Chocolate Chip and Toffee Bars

Warning:  Danger!

 This recipe should come with a warning label:  Eating these may be dangerous for your hips!

 If you have been reading my blog for a while you know that I love the combination of chocolate and toffee.

 Remember those yummy Chocolate Chip and Toffee Scones?  And then there was the Oatmeal Toffee Crisps.

Today’s recipe is from The Sister’s Cafe, a fun food blog that 5 sisters share.  What a lucky family to have so many amazing cooks and besides that their sister in law Melanie is one of my favorite food bloggers over at My Kitchen Cafe.  Wish I could get invited to some of their family dinners!!

I made these a few weeks ago, took a bite and knew immediately that I had to get them OUT OF MY HOUSE!!

They were so good I knew if I didn’t share them with someone I would end up eating the whole pan myself and that would NOT be a good thing!!

cHOCOLATE cHIP toFFEE BARS (4) 

The combination of the chocolate chips, toffee bits and the sweetened condensed milk which turns into caramel as it bakes is amazing!!!  I of course did not wait for them to cool.  So warm and gooey!!!

cHOCOLATE cHIP toFFEE BARS (2)

 

Fortunately there was a work party for the musical going on at the high school so I took them over there where they very quickly disappeared!

chocolate chip an toffee bars - Page 277

Chocolate Chip and Toffee Bars

Ingredients

  • 2 1/3 C flour
  • 2/3 C brown sugar
  • 3/4 C butter
  • 1 egg, slightly beaten
  • 1 (12 oz.) pkg. chocolate chips
  • 1 C chopped nuts - could use pecans, walnuts or macadamias but I left them out
  • 14 oz. sweetened condensed milk
  • 10 oz. Skor toffee bits

Instructions

  • 2 1/3 C flour
  • 2/3 C brown sugar
  • 3/4 C butter
  • 1 egg, slightly beaten
  • 1 (12 oz.) pkg. chocolate chips
  • 1 C chopped nuts - could use pecans, walnuts or macadamias but I left them out
  • 14 oz. sweetened condensed milk
  • 10 oz. Skor toffee bits
  • Stir together flour and brown sugar.
  • Cut in butter until mixture resembles coarse crumbs.
  • Add egg and mix well.
  • Stir in 1 1/2 c. chocolate chips and all of nuts.
  • Reserve 1 1/2 cups of this mixture and press remaining into a greased 9x13 inch pan.
  • Bake for 10 minutes at 350.
  • Pour milk over hot crust and top with 1 1/2 cups toffee bits.
  • Sprinkle remaining crumbs over top plus remaining chips.
  • Bake 25-30 more minutes.
  • Top with remaining toffee bits.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne

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Comments

  1. Tamara Reber says

    Oh my goodness. . . . .I can almost taste those yummy bars. . . . . . .Thanks Leigh Anne for sharing so many wonderful things with all of us. It was a JOY to have you here this week and feel of your enthusiasm. Thanks for helping me pick out wedding announcement pictures. Hope all is going well for the wedding you are attending. Hugs!

  2. says

    Wow- those do look too good to be true! I love toffee, but I never have any around. (I tried to make it once- and that didn’t go well.)

  3. says

    These bars ARE delicious. I can attest to that.

    And I have nothing on you, Leigh Anne, when it comes to cooking/baking prowess. Talk about wanting an invitation to dinner – I’m going to be dropping major hints your direction next time I’m in your area. :)

  4. Tammy says

    Mmmm! They look fantastic! I love Melanie’s blog too. I’m glad to be introduced to her sisters-in-law. Fun.

  5. says

    You’re absolutely right about these, I’m almost sure. I’m still recovering from all the English toffee and creamy caramels I made at Christmas time. I’d not dare try these!

  6. says

    These are so yummy! I made these as end-of-the-year teacher gifts last June and I made them again this morning for my VTing sisters. I made a 9X13″ pan and cut it into 6 giant squares and placed them in a celephane bag with a ribbon. Thanks for sharing this recipe. And thanks for all the great recipes and ideas on your blog. You are an inspiration.

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