Chocolate-covered shortbread bar cookies with the rich buttery taste of toffee are much easier than making candy, and they look great on a cookie tray.

Allrecipes Member

Recipe Summary test

15 mins
20 mins
1 hr
1 hr 35 mins
4 dozen bars


Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan.

  • Cream butter and brown sugar in a bowl; beat in egg yolk and vanilla extract. Gradually add flour and salt, beating dough until smooth. Press into prepared baking pan.

  • Bake in the preheated oven until light golden brown, 17 to 19 minutes. Remove from oven and place chocolate bar pieces on top; return to the oven just until chocolate is shiny and melted, about 1 minute. Spread melted chocolate in a layer, making decorative swirls; sprinkle with pecans. Allow to cool until chocolate topping is set, about 1 hour. Cut into bars to serve.

Nutrition Facts

110 calories; protein 1.2g; carbohydrates 11.9g; fat 6.5g; cholesterol 15.7mg; sodium 45.3mg. Full Nutrition

Reviews (94)

Rating: 4 stars
Tasty, but not what I was expecting. I thought these would be chewy, however they were actually crunchy (like a cookie) once they cooled. They should be called Toffee Cookies. :) Great toffee flavor. As soon as the choloate has melted and been spread you are going to want to cut these into squares. Once they have cooled they harden and it is difficult to cut them apart without breaking them and causing lots of crumbs. Make sure you grease your pan REALLY well too!! Read More
Rating: 5 stars
This is a nice, delicious bar that is easy to make! Just make sure to butter the pan and SIDES well. I put chopped toffee candy bars and pecans on top with the melted chocolate and I let them cool completely before cutting them with a sharp knife. Read More
Rating: 5 stars
My mom also made these every Christmas. Thanks for posting it! I use milk chocolate chips - 8 oz. bag - the best quality I can find. I also am committed to using a stoneware bar pan to bake them much more evenly. Believe me, it makes a huge difference! Finally, I cut them into diamond shapes for a elegant presentation on the plate. Read More
Rating: 4 stars
I make these bars every Christmas - but instead of milk chocolate and pecans (which is good too!) I used white chocolate chips - let them melt and spread. And then I sprinkle with dried cranberries and diced walnuts for a festive look. Read More
Rating: 5 stars
Mmmmmmm! I made these today for our Sunday School class tomorrow, and I wasn't sure what to expect. They were so easy and taste so good! They taste exactly like a toffee candy bar. It's good I made another dessert also because we wouldn't have enough left to take to class! I will definitely be making this easy and delicious bar again. I might make it in a 9x13 pan next time because they came out too thin in my opinion for a bar. That's the only thing I'd change! I did use some chocolate chips and some Hershey's dark Bliss pieces, and spreaded all together. Read More
Rating: 5 stars
Great recipe!! From the list of ingredients, I thought these would taste similar to chocolate chip cookies, but I was pleasantly surprised to find they tasted more like English toffee candy, including being crisp and buttery. I followed the recipe exactly, except I used 2 cups milk chocolate chips instead of candy bars. I found that using an angled Wilton spatula worked well for spreading the batter and chocolate. Thanks for the recipe; I'm sure I'll be making these often!! Read More
Rating: 5 stars
My mom made these when every year at Christmas time and they're one of my favorite treats. I couldn't find the recipe and was so glad to find it here! Follow the recipe and you can't go wrong - easy, yummy and they look great too. Thank you!!! Read More
Rating: 5 stars
delicious and simple. i also like using heath toffee bits with or instead of pecans. Read More
Rating: 5 stars
Used to make these all the time years ago, but had forgotten the recipe. Glad to find it here! Made these a few days ago with butter but did not bake the bottom long enough, so it was hard to spread the chocolate. Found that the bars were much, much better after they cooled. Made them again tonight with (horrors) Blue Bonnet margarine. BIG mistake. Real butter is needed. Soft brown sugar is needed so that you won't have islands of melted brown sugar clumps in the bottom part. BTW, I remember the trick I used to do long ago with these bars. I put the chocolate (such as milk chocolate chips) on top of the bottom and let it sit for about 2 minutes after I've turned off the oven. It makes spreading much easier. Also, since we could not decide on the nut topping, I designated three sections of 1) walnuts, 2) almond slivers, and 3) no nuts. I used blanched almond slices a couple of days ago and that tasted best of all. Read More