These irresistible Toffee Chocolate Chip Cookie Bars combine two beloved treats into one indulgent dessert. Sweet toffee pieces and rich chocolate chips are perfectly distributed throughout a buttery cookie base, creating heavenly bars that melt in your mouth. Ready in just 45 minutes, these dessert bars deliver maximum flavor with minimal effort. Each bite offers the perfect balance of chewy center and slightly crisp edges that’ll keep everyone coming back for more.
Ingredients for Toffee Chocolate Chip Cookie Bars
- All-purpose flour: 2 1/3 cups, sifted for better texture
- Salt: 1/4 teaspoon to enhance flavors
- Light brown sugar: 2/3 cup, packed for sweetness
- Butter: 3/4 cup, at room temperature
- Eggs: 2 large, slightly beaten
- Semi-sweet chocolate chips: 2 cups, divided for layers
- Sweetened condensed milk: 14 ounce can
- Toffee bits: 8 ounce package, divided (Heath brand recommended)
Step-by-Step Instructions
- Preparation: Heat your oven to 350°F and line a 9×13″ pan with parchment paper
- Mix dry ingredients: Blend flour, salt, and brown sugar until well combined
- Create base: Cut butter into mixture until crumbly, then add eggs and 1½ cups chocolate chips
- Form layers: Reserve 1½ cups dough, press remaining into pan and bake for 10 minutes
- Add filling: Pour condensed milk over warm base, sprinkle with toffee bits (reserve ⅓ cup)
- Top layer: Dollop reserved dough, remaining chocolate chips, and toffee bits
- Final bake: Continue baking for 25-30 minutes until golden brown
- Cooling: Let cool completely, then store in refrigerator for best results
Storage Tips
These yummy bars taste even better the day after baking! Keep them fresh by storing them in an airtight container in your fridge. They’ll stay delicious for up to 5 days – if they last that long! For the best texture and flavor, let them come to room temperature for about 15-20 minutes before serving.
Variations
Love to mix things up? Try these tasty twists on the recipe:
– Switch the semi-sweet chocolate chips for milk chocolate, dark chocolate, or white chocolate chips
– Add 1/2 cup of chopped nuts like pecans or walnuts for extra crunch
– Try butterscotch chips instead of toffee bits
– Make them extra decadent by drizzling melted chocolate on top after they’ve cooled
Serving Suggestions
These bars are pure magic on their own, but you can make them extra special! Try warming them slightly and adding a scoop of vanilla ice cream on top. They’re perfect for bake sales, potlucks, or holiday cookie platters. Cut them into small squares for bite-sized treats, or pack them in lunch boxes for a sweet surprise. Want to make them fancy? Add a light dusting of powdered sugar just before serving!
Helpful Tips
A few friendly pointers to help you make the best cookie bars:
– Line your pan with parchment paper for easy removal
– Let the bars cool completely before cutting – this helps them hold their shape
– Use room temperature eggs for better mixing
– When adding the condensed milk layer, pour it slowly and evenly
– Don’t skip the cooling time – it helps all the layers set properly!
Toffee Chocolate Chip Cookie Bars
Equipment
- 9×13 baking pan
- Pastry blender or fork
- Parchment paper
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
- 14 ounce sweetened condensed milk
- 8 ounce toffee bits divided (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.
