Chocolate Chip Toffee Bars
I found this great recipe for Chocolate Chip Toffee Bars off the Hershey’s website when I was trying to find ways to use up some Heath Toffee Bits last week. This sumptuous recipe is loaded down with chocolate chips and Heath English Toffee Bits. Talk about amazing!
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It’s also full of calories because it has a whole can of condensed milk as a layer in the recipe! In fact, you may as well prepare yourself for sugar overdose if you make a batch of these rich Chocolate Chip Toffee Bars. Rich is an understatement. Wow!
I promised one of my blog readers who is currently in Afghanistan some home baked goodies. She said she likes anything except coconut, so this was one of the batches of goodies I included in her care package which was shipped off today. The rest are bagged and in my freezer. I’m spacing out the delivery times so they don’t all arrive at once.
Unless she shares these rich delights with friends she may get sick if she eats all of these superb bars at once. Hopefully, she has some kind of refrigeration/freezer accommodations — or just a bunch of people to help her sample these goodies.
These bars have a small similarity to the Magic Layer Bars of the 1970s, but they are a lot more substantial with a nice chocolate chip cookie dough layer. The bottom layer is baked then topped with a layer of sweetened condensed milk, followed by a layer of Heath Toffee Bits, some of the reserved chocolate chip cookie dough, a layer of chocolate chips, and finally some more Heath Toffee Bits! Can you say O-U-T-S-T-A-N-D-I-N-G!!!!
Chocolate Chip Toffee Bars turned out so well. Beautiful to look at, gooey in appearance and texture, and awesome in taste. If you’re looking for a brownie-type cookie to wow your company, this is it! These are great for office parties (if they make it that far), special occasion brunches, potlucks, or for holiday baking. I’m hoping Lizzie gets her first batch in time for Easter. If you’re looking for rich and decadent, look no farther than Chocolate Chip Toffee Bars.
When I initially posted this recipe in March of 2013, I was still using my iPhone as a camera. I had recently purchased a new Canon but was not quite prepared to use it. (I’m still learning how to use the thing and it’s now April 2015!)
I recently remade this recipe for a family in our Sunday school class. His uncle recently passed, so I prepared a home cooked meal for them the day before the funeral. Since I’ve been trying to remake all of the old blog recipes that I took with my iPhone, I decided to go ahead and make this recipe for dessert. I heard rave reviews from one of their sons!
Wow! What can you say? This is perfection. 🙂
Each bar is filled with chocolate chips, nuts, and Heath toffee bits. Oh, my! These scrumptious bars are so amazing you will be hard-pressed to sneak any out of your house for parties or other social gatherings.
Look at all that delicious chocolate! Are you drooling yet? Chocolate Chip Toffee Bars have a gooey toffee layer in between the layers that’s incredibly sweet and wonderful.
Here’s what I did.
I used these ingredients.
Melt butter in large mixing bowl. Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add brown sugar and an egg.
Stir with wooden spoon to combine.
Set aside some of the chocolate chips for later use. Add remaining chocolate chips and chopped pecans. Stir to combine.
Reserve part of the cookie dough for topping. Pat the remaining cookie dough ingredients into a 9×13″ baking dish that has been sprayed with cooking spray. Place in 350 oven and bake about 10 minutes to set the crust layer.
After baking the chocolate chip cookie dough crust for 10 minutes, pour sweetened condensed milk to the edges of the pan.
Reserve 1/4 cup Heath Toffee bits for final layer and set aside. Sprinkle remaining Heath English Toffee bits over top of the sweetened condensed milk layer.
Add reserved chocolate chip cookie dough and crumble it over top of the Heath Toffee Bits layer. Sprinkle reserved chocolate chips over top of the cookie dough layer. Bake at 350 about 40-45 minutes or until done. (Don’t add the reserved Heath Toffee Bits now – they are to be added once the pan has baked).
As soon as the Chocolate Chip Toffee Bars come out of the oven sprinkle with the remaining Heath English Toffee Bits. Lightly press the toffee bits down into the bar with your hands. Be careful that you don’t burn your hands. This will allow the toffee bits to adhere more to the cookie layer. Allow the cookies to cool completely before cutting them into bars.
What a wonderful Easter treat these bars would make for your family. We love the gooey texture of this bar. Rich, decadent, and oh, so sweet!
Here’s the recipe.
Chocolate Chip Toffee Bars
(Recipe adapted from Hershey’s Kitchens)
Chocolate Chip Toffee Bars
Equipment
- 1 9x13" glass baking dish
- 1 mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
- 1 nut chopper if nuts are not previously chopped
Ingredients
- 2-1/3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 2/3 cup light brown sugar packed
- 3/4 cup unsalted butter melted, (1-1/2 sticks)
- 1 large egg slightly beaten
- 2 cups dark Chocolate Chips or Semi-Sweet Chocolate Chips, divided use (12-oz. pkg.)
