mixture over the toffee bits and the remaining ½ cup chocolate chips. Return to the oven and bake for 25-30 minutes or until golden brown.
- Remove from oven and top with remaining toffee bits. Cool completely and then cut into bars.
Notes
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- Store finished cookie bars in an airtight container at room temperature and enjoy within 3-4 days for best results. You can also store in the fridge if you prefer.
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- Don’t be too hasty! Let the bars cool all the way before you cut into them for nice, clean edges.
Nutrition
Calories: 614kcal, Carbohydrates: 68g, Protein: 7g, Fat: 36g, Saturated Fat: 18g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 302mg, Potassium: 305mg, Fiber: 2g, Sugar: 50g, Vitamin A: 667IU, Vitamin C: 1mg, Calcium: 116mg, Iron: 3mg
Calories: 614kcal
Cost: $10
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Questions & Reviews
You’re evil. Those look WAY too good.
Oh my goodness, yes please! Why is toffee + chocolate such a perfect combination??
Oh wow, looks so Yummy. I can’t eat toffee (allergy) so will have to figure out something else that will work. Sadly all nuts are off limits. I have some mint chocolate chips in the freezer I could try. I’ve never grated butter before so this could be an interesting adventure!
Kristine, same at my house. What about salted caramel, you think?
Haven’t tried salted caramel before. Interesting. I’ll have to do some checking for something suitable.
Grating the butter…Seriously I think I just witnessed genius. That is brilliant.
just pulled my batch out of the oven and waiting for them to cool. Seriously, the smell in my kitchen is intoxicating and I’m having a hard time waiting to cut into them. My son loves anything with toffee, Heath Bars are his favorite, so I’m thinking I’ll be earning some extra points for dessert tonight!
Um serious light bulb moment when you said grate the butter!!! Why oh why have I never thought of that because I seriously despise cutting butter into things and almost always avoid recipes that call for that even though they are so good! Thank you for that life saver tip (or should I say life taking tip since now I will be looking at all the horribly unhealthy recipes lol)!!!
Okay, always looking for an easier way of doing anything, so using a food processor for cutting in the butter would be a lot faster.
Agreed, food processor is the fastest way to cut butter.
These look completely wonderful, but is anyone else out there ready for a sugar break? I OD’d on sugar last weekend and am looking for something delicious that won’t put me into a sugar coma.
Honestly, and I’m not trying to be snarky or anything, just laying my cards all out on the table: this was kind of like McDonald’s for dinner at the end of a busy day–I would have LOVED to have posted a dinner or salad recipe, but it just wasn’t in the cards. 🙂
I’m so glad this is what you chose!! They are wonderful!!
I was thinking these would be perfect for my egg-allergic son. But then in the recipe at the bottom, it says to include one egg….just curious – did you leave it out when you made yours?
I’m so sorry–that was a mistake on my part. I did use the egg and corrected the recipe.
These are my husbands favorite squares – thanks for reminding me it’s been awhile since I made them!!
These look divine! I’m going to make them with my kids this week (we are on Spring Break). 🙂 I had the pleasure of meeting you in Florida at Time Out For Women (I was tagging along with Tennisa, my BFF). Hope you are doing great! Thanks for all the yummy recipes!