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Easy Chocolate Toffee Bars with Shortbread Base

A close-up stack of homemade 3-layer toffee bars featuring a crumbly base, gooey caramel, and rich chocolate topping.
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Make these addictive, salty-sweet toffee bars featuring a buttery shortbread crust, a chewy toffee center, and a rich chocolate topping. They are simple to prepare and perfect for gifting or serving at gatherings.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the shortbread base: In a large bowl, cream together 1 cup softened butter and 1/2 cup granulated sugar until light and fluffy.
  3. Gradually add the flour and salt. Mix until just combined to form a crumbly dough.
  4. Press the shortbread mixture evenly into the bottom of the prepared baking pan. Bake for 15 to 18 minutes, or until the edges are lightly golden brown.
  5. While the crust bakes, prepare the toffee layer: In a medium saucepan, combine 1 cup butter, brown sugar, and corn syrup. Cook over medium heat, stirring constantly, until the mixture reaches 290 degrees Fahrenheit on a candy thermometer (hard-crack stage). This takes about 8 to 10 minutes.
  6. Remove the saucepan from the heat. Stir in the vanilla extract and baking soda quickly; the mixture will foam up.
  7. Pour the hot toffee mixture evenly over the warm, baked shortbread crust. Sprinkle with chocolate chips immediately. Let the bars sit for 5 minutes to allow the chips to soften.
  8. Spread the melted chocolate chips evenly over the toffee layer. If using, sprinkle chopped pecans over the chocolate.
  9. Chill the bars in the refrigerator for at least 2 hours, or until completely firm.
  10. Use the parchment overhang to lift the slab from the pan. Cut into squares or bars using a sharp knife.

Notes

  • For clean cuts, run your knife under hot water and dry it between slices.
  • You can substitute milk chocolate chips for semi-sweet if you prefer a sweeter bar.
  • These homemade toffee bars store well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://miameal.com/toffee-bars-magic-recipe/