English Toffee Bars are English Toffee in a bar form—caramel, chocolate, nuts–when they’re warm from the oven you just can’t beat them!
English Toffee Bars
There are layers of a yummy, butter-y crust, chocolate chips, toffee bits, and sweetened condensed milk to hold them together. I can’t take them anywhere without getting asked for the recipe, and I’m just telling you up front, they are TOTALLY addictive. ☺ They’re perfect on goodie plates, stacked inside treat bags, served at parties, or just to enjoy at home.
As a sidenote, the nuts are optional. If there are nut allergies in your home, or you’re concerned about them, they’re still amazingly good without the nuts! I’ve made them several times like that, with fabulous results!
Make sure you follow the step to let them cool completely before cutting–they need to set before you can cut them successfully. Or, you can just grab a spoon and start eating them warm. Not that I would know anything about that. ☺ In all seriousness, you can scoop them out with a spoon when warm, and then add a dollop of whip cream or scoop of vanilla ice cream.
English Toffee Bars
- 2 1/3 c. flour
- 2/3 c. brown sugar
- 2 c. chocolate chips
- 1-14 oz. can sweetened condensed milk
- 3/4 c. butter
- 1 egg slightly beaten
- 1 c. coarsely chopped nuts pecans or walnuts
- 1 3/4 c. toffee bits 10 oz.
Preheat oven to 350 degrees. In a large bowl mix the flour and sugar together. Cut in butter until the mixture is coarse crumbs, Add beaten egg and mix well. Stir in 1 1/2 c. chocolate chips and nuts. Reserve 1 1/2 c. of that mixture. Press the rest into a greased 9x13 pan. Bake for 10 minutes. Pour the sweetened condensed milk over the top in an even layer. Top with 1 1/2 c. toffee bits. Sprinkle reserved crumb mixture on top, followed by the remaining chocolate chips. Bake 25-30 minutes or until golden brown. Sprinkle remaining toffee bits on top, the cool completely before cutting into bars.
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