Description
Delight in these rich and buttery Toffee Dessert Bars featuring a crumbly toffee-infused crust, a luscious layer of melted chocolate chips and sweetened condensed milk, and a perfect crunch from toffee bits sprinkled throughout. Baked to golden perfection and finished with an optional pinch of sea salt, these bars make a decadent treat for any occasion.
Ingredients
Scale
Crust
- 1 cup salted butter, cold
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup toffee bits
Topping and Filling
- 2 cups chocolate chips
- 1 ½ cups toffee bits, divided (1 cup + ½ cup)
- 1 (14 ounce can) sweetened condensed milk
- 1 pinch sea salt, optional
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to allow for easy removal of the bars after baking.
- Make the Crust: Cut 1 cup of cold salted butter into small cubes and place them in a large mixing bowl. Add 2 cups of all-purpose flour and ¼ cup of granulated sugar. Use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in ½ cup of toffee bits evenly to distribute throughout the dough.
- Press Crust into Pan: Firmly press the crumbly dough mixture evenly into the bottom of your prepared 9×13-inch pan, making sure it is compact and smooth.
- Bake the Crust: Place the pan in the preheated oven and bake the crust for 22-25 minutes, or until it is a light golden brown color.
- Add Chocolate and Toffee: Remove the crust from the oven. Immediately sprinkle 2 cups of chocolate chips evenly over the hot crust. Then sprinkle 1 cup of toffee bits on top of the chocolate chips. Drizzle the entire surface with the sweetened condensed milk, and finally, finish by sprinkling the remaining ½ cup of toffee bits over the top.
- Bake the Filling: Return the baking pan to the oven and continue baking for an additional 15-17 minutes, or until the top is lightly browned and the edges are bubbly, signaling the filling has set.
- Cool and Serve: Optionally sprinkle a pinch of sea salt over the warm bars for a flavorful contrast. Let the bars cool completely in the pan set on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out and cut into squares for serving.
Notes
- Ensure butter is cold when incorporating into the flour for a tender, crumbly crust texture.
- Using parchment paper with overhang makes removing the bars from the pan easier and cleaner.
- The pinch of sea salt on top is optional but adds a lovely contrast to the richness of the toffee and chocolate.
- Store leftover bars in an airtight container at room temperature for up to 4 days.
- For a festive variation, consider mixing in chopped nuts with the toffee bits.
