Chocolate Toffee Bars
Indulge in the irresistible layers of decadence with these Chocolate Toffee Bars, the ultimate treat for dessert lovers. Featuring a buttery shortbread crust, a rich and gooey homemade toffee layer, and a velvety blanket of melted semi-sweet chocolate, these bars are the perfect combination of buttery, sweet, and slightly salty flavors. Garnished with a sprinkle of sea salt or crunchy chopped nuts for added texture, they’re as beautiful as they are delicious. Quick to prepare with just 15 minutes of hands-on time, this recipe yields 24 servings, making it a fantastic option for holiday gatherings, bake sales, or simply satisfying your sweet tooth. Perfectly balanced and highly shareable, these chocolate toffee bars will be your go-to recipe for any occasion.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 1 14-ounce can Sweetened condensed milk
- 0.5 cup Light brown sugar
- 1.5 cups Semi-sweet chocolate chips
- 0.5 teaspoon Sea salt (optional for garnish)
- 0.5 cup Chopped nuts (optional for topping, e.g., pecans or almonds)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal later.
In a large mixing bowl, cream together the butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
Gradually mix in the flour until the dough comes together. It should have a crumbly, soft consistency.
Press the dough evenly into the prepared baking pan to form the shortbread crust. Use the back of a measuring cup or your hands to press it down firmly.
Bake the crust for 15 minutes or until lightly golden around the edges. Remove from the oven and set aside to cool slightly.
While the crust cools, prepare the toffee layer. In a medium saucepan, combine the sweetened condensed milk and brown sugar over medium heat. Cook, stirring constantly, until the mixture thickens and turns a light caramel color, about 5-7 minutes.
Pour the toffee mixture evenly over the baked crust and spread it out with a spatula. Bake in the oven for another 10 minutes, or until the toffee layer is bubbly.
Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee layer. Let sit for 2-3 minutes to melt.
Using a spatula or the back of a spoon, spread the melted chocolate evenly across the top of the bars.
If desired, sprinkle with sea salt and/or chopped nuts while the chocolate is still warm.
Allow the bars to cool completely at room temperature, then transfer to the refrigerator for 1-2 hours to set fully.
Once set, use the parchment paper overhang to lift the bars out of the pan. Slice into 24 squares or desired size before serving.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 23.5 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 85 mg | 2% | |
*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.
