Butter Toffee Bars Recipe – American Special
These Butter Toffee Bars Recipe are a delightful treat for any sweet lover! With a buttery, crumbly shortbread base topped with rich, melted chocolate and crunchy nuts, they offer the perfect balance of flavors and textures. The combination of toffee-like brown sugar with a smooth chocolate layer makes them an irresistible dessert for holiday gatherings, special occasions, or even a cozy night at home. Best of all, they’re easy to make with just a handful of simple ingredients, so you can whip up a batch whenever a sweet craving strikes. Enjoy these classic, crowd-pleasing bars!
- Prep Time10 min
- Cook Time30 min
- Perform Time1 hr
- Total Time1 hr 40 min
Butter Toffee Bars Ingredients :
- 1 Cup Butter, Softened
- 1 Cup Brown Sugar, Packed
- 1 Teaspoon Vanilla Extract
- 1 Egg Yolk
- 2 Cups All-Purpose Flour
- 1/4 Teaspoon Salt
- 1 1/2 Cups Semisweet Chocolate Chips
- 3/4 Cup Chopped Pecans Or Walnuts (Optional)
How to make Butter Toffee Bars :
Preheat Oven To 350°F (175°C). Grease A 9×13-Inch Baking Dish.
In A Mixing Bowl, Cream Together Butter And Brown Sugar Until Light And Fluffy.
Add The Vanilla Extract And Egg Yolk, Beating Well.
Gradually Add Flour And Salt To The Mixture, Mixing Until Combined.
Press The Dough Evenly Into The Prepared Baking Dish.
Bake For 20-25 Minutes Or Until The Edges Are Lightly Browned.
Remove From The Oven And Immediately Sprinkle Chocolate Chips Over The Hot Crust. Allow Them To Sit For A Few Minutes, Then Spread The Melted Chocolate Evenly Across The Surface.
Sprinkle Chopped Nuts Over The Chocolate (If Using).
Allow The Bars To Cool Completely In The Pan Before Cutting Into Squares.
Recipe Notes :
Butter Consistency: Make sure the butter is softened, not melted, for a consistent dough texture.
Chocolate Variation: Milk chocolate or dark chocolate can be used in place of semisweet, depending on your preference.
Nut-Free Option: Omit the nuts if you prefer a nut-free version, or try topping with toffee bits for added flavor.
Storage: Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
Cutting Tip: For cleaner cuts, refrigerate the bars for about an hour after they’ve cooled, then slice into squares.
