Description
These Toffee Dessert Bars combine a buttery, crumbly crust with rich chocolate chips and sweet toffee bits, drizzled with creamy sweetened condensed milk for an indulgent treat. Baked until golden and bubbly, these bars offer a delightful balance of textures and flavors perfect for any dessert occasion.
Ingredients
Crust
- 1 cup salted butter, cold
- 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 + 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, leaving some overhang to help lift out the bars easily after baking.
- Make the Crust: Cut the cold salted butter into small cubes and place them in a large mixing bowl. Add the all-purpose flour and granulated sugar. Using a pastry blender or two knives, cut the butter into the flour and sugar mixture until it becomes crumbly. Stir in half a cup of toffee bits evenly.
- Press Crust into Pan: Firmly press the crumbly dough mixture into the prepared pan, making sure to spread it out evenly for a uniform crust layer.
- Bake the Crust: Bake the pressed crust in the preheated oven for 22 to 25 minutes, or until it becomes light golden brown.
- Add Chocolate and Toffee: Remove the crust from the oven. While it is still hot, sprinkle the chocolate chips evenly over the surface. Then scatter 1 cup of the toffee bits on top. Next, drizzle the entire surface evenly with the sweetened condensed milk. Finally, sprinkle the remaining half cup of toffee bits over the top for added crunch.
- Bake the Filling: Return the pan to the oven and bake for another 15 to 17 minutes. Bake until the top is lightly browned and the edges are bubbly, indicating the filling is set.
- Cool and Serve: If desired, sprinkle a pinch of sea salt over the bars while still warm to enhance the flavor. Allow the bars to cool completely in the pan on a wire rack before cutting them into squares to serve.
Notes
- For easier removal, make sure to leave parchment paper overhang when lining the pan.
- Cold butter is key for the crumbly texture of the crust.
- Sprinkling sea salt balances the sweetness and adds a gourmet touch but is optional.
- Store bars in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- These bars can be frozen for up to a month; thaw completely before serving.
