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Gooey Chocolate Chip Toffee Bars

These gooey chocolate chip toffee bars are a salty and sweet lovers dream! A shortbread crust with chocolate chips and walnuts, a gooey layer of sweetened condensed milk, and topped with toffee bits and even more chocolate chips. Perfect holiday treat to give to friends and neighbors.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 36 bars
Calories: 212
Author: Natalie


  • Non-stick cooking spray I love coconut oil spray
  • 2-1/2 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
  • 2/3 cup packed brown sugar
  • 3/4 cup butter very cold, cut into 1/2" cubes
  • 1 large egg beaten
  • 2 cups semi-sweet chocolate chips divided
  • 1 cup chopped walnuts
  • 1 14-oz can sweetened condensed milk
  • 1 8-oz package english toffee bits, divided


  • Preheat oven to 350 degrees with the oven rack in the middle. Spray a 9x13" glass baking dish with non-stick spray. Then line with parchment paper that you have cut to fit, 1 sheet going width wise and 1 sheet going length wise. I pin the parchment paper down with metal binder clips. Then spray the parchment paper with non-stick cooking spray.
  • In a medium size bowl, combine the flour and brown sugar. Whisk to combine. Add in the cold butter, and cut into the flour and sugar with a pastry cutter until the butter is in pea size pieces. Add in the egg and stir to combine. Fold in 1-1/2 cups of the chocolate chips, and all the chopped walnuts. Stir to combine.
  • Reserve 1-1/2 cups of the flour mixture. Pour the remaining flour mixture into the baking dish. Press in an even layer to the bottom of the baking dish. Bake for 10 minutes.
  • Remove from oven, and pour in the sweetened condensed milk. Reserve 1/4 cup of the toffee bits. Sprinkle the remaining toffee bits on top of the sweetened condensed milk. Then sprinkle with the reserved 1-1/2 cup flour mixture. Then sprinkle on the remaining 1/2 cup chocolate chips. Bake for another 30 minutes.
  • Remove from oven. Top with remaining 1/4 cup toffee bits. Allow to cool for 30 minutes. Then lift out of the baking dish with the parchment. Allow to cool completely before cutting into bars.


Calories: 212 | Total Carbs: 26.2g | Protein: 3.5g | Fat: 11.3g | Fiber: 1.3g | Net Carbs: 25g