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
These are dangerously good. Somehow I wasn’t picturing them accurately but felt the draw to make them anyway. I’m both so glad I did, since they were easy and are my new favorite, and so sorry, since I ate SO many of them. Even now, even knowing i almost felt sick after eating a fourth of the pan over 8 hours, they’re calling my name….
I used the pecans (in the dough with the chips, since I didn’t see where else to use them and the recipe didn’t say), and I used Heath baking bits. Since they had chocolate already, I skipped the extra chocolate chips (hubby’s not a fan). Dangerous, I tell ya.
Looks amazing! Must try it!
I made these a couple hours before I left for Time Out for Women in Arlington (so fun) and my husband pretty much ate the whole pan.
Any recommendations for toffee substitutes (or where to get toffee without almonds)? I can’t find plain, no-almonds toffee anywhere, in either the baking or candy aisles of Walmart, Target, or my local grocery store, and my son has nut allergies. Maybe crushed Werther’s?
I just made these with Heath bits (the only toffee they had in the baking section) so chopped Heath bars would work if you have those. I actually left out the extra half cup chocolate chips because they were chocolate coated already.
FYI–Stay away from the Heath bars or Heath bits–they have almonds in them. (I’m allergic as well and found out the hard way).
Made these today and it might just be one of the most delicious things I have ever had! Seriously— so good!!
your my new best friend…I’m having TWD withdrawals!!
P.S. love your site!
Holy wow, your post sounds like my week! And your dad and my dad sound EXACTLY ALIKE when it comes to their dogs. The dogs are the new children.
I have everything for this recipe except the toffee bits and that will be remedied shortly. Hopefully they will help *us* back into reality, too!
I just made some with butterscotch chips because I couldn’t find toffee bits at my grocery store. They are DELISH!
Grated butter. The thought of grating butter is very intriguing. Will my hands be greasy afterward? Only one way to find out.
This is one of my all-time favorite bar recipes. I have been making them for several years and absolutely love them. And you’re right – they are so good cold!