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
- 1 cup (226 g) salted butter, softened
- 1 cup (200 g) packed brown sugar
- 1½ cups (187 g) all-purpose flour
- 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
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.
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 made this today, the base was incredibly oily. I’m thinking maybe the butter should be a 1/2 cup, not a full cup?
I loved these Chocolate Toffee Bars & so did many others. Printed off the recipe for multiple requests.
So glad Verona!
We’re do you buy Toffee bits
Looking forward to this recipe
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!!
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!
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
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.
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).
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.
Very good but the condensed milk doesn’t get thicker at all. In fact it gets thinner
Looking forward to making this. Hope it thickens and no problems. Sounds so good and I love toffee.
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