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.

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.

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.

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.

Cookie bars cut into squares and a metal spatula picking one up.
Consider trying these popular Dessert Bars:

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Recipe

A plate stacked with toffee chocolate chip cookie bars
Prep 15 mins
Cook 30 mins
Total 45 mins
Add to Meal Plan

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 9x13'' 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: 516kcalCarbohydrates: 62gProtein: 6gFat: 27gSaturated Fat: 16gCholesterol: 74mgSodium: 190mgPotassium: 287mgFiber: 2gSugar: 43gVitamin A: 595IUVitamin C: 0.7mgCalcium: 113mgIron: 2.6mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

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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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. OMG I can’t wait to make these! I already know Jacob will love them too! Unlike some of the desserts I selfishly make only for myself (ahem…pumpkin things.)

  2. These sound delicious! I may need to make these. We always make rainbow jello for Thanksgiving. Another is scotcheroos. They are a holiday must!

  3. These look so good! I am a big fan of any treat in bar form and have been wanting to try some sugar cookie bars with leftover Halloween candy. How long would you say it’s best to let eggs sit to get room temperature?

  4. I love any recipe that calls for sweetened condensed milk! I scrape those dang cans clean!

  5. I just found this site and my what a find…can’t wait to try out some of the recipes this holiday season..but of course won’t get out of making Moms Coconut Cream Pies…my son won’t let me..lol

  6. Definitely can see myself devouring many of these choc chip bars right now – they look SO delicious!

  7. I made these and the concept of chocolate and toffee together sounds delicious. But I didn’t get the caramel gooey center. They turned out dry with honestly not much flavor. The only thing that I can think of is that my English toffee pieces was the bag with the chocolate also on them not just he plain toffee kind. Has anyone else had this same problem? I want theses to turn out just like the picture because those look amazing! What if I used 2 cans of sweetened condensed milk?

    1. Hi Ashley, they definitely shouldn’t turn out dry–if anything they should be overly gooey (that’s why i like to let them rest for several hours). I used the health toffee bits which are only toffee. What kind of pan did you cook them in? Did you use a 14oz container of condensed milk?

      1. Hello I used a 9×13 glass pan and a 14oz condensed milk. I will have to try them again. I’m hoping for ooey gooey.

  8. So thankful these showed up on my feed today! I’m drooling and can’t wait to try! Thanks for sharing!

  9. I have the ingredient list but have tried several times to look for the step by step directions on how to make the toffee bats, there is so many pop up ads coming up. Can you email me the recipe would love to try

    1. Hi Nadera, I contacted my ad company and they said this issue should be fixed. Let me know if you can’t view the recipe still, and I will email it.

  10. I love this recipe! Always turns out perfectly. Do you have the serving size per bar? My son has diabetes so I need to calculate how many carbs per serving he has.

    Thanks!

    1. Hi Megan,
      The recipe makes about 15 bars and the estimated carbohydrate value is 62 grams per bar.That is just an estimated calculation though! I’m so glad you enjoyed them!

  11. Has anyone tried to make these toffee bars gluten free? Just wondering..my stepson is on a GF diet..

  12. 5 stars
    Stumbled upon this recipe today and gave it a go… results… perfection!!! The toffee bars were soft and delicious. I followed the recipe completely. For baking, I only had two 8×8 pans available and I halved each element into the pans. Again, perfect results! Thank you for sharing this recipe ?

  13. 5 stars
    Thank you for sharing your recipe Lauren. It was easy to make and a big hit with our family. I added coconut flakes and took it up a notch.

  14. 4 stars
    This was a good, easy recipe. That said, it seemed to be way too sweet with all the called for ingredients, so I cut down the sweetened condensed milk, just covering the whole crust with a thin layer (about 3/4 of the can), I only used a total of 1.5 cups of chocolate chips, and 3/4 of the package of toffee chips. Other than that, I followed the recipe precisely, and it came out well! It wasn’t lacking in sweetness, and everyone enjoyed it. Thanks for the wonderful recipe.

  15. 5 stars
    The only thing I regret about making these is that I eat to many! Delicious and the grandbabies love helping make these and eating them! Also if you have any great recipes for cookies or bars that have no Cocoa or chocolate of any kind, I’d love to see them. My granddaughter has a chronic health condition that she can’t have any chocolate of any kind, she will end up in the ER. So I’m always looking for special recipes for her. Thank you!

  16. 5 stars
    I love this recipe so much! But what difference would it make if I used milk chocolate chips instead of semi-sweet chips?

  17. 5 stars
    These are amazing. They taste so good if they are heated up in the microwave for 20-30 seconds. I am about to make a batch for my mom for Mothers’ Day!

  18. 1 star
    Gross both times I tried this. The recipe name sounds so good, but the batter consistency is lumpy and strange. STAY AWAY AND DO NOT WASTE YOUR $$$ on ingredients.