Toffee Chocolate Chip Cookie Bars

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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.

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.

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

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4.83 from 105 votes

Toffee Chocolate Chip Cookie Bars

Author: Lauren Allen

Toffee Chocolate Chip Cookie Bars have layers of chocolate chips, toffee bits and a chewy, caramel-like center that has everyone begging for the recipe!

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 15

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Equipment

• cut and serve turner
• Pastry Blender
• Parchment Paper

Ingredients  

0.5x1x2x?

• ▢ 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

These are best made 1 day in advance!!

Nutrition

Calories: 516kcal, Carbohydrates: 62g, Protein: 6g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 74mg, Sodium: 190mg, Potassium: 287mg, Fiber: 2g, Sugar: 43g, Vitamin A: 595IU, Vitamin C: 0.7mg, Calcium: 113mg, Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this recipe November 2014. Updated June 2019.