Chocolate Toffee Bars are a fantastic dessert filled 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 Bar Stacked Three High

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 Stacked

How to Make Chocolate Toffee Bars

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! The first step is to bake the base of the bar.

Base Ingredients:

  • Butter
  • Brown sugar
  • Flour

Preheat the oven to 350°F. Combine the butter, brown sugar, and flour until you have a mixture that sticks together. In a 9×13 inch pan, press the mixture down to cover the bottom of the pan. Then, bake it for 20-25 minutes. After it has turned to a golden color, remove it from the oven and let it cool as you prepare the topping. Make sure you let it cool for at least 30 minutes, so take a break if your topping is prepared before the 30 minute cooling time has elapsed.

Topping Ingredients:

  • Sweetened condensed milk
  • Butter
  • Mini milk chocolate chips
  • Heath toffee bits

The oven should still be at 350°F as you are making the topping for the bars. In a medium saucepan over medium heat, combine the sweetened condensed milk and butter. Stir this for 5-10 minutes, constantly, and you will notice the mixture will start to thicken. Be patient before you pour this onto the base layer. Have you let the base cool for at least 30 minutes? If the answer is yes, go ahead and pour the milk and butter mixture onto the base layer and bake for 12-15 minutes.

After you remove the pan from the oven a second time, add your chocolate chips. Evenly sprinkle on the chips and put it back in the oven for 2 minutes, just so the chocolate chips can melt. Remove the pan from the oven for the third and final time, and spread the chocolate with a spatula. It’s time to top it all off with the toffee bits. Let the bars cool before you cut and serve them.

Piece of Chocolate Toffee Bars

Tips Tricks and Variations

If you like your desserts a little sweeter, feel free to increase the chocolate and toffee amounts.

Finally, 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.

One Chocolate Toffee Bar on a Plate

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Chocolate Toffee Bar
4 from 1 vote

Chocolate Toffee Bars

Prep Time 15 mins
Cook Time 15 mins
Cooling Time 30 mins
Total Time 30 mins
Rich buttery crust with a sweet vanilla-like layer, chocolate, and toffee bits!

Ingredients

Base

  • 1 cup (226 g) salted butter, softened
  • 1 cup (200 g) packed brown sugar
  • 1 1/2 cup (187 g) all-purpose flour

Topping

  • 14 ounces sweetened condensed milk
  • 1/4 cup (56 g) butter
  • 1 cup (175 g)mini milk chocolate chips
  • 1 cup (175 g) heath toffee bits

Instructions

For the Base

  • Preheat oven to 350°F.
  • Cream together butter, brown sugar, and flour until well blended and mixture sticks together well.
  • Press into 9x13 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 5-10 min or until thickened. It should be very thick.
  • Spread over the cooled base layer.
  • BAKE AGAIN at 350°F for 10-12 min 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.
  • Cool and cut into bars.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Is there something more I can do than just to butter the bottom on my glass pan before I put the base layer in and bake. I’m finding even with doing they it’s hard to get the squares out as it’s baked to the bottom of the pan.

    They are delicious too!!

    1. You can try to use non-stick spray or pan release. You can also line the pan with foil or parchment for easy release. Glad you are enjoying them!

  2. Recipe for chocolate toffee bars does not say to let it cool for a full 30 min. Only says to let it cool while making topping. Never heard of mini milk chocolate chip so used regular but they didn’t melt even after puttin in the oven a second time

  3. This recipe must be missing an ingredient in the filling. The filling would not set up. Hated that I wasted my flour and sugar and butter.

    1. I work with iambaker and am happy to help out with questions!
      I am sorry you had that experience. I recommend the full 30 minute cooling time as well as thoroughly mixing the sweetened condensed milk and butter (which could take up to ten minutes).

  4. Follow up. The filling stiffed up after setting over night. So happy. This dish is super sweet. I would leave off the chocolate. Otherwise yummy.

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