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
These are dangerously good. Somehow I wasn’t picturing them accurately but felt the draw to make them anyway. I’m both so glad I did, since they were easy and are my new favorite, and so sorry, since I ate SO many of them. Even now, even knowing i almost felt sick after eating a fourth of the pan over 8 hours, they’re calling my name….
I used the pecans (in the dough with the chips, since I didn’t see where else to use them and the recipe didn’t say), and I used Heath baking bits. Since they had chocolate already, I skipped the extra chocolate chips (hubby’s not a fan). Dangerous, I tell ya.
Looks amazing! Must try it!
I made these a couple hours before I left for Time Out for Women in Arlington (so fun) and my husband pretty much ate the whole pan.
Any recommendations for toffee substitutes (or where to get toffee without almonds)? I can’t find plain, no-almonds toffee anywhere, in either the baking or candy aisles of Walmart, Target, or my local grocery store, and my son has nut allergies. Maybe crushed Werther’s?
I just made these with Heath bits (the only toffee they had in the baking section) so chopped Heath bars would work if you have those. I actually left out the extra half cup chocolate chips because they were chocolate coated already.
FYI–Stay away from the Heath bars or Heath bits–they have almonds in them. (I’m allergic as well and found out the hard way).
Made these today and it might just be one of the most delicious things I have ever had! Seriously— so good!!
your my new best friend…I’m having TWD withdrawals!!
P.S. love your site!
Holy wow, your post sounds like my week! And your dad and my dad sound EXACTLY ALIKE when it comes to their dogs. The dogs are the new children.
I have everything for this recipe except the toffee bits and that will be remedied shortly. Hopefully they will help *us* back into reality, too!
I just made some with butterscotch chips because I couldn’t find toffee bits at my grocery store. They are DELISH!
Grated butter. The thought of grating butter is very intriguing. Will my hands be greasy afterward? Only one way to find out.
This is one of my all-time favorite bar recipes. I have been making them for several years and absolutely love them. And you’re right – they are so good cold!