This recipe for toffee cookie bars comes straight from my grandma’s recipe box. They are a simple brown sugar cookie bar topped with chocolate and optionally pecans for a easy and tasty dessert.
If you like the deep flavor of brown sugar and simple desserts, these toffee bars are for you. They come together in just a few minutes with a handful of ingredients you likely already have.
I was digging through some old family recipes recently when I stumbled upon this gem. My Maw-Maw had emailed it to my mom with a note that she used to make these toffee bars whenever she had to take something special somewhere.
The ingredient list was short and the method was beyond simple, so I decided to whip some up. I am certainly glad I did.
Making Toffee Bars
Desserts really don’t get a whole lot easier than this. Just beat some softened butter with brown sugar, an egg, vanilla, and salt.
Add flour and mix until combined. Gently pat it out in a 10×15″ sheet pan, and it’s ready to go.
When the hot cookie bars come out of the oven, sprinkle some chocolate chips over the top. Let them sit for about a minute and then spread it smooth.
Maw-Maw sprinkled chopped pecans over hers which sounds amazing. Due to the taste preferences of those I was sharing with, I left them off.
Once the bars are cooled and the chocolate is set, cut the bars into squares and serve. They are fabulous.
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Easy adaptations
I used light brown sugar in these bars and it resulted in a light blonde bar. For a deeper flavor and color, feel free to switch to dark brown sugar.
Use your favorite kind of chocolate chips. We use milk chocolate chips because they are Little Dude’s favorite.
Dark chocolate or semisweet chips would be fabulous as well and would be a great foil to the brown sugar in the bars.
If you choose to top your bars with pecans, take a few minutes to toast them first. You could even add a pinch of salt when you do for the maximum toasty sweet and salty combination.
Chopped walnuts or even macadamia nuts would be wonderful as well. You could even top them with chopped pistachios and some dried cranberries for a Christmas feel.
How can I get more toffee flavor in these cookie bars?
Instead of topping the bars with chopped pecans, sprinkle bit o’brickle toffee bits on top of the melted chocolate. It will add to the brown sugar flavor in the cookie bars and really up the toffee flavor.
More Fabulous Cookie Bar Recipes
Soft sugar cookie bars topped with a fluffy layer buttercream are a fun and easy treat. They are so much quicker to make than individual cookies and taste great!
Brown sugar chocolate chip bars are quick and easy to make and sure to satisfy your sweet tooth. They are almost part blondie, part cookie, part cake and that combination is tasty.
Oatmeal cream pie bars bars will remind you of the oatmeal creme pies you used to get in your lunchbox. They are super easy to make and will give you a taste of childhood!
Check out my full collection of dessert bar recipes for more tasty ideas. Just be warned, it is going to be hard to pick a favorite!
Maw-Maw’s Toffee Bars
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all purpose flour
- 1¼ cups chocolate chips
- optional: chopped pecans
Instructions
- Preheat oven to 350°F.
- In a large bowl, beat butter until smooth.1 cup unsalted butter
- Cream in brown sugar until light and fluffy.1 cup light brown sugar
- Add egg and vanilla, mixing until combined.1 teaspoon vanilla extract, 1 large egg
- Stir in salt and flour until just incorporated.½ teaspoon salt
- Pat into a 10×15-inch pan.2 cups all purpose flour
- Bake for 25 minutes.
- Right after removing the bars from the oven, sprinkle the chocolate chips over the top. Let sit for 1 minute and then spread until smooth. Sprinkle chopped pecans over the melted chocolate if desired.1¼ cups chocolate chips
- Allow to cool completely before cutting into bars and serving.
- Store at room temperature for up to a week.
Video
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Followed the recipe (even watched the video). Hard and dry.
I’m sorry about that. They do have more of a shortbread type texture that a chewy cookie texture, but shouldn’t be hard and dry.
Hi!
This recipe as well and love it I always run into the issue that it’s so hard to get the dough to cover the pan. Any tips I always seem to be short.Lol
The cookie bar is on the thinner side, so it can be hard to get it spread out. You could use a slightly smaller pan next time and see how that goes.
I used a 9 x 13 pan instead and the mixture barely spread to fill the whole pan. I also had to take the bars out of the oven a good 5+ minutes before the time specified as they were already getting somewhat dark. Had a yummy taste when all was said and done, but I don’t see this working in a bigger pan with longer bake time.