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Chocolate Toffee Crunch Bars

Chocolate Toffee Crunch Bars

"The name says it all. Large's mom's recipe."
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40 m servings 162 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 145
  1. 173 Ratings

Most helpful positive review

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 (...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 (...

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 re...

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 ...

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...

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 to...

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...

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 ...

These turned out pretty good - although boiling for 1 minute was way too long, and the toffee ended up slightly burnt. I will take it off the stove and into the pan almost immediately after it ...

These are excellent and easy! I made these on a baking sheet with a rim around the edges (basically a jelly roll pan), and it was perfect. They are very crumbly, but I think that's how they ar...

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