Shortbread Toffee Cookie Bars

Brown Sugar Shortbread Toffee Cookie Bars.. A ruch brown sugar shortbread, smothered with a sweetened condensed caramel sauce topped with milk chocolate and toffee bits. SO GOOD!!

These Shortbread Toffee Cookie Bars are a buttery brown sugar shortbread crust, filled with a sweetened condensed milk caramel and topped with milk chocolate and toffee bits! SO sweet and rich!

This is one of those recipes that has been around for ages, I think.

 

I found the base for this recipe on Pinterest and decided to give it a try…unfortunately the picture just kept leading me back to a million other sites and never a proper source.  Annoying.  So I slightly varied the recipe that the person reposted on the picture. Recipe police don’t arrest me.

MY OTHER RECIPES

 

Can we talk about all the food on Pinterest for a quick second allegedly being THE BEST… or MOST AMAZING…BEST EVER… LIKE CRACK..

Let’s end that trend, kay?

Because here’s why….

I got an email informing me that I should change the name of my Peanut Butter Cup Crack Brownies…because brownies are indeed NOT like crack.

Apparently I have misled a lot of people.

 

I truly hope none of you guys tried those brownies and were let down because you didn’t end up high at the end of a street corner.  I’m such a jerk. A giant crack liar.

Sorry bout that.

 

Anyhowwwww….

In this case “Best Ever” might apply.  Because these are the “Best Ever Shortbread Toffee Cookie Bars” I’ve ever had.

They actually might be the only Shortbread Toffee Cookie Bars I’ve ever had, soooo, there’s that….

Also, my pictures look NOTHING like the picture on Pinterest so I think I a) might have done something completely differently or b) the photo was not actually the finished product of the recipe.  Not sure.

 

The base is a brown sugar shortbread, the filling is a caramelized sweetened condensed milk and the topping is a mixture of milk chocolate and toffee.  It’s everything you could want all in one place.

LIKE CRACK! Wait…

Brown Sugar Shortbread Toffee Cookie Bars.. A ruch brown sugar shortbread, smothered with a sweetened condensed caramel sauce topped with milk chocolate and toffee bits. SO GOOD!!

The steps are super easy.

Just make your crust…just brown sugar, butter and flour…

Brown Sugar Shortbread Toffee Cookie Bars.. A ruch brown sugar shortbread, smothered with a sweetened condensed caramel sauce topped with milk chocolate and toffee bits. SO GOOD!!

Press it into a pan and bake it…

Brown Sugar Shortbread Toffee Cookie Bars.. A ruch brown sugar shortbread, smothered with a sweetened condensed caramel sauce topped with milk chocolate and toffee bits. SO GOOD!!

Then melt some butter with sweetened condensed milk and pour that all over…

Brown Sugar Shortbread Toffee Cookie Bars.. A ruch brown sugar shortbread, smothered with a sweetened condensed caramel sauce topped with milk chocolate and toffee bits. SO GOOD!!

Bake it until it’s brown and bubbly and caramelly…

Brown Sugar Shortbread Toffee Cookie Bars.. A ruch brown sugar shortbread, smothered with a sweetened condensed caramel sauce topped with milk chocolate and toffee bits. SO GOOD!!

Grab some milk chocolate chips and toffee bits..Brown Sugar Shortbread Toffee Cookie Bars.. A ruch brown sugar shortbread, smothered with a sweetened condensed caramel sauce topped with milk chocolate and toffee bits. SO GOOD!!Sprinkle milk chocolate chips all over the hot filling and pop back in the oven for 2 minutes until the chocolate is glossy and spreadable…

Brown Sugar Shortbread Toffee Cookie Bars.. A ruch brown sugar shortbread, smothered with a sweetened condensed caramel sauce topped with milk chocolate and toffee bits. SO GOOD!!

Carefully spread it all over.  It’s ok if it’s not perfect.  You’re going to top all that with toffee.

Brown Sugar Shortbread Toffee Cookie Bars.. A ruch brown sugar shortbread, smothered with a sweetened condensed caramel sauce topped with milk chocolate and toffee bits. SO GOOD!!

See?

Brown Sugar Shortbread Toffee Cookie Bars.. A ruch brown sugar shortbread, smothered with a sweetened condensed caramel sauce topped with milk chocolate and toffee bits. SO GOOD!!

