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Toffee Bars

toffeebars         I love Toffee and Caramel… When I say that… I mean that.   I think that having made both of the aforementioned confections has given me a better appreciation and love of the sticky wonderfulness that they are.  Then again, I also should find out if they offer a support for this because I’ve noted my DH (Darling Husband) has been rolling his eyes as I gleefully gather Toffee this and Salted Caramel that and shove it into our cart…. Or.. spend a few hours making it from scratch because it’s that much better and HOLY SLINKIES so worth it.

These Toffee bars fill that craving up nicely.  They’re on the sweet side which makes it easy for you to be satisfied with just one…. or two.. (don’t judge me!) and allow you to save the rest for later… errr I meant for others like family and guests!  The best thing about this recipe IMHO is that it’s also pretty quick to whip up which makes it a good go to for pot lucks, quick desserts, or family emergencies… (Yes… baking is important during family emergencies.. Trust me!)

2 sticks (1 cup) of Salted Butter at room temperature
1 1/4 cups of packed Brown Sugar
1 teaspoon of Pure Vanilla Extract
2 1/2 Cups of All Purpose Flour
1 Can of Dulce De Leche (Found in your Ethnic Aisle, if you haven’t had this stuff it’s soooo yummy.)
1 Bag of Chocolate Chips (Milk or Semisweet whatever floats your boat)
1 Bag of Heath Bar Toffee Chips

1. Preheat your oven to 300º.
2. Line a Rectangular Pyrex baking pan with tin foil and lightly spray the sides with PAM or otherwise grease.
3. Cream your butter and sugar together with a stand mixer or hand mixer until it becomes light and SoOo Fluffy!  Then add your vanilla and Flour until it’s completely combined.
4.  Take your dough and press it into the bottom of the Pyrex pan in an even layer, then bake for 35-40 minutes until the crust is firm and just barely turning golden in color.
5.  While your crust is baking (during the last ten or so minutes of bake time), put your Dulce de Leche in a saucepan and heat while stirring till it’s thinned out a little and bubbly.  As soon as your crust is removed from the oven pour this golden goodness (aka Dulce de Leche) over your crust.
6.  Scatter your chocolate chips over the hot layers to let them melt, and when they begin to shine up (are melted) spread them with a spatula to create a layer of chocolate.
7.  While the chocolate is still melty scatter your toffee pieces on top in an even layer.
8.  Let this goodness setup for at least one hour (more if it’s hot, less if it’s cool… like if you stash it in the cold garage during the winter months).  As soon as you are sure that it is solid, remove the foil cradling your bars from the pan, peel down the foil from the sides, and cut into bars.
9.  Enjoy!!!!


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