- 1 cup nuts coarsely chopped, I used pecans (measure after chopping)
- 14 oz. can sweetened condensed milk (not evaporated milk)
- 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits, divided 8 oz. pkg. (divided use)
Instructions
- Heat oven to 350°F.
- Spray a 13x9x2-inch baking pan with cooking spray.
- Melt butter in large mixing bowl.
- Add flour, brown sugar, and egg; mix well.
- Stir in 1-1/2 cups chocolate chips and nuts; reserve 1-1/2 cups mixture.
- Press remaining crumb mixture onto bottom of prepared pan.
- Bake 10 minutes.
- Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits.
- Sprinkle remaining toffee bits over sweetened condensed milk.
- Sprinkle reserved crumb mixture and remaining 1/2 cup dark chocolate chips over top.
- Bake 40 to 45 minutes or until golden brown. (See note below).
- Top with reserved toffee bits.
- Press toffee bits into the bars with your hands or a fork, very gently so they adhere.
- Cool completely in pan on wire rack.
- Cut into bars.
Notes
Recipe adapted from Hershey's Kitchens.
© Can’t Stay Out of the Kitchen
Nutrition
- 2-1/3 cups [url href=”http://www.goldmedalflour.com/” target=”_blank”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2/3 cup packed light brown sugar
- 3/4 cup (1-1/2 sticks) butter, melted
- 1 egg, slightly beaten
- 2 cups (12-oz. pkg.) [url href=”http://www.hersheys.com/” target=”_blank”]HERSHEY’S[/url] SPECIAL DARK Chocolate Chips or [url href=”www.hersheys.com/” target=”_blank”]HERSHEY’S[/url] Semi-Sweet Chocolate Chips, divided
- 1 cup coarsely chopped nuts (I used pecans)
- 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
- 1-1/3 cups (8 oz. pkg.) [url href=”https://www.thehersheycompany.com/brands/heath/english-milk-chocolate-toffee-bits.aspx” target=”_blank”]HEATH BITS ‘O BRICKLE[/url] Toffee Bits, divided
- Heat oven to 350°F.
- Spray a 13x9x2-inch baking pan with cooking spray.
- Melt butter in large mixing bowl.
- Add flour, brown sugar, and egg; mix well.
- Stir in 1-1/2 cups chocolate chips and nuts; reserve 1-1/2 cups mixture.
- Press remaining crumb mixture onto bottom of prepared pan.
- Bake 10 minutes.
- Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits.
- Sprinkle remaining toffee bits over sweetened condensed milk.
- Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.
- Bake 40 to 45 minutes or until golden brown.
- Top with reserved toffee bits.
- Press toffee bits into the bars with your hands or a fork, very gently so they adhere.
- Cool completely in pan on wire rack.
- Cut into bars.
Are you ready to sample one of these tasty jewels?
You better share these or you will end up on sugar overload! I’m ready to sink my teeth into one of these babies right now!
You may also enjoy these delicious recipes!
Ultimate Chocolate Chip Toffee Cookies
White Chocolate Toffee Peanut Butter Brownies
Chocolate Chip Toffee Bars
Equipment
- 1 9×13" glass baking dish
- 1 mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
- 1 nut chopper if nuts are not previously chopped
Ingredients
- 2-1/3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 2/3 cup light brown sugar packed
- 3/4 cup unsalted butter melted, (1-1/2 sticks)
- 1 large egg slightly beaten
- 2 cups dark Chocolate Chips or Semi-Sweet Chocolate Chips, divided use (12-oz. pkg.)
- 1 cup nuts coarsely chopped, I used pecans (measure after chopping)
- 14 oz. can sweetened condensed milk (not evaporated milk)
- 1-1/3 cups HEATH BITS ‘O BRICKLE Toffee Bits, divided 8 oz. pkg. (divided use)
Instructions
- Heat oven to 350°F.
- Spray a 13x9x2-inch baking pan with cooking spray.
- Melt butter in large mixing bowl.
- Add flour, brown sugar, and egg; mix well.
- Stir in 1-1/2 cups chocolate chips and nuts; reserve 1-1/2 cups mixture.
- Press remaining crumb mixture onto bottom of prepared pan.
- Bake 10 minutes.
- Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits.
- Sprinkle remaining toffee bits over sweetened condensed milk.
- Sprinkle reserved crumb mixture and remaining 1/2 cup dark chocolate chips over top.
- Bake 40 to 45 minutes or until golden brown. (See note below).
- Top with reserved toffee bits.
- Press toffee bits into the bars with your hands or a fork, very gently so they adhere.
- Cool completely in pan on wire rack.
- Cut into bars.