These chewy toffee bars have a buttery toffee crust, a soft caramel center and topped with chocolate. The perfect dessert for Holiday parties & celebrations
Chewy Toffee Bars
If you’re a huge toffee lover like me, then these chewy toffee bars are for you. They are sweet, nutty and buttery. The chocolate on top rounds ups all the flavors together. I’ve tried other bars before but what makes this one stand out is the crust.
For the crust, I used a buttery toffee base complete with toffee bits. I made them thick so it becomes chewier and then on top is a thin caramel layer.
Honestly, I didn’t know what to put on top of the chocolate: more toffee bits, sprinkles, sea salt, etc. At the end, I chose to leave them as is for a nice flavor contrast. But you can certainly top them with anything you’d like.
Toffee, fudge, and cookies are my favorite Holiday desserts. Their flavors and soft textures just melt in my mouth. ‘Tis the season that my oven works overtime.
For these chewy Toffee Bars, I used Bob’s Red Mill Organic Unbleached All Purpose White Flour because it’s freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. Plus it’s free of additives and preservatives. Click here to print out a $1 off coupon and save on your next purchase!
The vast majority of times, I love used all purpose flour for baking because it’s more versatile than any other type.
If you’re hosting a Holiday party or get-togethers, then consider taking a tray of these chewy rich and delicious toffee bars, I promise you that they will be the first to fly!
The crust in the dough can be frozen for up to 6 months, so you can make a double batch and freeze half of the dough for later use.
I hope you can try these delicious chewy toffee bars at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Chewy Toffee Bars
For Toffee Crust
- 2 1/4 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 - 8 oz bag of Heath toffee bits or Skor
- 1 cup + 2 Tablespoons of light brown sugar
- 1/2 cup of unsalted butter ( 1 stick) at room temperature
- 1 teaspoon of vanilla
- 2 large eggs
For Caramel Center
- 1/4 cup of Caramel Bits
- 1/2 Cup of sweetened condensed milk
- 2 Tablespoons of unsalted butter
- 1 Cup of semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Line an 8x8" pan with aluminum foil and spray the foil with nonstick spray or butter
In a bowl, place the flour, baking powder, and salt. Mix until combined
In a mixer bowl place the butter and brown sugar. Mix on medium speed for 3-4 minutes or until the mixture becomes creamy and fluffy. Scrape down the sides of the bowl with a spatula
With the mixer running, add the eggs one at a time and the vanilla
Slowly add the flour mixture. Scrape the sides of the bowl with a spatula
Finally, add the toffee bits. Do not overmix
Place this entire mixture on the 8x8 pan. With a spatula press down until the dough is completely flat and covers the entire surface
Bake for 15-18 minutes or until the top starts to set
Remove from the oven and let it cool a bit while you make the filling
In a saucepan over low heat, place the condensed milk, butter, and caramel bits
Stir until the caramel bits and the butter are completely melted. Mixture should look light brown
Pour the entire mixture on top of the crust and bake for 15-18 minutes or until the top is no longer shiny and a bit brown
Remove from oven and immediately add the chocolate chips on top
Let the chocolate chips untouched for about 30 seconds (the heat from the toffee will melt them)
With a spatula, spread the chocolate until the whole surface is covered
Let the toffee cool and place in the fridge for a couple of hours before unmolding and cutting into squares*
*I left my toffee to cool in the fridge overnight for easier cutting
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.