These chocolate toffee bars make the perfect holiday dessert with just a few ingredients. They feature a delicious, shortbread base topped with a chewy toffee and topped with chocolate!
My family loves it when I make English toffee or peanut brittle but when I need to whip up something elegant and impressive looking, no one can resist my chocolate toffee bars.
For such a decadent-looking dessert, you’d be surprised at how easy it is to make. I think the fact that it has three layers makes it look so indulgent but trust me- it’s pretty much foolproof.
Table of Contents
Why this recipe works
- 6 ingredients. Yes, you read that correctly. Just a handful of simple ingredients are needed.
- Naturally gluten-free. And they are also grain-free, too!
- Easy to make ahead. Because these dessert bars keep really well, I like to prep a big batch at the start of the holiday season.
- Perfect for edible gifts. Similar to my earlier point, I often make these as edible gifts for Christmas for work colleagues and family friends. Add a print out of the recipe to the box and they can enjoy them year-round!
As mentioned above, this recipe needs just 6 simple ingredients and mostly pantry staples. Here is what you’ll need:
- Almond flour. For a thick and buttery shortbread base. It will be crumbly, but it adds to the texture.
- Coconut Oil. Measured in its melted state. You can also use butter.
- Maple Syrup. Provides sweetness and helps hold the base together.
- Butter. A good quality butter is necessary to ensure the toffee holds together (and doesn’t separate from the sugar).
- Sugar. White sugar is preferred, but brown or coconut sugar should also work.
- Chocolate Chips. For the glorious chocolate layer!
Find the printable recipe with measurements below.
How to make chocolate toffee bars
While this recipe requires a 3-step process, I promise it is worth it and requires minimal ingredients!
Step 1- Prep. Start by preheating the oven to 180C/350F. Line an 8 x 8-inch square pan (or a loaf pan) with parchment paper and set aside.
Step 2- Make the shortbread base. Combine the almond flour, coconut oil, and syrup. Mix well until crumbly. If the batter is a little too crumbly, add some extra syrup or a dash of milk of choice. Bake the shortbread in the oven for 17-20 minutes, or until it starts to get golden on top. Set aside.
Step 3- Make the toffee. Combine your butter with sugar in a small saucepan and heat on low. Stir regularly. When it starts to bubble, place your candy thermometer in the center. Stir every 20-30 seconds, until it reaches 300 C on the candy thermometer (hard crack). Remove from the heat and keep stirring for around 30 seconds, to ensure the butter and sugar don’t separate.
Step 4- Assemble. Pour the toffee mixture on top of the shortbread crust. Let sit for several minutes. After 5 minutes, top with chocolate chips. Cover with tin foil for around 5 minutes. After 5 minutes, use a rubber spatula and spread out the chocolate over the toffee.
Step 5- Chill. Refrigerate for several hours, to firm up. Once firm, use a knife and cut it into pieces.
Recipe tips and variations
- Use a candy thermometer. This is my #1 tip. Sure, you can gauge with your eyes but there is such a fine window between reaching a hard crack (the ideal temperature for toffee) and burning the butter.
- Let the chocolate melt naturally. Once you add the chocolate chips on top of the toffee, let it sit for 5 minutes to allow the hot toffee to melt it. Once melted, I like to gently spread it out using a rubber spatula.
- Add mix-ins. Change up the toffee base by folding through some chopped peanuts, pecans, or almonds.
- No Bake Toffee Bars. In a high-speed blender or food processor, combine 2 cups raw almonds, 1/2 cup unsweetened shredded coconut, 2 tablespoons coconut oil and 2 tablespoons of maple syrup. Blend very well, until combined. Transfer into the lined pan and press into place.
To store. Store leftovers in a sealed container, at room temperature. It will keep fresh for at least 2 weeks. If you want to keep them longer, store them in the refrigerator for up to 4 weeks.
To freeze. Place the toffee bars in a ziplock bag or shallow container. Frozen toffee bars will keep fresh for at least 6 months.
More chocolate desserts to try
- Chocolate pecan pie bars– Another dessert bar that is PERFECT for the holiday season.
- Flourless brownies– My famous brownies that taste BETTER than any boxed mix.
- Death by chocolate cake– Deceptively easy to make.
- Brownie truffles– My favorite no bake dessert that works well as an edible gift.
Chocolate Toffee Bars
- Preheat the oven to 180C/350F. Line an 8 x 8-inch square pan with parchment paper and set aside.
- In a large mixing bowl, combine your shortbread crust ingredients and mix well. If the batter is super crumbly, add a dash of extra syrup or milk of choice.
- Transfer the batter into the lined pan and press firmly into the base. Bake for 17-20 minutes, or until it begins to get golden. Remove from the oven and allow to cool.
- While the shortbread crust is cooling, prepare your toffee. In a non-stick saucepan, combine your sugar and butter and heat on low, stirring regularly. Once the mixture begins to bubble, insert your candy thermometer into the center. Stir every 30 seconds or so. Once the thermometer reaches 300C (hard crack), remove it from the heat. Continue stirring briskly for around 30 seconds, before pouring on top of the shortbread.
- Let the toffee sit for several minutes. After that, top with chocolate chips. Cover with tin foil for 5 minutes. After 5 minutes, spread out using a rubber spatula.
- Refrigerate for several hours, until firm. Slice into bars.
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