Now that Thanksgiving is over, it’s time for holiday baking!!!!! Tis the season, right? This recipe brings me all the way back to my childhood. Around Christmas time, my mom would always break out about 100 different cookie recipes, and toffee squares were my absolute favorite. To this day I look forward to them as a holiday treat. And the best part? Toffee squares are SO EASY to make!
When we lived in Wisconsin and Michigan, my mom would pack up the completed toffee squares in tins and leave them on the shelf in the garage. Since it was always the middle of winter when she made them…right around the holidays…keeping the squares in the garage essentially kept them refrigerated! Even though they don’t need to be stored in the fridge, to this day I still like to keep them cold. Ah, nostalgia…and deliciousness…
I don’t know what’s better, the buttery goodness of the toffee cookie, or the hardened dark chocolate layer on top. The combination is so classic and so wonderful. If I’m left to my own devices, I could eat an entire batch of the toffee squares. But sharing them is probably better, especially at the holidays! They are a great addition to an assorted tin of cookies to exchange.
From start to finish, these toffee squares take less than 30 minutes from start to finish. The ingredients are so simple: you probably already have them on hand in your pantry! So, what are you waiting for? Get that holiday baking started, y’all!!!
- 1½ cups butter, room temperature
- 1½ cups brown sugar, packed
- 2 egg yolks
- 1 teaspoon vanilla
- 3 cups flour
- 1 bag (12 ounces) dark chocolate chips or other dark chocolate, chopped into small pieces
- chopped walnuts (optional)
- Preheat oven to 400 degrees F.
- With a mixer, cream butter and brown sugar over medium speed. Slowly add egg and vanilla.
- Gradually add flour to mix on medium-low speed. Batter should be thick/stiff.
- Spread batter evenly in 9x13 inch pan.
- Bake for 20 minutes, or until a light golden brown.
- Remove bars from oven and sprinkle the bag of chocolate chips evenly over the top. Place pan back in the oven for 2 minutes to melt the chocolate.
- Remove pan from oven and spread the melted chocolate evenly across the bars. If desired, add chopped walnut pieces. Let cool completely.
- Using a sharp knife, cut bars into squares.
It just so happens that the Sunday Supper team is getting together today for a #Cookielicious Exchange! You can make these toffee squares, and also get inspired by all of the other amazing cookie recipes being shared today – take a look!
- Adaptable Marshmallow Bars by Get the Good Stuff
- Alfajores by Curious Cuisiniere
- Amaretto Apricot Oatmeal Cookies by Magnolia Days
- Amaretto Balls by Palatable Pastime
- Brown Eyed Susans by A Day in the Life on the Farm
- Chewy Gingersnaps by That Skinny Chick Can Bake
- Chocolate – Pear Biscotti by What Smells So Good?
- Chocolate Crinkle Cookies by The Bitter Side of Sweet
- Coffee Cake Cookies by Pies and Plots
- Cowboy Cookies by Party Food and Entertaining
- Cranberry Orange Rugelach Cookies by My Imperfect Kitchen
- Dark Chocolate Mint Cake Mix Cookies by Fantastical Sharing of Recipes
- Espresso-Ginger Sandwich Cookies by Wholistic Woman
- Espresso Snickerdoodles by Cosmopolitan Cornbread
- Frosted Ginger Spice Cookies by Daily Dish Recipes
- Funfetti Marshmallow Cookies by Brunch with Joy
- Gingerbread Snowflake Cookies by Grumpy’s Honeybunch
- Gluten Free Hazelnut Truffle Cookies by Gluten Free Crumbley
- Gluten Free Nutella Stuffed Linzer Cookies by Fearless Dining
- Green Tea Macarons with Chocolate Ganache by Tara’s Multicultural Table
- Holiday Nutrolls by Delaware Girl Eats
- Kolaczki by Sew You Think You Can Cook
- Lemon Thumbprint Cookies by Cookin’ Mimi
- Macadamia Nut Butter Crisps by A Kitchen Hoor’s Adventures
- Mocha chocolate Chip cookies by Monica’s Table
- Mudslide Cookies by Books ‘n Cooks
- Nana’s Russian Teacakes byThe Crumby Cupcake
- Pfeffernüsse by Feeding Big
- Pistachio oatmeal cookies by Caroline’s Cooking
- Pizzelles by The Freshman Cook
- Snowball Cookies by Peanut Butter and Peppers
- Spiked Eggnog Cookies by Cindy’s Recipes and Writings
- Thai-Kissed Cookies by Culinary Adventures with Camilla
- Tipsy Chocolate Cherry Cookies by Christmas Tree Lane
- Toffee Squares by Ruffles & Truffles
- White Chocolate Dipped Gingersnaps by Sunday Supper
Plus, 20 Cookie Baking Tips and Holiday Cookie recipes from Sunday Supper
Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board
Whoa, did you say toffee? These could be my new favorite holiday cookies—they look incredible!!
My husband is going to LOVE these! Chocolate and toffee together are his favorite! Recipe printing now…. 🙂
Sharing is always good … but there are some of those treats you just have to keep for yourself 🙂 These sound so easy to make. My mouth is watering.
OmG!!Can SSSOOO relate on a few things you stated today.(first have to print out your Recipe), okay, Live in Arizona, and am missing my cold garage in Wisconsin!! So cold. I kept turkey leftovers in the garage! The crunch of frozen chocolate! Love That! Have some white chocolate peppermint kisses, bells, and kitkats! Has to be frozen! So funny. Signed up for your newsletter, thanks for the recipe. Toffee bars were the second thing I learned to bake. Behind chocolate chip cookies, of course!
I’m drooling! I need these like now. Guess I know what I’m making soon! Love this recipe! <3
Every cookie tray needs bars and these chocolate and toffee bars are perfect.
Great choice for a bar cookie!
Beautiful photos! I have actually never had toffee squares before. May need to start with these!
THESE LOOK INCREDIBLE! My husband would probably keel over if I kept them in the fridge, but I bet I’d enjoy them that way. 🙂
The toffee squares look amazing! Do you think I could make them ahead of time and freeze them?