Toffee Squares are jam-packed with flavor for a bar that’s part cookie, part candy bar!
Loaded Toffee Squares
In the West Village of New York City, there was once an incredibly quaint little spot called Milk & Cookies Bakery. As you might guess, this place was known for its cookies, like these amazingly delicious Toffee Squares.
What I love about these Toffee Bars is that they are a bit like a cookie and a candy bar rolled into one. The brown sugar gives them their wonderful toffee flavor, and the nuts and chocolate chips provide even more flavor and some crunch. That’s the cookie-like part.
Topping that off is all kinds of good stuff – butterscotch, chocolate, nuts, and coconut. These guys are positively loaded with toppings. The total package is a flavor-packed, over-the-top treat!
These Toffee Squares are easily customizable, too. You can adapt the toppings to your tastes. You can even top parts of them with different toppings to please everyone’s flavor choices.
Tips for Success
- Measure accurately. Use a kitchen scale or the spoon and sweep method.
- Use a light-colored, metal pan. You’ll get the best and most consistent results in browning and thorough baking.
- Line the pan with parchment paper. It’s so easy to use the overhanging parchment to lift the baked and cooled bars onto a cutting tray when it’s time to slice them.
- Adapt the toppings to your tastes. Add some or all of your favorites!
These easy-to-make Toffee Squares are one of my favorite things to bake for a casual gathering, for gifting, or just for sweet snacking. If you’re a frequent baker, you may very well have everything you need to make these any time you get a craving!
How to Make Toffee Squares
Toffee Squares
Toffee Squares are the best of both cookie and candy bar worlds! These dessert bars are packed with pecans, chocolate chips, peanuts, and coconut flakes!
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Grease a 9-inch square baking pan. Line with parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- 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.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing until almost blended. Stir in the peanuts and 1 cup (170g) chocolate chips.
- Transfer the dough to the prepared pan and spread evenly. Sprinkle the top with the remaining chocolate chips, butterscotch chips, pecans, and coconut.
- 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.
Notes
Recipe slightly adapted from Milk & Cookies.
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19 Comments on “Toffee Squares”
the bakery is not far from me at work, it certainly was unselfish of you to try it out for us and now I know I won’t be wasting my time … so thanks! 🙂 Trying out this recipe too, yum.
I get the feeling these will be responsible for some future weight gain!
Ooh they’re like magic cookie bars! I’ve been to Milk and Cookies and can’t wait to return–LOVE their s’mores cookie. 🙂
Oo yummy, I LOVE toasted coconut, butterscotch, chocolate…basically everything in your bars 🙂 Can’t wait to try them, pinned!
Made these over the weekend. They were delish! Easy to make as well. Lots of richness packed in a small square! Thanks for another great recipe!
Delicious! They remind me of Hello Dollies but with more of a cookie flavor. I love them. Thanks for sharing!!!
These are delicious! My daughter and I made them today. We used walnuts and pecans as we didn’t have any baking peanuts. We also added a few toffee chips as you suggested. Sinfully good 🙂 Thanks for the recipe!
These look amazing! Im thinking of making them for my BF but he’s gluten free, if i substituted a regular gf flour do you think would they work ok?
Hi, Orla. I have no experience with gluten-free flour, so I can’t offer much help. But, I think it would likely work for a recipe like this. If you try it, let me know how it goes!
Do you use salted or unsalted peanuts.
Hi, Heather. I use unsalted, but you can use either depending on how salty you want the bars to be.
Hallelujah and Hoorah! The Pin it button just showed back up on my screen!! Can’t wait to try these goodies!!
I hope you like them, Nikki!
These were delicious. And I like that you can use whatever nuts, chips etc. you have in the pantry. I threw in chocolate chips, PB chips, some nuts and salted peanuts. They were kinda peanut-y but really good!
I’m so glad you liked them, Julie!
Can this recipe be doubled and baked in a 9 x 13 pan? How long to bake?
I think that would be fine, Ronda. You probably won’t need to adjust the baking time, as the thickness won’t really change. You may find that it’s more difficult to get the center thoroughly baked without over-baking the edges.
This is excellent. The bars are very dense. I substituted pecans for all the nuts and I added Heath toffee pieces (just because I had them) to the batter and on top. I had a small amount of white chocolate morsels available and I added them but I don’t think it made a difference. This recipe is a keeper. ThanksÂ
So glad you liked them, Jeanne!