Toffee Chocolate Squares
Indulge in the irresistible decadence of Toffee Chocolate Squares, a heavenly treat that layers a buttery shortbread base, rich caramel toffee, and silky melted chocolate. Perfectly balanced in sweetness and texture, these squares are made with simple pantry ingredients like sweetened condensed milk, semi-sweet chocolate chips, and a hint of vanilla for extra depth. The option to top with toasted chopped nuts adds a delightful crunch, making each bite unforgettable. With just 25 minutes of prep time, this easy-to-follow recipe is ideal for holiday baking, dessert trays, or whenever you’re craving a luxurious homemade treat. Whether stored at room temperature or chilled for a fudgy twist, these squares promise to be a crowd-pleasing favorite for any occasion!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 200 grams granulated sugar
- 100 grams light brown sugar
- 395 grams sweetened condensed milk
- 2 teaspoons vanilla extract
- 150 grams all-purpose flour
- 20 grams cornstarch
- 0.5 teaspoons salt
- 200 grams semi-sweet chocolate chips
- 50 grams toasted chopped nuts (optional)
Instructions
Preheat your oven to 180°C (350°F). Line a 9x9 inch (23x23 cm) baking pan with parchment paper, allowing some overhang for easy removal.
In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Set aside.
In a separate large bowl, cream together 115 grams of unsalted butter (softened) and 50 grams of the granulated sugar until light and fluffy.
Gradually add the flour mixture into the butter-sugar mixture. Mix until a crumbly dough forms.
Press the dough evenly into the prepared pan to form the base. Use the back of a spoon or your hands to smooth it out.
Bake the base in the preheated oven for 15-18 minutes, or until the edges are light golden. Remove from the oven and let it cool completely.
In a medium saucepan, melt the remaining 115 grams of unsalted butter over medium heat. Add the remaining 150 grams of granulated sugar, the brown sugar, and the sweetened condensed milk. Stir constantly to prevent burning.
Bring the mixture to a gentle boil and cook for 8-10 minutes, stirring continuously, until the toffee thickens and turns a golden caramel color. Remove from heat and mix in the vanilla extract.
Pour the hot toffee over the cooled base and spread evenly with a spatula. Set aside to cool for about 10 minutes.
Sprinkle the chocolate chips over the slightly cooled toffee. Let sit for 2-3 minutes to allow the heat to melt the chocolate. Then, use a spatula to spread the melted chocolate evenly over the toffee layer.
If desired, sprinkle with toasted chopped nuts for added texture and flavor.
Refrigerate the pan for at least 2 hours or until fully set.
Once set, remove the toffee chocolate slab from the pan using the parchment paper overhang. Slice into 16 squares with a sharp knife.
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 39.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 127 mg | 3% | |
*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.
