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 look great! Would these be okay without toffee bits? I want to make them now but don’t have any toffee.
If you do, I’d replace them with something else (like more chocolate chips, peanut butter chips, butterscotch, white chocolate, etc.)
Who won the Bosch mixer? (obviously it wasn’t moi since I didn’t get an email, but I’m curious anyways). I don’t see it posted anywhere….
Wait a minute – back up. The dogs have their own room?!
Well, they’ve taken over my parents’ room. And bed. These people let my brother have one outdoor hunting dog while I was growing up, so I’m not quite sure who they are anymore…
Sometimes I’m forced to speak to them on the phone. Just ask Sara–she was there once.
Yum! Except I don’t usually have toffee bits on hand… Maybe we’ll have to change that!
Yum!
Love The Hunger Games! Those books never get old, do they? Suzanne Collins is brilliant. Also, I have to say I love the idea of grating the butter for this recipe. Although I’m not normally a sweets person, I will have to try this.
oooh, those look divine. i don’t care about this personally because i have a nut-allergic kid anyway, but you list nuts as an optional ingredient and then don’t mention them in the directions. (i am an editor by trade and apparently i can’t stop looking for stuff like that, NO MATTER HOW HARD I TRY.)
as always, i love your work! hope you get the laundry tamed soon (mine is still a wreck, and i’m not going to tell you how long ago spring break was around here. :))
I could eat about 50 of these. Ok, maybe 49…
So do you ever watch the Saturday Night Live segments with Stefon on Weekend Update? I had a dream last night that you and I were at a blogging event and they kept taking us to places like Stefon talks about and we were totally weirded out.
OK so I know you weren’t talking to me, but Stefon is my FAVORITE part of SNL!! I think he is so funny:)
Also-I’m making these today to take to a friend that just had a baby…. but they might not all make it to her house…. 🙂
Did you see the time Stefon totally broke character and started laughing? That was my favorite one. 🙂
I would definitely feel better coming home from vacation if I had a batch of these on the way!
I love anything with toffee! It’s too underused!