Let these guys cool COMPLETELY!  I actually let them sit overnight before I cut them. But you could easily pop them in the fridge to speed up the cooling process.  That’d be fine!

Brown Sugar Shortbread Toffee Cookie Bars.. A ruch brown sugar shortbread, smothered with a sweetened condensed caramel sauce topped with milk chocolate and toffee bits. SO GOOD!!

And then die.

Brown Sugar Shortbread Toffee Cookie Bars.. A ruch brown sugar shortbread, smothered with a sweetened condensed caramel sauce topped with milk chocolate and toffee bits. SO GOOD!!

Because they’re so good. Not because of the crack.

 

Print

Shortbread Toffee Cookie Bars

  • Author: Cookies & Cups

Description

makes 30 squares.


Ingredients

Shortbread Crust

  • 3/4 cup butter, room temperature
  • 3/4 cup light brown sugar
  • 1 1/2 cups flour

Filling

  • 1 cup sweetened condensed milk
  • 2 Tbsp butter

Topping

  • 2 cups milk chocolate chips
  • 1 1/2 cups Toffee Bits

Instructions

  1. Preheat oven to 350°
  2. Line a 9×13 pan with foil and spray lightly with nonstick spray.

Shortbread Crust

  1. Beat butter and sugar together until combined, 1-2 minutes.
  2. Mix in flour. Mixture will be slightly dry. Press into prepared pan. Bake for 15 minutes until lightly golden. Remove from oven and allow to cool slightly.

Filling

  1. In a small saucepan heat sweetened condensed milk and butter together until butter is smooth. Pour over shortbread crust. Bake 12-15 minutes until filling is bubbly and browned. It will almost take on a light caramel appearance. Remove from oven

Topping

  1. Immediately sprinkle milk chips on top of filling when it comes out of the oven. Place back in oven for 2 minutes until chips are shiny and soft.
  2. Carefully spread the chips over the filling with an off-set spatula.
  3. Sprinkle with toffee bits, pressing into milk chocolate.
  4. Allow to cool completely before cutting into squares.

Notes

You can lace these in the refrigerator to help speed up the cooling process.
I allowed mine to cool at room temperature, though, over night before I sliced and served.

 

69 Responses

  1. Looking at the picture of the melty chocolate chips, I can almost taste the chocolate chips and feel the gooey goodness on my fingers (since of course my hand would go right in there right away…)
    These look awesome!

  2. Michaela Freehling

    I made these almost as soon as I seen this post. I have been trying not to eat the whole pan. These are soooo amazing! You have not disappointed me yet!!! Thank you!

  3. I cannot tell you how many times I’ve wanted to name something “crack” but haven’t because I’m afraid of the recipe name police. These bars are indeed crack, well, mine at least. I’d eat until I was sick or they were gone. I daresay they’d be gone before the former…

  4. LOL your posts are hilarious. These bars look awesome, I can’t wait to make them.
    And wait, your Peanut Butter Cup Crack Brownies aren’t supposed to have crack in them? Oh no, I’ve been making them wrong this whole time! bahahahaha kidding!

  5. Shannon

    Can’t wait to try these, they look amazing, and have everything in them I love most in the world:)

    Also, love your post, you’re hilarious!

  6. It’s so funny you mentioned the crack episode, I found a bunch of click-backs to my blog from another blog where the writer was ranting about the exact same issue–crack food is NOT crack! It was actually pretty interesting interacting with her afterwards; I left a comment and she responded politely, but she had definitely been very ranty about comparing food to a real drug addiction. Whatever, I’m keeping my could-be-crack snack mix as is because it’s c**** in my book! And I’m loving these bars, they look just as delicious. Pinned!

  7. Kerry

    I have these in the oven right now. It’s the second time I’ve made them. They are amazing!!! The entire batch was gone in one afternoon. Everyone loved them! Thanks for a great recipe!

  8. Lauren K.

    I made these for my boyfriend to take to work and they were suchhh a hit! It was the first time he’s ever NOT had leftovers from one of my treats. They are amazing! My condensed milk and butter concoction didn’t turn as firm as I thought it would, even though I let it bake even longer than the recipe called for but I still loved them. Thank you for this awesome recipe!

  9. Sarah Gale

    I made these last night and they are heavenly. Instead of heath bits I made a batch of toffee — equal parts sugar and butter simmered to 300 degrees — and smashed them up in a baggie. It added 30 minutes to the project but it saved a trip to the store!

