English Toffee Shortbread Bars

  • Author: Kelley


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


  1. Preheat oven to 350F degrees.
  2. Line a 9×13 baking pan with foil.
  3. Using a hand mixer or stand mixer, beat butter, brown sugar, flour and salt just until combined. Mix will be a tad crumbly.
  4. Press mixture evenly into the bottom of the lined pan. Bake for 15 minutes just shortbread is lightly brown. Remove from oven.
  5. 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.
  6. 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.
  7. 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.