Toffee Bars

a couple of Toffee Bars with toffee bits and chocolate chips on top.

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5 from 2 votes

Toffee bars are easy to make shortbread cookie squares topped with milk chocolate and toffee bits.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: (3x3 inch) servings

Calories: 503kcal

Author: Jennifer Fishkind

Ingredients

1 cup unsalted butter room temperature
1 cup light brown sugar
1 large egg yolk
1½ teaspoons vanilla extract
½ teaspoon salt
2¼ cups all-purpose flour
2 cups milk chocolate chips
½ cup English toffee bits Heath brand

Instructions

Preheat oven to 350°F. Spray a 9x13 baking dish lightly with baker’s spray. Set aside.
In a large bowl with a handheld mixer on medium speed, cream together the unsalted butter and light brown sugar until light and fluffy.
1 cup unsalted butter, 1 cup light brown sugar
Add the egg yolk and vanilla extract and mix until the egg yolk is fully incorporated.
1 large egg yolk, 1½ teaspoons vanilla extract
Add the salt and all-purpose flour to the butter mixture. Mix on low speed just until the dough comes together. This will be a very thick dough. You may need to switch to a wooden spoon to mix all the flour into the dough.
½ teaspoon salt, 2¼ cups all-purpose flour
Spread the dough into the prepared 9x13 baking dish in an even layer. You may need to use your hands to get the dough spread out and flattened.
Bake for 22-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
As soon as you take the toffee bar crust out of the oven, you will sprinkle the milk chocolate chips evenly over the surface of the dough. Return the pan to the oven for an additional 1-2 minutes. You are only looking to soften the chips slightly.
2 cups milk chocolate chips
Gently spread the melted chips to create a smooth surface using a small offset spatula.
Top with the English toffee chips sprinkled over the entire surface of the melted chocolate.
½ cup English toffee bits
Allow the bars to cool completely on the counter and the chocolate to firm up before slicing and serving these toffee bars.

Notes

Storage:

To Store: These toffee bars can be stored at room temperature, in an airtight container, for up to 4 days or in the refrigerator for up to 1 week.
To Freeze: You can store these bars, tightly wrapped in plastic, in the freezer for up to two months. Be sure to thaw them in the refrigerator before serving.

Tips:

Make sure you only use an egg yolk, not a full egg. You do not want that much liquid in your dough.
You may need to use your hands to get the dough spread out and flattened in an even layer.
I like to buy the bag of English toffee bits in the baking aisle where the chocolate chips are sold. If your store does not carry them, you can finely chop up a HEATH brand candy bar as a substitute. You just need to note that the toffee chips from the bag DO NOT have any chocolate coating on them. However, the chopped candy bar will have chocolate on it. Both options will taste delicious.
You can substitute dark brown sugar in this recipe, but you will need to note that the shortbread cookie base will look slightly darker due to the increased amount of molasses found in the dark brown sugar versus the light brown.
You can substitute salted butter in this recipe, but you would want to omit the addition of salt to the dough if you make this substitution.
I really like the combination of milk chocolate and toffee bits for these bars. If you are more of a darker chocolate fan, you can certainly swap them for semi-sweet or even dark chocolate chips if you prefer. This is a very forgiving recipe that is easily modified to suit your preference.

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