    If crack tasted like these toffee bars, I would totally do crack.

  10. Jeannine

    Made these this weekend and everyone LOVED them! They are a combination of everything delicious- shortbread, chocolate, toffee, caramel-ly goodness. Amazing!!

  11. Cat Colbert

    That recipe looks so yummy. I bet it would be even better with some rice crispier in it. What do you think? I want to try it but have never used rice crispier in anything. Do you know at what stage I would add them in to keep them crunchy?

  12. Shelley

    These look interesting. I’m not the best with bars of any kind but I found the recipe pretty easy to follow. Now if I can just survive the cool down part so I can sample ’em. I’ll let ya know when I do!

  13. I just made these tonight to meet a pregnancy craving (6 months pregnant with my first). I love toffee, I love chocolate and who doesn’t love shortbread?!?!? I think I might double the caramel (condensed milk) next time and try melting the toffee bits and caramelize them on the top? Texturally I didn’t like the toffee on these (and it was a consensus with my mother in law and sister in law… not just me being weird pregnant). Overall, taste was great and I think this is a good base cookie bar recipe that had easy clean up as well. Maybe do nuts in lieu of toffee (which I can’t believe I am even saying) or cut back the toffee? Maybe even if I bake the toffee with the condensed milk rather than pressing it all on top? Going to play with it.

  14. Melissa

    Hi! I just discovered your blog earlier in the week. So far I have tried your Cream-cheese sugar cookies, the soft sugar cookies, and I am doing this recipe today. I just realized this recipe calls for milk chocolate, which I do not have in my cupboard at the moment. As there is no way I am going back to the grocery store on Christmas Eve, I will just have to use semi-sweet chips now, and then make the recipe again with milk chocolate after Christmas. Oh, darn 🙂

  15. Dee

    I have made these toffee bars about 3 times now – everyone loves them – home, work, friends. The only thing I have noticed is that the whole perimeter gets very hard, too hard to eat, so I cut the ends off and then they are perfect. Great recipe.

  16. Cathi

    not a fan of milk chocolate so I will use semi-sweet chips when I DO make these. But I just want all my Canadian friends know that a Heath bar, which is very hard to find in Canada, is the same thing as a Skor bar, and I have several Skor bar recipes!!

  17. dana

    These look amazing! Thinking about altering them a bit, with some cocoa powder mixed in with the flour in the crust, and a layer of pretzels on top of the crust, before pouring the sweetened condensed milk on.

  18. Wendy

    These should be renamed Revenge Bars as they are best served cold! Cooled at room temp I give them a respectable 3.5 stars but they zoom to a solid 5 once thoroughly chilled overnight.

  19. Randie tovar

    When I read this I had to try to make them they where so good cheap to make and my family love them 🙂

  20. Susan

    This was without a doubt the best recipe I’ve ever made. I added a 1/2 cup of creamy peanutbutter to the milk on the stove. We can’t stop eating it…..thanks so much.

  21. Laura

    These are amazing! My husband ate half the pan in one sitting which is quite impressive.
    I would have too if I had his metabolism.

  22. Paige

    I just made two batches and didn’t have the condensed milk so did not use it and they are delicious. However, if I do not freeze them, I will end up eating all of them. With that being said, do you know how they are after freezing them? I would love to take a batch to my daughter’s doctors but her appointment is a week away and I am not sure that they will still be fresh or I will eat them! Thanks for your help.

  23. kmast93

    A “giant crack liar” I spit out my water laughing when I read that. Seriously people. This is a great recipe, thanks for posting.

  24. peggy

    I’m making these for a wedding. Are the bars something I can make in advance, like 3 or 4 days ahead of time? If so how would I store them

  25. Janet

    Fantastic recipe! They never last more then a few days at my house. Had to adjust the cooking time for the filling, 15 minutes wasn’t quite enough. Just finished making another batch at the request of my family.

  26. T. Mac

    Have made these quite a few times, and love them. Easy and everyone always asks for the recipe – so I send them your way!

  27. Cora

    Delicious! I would add salt to the shortbread next time, to cut down on the sweetness. I also left out the butter in the milk, didn’t see why that was necessary and they turned out great! My family loves them and they are in danger of disappearing!

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