Chocolate Toffee Bars are a fantastic dessert with a rich, buttery crust topped with gooey, flavor-packed layers that will melt in your mouth. If you are looking for other delicious desserts, check out my Butterscotch Zucchini Bars and my Chocolate Chip Caramel Bars.
Chocolate Toffee Bars
The combination of chocolate, toffee, and sweetened condensed milk will have you running back for a second helping. Try making this chocolate toffee bar recipe for your next potluck. You’ll need to decide ahead of time if you want to share your secret! The key to perfecting this recipe is letting the base layer cool. These bars are going back in the oven two more times so you need to completely cool the first layer before you toss it back in.
Chocolate Toffee Bars Ingredients
Chocolate Toffee Bars are easy to make, with just a few ingredients, but it is important to follow the directions carefully to get the tasty dessert you will be craving! You need a bit of patience for this recipe to work, but it is worth it!
Base Ingredients: Just three ingredients are needed for the base–salted butter, brown sugar, and all-purpose flour.
Sweetened Condensed Milk: Sweetened condensed milk is cow’s milk in which the water has been removed. This makes it a great ingredient to add when you want a creamy texture with a little extra sweetness.
Chocolate: Look for miniature semi-sweet chocolate chips.
Toffee Bits: I used Heath toffee bits; they taste just like a Heath bar! You could also break up some Heath candy bars to use as the topping.
Pro Tip: If you want the bars a little sweeter, just add more chocolate chips and toffee bits!
Can I Make the Crust Ahead of Time?
Sure! If you are not going to finish making the bars after baking the crust (it has to have time to cool, anyway), you can store it in the refrigerator. Let it cool completely; then, cover the crust with plastic wrap and store it in the refrigerator for 1-2 days. Then, when ready, finish making and baking the bars.
How to Store Chocolate Toffee Bars
You can store the baked bars in an airtight container at room temperature for 2-3 days. You can get a couple of extra days out of the bars if you store them in the refrigerator.
Can I Use a Different Sized Pan?
The size of the pan for this recipe really makes a difference. If you use a larger pan, the chocolate toffee bars will be thinner, and the layers won’t be noticeable. If you go too small, you will have a thicker base layer. I recommend using a 9 x13-inch pan to get the right consistency.
Chocolate Toffee Bars
Ingredients
Base
- 1 cup (226 g) salted butter, softened
- 1 cup (200 g) packed brown sugar
- 1½ cups (187 g) all-purpose flour
Topping
- 14 ounces sweetened condensed milk
- ¼ cup (½ stick / 56 g) butter
- 1 cup (175 g) mini semi-sweet chocolate chips
- 1 cup (175 g) heath toffee bits
Instructions
For the Base
- Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Cream together butter, brown sugar, and flour until well blended and the mixture sticks together well (about 2 minutes).
- Press the mixture into the prepared pan.
- Bake for 20-22 min or until slightly golden.
- Cool for at least 30 minutes while preparing the next topping. (Do not skip this step.)
For the Topping
- In a medium pan over medium heat, heat sweetened condensed milk and butter, stirring constantly for 8-10 minutes or until thickened. It should be very thick.
- Spread over the cooled base layer.
- BAKE AGAIN at 350°F for 12-15 minutes or until slightly golden brown.
- Remove from oven and sprinkle chocolate chips evenly over the top.
- BAKE for 2 minutes longer or until chocolate is shiny and soft.
- Remove from the oven. Spread chocolate evenly with a small offset spatula and then sprinkle toffee bits on top.
- Let the bars cool to room temperature (30 minutes-1 hour) before cutting and serving.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I’m so glad you decided to share this recipe… beauty is in the eye of the beholder..lol
this sounds soooo good & I can’t wait to try it !!
This looks fantastic. I love this idea. I will definitely make this for Sunday treats.
I personally think this is a very pretty bar. It’s got all my favorites. thanks for sharing.
How deep should the 9X13 pan be? My pan is 1 inch deep. Will that be too shallow? This bar sounds super yummy!
Could these be made with gluten free all purpose flour?
hi amanda,
i want to use the base + condensed milk top but instead of chocolate, am thinking of pouring melted white chocolate, and top it with almonds or pistachios. Dya think its doable? usually when i melt my white chocolate, it sets after a while.
lemme know ur suggestion:)
I think you would have to make a white chocolate ganache… but it is a very interesting idea! 🙂
I am not able to copy your recipes-WHY——–do you allow the recipes to be copied.
In the video, you put salt in the topping with the milk but you don’t list it in the ingredients.. is there supposed to be salt?
I just made this. Wanted to let you know the base was too buttery, in fact couldn’t eat it. The base needs to be adjusted. Other than that all together it is great.
Hi there,
Does the base get hard enough to be hand held like a shortbread biscuit or does it stay soft?
Thank you for sharing all your inspiring, delicious recipes.
Regards
Debbie