Description
Deliciously rich and buttery Toffee Dessert Bars featuring a crumbly toffee-infused crust topped with melted chocolate chips, sweetened condensed milk, and extra toffee bits for added crunch. This easy-to-make baked treat combines a perfect balance of sweet and salty flavors, ideal for sharing at gatherings or enjoying as an indulgent snack.
Ingredients
Scale
Crust
- 1 cup salted butter, cold, cut into small cubes
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup toffee bits
Topping
- 2 cups chocolate chips
- 1 ½ cups toffee bits, divided (1 cup + ½ cup)
- 1 (14 ounce) can sweetened condensed milk
- 1 pinch sea salt, optional
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving some overhang on the edges to make lifting the bars out easier after baking.
- Make the Crust: In a large mixing bowl, combine the cold, cubed salted butter with 2 cups all-purpose flour and ¼ cup granulated sugar. Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture becomes crumbly. Then stir in ½ cup toffee bits evenly.
- Press Crust into Pan: Press this crumbly dough firmly and evenly into the prepared baking pan to create the base of your bars.
- Bake the Crust: Bake the crust in the preheated oven for 22 to 25 minutes, or until it turns a light golden brown color. This step ensures a firm base for the gooey toppings.
- Add Chocolate and Toffee: Remove the crust from the oven and while it’s still hot, sprinkle 2 cups of chocolate chips evenly across the surface. Then, evenly sprinkle 1 cup of toffee bits over the chocolate. Drizzle the entire surface with the sweetened condensed milk, and finish by sprinkling the remaining ½ cup of toffee bits on top.
- Bake the Filling: Return the pan to the oven and bake for an additional 15 to 17 minutes. The top should become lightly browned and the edges bubbly, indicating that the filling has set properly.
- Cool and Serve: If desired, add a pinch of sea salt over the bars while still warm to enhance the flavor. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting into squares for serving.
Notes
- Make sure the butter is cold before cutting it into the flour to achieve the crumbly texture for the crust.
- Use parchment paper with overhang for easy removal of bars from the pan.
- Let bars cool completely to allow filling to set properly before slicing.
- Adding a pinch of sea salt on top balances the sweetness and adds depth of flavor but is optional.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
