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.

 

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.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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73 Responses
  1. Emily

    YUMMM- such an easy recipe and super tasty! These are very thin bars- which is totally fine because they are super rich. I just had expected them to be a tad thicker (always hard to tell from the pictures). They would be perfect for Xmas cookie exchange! They also freeze wonderfully!

  2. HOlly

    I just made the bars, however, the fillilng didn’t solidify. it oozed out and the bars were fragile. I cooked according to the receipe. Not sure if I did something wrong

  3. gordy

    I made these and followed the recipe (mostly). I made my own toffee bits instead of the packaged ones, and get this, I also put ground ghost pepper in the sweetened condensed milk/butter mixture. Heat and Sweet go together nicely!

  4. Jane

    Thank you I have made these multiple times. Everyone loves them. I’ve changed the recipe a bit. I double the shortbread layer,adding a pinch of salt and use Mexican sweetened condensed milk (Nestle La Lechera) It has a deeper flavor.

  5. 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!

  6. 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!

  7. 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.

  8. 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

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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 🙂

  14. 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.

  15. 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.

  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. 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.

  18. 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 🙂

  19. 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.

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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