Toffee Bars by EAGLE BRAND® Recipe -
Toffee Bars by EAGLE BRAND(R) Recipe

Toffee Bars by EAGLE BRAND®

Recipe by  

"These bars are delicious. A crunchy oat and brown sugar crust is covered with a sweet caramel layer and topped off with chocolate. What more do you need?"

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Ingredients Edit and Save

Original recipe makes 3 dozen bars Change Servings


  1. Preheat oven to 350 degrees F. Grease 13x9-inch baking pan. In large mixing bowl, combine 6 tablespoons margarine, oats, brown sugar, flour, walnuts and baking soda. Press firmly on bottom of pan. Bake 10 to 15 minutes or until lightly browned.
  2. Meanwhile, in medium saucepan, over medium heat, combine remaining 2 tablespoons margarine and sweetened condensed milk. Cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour evenly over baked crust. Return to oven; bake 10 to 15 minutes longer or until golden brown.
  3. Remove from oven; immediately sprinkle with chocolate chips. Let stand 1 minute; spread chocolate chips while still warm. Garnish with additional walnuts (optional); press down firmly. Cool thoroughly. Cut into bars. Store tightly covered at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2005

This was phenominal! I had people in pain, it was so good that it hurt! For the crust I used half a cup of oats, a quarter cup of crushed graham crackers and a quarter cup of shredded coconut (dessicated coconut). I also sprinkled the top layer with coconut along with the walnuts. Fantastic! The gooey layer of condensed milk is a taste that can't compare with anything else. OBVIOUSLY I will make these again and again and again.... **Note: be sure to grease your pan well

Most Helpful Critical Review
Apr 05, 2011

I followed the recipe to a T and this is not something I will make again. I lined the pan with tin foil and also sprayed the foil and they are a mess to get out. They are very rich and almost like candy bars but too rich for me. The 7 layer bars are so much better and I felt this was a waste of ingredients. Sorry.


38 Ratings

Dec 25, 2007

So easy to make, so delicious, and looks great on a cookie tray! I followed the recipe exactly...but to make things easier, I lined my 9x13 pan with foil and sprayed generously with cooking spray. I ground up the walnuts for the crust in my food processor. Once the bars came out of the oven, I sprinkled on the choco chips, then put back in the oven for less than a minute, this really helped melt the chocolate and made it easy to spread. Also, I topped my bars with toffee brickle bits instead of nuts. One more helpful hint - I had trouble getting my chocolate to set, and you can't cut these until the chocolate has hardened. Once the bars have cooled, place them in the fridge for about 30 minutes to set the chocolate, then cut. I cut mine into pretty. Thanks for a great recipe that I will make again! Everyone thought these cookies were delicious!

Sep 22, 2006

These taste delicious, but were a little thinner/flatter than I expected. I think next time I will double the caramel layer so you notice it more. As it is the chocolate kind of overwhelms the toffee flavor.

Nov 18, 2010

Major yumminess! They're very rich. I cut them into small bites just big enough to pop into your mouth. I think only about 1 1/2 cups choco chips are enough. But really, how can something have too much chocolate? ;-)

Sep 26, 2006

These were very good, but I would use milk choco chips next time. It was just too much with the semi-sweet (and I only used 1.25 cups, not 2). The chocolate kind of "hides" the caramel. I put this in a 7x11 instead of 9x13, which worked very well. Otherwise it would have been too thin (thanks to reviewers who pointed this out). My condensed milk kind of curdled too on the stovetop, but it turned out ok. I used whole wheat pastry flour and rolled oats. Next time, I would omit the nuts on top.

Dec 14, 2005

The end result was delicious but I encountered some problems while making these bars. First off, I don't think I baked the crust long enough and I think I might have over cooked the condensed milk as it started to almost curdle and then when pouring it over the crust, there was not enough so I ended up using two cans of condensed milk. Overall the ended up tasting awesome especially for those that love the condensed milk gooey-ness. They were baked for my family reunion christmas party and I ended up getting lots of compliments and they were devoured fast.

Mar 23, 2005

Very, very good and rich! I let the crust cook a little too long and the edges were hard. I set my timer for 10 minutes and that seemed a tad too maybe closer to 8 or 9 minutes next time. I loved the condensed milk layer. Definitely for those who have a major sweet tooth.


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  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 56 mg
  • 2%

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

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