These Chocolate Toffee Bars are so rich and full of flavor. The sweetened condensed milk cooks into the toffee and creates an irresistible caramel goodness.
Why You'll Love Chocolate Toffee Bars
Chocolate Toffee Bars are the result of a trinity of sweetness — English Toffee bits, chocolate chips, and sweetened condensed milk — resting on top of a simple crust. They are gooey pieces of dessert perfection!
These toffee bars might feel a bit holiday-ish, but trust me when I say they will go over very well whenever they're served. Chocolate and toffee are appreciated year-round! They'll be gobbled up off dessert platters no matter if they're served in January or June (or December or April or... you get the point).
I admit these bars do make me a bit nostalgic for the holidays because English Toffee is a huge holiday staple in our family. My aunt always arrives with a large platter of English Toffee to holiday gatherings and she's pretty much ambushed at the door by toffee fanatics! On her way to the kitchen, the platter is largely emptied.
Needless to say, it's no surprise that I love these Chocolate Toffee Bars. My beloved English Toffee accented by chocolate, condensed milk, and a tasty crust? It doesn't get much better than that.
Like Chocolate Toffee Bars? More Toffee Recipes for You
- Pumpkin Seed English Toffee: This is my aunt's original toffee recipe (the one everyone races for when she brings it during the holidays). It's almost foolproof, and it comes out perfectly every time.
- English Toffee: This is also my aunt's original recipe, using almonds instead of pumpkin seeds. Try both kinds and see which one you like best! I love modifying her recipe by using different nuts and seeds.
I hope you enjoy this recipe for Chocolate Toffee Bars!
- 4 tablespoon powdered sugar
- 2 cups all-purpose flour
- 1 cup unsalted butter cold cubed
- 1 8 oz bag English Toffee Bits
- 1 ½ cups chocolate chips
- 1 cup sweetened condensed milk
Preheat oven to 350 degrees. Line 8x8 or 9x9 square baking dish with foil or parchment paper.
Combine powdered sugar and flour in a large bowl.
Cut butter into flour mixture using a pastry cutter or two knives, until mixture resembles small pea like crumbs.
Press dough into the pan evenly.
Bake crust for 10 minutes. Remove from oven and cool for 5 minutes.
Once crust has cooled slightly, sprinkle with toffee bits followed by chocolate chips.
Drizzle condensed milk over chocolate chips.
Bake mixture until edges begin to turn golden and filling is set, about 22-25 minutes.
Remove from oven and cool completely before slicing.
For more even cuts, chill for one hour before slicing into squares.
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