Description
These Toffee Dessert Bars feature a buttery crumbly crust loaded with toffee bits and topped with melty chocolate chips and sweetened condensed milk, baked to perfection for a rich, decadent treat. The bars combine crispness, gooey sweetness, and a touch of sea salt for an irresistible dessert that’s easy to make and perfect for sharing.
Ingredients
Scale
Crust
- 1 cup salted butter, cold, cut into small cubes
- 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 and 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, allowing some overhang for easy removal of the bars later.
- Make the Crust: In a large mixing bowl, combine the cold cubed butter, all-purpose flour, and granulated sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it forms a crumbly dough. Stir in ½ cup of toffee bits evenly throughout the mixture.
- Press Crust into Pan: Firmly press the crumbly dough mixture into the prepared baking pan, creating an even layer as the base of your dessert bars.
- Bake the Crust: Bake the crust in the preheated oven for 22 to 25 minutes, or until it turns a light golden brown, indicating it is cooked through.
- Add Chocolate and Toffee: Remove the crust from the oven and immediately sprinkle 2 cups of chocolate chips evenly over the hot base. Then, sprinkle 1 cup of the toffee bits on top. Drizzle the entire surface with the sweetened condensed milk, and finally, sprinkle the remaining ½ cup of toffee bits over everything.
- Bake the Filling: Return the pan to the oven and bake for an additional 15 to 17 minutes, or until the top is lightly browned and the edges are bubbly, signaling the bars are set and gooey.
- Cool and Serve: If desired, while the bars are still warm, sprinkle a pinch of sea salt on top to enhance the flavors. Allow the bars to cool completely in the pan set on a wire rack. Once cooled, lift the bars out using the parchment overhang and cut into squares for serving.
Notes
- Use cold butter to ensure a crumbly and flaky crust texture.
- Line the pan with parchment paper for easy removal and cleaner edges.
- Adding a pinch of sea salt on top balances the sweetness and adds depth of flavor.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For a nutty crunch, you can add chopped nuts like pecans or walnuts to the crust mixture or sprinkle on top with the toffee bits.
