Toffee Squares

Toffee Square on parchment paper

One of my favorite things about New York City is that there is no shortage of amazing bakeries. After we moved here, I told myself that I would visit as many as possible. That’s a tall order. But, I do it in the name of all the baked goods in the city. How unselfish, right?

In the West Village, there’s an incredibly quaint little spot called Milk & Cookies Bakery. As you might guess, this place is known for its cookies. Quinn and I stopped by last weekend, and we both had a hard time choosing our treats. Ultimately, there were cookies. And maybe a couple of other things.

Toffee Squares on parchment paper

For those of you who can’t make it to Milk & Cookies, you can get a taste of it from your own kitchen with the Milk & Cookies cookbook. It’s full of recipes for cookies, bars, and other sweet treats.

These squares are a bit like a cookie and a candy bar rolled into one. The bars themselves are a tasty mix of brown sugar and nuts and chocolate chips. That’s the cookie-like part. Topping that off is all kinds of good stuff – butterscotch, chocolate, nuts, and coconut. The total package is a flavor-packed, over-the-top treat.

Toffee Squares in a parchment-lined baking pan

They’re easily customizable, too. So, if someone doesn’t like coconut (coughQuinncough), you can easily leave that out in favor of more of something else. Or, maybe add some toffee bits. I adore coconut, especially toasted coconut, so I opted to top part of them with coconut and part without. Surely I win big compromise points for that.

Yield: 16 2-inch bars

Toffee Squares

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Toffee Squares are the best of both cookie and candy bar worlds!

Toffee Squares


  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup (150g) unsalted butter, softened
  • 2 cups (400g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 & 1/4 cups (156g) chopped peanuts
  • 1 & 1/2 cups (255g) semisweet chocolate chips, divided
  • 1/2 cup (85g) butterscotch chips
  • 1/2 cup (99g) chopped pecans
  • 1/2 cup (42g) sweetened coconut flakes


  1. Preheat oven to 350°F. Grease a 9-inch square baking pan. Line with parchment paper.
  2. Whisk together the flour, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter until light and fluffy. Add the brown sugar and continue beating until creamy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing until almost blended. Stir in the peanuts and 1 cup (170g) chocolate chips.
  5. Transfer the dough to the prepared pan and spread evenly. Sprinkle the top with the remaining chocolate chips, butterscotch chips, pecans, and coconut.
  6. Bake for 30-35 minutes, or until the edges are golden and the topping is bubbly and lightly browned. Cool completely in the pan before cutting into squares.


Recipe slightly adapted from Milk & Cookies.

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Toffee Squares

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