English Toffee Bars Recipe

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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!

There are layers of a yummy, butter-y crust, chocolate chips, toffee bits, and sweetened condensed milk to hold them together. The flavors are unbeatable. 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.

We have a long list of favorite desserts at our house, including German Chocolate Brownies, Sheet Pan Chocolate Chip Cookies, and No-Bake Chocolate Peanut Butter Bars. But these English Toffee Bars top the list, because of their absolute gooey, chocolatey, buttery crust, goodness. They are destined to be a hit wherever we take them, and I’m always getting asked for the recipe!

Best of all, it’s a simple and quick recipe, doesn’t take long to make, and will make you the star of any party or gathering. Perfect for the holidays and all year long!

Ingredients
Equipment
How to Make
Storage & Freezing
FAQ
More dessert recipes

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Ingredients

These yummy bars are made with basic pantry ingredients, many you probably have on hand! I keep bags of toffee bits in my pantry just so I can make these bars.

Flour
Brown sugar
Butter
Egg
Sweetened condensed milk
Toffee bits for baking
Milk chocolate chips
Pecans or walnuts (optional)

Equipment

9×13 baking pan
Parchment paper

How to Make

You’ll love how simple these toffee bars are to make–and how quickly they come together. You don’t need a mixer or any special tools…just a large bowl!

In a large mixing bowl, combine the flour and brown sugar. Add softened butter, and use a fork or pastry blender to crumble it together until fine crumbs form. It’s okay if a few large crumbs are still there. If your butter is too soft, it won’t create the crumbles as easily–you want it room temperature.

Add chocolate chips and nuts, and mix well. (You’ll reserve some of the chocolate chips for later.)

Press mixture into a greased 9×13 baking pan (line with parchment paper with the edges hanging over the sides to make removal extra easy) reserving about a cup for later. Bake for 10 minutes at 350 degrees. When it comes out of the oven, immediately pour the sweetened condensed milk evenly over the top.

Sprinkle the bag of toffee bits over the top. Take the reserve dough and crumble in small pieces on top of the toffee bits. Follow that with the remaining chocolate chips. (I always add extra!)

Bake for 25-30 minutes, or until golden brown. Let cool before cutting into pieces. (If you can wait that long.) They’re really yummy warm out of the oven with a scoop of vanilla ice cream.

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.

Storage & Freezing

Cut into squares. Store in an airtight container for 3-5 days, or in the freezer for up to 3 months.

FAQ

Can the nuts be eliminated?

Yes, nuts are optional in this recipe. If there is an allergy, or just don’t like them, you can leave them out. I’ve made them both ways many times, and you can’t go wrong either way!

More dessert recipes

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