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These chocolate chip toffee bars are so ooey, gooey and delicious. They are full of chocolate chips and toffee bits. A layer of sweetened condensed milk makes them extra gooey.
Why You’ll Love This Recipe!
The sweetened condensed milk in this recipe 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.
They are easy to make in a 9 x 13 pan and they are rich and delicious and a total crowd pleaser.
Ingredients Needed
- Flour. I use all purpose unbleached flour
- Brown sugar
- Butter. I use chilled salted butter. If using unsalted butter add in 1/8 tsp more salt.
- Egg
- Chocolate chips. I prefer semi sweet but you can use dark or milk chocolate.
- Sweetened condensed milk
- Toffee bits. I used the kind covered in chocolate but they don’t have to be. If you are unable to find toffee bits you could crush up some Heath bars.
How to Make Chocolate Chip Toffee Bars
- Stir together flour and brown sugar together in a large bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Add egg into mixture and mix well.
- Reserve 1 1/2 cups of this mixture.
- Press remaining mixture into a greased 9×13 inch baking dish and bake for 10 minutes at 350 degrees F.
- Pour milk over hot crust and top with 1 1/2 cups toffee bits.
- In a bowl, stir together 1 1/2 c. chocolate chips and reserved crumb mixture.
- Sprinkle remaining crumb mixture over top plus remaining chips.
- Bake 25-30 more minutes at 350 degrees F.
- Top bars with remaining toffee bits.
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!
Frequently Asked Questions
What is the best way to store cookie bars?
Store them in an airtight container at room temperature and they will last 2-3 days. If you want them to last longer, store in the refrigerator for 4-5 days.
Can I freeze Chocolate Chip Toffee Bars?
Freeze entire pan:
Before baking, line the baking dish with parchment paper that goes up the sides of the pan.
After baking, using the parchment paper, remove the brownies from the pan and allow to cool completely.
Double wrap with the entire thing in plastic wrap and then foil and freeze for 2-3 months.
Thaw at room temperature or overnight in the refrigerator before slicing and serving.
Freeze individual bar cookies:
Bake, cool and slice.
Wrap individual bar cookies in plastic wrap and then in foil or place in an airtight container. They will freeze for 2-3 months.
Thaw at room temperature for 1-2 hours.
Check out more chocolate and toffee recipes:
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Chocolate Chip Toffee Bar
Ingredients
- 2 1/3 cups flour
- 2/3 cup brown sugar
- 3/4 cup butter chilled
- 1 egg slightly beaten
- 1 1/2 cups chocolate chips semi sweet
- 14 oz. sweetened condensed milk
- 10 oz. 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 9×13 inch pan.
- Bake for 10 minutes at 350 degrees F.
- Pour sweetened condensed 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 mixture over the top of the bars.
- Bake 25-30 more minutes.
- While hot out of the oven, top with remaining toffee bits.
Tips & Notes:
Before baking, line the baking dish with parchment paper that goes up the sides of the pan.
After baking, using the parchment paper, remove the brownies from the pan and allow to cool completely.
Double wrap with the entire thing in plastic wrap and then foil and freeze for 2-3 months.
Thaw at room temperature or overnight in the refrigerator before slicing and serving. Freeze individual bar cookies:
Bake, cool and slice.
Wrap individual bar cookies in plastic wrap and then in foil or place in an airtight container. They will freeze for 2-3 months.
Thaw at room temperature for 1-2 hours.
Nutrition Facts:
Maryjane says
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.
Sheila Whitney says
Is the butter supposed to be softened at room temperature or cold?
Sheila Whitney says
Also, are the chocolate chips semi-sweet or milk chocolate?
Leigh Anne says
Whatever you prefer. I used semi sweet this time but often use milk chocolate.
Leigh Anne says
The butter should be chilled so it cuts into the flour making a coarse texture.
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L says
Did you use salted or unsalted butter?
Leigh Anne says
salted butter. I will always specify if it is unsalted. Enjoy!
Trina and Tina says
We love all “ooey gooey” treats, especially if they contain toffee and chocolate! A Saturday sweet treat must make for sure! Thanks for sharing!
Leigh Anne says
They are the best kind of treats aren’t they!
Desiree says
So delicious and very easy recipe to follow ! Will be making these again 🙂 my house smells amazing right now !
Leigh Anne says
Desiree – love hearing that!!!