Gooey Toffee Chocolate Chip Bars

These Toffee Chocolate Chip Bars are rich, fudgy, chewy, and loaded with sweet toffee bits and melty chocolate chips. Buttery and golden on the outside with a fudgy center.

If you love a dessert that’s simple to make but tastes like pure indulgence, these Toffee Chocolate Chip Bars are for you! They’re a soft, chewy, chocolate chip cookie base, with a fudgy layer loaded with toffee bits.

These bars are perfect for parties, bake sales, cookie exchanges, or when you are just craving chocolate. The toffee adds a caramel-like richness with that thick chocolate fudgy layer. They’re delicious warm from the oven or cooled and cut into perfect squares.

They are gooey, chocolate-y and over the top amazing! But they are also so darn easy to make!

Ingredients Needed

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Chocolate Chip Cookie Dough – I included a recipe in the recipe card, but you can also use your favorite or even store bought dough.
• Sweetened Condensed Milk
• Chocolate Chips
• Heath Toffee Bars – I like the bag of fun sized bars, so I can chop them and have some bigger chunks. But you can also use the bits that you find in the baking aisle.

How To Make Toffee Chocolate Chip Bars

1. Assemble. If you use the recipe below, you will use about 2/3rd of it and press into the bottom of a 9-inch square pan. If you use another recipe you need about 2 cups of cookie dough. Spread the dough into an even layer.
2. Make Fudge. Pour the sweetened condensed milk and chocolate chips together in a bowl. Microwave for 45 seconds. Stir until melted and smooth. If necessary heat for an additional 15 seconds. Spread over the cookie dough layer.
3. Toffee. Chop the toffee bits into small pieces and sprinkle over the chocolate layer.
4. Topping. Break up the remaining approximately 1 cup of cookie dough over the top of the chocolate. It will not completely cover the chocolate and that is ok.
5. Bake. Place in the oven and bake for 25-30 minutes until the top is golden brown and completely set. Remove and let them cool before slicing.

Recipe Tips & Suggestions

• Chocolate. You can use semi-sweet, milk chocolate or dark chocolate for the fudge layer. I prefer semi-sweet, but it really depends on your preference and how sweet you like your desserts.
• Shortcuts. You can absolutely use store bought dough if you want to take a little help from the store. Just break it up and follow the recipe for the filling and assembly.
• Doneness. Be careful not to over bake. You just need the cookie dough to bake, so when the top is lightly golden brown and set the bars are done. The fudge layer will dry out if you over bake.
• Double Recipe. This recipe was made in a 9-inch square pan. You can double and spread in a 13×9 inch pan, the bars will be just slightly thicker.

Storage

These bars will last for 3-4 days in an airtight container at room temperature. You can also freezer them for 3-4 months. Let them thaw at room temperature for a few hours before serving.