These chocolate chip toffee bars are so ooey, gooey and delicious, that they are almost too dangerous to have in the house.
I’ve just got one word to say about these ooey, gooey chocolate chip toffee bars. Danger! They are full of chocolate, toffee bits and ooey, gooey goodness. The ooey gooey part is provided by the sweetened condensed milk which is spread in the middle of the bar.
The sweetened condensed milk turns into caramel as it bakes and makes these bars pretty much irresistible! I only make these if I can going to have company or have to take a treat somewhere or else I would eat the whole pan myself.
The process is easy. Half of your crumb mixture goes in the bottom of the pan and is baked for a few minutes and then you cover it with chocolate chips, toffee bits and sweetened condensed milk. Spread with the rest of the crumb mixture and a few more chocolate chips and you are ready to bake.
How to make Chocolate Chip Toffee Bars
Fresh out of the oven they are warm, ooey and gooey. Let them cool and set up a bit if you’d like or just dig right in.
But don’t blame me if you find yourself consuming half the pan yourself. I gave you fair warning!
For more chocolate and toffee goodness check out:
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6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets!
MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer!
9 x 13 GLASS PAN – I actually own three of these and they seem to be in constant use.
For all of my other favorite kitchen products and tools visit my Amazon Store.
Chocolate Chip Toffee Bar Recipe
Chocolate Chip Toffee Bar
Ingredients
- 2 1/3 C flour
- 2/3 C brown sugar
- 3/4 C butter chilled
- 1 egg slightly beaten
- 1 12 oz. pkg. chocolate chips, semi sweet
- 14 oz. sweetened condensed milk
- 10 oz. Skor toffee bits
Instructions
- Stir together flour and brown sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Add egg and mix well.
- 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.
- Stir in 1 1/2 c. chocolate chips into reserved crumb mixture
- Sprinkle remaining crumb mixture over top plus remaining chips.
- Bake 25-30 more minutes.
- Top with remaining toffee bits.
Video
Nutrition
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Originally posted July 24, 2014
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Skor! 🙂 These bars look lusciously delicious. Toffee + Sweetened Condensed Milk + Chocolate Chips = amazing. Trying these tonight!
Enjoy!!
These sound fantastic. Thank you Leigh Anne. Have a Great Day!
Thanks Liz, they are dangerously good!!
Well there goes my diet! Looks so yummy I might have to whip up a batch! Ü
What’s a diet??!!!
these look WICKED.. i could definitely devour many of these toffee bars right now! yum!
Would Heath bits work just as well as Skor?
They would work great!
I have looked everywhere for the Skor toffee bits, can’t find them, or any sorts of toffee bits, please help??
Any type of toffee bits will work – my Safeway and Winco carry them. You could also use Heath Bars broken into small pieces.
Could you use caramel bits??
They would probably be yummy in the bars – it would just make them more caramely!
These look and sound amazing! Pinned.
Thanks Lauren!
I think the big symphony bars with toffee and almonds would be great broken up in these also. The symphony bars are by Hershey and come with our without the foffee and nuts. They usually only have the xl or the giant bar so you might only need one giant bar in the recipe. Yummy
A symphony bar broken up sounds like a great idea! Thanks.
These look sooooo yummy! Do you use plain flour or self-rising flour?
Kayla, It is just all purpose flour. I will always specify if it is something other than all purpose.
So delicious and very easy recipe to follow ! Will be making these again 🙂 my house smells amazing right now !
Desiree – love hearing that!!!
We love all “ooey gooey” treats, especially if they contain toffee and chocolate! A Saturday sweet treat must make for sure! Thanks for sharing!
They are the best kind of treats aren’t they!
Did you use salted or unsalted butter?
salted butter. I will always specify if it is unsalted. Enjoy!
Is the butter supposed to be softened at room temperature or cold?
Also, are the chocolate chips semi-sweet or milk chocolate?
Whatever you prefer. I used semi sweet this time but often use milk chocolate.
The butter should be chilled so it cuts into the flour making a coarse texture.
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Leigh Anne have you made them with gluten free flour?
They look great and I think I should try them with gluten Free flour, maybe for the outdoor party I have tomorrow.
I just made these for a function and they were a hit. So yummy! I highly reccomend making these for a large group. Easy and tasty!
Mary, So glad they were a hit!