Saturday, December 16, 2017

Shortbread Toffee Bars

After weeks of research and testing in Santa's Bakery/Workshop,
 Cookie & Cups gave us our new favorite Christmas Cookie!

This shortbread toffee bar is so decadent and holidayish, and so easy to make.  It's layers of goodness.
Visit Cookie & Cups website for all the how-to-hints for this cookie bar.  It's well worth the time and effort.

Shortbread Toffee Cookie Bars



  • 3/4 cup butter, room temperature
  • 3/4 cup light brown sugar
  • 1 1/2 cups flour


  • 1 cup sweetened condensed milk
  • 2 Tbsp butter


  • 2 cups milk chocolate chips (Guittard is definitely the best!)
  • 1 1/2 cups Toffee Bits


  1. Preheat oven to 350°
  2. Line a 9×13 pan with foil and spray lightly with nonstick spray.


  1. Beat butter and sugar together until combined, 1-2 minutes.
  2. Mix in flour. Mixture will be slightly dry. Press into prepared pan. Bake for 15 minutes until lightly golden. Remove from oven and allow to cool slightly.


  1. In a small saucepan heat sweetened condensed milk and butter together until butter is smooth. Pour over shortbread crust. Bake 12-15 minutes until filling is bubbly and browned. It will almost take on a light caramel appearance. Remove from oven


  1. Immediately sprinkle milk chips on top of filling when it comes out of the oven. Place back in oven for 2 minutes until chips are shiny and soft.
  2. Carefully spread the chips over the filling with an off-set spatula.
  3. Sprinkle with toffee bits, pressing into milk chocolate.
  4. Allow to cool completely before cutting into squares.


You can place these in the refrigerator to help speed up the cooling process.
I allowed mine to cool at room temperature, though, over night before I sliced and served.

No comments:

Post a Comment