Gooey and delicious Toffee Chocolate Chip Cookie Bars with a chewy crust and caramel-like filling. This easy dessert recipe is perfect for a crowd, and I love that you can make it in advance.
These dessert bars are a guaranteed crowd pleaser; I get asked for the recipe every time! Some of my other go-to cookie bars include Smore’s Cookie Bars, World’s Best Peanut Butter Bars, and Oatmeal Chocolate Chip Cookie Bars.
![A plate stacked with toffee chocolate chip cookie bars.](https://tastesbetterfromscratch.com/wp-content/uploads/2014/11/Toffee-Chocolate-Chip-Bars1-3.jpg)
Toffee Chocolate Chip Cookie Bars
There’s nothing I love to do more on a relaxing Sunday afternoon than bake a treat with my kids! If you follow me on Instagram you’ll see that I often use the hashtag #weekendsareforbaking, because it’s so true!
I especially love cookie bars because they take the work of rolling dough and baking multiple batches, out of the equation. Everything is baked right in one pan, and my kids love helping me add the layers to these toffee bars. If you love toffee, don’t miss my sticky toffee pudding recipe.
How to Make Toffee Chocolate Chip Cookie Bars:
- Combine flour, salt and brown sugar.
- Cut in the butter with a pastry blender or fork until the mixture is crumbly.
- Add the eggs and chocolate chips.
- Set aside 1 ½ cups of the dough. Press the remaining dough into a 9×13” baking pan lined with parchment paper
- Bake
- Remove from oven and cover with sweetened condensed milk.
- Sprinkle toffee bits on top.
- Dollop the remaining dough over the toffee bits. Sprinkle with remaining chocolate chips and toffee bits.
- Bake for 25-30 more minutes, or till golden brown. Cool completely before serving. I think they taste even better the next day! Cool completely and store, covered, in the fridge.
![Four process photos for layering toffee chocolate chip bars in a 9x13'' pan lined with parchment paper.](https://tastesbetterfromscratch.com/wp-content/uploads/2014/11/Toffee-Chocolate-Chip-Bars-9.jpg)
General Baking Tips
To master baking, there are a few tips that make the difference between average baked goods, and spectacular baked goods.
High Quality Ingredients
Purchasing high quality ingredients is especially important in baking. You have to have high quality butter (not margarine, or any other brand of fake butter–you’ve got to get the real stuff)! High quality chocolate is also great to have when baking. It may seem trivial, but a good brand of chocolate chips will make a big difference in taste and texture.
Room Temperature Ingredients
My second baking tip is to use room temperature ingredients. Room temperature butter, and room temperature eggs, in particular, are a must! Have you ever noticed the difference between cold and room temperature eggs? Crack one of each open and you’ll notice the room temp eggs yolks are bigger and “fluffier” looking.
You can keep those two tips in mind when making these amazing Toffee Chocolate Chip Cookie Bars! Let’s be honest, toffee and chocolate is always a winning combination! These dessert bars have that going for them, plus a yummy layer of caramel flavor from the baked sweetened condensed milk.
Consider trying these popular Dessert Bars:
- S’more Cookie Bars
- Butterfinger Cookie Bars
- The BEST Mint Brownies
- Sugar Cookie Bars
- Best Ever Peanut Butter Bars
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
![A plate stacked with toffee chocolate chip cookie bars](https://tastesbetterfromscratch.com/wp-content/uploads/2014/11/Toffee-Chocolate-Chip-Bars1-3-500x500.jpg)
Toffee Chocolate Chip Cookie Bars
Ingredients
- 2 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup light brown sugar
- 3/4 cup butter
- 2 eggs , slightly beaten
- 2 cups semi-sweet chocolate chips , divided
- 1 14 ounce can sweetened condensed milk
- 8 ounce package toffee bits , divided (I used Heath brand)
Instructions
- Preheat oven to 350 degrees F.
- Combine flour, salt and brown sugar.
- Cut in the butter with a pastry blender or fork until the mixture is crumbly.
- Add the eggs and stir to incorporate. Stir in 1 ½ cups of the chocolate chips.
- Set aside 1 ½ cups of the dough. Press the remaining dough into a 9×13'' baking pan lined with parchment paper or greased lightly with cooking spray. Bake for 10 minutes.
- Remove from oven and pour the sweetened condensed milk evenly over the warm baked crust. Gently spread it into an even layer.
- Reserve ⅓ cup of the toffee bits and then sprinkle the remaining toffee bits on top.
- Dollop the remaining dough over the toffee bits. Sprinkle with remaining chocolate chips and toffee bits.
- Bake for 25-30 more minutes, or till golden brown. Cool completely before serving.
- I think they taste even better the next day! Cool completely and store, covered, in the fridge.
Notes
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe November 2014. Updated June 2019.
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I took a chance, to make these, they were very delicious. I would and some vanilla extract, and a table spoon more of sugar, the dough 4
wasn’t sweet enough, and 3,or 4 tbs. of water., due to stiffness , I did all of that, and oh my God, I gained 5lbs, just by looking at it. Very Good!!
These are almost ready to come out of the oven. Looking at them and at the picture of your final product makes m wonder how large the dollops should be. I used a soup spoon and filled it a rounded 1/2 full and spaced them evenly over the sw condensed milk. Wondering if my dollops should have been smaller?
Hope this turns out well. I often bake for coffee hour after church.
Thank you!
Made these last night for church dinner. Didn’t read the instructions all the way through until they were in the oven and church dinner was in an hour. Was a little concerned, but took them anyway. They went like hotcakes, just two left over for me to bring home. They are delish! Took a little bit to get them spread in the pan as the dough kept sticking to my spoon and/or spatula so it wasn’t as easy as you make it look in the video. Lol!! Thank you for the great recipe!!
Can I omit the condensed milk and follow the rest of the recipe as is?
Omitting the condensed milk would significantly change the texture and sweetness of the toffee chocolate chip bars, as it’s key for creating the toffee layer. Without it, you might end up with a dry and crumbly result rather than the desired moist and rich texture. If you’re looking for an alternative, you could explore other binding agents or sweeteners, but keep in mind it won’t be the same recipe.
Made them tonight and they are absolutely delicious m!!
I don’t have toffee bits on hand. What are toffee bits made of? Is it something I could make on my own? Just wondering. I love all of your recipes!
I was wondering if the butter should be cold or softened? It does not state in recipe.
Softened/room temperature.
These were a huge hit. I have had numerous requests from family & my friends to make these again. They are super easy to make & delicious!
I’ve been baking for 40 years. By looking at the ingredients it sounded good. But it wasn’t. No flavor and very dry. And i love anything with toffee and chocolate! Won’t spend all that $ again.