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By: Leigh Anne Wilkes
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These chocolate chip toffee bars are so ooey, gooey and delicious. They are full of chocolate chips and toffee bits. A layer of sweetened condensed milk makes them extra gooey.
Why You’ll Love This Recipe!
The sweetened condensed milk in this recipe turns into caramel as it bakes and makes these bars pretty much irresistible! I only make these if I can going to have company or have to take a treat somewhere or else I would eat the whole pan myself.
They are easy to make in a 9 x 13 pan and they are rich and delicious and a total crowd pleaser.
Ingredients Needed
- Flour. I use all purpose unbleached flour
- Brown sugar
- Butter. I use chilled salted butter. If using unsalted butter add in 1/8 tsp more salt.
- Egg
- Chocolate chips. I prefer semi sweet but you can use dark or milk chocolate.
- Sweetened condensed milk
- Toffee bits. I used the kind covered in chocolate but they don’t have to be. If you are unable to find toffee bits you could crush up some Heath bars.
How to Make Chocolate Chip Toffee Bars
- Stir together flour and brown sugar together in a large bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Add egg into mixture and mix well.
- Reserve 1 1/2 cups of this mixture.
- Press remaining mixture into a greased 9×13 inch baking dish and bake for 10 minutes at 350 degrees F.
- Pour milk over hot crust and top with 1 1/2 cups toffee bits.
- In a bowl, stir together 1 1/2 c. chocolate chips and reserved crumb mixture.
- Sprinkle remaining crumb mixture over top plus remaining chips.
- Bake 25-30 more minutes at 350 degrees F.
- Top bars with remaining toffee bits.
Fresh out of the oven they are warm, ooey and gooey. Let them cool and set up a bit if you’d like or just dig right in.
But don’t blame me if you find yourself consuming half the pan yourself. I gave you fair warning!
Frequently Asked Questions
What is the best way to store cookie bars?
Store them in an airtight container at room temperature and they will last 2-3 days. If you want them to last longer, store in the refrigerator for 4-5 days.
Can I freeze Chocolate Chip Toffee Bars?
Freeze entire pan:
Before baking, line the baking dish with parchment paper that goes up the sides of the pan.
After baking, using the parchment paper, remove the brownies from the pan and allow to cool completely.
Double wrap with the entire thing in plastic wrap and then foil and freeze for 2-3 months.
Thaw at room temperature or overnight in the refrigerator before slicing and serving.
Freeze individual bar cookies:
Bake, cool and slice.
Wrap individual bar cookies in plastic wrap and then in foil or place in an airtight container. They will freeze for 2-3 months.
Thaw at room temperature for 1-2 hours.
Check out more chocolate and toffee recipes:
- Toffee Chocolate Chip Cookies
- White Chocolate Peppermint Toffee
- Toffee Apple Dip
- Toffee Meringues
- Chocolate Chip and Toffee Scones.
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4.90 from 56 votes
Chocolate Chip Toffee Bar
Recipe From: Leigh Anne Wilkes
These chocolate chip toffee bars are so ooey, gooey and delicious, that they are almost too dangerous to have in the house.
serves: 12 peple
Prep:15 minutes minutes
Cook:20 minutes minutes
Total:35 minutes minutes
Rate Recipe
Ingredients
- 2 1/3 cups flour
- 2/3 cup brown sugar
- 3/4 cup butter chilled
- 1 egg slightly beaten
- 1 1/2 cups chocolate chips semi sweet
- 14 oz. sweetened condensed milk
- 10 oz. toffee bits
Instructions
Stir together flour and brown sugar.
Cut in butter until mixture resembles coarse crumbs.
Add egg and mix well.
Reserve 1 1/2 cups of this mixture and press remaining into a greased 9×13 inch pan.
Bake for 10 minutes at 350 degrees F.
Pour sweetened condensed milk over hot crust and top with 1 1/2 cups toffee bits.
Stir in 1 1/2 c. chocolate chips into reserved crumb mixture
Sprinkle mixture over the top of the bars.
Bake 25-30 more minutes.
While hot out of the oven, top with remaining toffee bits.
Tips & Notes:
How to Freeze:
Freeze entire pan:
Before baking, line the baking dish with parchment paper that goes up the sides of the pan.
After baking, using the parchment paper, remove the brownies from the pan and allow to cool completely.
Double wrap with the entire thing in plastic wrap and then foil and freeze for 2-3 months.
Thaw at room temperature or overnight in the refrigerator before slicing and serving.
Freeze individual bar cookies:
Bake, cool and slice.
Wrap individual bar cookies in plastic wrap and then in foil or place in an airtight container. They will freeze for 2-3 months.
Thaw at room temperature for 1-2 hours.
Nutrition Facts:
Calories: 480kcal (24%) Carbohydrates: 63g (21%) Protein: 5g (10%) Fat: 22g (34%) Saturated Fat: 14g (88%) Cholesterol: 79mg (26%) Sodium: 184mg (8%) Potassium: 185mg (5%) Sugar: 44g (49%) Vitamin A: 735IU (15%) Vitamin C: 0.8mg (1%) Calcium: 121mg (12%) Iron: 1.4mg (8%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
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Reader Interactions
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Gigi says
Wonderful toffee bars, rich , full of a wonderful combination of chocolate and toffee bits.
Frequent requests for this recipe.Reply
Sherri says
These are the best and I’ve made them several times! I have a question tho do they freeze well.. starting on my Christmas baking and would love to tuck them in the freezer!
Reply
Leigh Anne Wilkes says
So glad you enjoyed them. THey freeze great!
Reply
Stacy says
Excellent recipe! I had to make a substitution only because I needed a quick dessert and had no time to go to the grocery store. (I substituted chopped walnuts in place of the toffee bits) These came out great and I will definitely make this recipe again – next time using the toffee bits. My family raved over these. This recipe is going in my favorites. Thank you!
Reply
Leigh Anne Wilkes says
So glad you enjoyed the recipe – walnuts are a great substitution
Reply
Terry garcia says
One of my families favorite. I substitute half the chocolate chips with butterscotch chips. Taste richer.
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Terry Pagano says
Loved it!!!!!!!!!
Reply
Mary says
I just made these for a function and they were a hit. So yummy! I highly reccomend making these for a large group. Easy and tasty!
Reply
Leigh Anne says
Mary, So glad they were a hit!
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