English Toffee Shortbread Bars
I have a major love affair with cookie bars and these English Toffee Shortbread Bars are no exception. A cinch to pull together and the perfect balance of buttery toffee goodness and milk chocolate love. A favorite for sure.
BAKING COOKIE BARS
If I had to pick between eating a cookie or a bar I’d be hard pressed to make a decision- I love both! However, if I had to pick between baking cookies or bars, I’d go with bars every single time. I’m all about the easy route and one pan and one baking time will always win out.
ENGLISH TOFFEE SHORTBREAD BARS
There isn’t anything I don’t love about these easy bars. A buttery shortbread base, a milk chocolatey layer, and the topping of toffee bits adds the perfect caramel-y crunch. I have to be careful around these. For the most part I have great will power when it comes to sweet treats but anything toffee is another story.
Toffee + Mountain Mama = a showdown of will power and the bars usually win.
MILK CHOCOLATE OR DARK CHOCOLATE?
I almost always suggest using dark chocolate in my baking recipes however I really think milk chocolate is better in this recipe. I guess because toffee is classically made with milk chocolate. But is that statement even true? (Toffee is usually made with milk chocolate, right?) Whatever. I guess I’ll say instead that my favorite toffee candy is made with milk chocolate so that’s what I went with here. Do what you like because it’s all about tweaking recipes to make them your own!
NUTS OR NO NUTS?
This is such a tough answer. I love nuts on toffee. Especially chopped walnuts. However, I have a houseful that stays clear of any kind of baked good or treat that has nuts in it. My vote is for toasted, finely chopped walnuts but I also think slivered almonds would be fantastic on top of these bars. If you do decide to omit the nuts simply use all toffee bits.
HOW TO MAKE ENGLISH TOFFEE SHORTBREAD BARS
No real tricks to making these toffee bars but a few tips to ensure success! Make sure you line the pan. You’ll be sorry if you don’t. Parchment works but foil works even better. The toffee bits can be a little difficult to find if you don’t know what you’re looking for. I find them next to the chocolate chips at my local grocer. The non-chocolate covered toffee bits are al little harder to find so know that either ones will work great here.
Too much chocolate is not a thing! 🙂
photos by Kellie Hatcher/recipe by Mountain Mama Cooks
As always, happy baking and thanks for reading! xo, Kelley
OTHER COOKE BAR RECIPES YOU MIGHT LIKEPrint
My new favorite bar recipe- shortbread bottom, caramel-y filling and topped with chopped walnuts, toffee bits and milk chocolate!
For the shortbread layer:
- 3/4 cup butter, room temperature
- 3/4 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
For the caramel filling:
- 1 cup sweetened condensed milk
- 2 tablespoons butter
- 1/2 teaspoon pure vanilla extract
Toffee bar toppings:
- 11 oz bag chocolate chips (could use dark or milk, your choice)
- 1/3 cup roughly chopped walnuts
- 3/4 cup toffee bits
- Preheat oven to 350F degrees.
- Line a 9×13 baking pan with foil.
- Using a hand mixer or stand mixer, beat butter, brown sugar, flour and salt just until combined. Mix will be a tad crumbly.
- Press mixture evenly into the bottom of the lined pan. Bake for 15 minutes just shortbread is lightly brown. Remove from oven.
- Meanwhile, combine sweetened condensed milk, butter and vanilla in a medium bowl. Pour over shortbread and put back into the oven to bake for another 15-18 minutes. You want the caramel middle just to be set. Remove from oven.
- Sprinkle the chocolate chips (*reserving 1/4 cup) over the bars. Wait 2 minutes and then spread the melted chocolate in an even layer over the bars. Immediately sprinkle with toffee bits and walnuts.
- If desired, melt the reserved 1/4 cup of chocolate chips in the microwave and drizzle over the bars- this is simply for aesthetics- so only take the extra step if you’re feeling it! Let bars completely cool before cutting into 24 bars.