I love cookie bars. Literally, anything that resembles a cookie in bar form (brownies included), I’m here for it. I received a bunch of random ingredients in one of my press boxes, so I had this giant bag of toffee. I didn’t know what to do with it, so I decided to start searching for recipes. After a lot of searching, I chose to make shortbread toffee bars and I’m so glad I did. Let me tell you, these didn’t last more than a day or two in my house! They are that good.
I’m shocked I’ve actually never baked with toffee before. I’ve made chocolate-covered caramels and chocolate-dipped shortbread cookies, but never toffee bars. If you’re shortbread fan, you might love these pumpkin-spice shortbread cookies too.
These shortbread toffee bars are really delicious and super easy to make. The shortbread crust is the only actual baking involved. The chocolate layer is simply melted chocolate with toffee bits sprinkled on top. I chose to add a decorative drizzle of white chocolate to elevate the recipe’s look.
Initially, I cut these into 9 squares, but they are much too rich. So I cut them into smaller rectangles. Meaning, this whole 8×8 pan made 18 servings.
If you’re looking for other bar recipes, click here.
Shortbread Toffee Bars
1 cup butter, softened
1 cup brown sugar
An egg yolk
1 cup flour
2 tsp vanilla
1 (12 oz) bag milk chocolate chips
1 cup toffee bits (if you want to make homemade toffee, click here)
white chocolate for decorating (optional)
Preheat oven to 325 degrees. Beat together butter, brown sugar, and egg yolk until light and fluffy. Add in flour and vanilla. Mix until well combined.
Press into a greased 8×8 baking dish. I used parchment paper for easier removal.
Bake for 20-25 minutes until the edges are golden. Sprinkle chocolate chips evenly over the bars. Return to the oven for 2-3 minutes, until the chocolate is melty and shiny. Gently spread melted chocolate into an even layer. Sprinkle with toffee bits
Let the chocolate set before slicing into the shortbread toffee bars.