Description

Crisp, buttery, chewy, salty, and sweet homemade toffee bars featuring a shortbread-like base, soft caramel middle, and firm chocolate top. Easier than store-bought and perfect for any occasion.

Ingredients

Scale

1 cup (226g) unsalted butter, softened (for base)
1 cup (200g) granulated sugar
2 cups (250g) all-purpose flour
1/2 teaspoon salt
1 cup (226g) unsalted butter (for caramel)
2 cups (400g) dark brown sugar, packed
1 cup (240ml) heavy cream, room temperature
1 teaspoon vanilla extract
2 cups (340g) semi-sweet chocolate chips
Flaky sea salt (like Maldon), for sprinkling
1 cup chopped pecans or almonds (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment.
In a large bowl, beat softened butter and granulated sugar until it resembles wet sand. Sift in flour and salt, mixing until a crumbly dough forms.
Press the dough firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes until edges are lightly golden. Remove and let cool completely.
In a heavy-bottomed saucepan, melt 1 cup of butter over medium heat. Stir in brown sugar and bring to a boil.
Add heavy cream carefully (it will bubble violently). Stir constantly and cook for 5 minutes after boiling begins, or until the mixture reaches 240°F (115°C) and coats the back of a spoon.
Remove from heat and stir in vanilla extract. Immediately pour the hot caramel over the cooled base and spread evenly. Let sit for 5 minutes.
Sprinkle chocolate chips evenly over the caramel. Let sit for 2-3 minutes to soften, then spread into an even layer using an offset spatula.
If using, press chopped nuts into the chocolate. Sprinkle with flaky sea salt.
Refrigerate for at least 3 hours or overnight until the chocolate is hard.
Lift bars out using the parchment sling. Slice into squares using a sharp knife or pizza cutter (dip blade in hot water between cuts for clean edges).

Notes

These bars taste better after sitting in the fridge for 24 hours. Store in an airtight container in the refrigerator for up to two weeks. Do not store at room temperature as the caramel will become too soft. For clean cuts, dip your knife in hot water and wipe dry between each slice.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 28
Sodium: 120
Fat: 14
Saturated Fat: 8
Carbohydrates: 38
Fiber: 1
Protein: 3

Keywords: salted caramel toffee bars, homemade toffee, easy dessert, chocolate bars, caramel bars, holiday dessert, make-ahead dessert