Chewy Toffee Bars

These chewy toffee bars have a buttery toffee crust, a soft caramel center and topped with chocolate.  Recipe courtesy of Tiffany Bendayan from Living Sweet Moments.

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Servings 18servings
Prep Time 10minutes
Cook Time 34minutes
Submitted By Tiffany Bendayan from Living Sweet Moments
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings 18servings
Prep Time 10minutes
Cook Time 34minutes
Submitted By Tiffany Bendayan from Living Sweet Moments
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For Crust
  1. Preheat oven to 350 degrees F.
  2. Line an 8x8" pan with aluminum foil and spray the foil with nonstick spray or butter.
  3. In a bowl, place the flour, baking powder, and salt. Mix until combined.
  4. In a mixer bowl place the butter and brown sugar. Mix on medium speed for 3-4 minutes or until the mixture becomes creamy and fluffy. Scrape down the sides of the bowl with a spatula.
  5. With the mixer running, add the eggs one at a time and the vanilla. Slowly add the flour mixture. Scrape the sides of the bowl with a spatula. Finally, add the toffee bits. Do not overmix.
  6. Place this entire mixture on the 8x8 pan. With a spatula press down until the dough is completely flat and covers the entire surface.
  7. Bake for 15-18 minutes or until the top starts to set. Remove from the oven and let it cool a bit while you make the filling.
For Filling
  1. In a saucepan over low heat, place the condensed milk, butter, and caramel bits.
  2. Stir until the caramel bits and the butter are completely melted. Mixture should look light brown.
  3. Pour the entire mixture on top of the crust and bake for 15-18 minutes or until the top is no longer shiny and a bit brown.
  4. Remove from oven and immediately add the chocolate chips on top. Let the chocolate chips untouched for about 30 seconds (the heat from the toffee will melt them).
  5. With a spatula, spread the chocolate until the whole surface is covered. Let the toffee cool and place in the fridge for a couple of hours before unmolding and cutting into squares*.
Recipe Notes

*I left my toffee to cool in the fridge overnight for easier cutting.

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