I am a cookie lover. I’d take a good cookie over cake, ice cream, cupcakes, or just about any other dessert. Now I’m picky about my cookies. I do not like hard, crispy cookies. My favorite cookies are firm on the edges and melt in your mouth soft in the middle. I also like cookies that are just a bit crispy on the edges but soft in the center.
So I make a lot of cookies. I actually bake a lot of sugar cookies and decorate them as a side job. People seem to buy up a lot of my vegan and gluten free sugar cookies. However, I’m not talking about sugar cookies as I could take or leave them. I want a delicious cookie filled with chocolate or caramel or some other filling.
I knew these Toffee Cookie Bars were going to be good before I even made them. With a sugar cookie crust topped off with a gooey caramel filling and then sprinkled with chocolate and toffee bits how could it not be a winner? I was excited to make them.
These cookie bars take three trips in the oven but are super easy to make. There are only 2 or 3 ingredients per layer so it’s a simple cookie recipe. After everything was baked I cooled them completely then cut them into bars.
The Toffee Cookie Bars were out of control delicious! The buttery sugar cookie base was wonderful with the gooey caramel layer and the chocolate toffee topping was outrageously good. These bars are sweet but man did I enjoy them. They would be perfect at picnic or gathering!
- ¾ c. butter (1½ sticks of butter)
- ¾ c. brown sugar
- 1½ c. flour
- 10 oz. sweetened condensed milk
- 2 T. butter
- 1 t. salt
- 2 c. chocolate chips
- 1 c. toffee bits
- Preheat the oven to 350 degrees.
- In a large bowl cream the butter and brown sugar until smooth. Add in the flour and mix well.
- Press the cookie crust into the bottom of a 9 x 13 pan. Bake for 20-25 minutes or until the cookie begins to brown. Remove from the oven.
- Meanwhile, pour the sweetened condensed milk and butter in a medium saucepan over medium high heat. Heat for 5 minutes, stirring frequently. Remove from heat and stir in the salt.
- Pour the milk mixture over top of the baked cookie crust and bake for 12-15 minutes or until the layer is set.
- Remove from oven and sprinkle the chocolate chips over top. Bake for 2 minutes.
- Remove from oven and smooth the melted chocolate chips over top of the cookie bars. Sprinkle with toffee bits.
- Allow the cookies to cool completely on a wire rack. If the chocolate isn't hardening, refrigerate for 10 minutes.
- Cut into bars and serve.
Sunday Supper’s Best Cookie Exchange Recipes
Traditional and Tasty Cookies to Share
- Candied Cranberry Walnut Oatmeal Cookies by Soulfully Made
- Cherry Chocolate Pistachio Cookies by Cindy’s Recipes and Writings
- Chewy Pumpkin Sugar Cookies by Pies and Plots
- Coconut-Key Lime Thumbprint Cookies by Gourmet Everyday
- Cranberry Pistachio Shortbread Cookies by Jersey Girl Cooks
- Flourless Peanut Butter Chocolate Chip Cookies by Our Good Life
- German Ginger Cookies (Ingwerplätchen) by Caroline’s Cooking
- Hot Cocoa Cookies by That Skinny Chick Can Bake
- Italian Rainbow Cookies by April Golightly
- Orange Cardamom Cookies by Sunday Supper Movement
- Peppermint Pinwheel Cookies by Food Lust People Love
- Persimmon Cookies with Figs by The Wimpy Vegetarian
- Pumpkin Molasses Cookies by Fantastical Sharing of Recipes
- Toffee Cookies by Hezzi-D’s Books and Cooks
Fun and Festive Cookie Alternatives
- Best Ever No Bake Eggnog Truffles by Bites of Wellness
- Cappuccino Crinkles by A Little Fish in the Kitchen
- Chocolate Coated Krispy Peanut Butter Balls by Positively Stacey
- Cranberry Date Bars by Palatable Pastime
- Healthy Magic Cookie Bars by Simple and Savory
- Peppermint Pizzelle by Eat, Drink & Be Tracy
- Rainbow Biscotti Cubes by What Smells So Good?
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.