Bursting with chopped toffee plus plenty of milk and white chocolate chunks, these toffee cookie bars will become an instant favorite for a truly tantalizing cookie treat.
It’s no secret that cookies are a favorite around here. These bars are slightly different in that they take only one bowl + one baking pan and that’s it. Five minutes to prep and 25 minutes to bake equals one dream of a dessert in your belly in well under an hour. Toeing the line of salty + sweet in a glorious way, these toffee cookie bars are a total dream with seemingly endless toffee chunks plus two types of chocolate. Let’s make them.
What you’ll need to make these toffee cookie bars:
Salted butter
Dark brown sugar (light or golden would work too)
Large eggs
Pure vanilla extract
Baking soda
Salt
All purpose flour
Toffee
Milk chocolate (dark or semisweet are fine as well)
White chocolate
The Dough
Starbucks used to make a toffee bar eons ago that was similar, with giant chunks of all three flavors pouring out. I remember getting this bar regularly until they discontinued it many years back. It was my favorite treat of theirs, and although there were a few copycat recipes floating around, I longed to create a duplicate of my own that really nailed the flavors well. Disneyland also has a similar round cookie, deceptively named the White Chocolate Chip Cookie, even though it too boasts all three of the toffee, chocolate chip, and white chocolate chip flavors. I make it a point on one of our last visits to not only order this amazing cookie from the Candy Palace on Main Street at least once or twice, but I also buy a couple to bring home to savor the magic.
So is toffee just crunchy caramel? The main difference between toffee and caramel is that caramel is cooked using granulated sugar while toffee is traditionally make with brown sugar. Both are buttery and sweet, and you really cannot go wrong with either.
For these toffee cookie bars, begin by preheating the oven to 375°. Spray 9×13” baking pan with nonstick cooking spray or line with parchment paper and set aside.
Cream the butter and the dark brown sugar in a standing mixer or by hand until fluffy, about thirty seconds. Add both of the eggs and mix well, about another thirty seconds. Add in the flour, baking soda, salt, and vanilla extract. Mix until all ingredients are well incorporated and no powder remains.
If using chocolate bars, roughly chop them into small chunks. Chop the toffee as well. You can also use pre-chopped toffee, and chocolate chunks or chips work just fine in this recipe. Fold the chopped chocolate bars and the toffee chunks into the batter until evenly incorporated.
Spread the batter into the prepared pan. The batter will be thick, but using a large piece of tinfoil to gently press evenly on the top of the dough can help it spread more evenly quicker than using a spatula. Bake for 25-35 minutes, or until nice and golden brown on the outside. The middle will be slightly wiggly, but will set up nicely once the cookie bars are cool. Remove pan to wire rack. Cool completely before cutting these bars. You can refrigerate or freeze the bars until they are cool as well, about 20-30 minutes. Store in an airtight container at room temperature for up to three days.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Scharffen Berger makes a dairy free / vegan oat milk chocolate that would be great in this recipe.
Enjoy Life makes a white chocolate mini chip that is both gluten free and dairy free, plus free from 12 other allergens.
TCHO makes a vegan toffee chocolate bar that could replace the heath in this recipe.
If you loved these toffee cookie bars, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS: Try some of my other favorite cookies and cookie bars:
The Best Soft Chocolate Chip Cookies
Chocolate Chip Peppermint Sandwich Cookies with Chocolate Ganache
Toffee Cookie Bars
Ingredients
- 1 Cup Salted Butter, softened to room temperature
- 1 ¼ Cup Dark Brown Sugar, firmly packed
- 2 Large Eggs
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Tablespoon Pure Vanilla Extract
- 2 Cups Chocolate Chunks (milk, dark, or semisweet, I used milk)
- 2 Cups Chopped Toffee (such as Heath Bar)
- 1 ½ Cups White Chocolate Chunks or Chips
Instructions
- Preheat oven to 375°.
- Spray 9×13” baking pan with nonstick cooking spray or line with parchment paper. Set aside.
- Cream the butter and brown sugar in a standing mixer or by hand until fluffy, about thirty seconds. Add both and mix well, about another thirty seconds. Add in the flour, baking soda, salt, and vanilla extract. Mix until all ingredients are well incorporated and no powder remains.
- If using chocolate bars, roughly chop them into small chunks. Chop the toffee as well. You can also use prechopped toffee and chocolate chunks or chips just fine in this recipe. Fold the chopped chocolate bars and the toffee chunks into the batter until evenly incorporated.
- Spread the batter into the prepared pan. The batter will be thick, but using a large piece of tinfoil to gently press evenly on the top of the dough can help it spread more evenly quicker than using a spatula.
- Bake for 25-35 minutes, or until nice and golden brown on the outside. The middle will be slightly wiggly, but will set up nicely once the cookie bars are cool. Remove pan to wire rack. Cool completely before cutting these bars. You can refrigerate or freeze the bars until they are cool as well, about 20-30 minutes. Store in an airtight container at room temperature for up to three days. Enjoy!
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