Toffee Bars - Celebrating Sweets (2024)

4.98 from 41 votes

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Cooling time: 3 hours hours

Total Time: 3 hours hours 45 minutes minutes

Author: Allison - Celebrating Sweets

Crust:

• ▢ ½ cup unsalted butter, softened
• ▢ ½ cup light brown sugar, packed
• ▢ 1-¼ cups all purpose flour
• ▢ ¼ teaspoon salt

Topping:

• ▢ 1 cup toffee bits*, divided
• ▢ ⅓ cup sweetened condensed milk
• ▢ 1 tablespoon unsalted butter, melted
• ▢ 1 cup milk chocolate chips
• ▢ flaky sea salt, optional

Crust:

• Preheat oven to 350°F. Line an 8x8 square baking dish with foil or parchment paper, grease and set aside.

• Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and brown sugar until smooth and combined. Add flour and salt and beat until combined (the mixture will be crumbly, but should hold together if you press it between two fingers).

• Dump the crust into the prepared pan and use the bottom of a measuring cup to press the crust into a flat even layer. Bake for about 15 minutes, until the edges are just beginning to turn golden brown.

  See Also

  What’s the difference between caramel, fudge, and toffee?The Nibble: English ToffeeWorld Famous English ToffeeScience of Cooking: Ask the Inquisitive Cooks!

Filling:

• Immediately after removing the crust from the oven, sprinkle the top with ¼ cup toffee bits. Combine the sweetened condensed milk and melted butter, then evenly pour it over the top of the toffee chips (I pour it in a zig-zag/back and forth motion so that there is even coverage).

• Return to the oven and bake for another 7-10 minutes, until the mixture is bubbling.

• Remove from the oven and place the pan on a wire rack. Sprinkle the chocolate chips over the top. Wait 3-5 minutes for the chocolate chips to soften, then gently spread the softened chocolate chips using a small offset spatula. Be careful not to push down too hard with spatula, you only want to spread the chocolate, not the toffee layer underneath. Immediately top with ¾ cup toffee bits, and a sprinkling of flaky sea salt (if desired).

• Allow the bars to continue to cool until they are room temperature. After cooling you can move them to the refrigerator briefly to firm up the chocolate (if necessary).

*Toffee bits: I used Heath Bits o' Brickle toffee bits (without chocolate)

These bars are best served at room temperature. They can be stored in the fridge (up to 4 days) or freezer (up to 2 months) and brought to room temp before serving.