Dark Chocolate Toffee Bars

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Dark chocolate toffee bars that feature a delicious cookie crust, coated with dark chocolate and toffee pieces. A fast and easy dessert for any time of the year.

chocolate toffee bars on a small dessert plate
This recipe was originally published November 2014, but has since been updated.

I am a big fan of easy dessert recipes, especially when it comes to my holiday baking. This dark chocolate toffee bars recipe is just that! It only takes a few ingredients that most baker’s have in their pantry, and a few minutes to bake. Even better, the melted dark chocolate topping on the toffee shortbread cookie crust doesn’t take an extra effort. Just sprinkle on the dark chocolate chips when the cookie crust is fresh from the oven and let the heat do the work.

Close up toffee bars on small dessert plate

You could top these toffee cookie bars with milk chocolate, or even white chocolate if you are feeling fancy. However, I think the dark chocolate goes well with the Heath toffee pieces and the shortbread-like cookie bar crust. But don’t take my word for it. Try out this recipe for dark chocolate toffee shortbread cookies and let me know what you think.

Close up hand holding toffee bar with blurred background

How to Make Dark Chocolate Toffee Bars

This recipe really is one of the easiest desserts to make. Start by mixing up a typical cookie crust using butter, brown sugar, vanilla, and an egg. Then mix in the flour to create a thick crust. Spread the cookie crust dough into a 13×9 baking pan, using a spatula to spread it into the sides and corners of the pan. Bake for about 15 minutes, until the crust turns a nice golden brown.

Remove the cookie crust from the oven and immediately top with dark chocolate chips. Let the chocolate chips sit on the toffee bars for about 5 minutes. The heat from the bars will help melt the chocolate chips, making it easier to spread the chocolate out. Use a rubber spatula to spread the melted dark chocolate over the toffee bar crust evenly. Then sprinkle toffee bits over the melted chocolate. Let these dark chocolate toffee bars cool all the way before cutting into 2″ – 3″ squares.

dark chocolate toffee bars in pan, ready to be cut.

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Dark Chocolate Toffee Bars

Dark Chocolate Toffee Bars

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Dark chocolate toffee bars that feature a delicious cookie crust, coated with dark chocolate and toffee pieces. A fast and easy dessert for any time of the year.


  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 cup flour
  • 1/8 tsp salt
  • 1 cup dark chocolate chips
  • 1/2 cup toffee pieces


  1. Preheat oven to 350 degrees and prep a 13x9 baking pan.
  2. In a large mixing bowl, beat butter and extracts until creamy.
  3. Add in brown sugar, and egg, and mix until combined.
  4. Mix in flour and salt until combined.
  5. Spread the cookie mixture onto the prepared baking pan.
  6. Bake for 15 minutes, or until golden, and the edges start to brown.
  7. Remove from oven and immediately sprinkle dark chocolate chips on top. Let the chocolate sit on the cookie crust for a few minutes, until the chocolate chips start to melt. Then spread the chocolate evenly over the cookie crust with a knife or spatula.
  8. Sprinkle toffee pieces on top, and let the crust and chocolate cool before cutting into squares.

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Nutrition Information
Yield 18 Serving Size 1 grams
Amount Per Serving Calories 189Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 29mgSodium 71mgCarbohydrates 22gFiber 1gSugar 16gProtein 2g

Nutrition values are automatically calculated by third-party software using global standards. Please note that values can vary based on product brands and different nutritional calculators. The values stated here are only for a basic reference and are not evaluated by medical or nutritional professionals.

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  1. Oh yum! been wanting to make a similar recipe of these for a long time.
    Looks so decadent.
    Found you at teach me Tuesday, thanks!

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