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READY IN 40 mins

Chocolate Toffee Crunch Bars

Read Reviews (139)

"The name says it all. Large yield...it's mom's recipe." — Pamela and Victoria

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Original recipe makes 1 - 9x13 inch pan Change Servings

2 cups graham cracker crumbs
1/4 cup packed brown sugar
1/3 cup butter, melted
1/2 cup finely chopped walnuts

1 cup semisweet chocolate chips
1/2 cup packed brown sugar
1/2 cup butter

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 8 to 10 minutes in preheated oven. In a saucepan, combine 1/2 cup butter and 1/2 cup brown sugar. Cook over moderate heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Pour immediately over baked cookie base.
Bake for 10 more minutes. Remove from oven, and sprinkle with chocolate chips. Let stand for 2 to 3 minutes, until chips are shiny and soft. Spread the softened chocolate evenly over the top. Sprinkle with chopped nuts. Cool before cutting into bars.

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PREP 20 mins
COOK 20 mins
READY IN 40 mins

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This was fabulous! I made recipe exactly as stated, except I took the previous advice and used 1/2 C butter for the crust, and the whole bag of chocolate chips. I used finely chopped almonds (toasted) - wonderful! A minute may be a bit long for the toffee to boil, as mine reached the soft ball stage by about 30 seconds, and I removed from heat at that point. It would have been way too hard if boiled any longer. Thanks to you both Pamela and Victoria for this entirely addicting recipe!

—Lori A

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Most Helpful Critical Review

Dec 14, 2011

This SHOULD have been good but was not. First, the directions for the graham cracker crust were all wrong. There is not enough butter to make the crust form, and the cracker crumbs stayed just that... cracker crumbs... and did not adhere to the bottom of the toffee. So much for giving this as a gift. Secondly, there was not enough toffee to cover the crumbs. It was a mess trying to spread it to the edges and I was not able to get any toffee into a couple of the corners. Third, the completed bars were WAY TOO SWEET -- and I like sweet things, but this was sickly. The graham cracker crust with the brown sugar put it over the top. It would be much better with more of a minimally-sweetened shortbread base. More cookie-like and not sweet and crumbly. I can't give this away along with my other Christmas cookies this year so am looking for a better recipe.

—Queen Bee

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166 Ratings

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Nov 10, 2006

I must say that at first taste I was not impressed, but these definitely are better the next day! My husband and I ended up loving them! I took other's advice and doubled the toffee layer, it really needs it and make sure to take the toffee off the burner as soon as it comes to a boil, do not boil for a minute afterwards. The only thing I will do next time is cook the graham cracker crust a few minutes less, it tasted a little burned around the edges. But I'll definitely make again, these were delish!

—KatieJL

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Apr 15, 2008

ok like some of the others i changed the recipe up a bit. first i changed the crust to 1 2/3 cups graham cracker crumbs, 1/3 cup brown sugar and 1/2 cup butter. for the toffee layer, i doubled the recipe and added a bit of vanilla. before i baked the crust i sprinkled on a thin layer of cocoa/powdered sugar to add a bit more chocolate taste. and like another reviewer, i cut the bars before completely cooled to make it easier and to keep them from falling apart. these are great right away or days later(assuming they last that long!) definitely a great recipe to have when you need to take something to a gathering, or just need a bit of a pick-me-up! love it!

—sandra lynn

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Dec 20, 2003

I just LOVE this recipe!!! I make these anytime I have to take a dessert someplace. I've never met a single person who didn't like these toffee bars. It's worth the pain of stirring the toffee forever when you hear all of the rave reviews. BIG HINT: I use sliced almonds on top instead of walnuts - it makes the cookies look beautiful! Many people thought I had bought them from a bakery - they looked professionally done with the almonds on top.

—NANSTERS

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Apr 26, 2008

WOW! I wish I could give this more than five stars. I was home alone when I tasted the result, and I exclaimed "Oh my gosh!" out loud. These were so good, and easy! I love brown sugar and toffee so the taste was perfect for me. Next time, I may double the toffee layer just to give it a bigger toffee taste. The toffee sort of sinks into the crust when you bake it the second time.

—MrsFisher0729

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Oct 15, 2008

These are INSANELY good!!! I could eat the entire pan! They taste just like toffee so I'm not sure what another reviewer was saying that they didn't. The only thing I changed about this recipe was using pecans instead of walnuts (I simply didn't have any) and it was FABULOUS!!! If you have your heat too high then the butter sugar mixture will turn into a ball...otherwise will be fine. I boiled mine over a minute and it was great. I don't think it needs anymore chocolate...really, really great bar!! Thank you!

—KMCL1994

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Sep 27, 2008

YUMMMM!! I made these for a bake-sale as a "sugar free option" and they were gone in less than 10 minutes! Do yourself a favor, buy a box of crushed graham crackers (they're sold in the baking aisle)to save time and aggrivation of crushing crackers. I used splenda brown sugar and sf hersheys chocolate bars (chopped them up) for the top. unbelievably good!!

—NYPD K9 COP

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Nutrition

Calories
162 kcal
8%

Carbohydrates
16.9 g
5%

Cholesterol
17 mg
6%

Fat
10.8 g
17%

Fiber
0.8 g
3%

Protein
1.2 g
2%

Sodium
90 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Toffee Crunch Bars

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 162
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 5.5g 28 %
Cholesterol 17mg 6 %
Sodium 90mg 4 %
Potassium 57mg 2 %
Total Carbohydrates 16.9g 5 %
Dietary Fiber 0.8g 3 %
Protein 1.2g 2 %
Sugars 12.7g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 2 %
Iron 6 %
Thiamin 3 %
Niacin 5 %
Vitamin B6 1 %
Magnesium 5 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.