Chewy Toffee Bars

These Chewy Toffee Bars feature a buttery toffee crust layered with a rich caramel center and topped with smooth chocolate. Perfect for holiday dessert trays, cookie exchanges, parties, and gifting.

Course Dessert

Cuisine American

Keyword caramel bars, chewy bars, chewy toffee bars, chocolate toffee bars, cookie bars, holiday dessert bars, holiday desserts, homemade toffee, toffee, toffee bars

Prep Time 10

Cook Time 35

Total Time 45

Servings bars

Calories 327kcal

Author Tiffany Bendayan

Ingredients

For Toffee Crust

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 oz Heath toffee bits or Skor
1 cup + 2 Tablespoons of light brown sugar
1/2 cup unsalted butter ( 1 stick) at room temperature
1 teaspoon vanilla
2 large eggs

For Caramel Center

1/2 cup Caramel Bits
3/4 cup sweetened condensed milk
2 tablespoons unsalted butter

For Topping

1 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

For Crust

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
Transfer the dough to the prepared pan and press it evenly into the bottom using an offset spatula or your hands.
Bake for 15-18 minutes or until the edges are lightly golden and the center is just set.
Remove from the oven and let it cool a bit while you make the filling

For Filling:

In a saucepan over low heat, place the condensed milk, butter, and caramel bits
Stir continuously until the caramel bits and butter are completely melted and the mixture is smooth.
Pour the caramel mixture over the crust and bake for 15-20 minutes or until the caramel layer is set and lightly golden around the edges.
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
Allow the bars to cool completely, then refrigerate for at least 2 hours before slicing into squares.

Notes

Line the pan with foil or parchment paper for easy removal.
Let the bars chill completely before cutting for clean slices.
Refrigerating overnight makes cutting even easier.
Heath Toffee Bits and Skor Bits work equally well.
Sprinkle flaky sea salt on top before the chocolate sets for a sweet and salty variation.
Store in an airtight container in the refrigerator for up to 1 week.
These bars can be frozen for up to 3 months.

Nutrition