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 for Toffee Chocolate Chip Bars
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. Definitely try to find the ones that are just toffee, not chocolate-coated, but you can use whatever you have on hand. I’ve found the toffee-only bits to be harder and harder to find. I usually end up buying mine on either Amazon or at a restaurant supply store.
How to Make Toffee Chocolate Chip Bars
This is just an overview at a glance so you can get an idea of how this recipe works. Continue to end of post for the full printable recipe and instructions!
- In a large bowl, you’ll combine your dry ingredients and add cold butter to make a crumbly dough- I use a cheese grater so yes it looks like cheese! Then you’ll stir in an egg, add some chocolate chips, and press the mixture into a 9×13 pan.
- Bake for a few minutes and then pour a can of sweetened condensed milk on top and sprinkle on chopped toffee pieces.
- Cover this mixture with more cookie crumble dough and bake!
- When they’re all done you’ll sprinkle on a few more toffee pieces- and I like a sprinkle of flaky salt as well, to balance the sweetness. Let them cool completely before you cut into them.
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
Sure! Bake the bars a day ahead and store at room temp or in the fridge until ready to serve.
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. Y
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
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℉. Line a 9×13″ pan with parchment or spray with non-stick cooking spray.
- In a large bowl, combine the flour and brown sugar. Use a cheese grater to grate the butter and add it to the flour mixture. Combine the mixture with clean hands to form what resembles coarse crumbs, lightly breaking up butter pieces. Lightly beat the egg and pour it over the flour mixture and quickly combine it using a fork or clean hands.
- Reserve ½ cup of the chocolate chips and add the remaining 1½ cups chocolate chips to the dough mixture, along with nuts if using. Measure out 1 ½ cups of this dough mixture and set aside. Lightly press the remaining dough into the prepared pan and bake for 10 minutes.
- Remove pan from oven and pour the sweetened condensed milk over the hot crust, gently and lightly spreading it out without breaking up cookie dough below.
- Reserve ¼ cup of the toffee bits and set aside and pour the remaining bits over the sweetened condensed milk.
- Sprinkle the reserved 1½ cups dough mixture over the toffee bits and then sprinkle on the remaining ½ cup chocolate chips. Return to the oven and bake for 25-30 minutes or until golden brown. Mine usually take a little longer- like 30-35 minutes, but all ovens are different so keep an eye on them. When finished you should see them bubbling throughout, middle included, and the top should be starting to turn 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.
Questions & Reviews
You’re evil. Those look WAY too good.
Oh my goodness, yes please! Why is toffee + chocolate such a perfect combination??
Oh wow, looks so Yummy. I can’t eat toffee (allergy) so will have to figure out something else that will work. Sadly all nuts are off limits. I have some mint chocolate chips in the freezer I could try. I’ve never grated butter before so this could be an interesting adventure!
Kristine, same at my house. What about salted caramel, you think?
Haven’t tried salted caramel before. Interesting. I’ll have to do some checking for something suitable.
Grating the butter…Seriously I think I just witnessed genius. That is brilliant.
just pulled my batch out of the oven and waiting for them to cool. Seriously, the smell in my kitchen is intoxicating and I’m having a hard time waiting to cut into them. My son loves anything with toffee, Heath Bars are his favorite, so I’m thinking I’ll be earning some extra points for dessert tonight!
Um serious light bulb moment when you said grate the butter!!! Why oh why have I never thought of that because I seriously despise cutting butter into things and almost always avoid recipes that call for that even though they are so good! Thank you for that life saver tip (or should I say life taking tip since now I will be looking at all the horribly unhealthy recipes lol)!!!
Okay, always looking for an easier way of doing anything, so using a food processor for cutting in the butter would be a lot faster.
Agreed, food processor is the fastest way to cut butter.
These look completely wonderful, but is anyone else out there ready for a sugar break? I OD’d on sugar last weekend and am looking for something delicious that won’t put me into a sugar coma.
Honestly, and I’m not trying to be snarky or anything, just laying my cards all out on the table: this was kind of like McDonald’s for dinner at the end of a busy day–I would have LOVED to have posted a dinner or salad recipe, but it just wasn’t in the cards. 🙂
I’m so glad this is what you chose!! They are wonderful!!
I was thinking these would be perfect for my egg-allergic son. But then in the recipe at the bottom, it says to include one egg….just curious – did you leave it out when you made yours?
I’m so sorry–that was a mistake on my part. I did use the egg and corrected the recipe.
These are my husbands favorite squares – thanks for reminding me it’s been awhile since I made them!!
These look divine! I’m going to make them with my kids this week (we are on Spring Break). 🙂 I had the pleasure of meeting you in Florida at Time Out For Women (I was tagging along with Tennisa, my BFF). Hope you are doing great! Thanks for all the yummy recipes!