Caramel Toffee Squares
Indulge in the irresistible sweetness of Caramel Toffee Squares, a dessert that combines a buttery shortbread base, a lusciously thick caramel layer, and a delightful sprinkle of crushed toffee bits. Perfect for satisfying your sweet tooth, this decadent treat is elevated with optional drizzles of melted chocolate for a gourmet finish. With only 20 minutes of prep time, this recipe is as easy as it is impressive, making it a go-to dessert for parties, holiday gatherings, or a midday pick-me-up. The playful crunch of toffee, balanced with the creamy richness of homemade caramel, will make these squares your new favorite indulgence. Serve chilled for a refreshing twist or at room temperature for soft, melt-in-your-mouth perfection.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 400 grams sweetened condensed milk
- 100 grams brown sugar
- 2 tablespoons light corn syrup
- 60 milliliters heavy cream
- 0.5 teaspoon salt
- 100 grams crushed toffee bits
- 100 grams chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream 150 grams of the unsalted butter and granulated sugar together until light and fluffy.
Mix in the vanilla extract, then gradually add the all-purpose flour. Stir until the dough comes together.
Press the dough evenly into the prepared baking pan to form the shortbread base. Prick it a few times with a fork to prevent bubbling.
Bake the base in the preheated oven for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool.
To make the caramel layer, melt the remaining 50 grams of unsalted butter in a medium saucepan over medium heat.
Add the sweetened condensed milk, brown sugar, light corn syrup, heavy cream, and salt. Stir continuously as the mixture comes to a gentle boil.
Reduce heat to low and simmer the caramel for 8-10 minutes, stirring frequently until thickened and golden brown. Remove from heat.
Pour the caramel evenly over the cooled shortbread base. Use a spatula to smooth the surface.
Allow the caramel layer to cool slightly, about 10 minutes, then sprinkle the crushed toffee bits evenly over the top.
Optional: Melt the chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the toffee layer.
Refrigerate the pan for at least 2 hours, or until the caramel is fully set.
Once set, use the parchment paper overhang to lift the entire square out of the pan. Transfer to a cutting board and cut into 12 squares or your desired portion size.
Serve immediately or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 49.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 114 mg | 9% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
