Toffee bars are an easy and delicious dessert that have a gooey texture and warm, rich flavor. With a soft base and crunchy toffee bits, this is a treat everyone will love! 

Chocolate toffee bars are one of my most popular desserts! Right next to my Brown Butter Blondies. These easy-to-make bars are a combination of a cookie bar and toffee candy. You start out by making a cookie-like base and then bits of toffee, chopped chocolate, and coarse sea salt are scattered throughout the dough. The overall flavor is warm, cozy, and inviting.

I love that these toffee bars are not too thick and you can slice them for quick and easy serving. Each bite is soft and gooey, with the perfect combination of sweet and salty flavors. These bars are easy to make, but have an elegant look and taste to them. I can guarantee they will be a crowd pleaser!

Reasons We Love This Recipe

  • The toffee bars have a soft texture with crunchy bits of toffee and smooth chocolate. 
  • You can cut these bars into any size you want before serving!
  • The combination of toffee, chocolate, and sea salt gives a perfect rich, balanced flavor. 

Ingredient Notes

  • Flour—All-purpose.
  • Brown Sugar—You can use light or dark brown sugar.
  • Eggs—Make sure they are large, not medium.
  • Butter—Salted.
  • Heath Toffee Bits—To add a deep, caramel flavor and a little crunch. 
  • Chocolate—Chopped. You can use semi-sweet, dark, or milk chocolate.
  • Sea Salt—To contrast the sweetness of the chocolate and toffee.
  • Baking Powder—Helps the bars rise.
  • Vanilla Extract—Amplifies the sweetness of the other ingredients.
Toffee bar ingredients, Flour, Brown sugar, eggs, butter, toffee bits, chocolate, sea salt, baking powder, vanilla extract

How to Make Chocolate Toffee Bars

  • Preheat your oven. Prepare a baking sheet with parchment paper. 
  • Whisk together the brown sugar and melted butter.
mixing butter and sugar
  • Add the eggs and vanilla. Whisk again until the eggs are thoroughly beaten. 
mixing eggs and vanilla in creamed butter and sugar
  • Whisk in the flour and baking powder. Fold in the toffee bits and chopped chocolate. 
folding in flour to toffee bar mixture
  • Spread the batter into the baking pan and bake until the top is golden brown. 
Toffee bar mixture in baking dish with chocolate chunks
  • Let the toffee bars cool in the pan before removing and slicing them.
  • Serve and enjoy!
Baked Toffee bars in pan

Frequently Asked Questions

Can I use chocolate chips for these bars?

You can use chocolate chips in a pinch, but the chopped chocolate will usually melt down a bit better than chocolate chips and add a smooth texture to the bars. We typically use a semi-sweet bar of baking chocolate for the best results and a rich contrasting flavor against the toffee! I also like to roughly chop the chocolate so that there are different sized pieces scattered throughout the bars. I highly recommend using baking chocolate for this recipe, but feel free to use milk, dark, or semi sweet chocolate!

Why are my toffee bars falling apart?

The toffee bars will fall apart if they are too warm when you try to serve them! If you don’t allow enough cooling time and try to remove the bars from the pan immediately, they will likely split down the middle because they aren’t as stable straight from the oven. These toffee bars are soft and gooey, but once cooled the bars will hold their shape well. We recommend allowing at least 30 minutes for the bars to cool in the pan. Although it is not completely necessary to cool the bars, it will make removing and slicing them much easier and they will have a more neat look to them. 

How to Store Your Chocolate Toffee Bars 

Once the bars have cooled completely, they can be stored in an airtight container on the counter for up to 5 days, or in the freezer for up to 3 months! You can serve the bars at room temperature, or reheat a bar from the counter in the microwave for 15-20 seconds. For the frozen toffee bars, you can either allow them to thaw on the counter then reheat them in the microwave for 15-20 seconds, or place a bar straight from the freezer in the microwave for 30-40 seconds or until warm in the middle. 

Expert Tips and Tricks

  • You can use an electric hand mixer to combine your ingredients or just use a large fork or whisk. 
  • The sharpness of the coarse sea salt adds a nice contrast to the richness of the chocolate and sweetness of the toffee! 
  • You should be able to find Heath Toffee Bits at your local grocery store in the baking aisle, near the chocolate chips. 
  • We love to sprinkle about ½ cup of chopped chocolate on top of the bars before putting them in the oven. You can also top them with an extra ½ cup of toffee pieces!
  • The bars should bake for about 25 minutes but you can tell they are done when the top and edges are golden brown, or by checking the center with a toothpick.
Toffee bars stacked next to toffee bits and chocolate

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Toffee Bars stacked on each other surrounded my milk chocolate and toffee bits

Toffee Bars

Servings: 12
Prep Time: 15 minutes
Cook Time: 25 minutes
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Ingredients

  • 4 Large Eggs
  • 2 Cups All-Purpose Flour
  • 1 1/2 Cups Brown Sugar
  • 1 1/4 Cups Heath Toffee Bits
  • 1 Cup Chopped Chocolate
  • 1/2 Cup Salted Butter Melted
  • 2 tsp Vanilla Extract
  • 1 1/2 tsp Baking Powder
  • 1 tsp Coarse Sea Salt

Instructions 

  • Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper
  • Whisk together the brown sugar and melted butter until just combined
  • Add the eggs and vanilla, Whisk again making sure that the eggs are thoroughly beaten
  • Gently whisk in the flour and baking powder. Once all the pockets of dry ingredients have been incorporated, fold in the toffee bits and chopped chocolate
  • spread your batter out into the baking pan and bake for 25 minutes or until the top begins to turn golden brown
  • LET YOUR TOFFEE BARS COOL! for about 30 minutes before slicing and serving. ENJOY!

Notes

  • Cooling the bars is not completely necessary, but it will make removing and slicing them much much easier. If you remove the bars from the pan immediately then they will likely split in the middle since they aren’t as stable straight from the oven.
  • I like to sprinkle about ½ cup of chopped chocolate on top of my bars before they go in the oven. You can also top them with an extra ½ cup of toffee pieces.
  • The sharpness of the sea salt adds a nice contrast to the richness of the chocolate and sweetness of the toffee.
  • Feel free to use milk, dark, or semi-sweet chocolate for this recipe. I usually use a semi-sweet bar of baking chocolate. I also like to roughly chop it so I have different sized pieces scattered throughout the bars.
  • Once your bars have cooled completely, they can be stored in an airtight container on the counter for up to 5 days or in the freezer for up to 3 months.
    • Reheat a bar from the counter in the microwave for 15-20 seconds.
    • Reheat a bar from the freezer for 30-40 seconds, or until warm in the middle. You can also let them thaw on the counter and then reheat them for 15-20 seconds.
  • You can use an electric hand mixer to combine your ingredients or just us a large fork or whisk.

Nutrition

Calories: 480kcal, Carbohydrates: 68g, Protein: 6g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 88mg, Sodium: 375mg, Potassium: 178mg, Fiber: 2g, Sugar: 49g, Vitamin A: 326IU, Calcium: 64mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Dessert
Author: Fifteen Spatulas