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I love almond toffee candy especially around the christmas holidays. So when I saw this recipe for toffee bars, I knew I just had to make it for my second annual cookie exchange. The other reason I chose to make this, is that it seemed so much easier than almond toffee.

As I was patiently waiting for the crusts to bake. Baker was sitting on the other side of the island when the timer went off. I could tell he was getting a little bored with his activity. I pulled a step stool to the island, pulled the hot pans out of the oven, and placed them far away from his reach. Then helped him up the step stool and with a measuring cup and my guidance helped him put the chocolate chips in each of the baking pans. He was so happy! He kept saying, "More, more!" There I was, baking with my 23 month old boy. Both of us beaming from pure happiness and joy. Then, he ate a couple of chocolate chips and it was all over. Like his Mama and Daddy he loves chocolate, and was not happy when I took the chocolate away.

This recipe is quick and easy to make, it's definitely going to be a holiday tradition. A wonderful alternative to toffee candy that both you, your family and friends can enjoy.


Adapted from Blue Flame Favorites

Makes 2 dozen


  • 2 sticks (1 cup) unsalted butter, softened

  • 1 cup dark brown sugar, packed

  • 1 egg

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • Pinch of salt

  • 1 1/2 cups semi-sweet chocolate chips

  • 1/2 cup almonds, chopped

  • Crisco or other shortening


Preheat the oven to 350 degrees.

<creaming the butter and sugar>

  • Allow the butter to sit at room temperature for about 20 minutes.

  • Cut up the butter into tablespoon sized pieces (look at the wrapper for guidance).

  • Add the butter to the mixing bowl of your Kitchen Aid or stand mixer and use a paddle attachment.

  • Beat the butter on medium-low about 1 minute or until softened. (You can go up to medium, but don't stay there too long or the butter will heat up.)

  • Stop and scrape down the sides of the bowl and the paddle attachment.

  • Add the sugar to the butter, gradually, with the mixer on low speed.

  • Increase the mixer to medium speed and beat for about 1 to 2 minutes or until light and fluffy.

  • Stop and scrape down the sides of the bowl and the paddle attachment again.

<making the crust>

  • Add the egg and vanilla to the butter mixture with the mixer on medium; mix well.

  • Add the flour, with the mixer on stir mode. Do this gradually until well incorporated.

<baking the crust>

  • Grease two 8x8 inch baking pans with shortening along the bottom and sides of the pans.

  • Add the crust mixture into both pans, spread evenly.

  • Bake at 350 degrees for 15 to 20 minutes or until light brown with a soft crust.

<assembling the bars>

  • Remove from the oven.

  • Sprinkle 3/4 cup chocolate chips on hot crusts.

  • Let stand about 5 minutes to allow the chips to soften.

  • Spread evenly the melted chocolate chips.

  • Sprinkle with nuts.

  • Let stand until completely cool.

  • Cut into bars.



  • You can use a 9x13 greased baking pan; however, bake for 25 to 30 minutes.

  • You can use milk chocolate chips as well, I prefer semi-sweet.

  • I prefer to use crisco when greasing my baking pans.

  • It doesn't have to be almonds, you can use walnuts or pecans, whatever your heart's desire.

  • It really helps if you have an offset spatula to help with spreading the crust into the pan, and then spreading the softened chocolate chips.

  • For easier cutting, cut the bars while they're still warm.

#food #recipes #cookiescandy #holidays #desserts

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