Toffee Cookie Bars
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.
Servings: 24 servings
Calories: 280kcal
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 9x13” 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!
Notes
See blog for dietary substitutions on dairy and gluten.