I would like to introduce everyone to my chocolate toffee bars. I know what you are thinking, it’s almost a new year and everyone wants to start getting back to healthy eating. Well, that’s fantastic, but there is still a day to go before you get started! So turn on the oven and make some fresh coffee! Yes, they are an indulgence! Pure indulgence, and worth every calorie!
Don’t even think about a diet when you eat one of these bars! Wait until Monday! This is a must make treat!
What’s not to love when you have layers of toffee, nuts and chocolate, lying on top of irresistible, buttery shortbread.
Best of all, even if you’re not a baker, they’re easy to make, and I have yet to find someone who doesn’t like them. I’ve been whipping up batches of these for years, so I know what I’m talking about.
I use to make them quite often when we had friends over and several times the husbands asked me to give the recipe to their wife. Now it’s out there for everyone to enjoy.
To make the shortbread you can use a food processor, or by hand, cutting the butter into the flour using two knives, until the mixture resembles coarse crumbs. Any chopped nut can be used in the recipe, I used chopped walnuts for mine.
The chocolate wasn’t quite set when I took the photos, and they are a bit gooey, but the chocolate glistened so nicely in the light, I couldn’t resist taking the photo. For less messy bars, let the chocolate completely cool.
They look pretty yummy if I might say so myself! Perfect with friends and a cup of coffee! Diet tomorrow!
- Use parchment paper to line the pan and leave it over lapping a bit so you can lift the cooled bars out.
- Use room temperature butter for this recipe.
- Remember to read the recipe first, as you divide the butter in half.
- Do not over cook the toffee, or it will harden a bit and the nut and chocolate layer might fall off. I know from experience that this will happen 🙂
- The chocolate chips are not baked in this recipe, they are placed on top of the nuts after they come out of the oven. They will soften after a few minutes and can be spread using a fork.
- Use a sharp long knife to cut the bars after the chocolate has hardened. (again for photographic purposes I left the chocolate a little gooey).
- These bars can be frozen.
Chocolate Toffee Bars
Toffee, rich chocolate, nuts, with buttery shortbread, what's not to love? This recipe is adapted from Chipits Chocolate Toffee Bars.
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1 cup butter softened and divided in two
- 3/4 cup brown sugar firmly packed
- 1 1/4 cup nuts chopped
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 Degrees F. Line a 9x13 inch baking pan with parchment paper.
In a food processor fitted with a blade, combine flour and sugar. Pulse a couple of times to combine. Add 1/2 cup of the butter (broken into chunks) and blend until mixture resembles coarse crumbs and is starting to stick together. Press dough evenly into prepared baking pan, and bake for 15 minutes.
While the shortbread is baking, prepare toffee filling.
Combine the brown sugar and the remaining 1/2 cup of butter in a saucepan. Bring to a boil, stirring constantly. Boil for 1 minute. Pour evenly over the baked shortbread.
Sprinkle with the nuts.
Bake for an additional 15 minutes, then remove from the oven. While hot, sprinkle the chocolate chips over the nuts. Once the chocolate chips have melted a little, swirl a few of the chips around.
Let cool and cut into squares. (In my photos the chocolate had not completely set and they were still gooey).
Note: Place the pan in the refrigerator to set the chocolate faster.